“Galette” is a rustic, yet delicate tart on a buffet table, easy to slice and simple to eat, pizza-style. This miraculously easy pastry dough comes together in a food processor in less than 30 seconds and can be filled with all sorts of hard fruits such as apples, pears, plums, cherries and berries.
Let me clear it out a “Galette” is not a “Tart” and “Tart” is not a “Galette”. “Galette” is one of the most beloved dishes in the French cuisine. “Galette” is a delicate puff pastry dough and the center of the dough is filled with fruits. “Galette” has no specific perfect shape and it is folded with hands.
A tart or tartlet are baked in pan, consists of a shallow, straight-sided pastry that is filled-in before or after baking and has no crust on top. Tarts may be round, rectangular, square, or miniature.
A great dessert that is a child play. No techniques required, even a non-baker like me can do it perfectly in 1st try. There is perhaps no easier baking project than a no stress "Galette".
I am here to guide you with the step by step process to make this rustic dessert, that is crumbly and flaky in texture. Trust me you will never go wrong.
Ingredients:
- 1 and 1/2 cups All-Purpose Flour, plus more for work surface
- 1/4 cup Brown Sugar
- 1/2 cup unsalted Butter, cubes
- 1/4 cup (60ml) ice cold Water
- 1/4 teaspoon Salt
Topping:
- 3 Apples, thinly sliced
- 1/4 up Brown Sugar
- 1 ½ tbsp All-Purpose Flour
- 1 fresh Lemon juice
- 1 teaspoon ground Cinnamon
- 1 large Egg, for egg wash
Procedure:
In a deep vessel take the flour, sugar and salt together, using a fork whisk them.
Add in the butter cubes and gently mix with hand, until it is coarse crumbs. The butter should be cold enough, straight from fridge.
Crumbling is important process, only then the crust will be delicate and and will form a soft crust. Once the crumbs are ready, add in the ice-cold water in batches and mix until the flour is moistened and forms a tight dough.
Do not over work out on the dough. This whole process can also be done in few seconds in a food processor. Cling wrap the dough and refrigerate for 30 to 40 minutes. While the dough is chilling, you can get ready with the filing.
Add in the butter cubes and gently mix with hand, until it is coarse crumbs. The butter should be cold enough, straight from fridge.
Crumbling is important process, only then the crust will be delicate and and will form a soft crust. Once the crumbs are ready, add in the ice-cold water in batches and mix until the flour is moistened and forms a tight dough.
Do not over work out on the dough. This whole process can also be done in few seconds in a food processor. Cling wrap the dough and refrigerate for 30 to 40 minutes. While the dough is chilling, you can get ready with the filing.
Slice the Apples and squeeze some fresh lemon juice over the slices, to avoid the oxidization process. You may even chop the apples instead of slicing.
Take out the dough from the refrigerator. Place the dough on the work surface that is lightly dusted with flour to avoid sticking and gently knead the dough a few more times. Add a tablespoon of water if the dough seems dry. Shape the dough into a ball and flatten it using a rolling pin to the desired size of your bake pan.
Preheat oven.
Line the baking pan / tray with parchment.
Transfer the flatten dough to the prepared baking tray.
Drain the lemon juice from the apple slices and pat them dry with kitchen towel.
Prepare a mixture of Flour and cinnamon powder and dust over the dough.
Now start arranging the apples as per your desired pattern, from the center of the dough, leaving approx. 3 inch border all around. Fold the edges of the dough over the apples, overlapping the dough and gently press to seal the edges.
Prepare a mixture of Flour and cinnamon powder and dust over the dough.
Now start arranging the apples as per your desired pattern, from the center of the dough, leaving approx. 3 inch border all around. Fold the edges of the dough over the apples, overlapping the dough and gently press to seal the edges.
For the glazing, beat one egg and brush the egg on the overlapped crust and sprinkle brown sugar.
Transfer to the oven and bake at 180c degree for 35 to 40 minutes, until the crust is golden. Allow it to cool on the rack.
“Galette” a dessert that will definitely impress your guests. When you top an apple galette with a scoop of vanilla ice cream or a spoonful of whipped cream, it can be a real show stopper.
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
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