Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. I did this twice during rolling and transferring to the baking sheet to avoid tearing (and swearing!). Galettes are a great way to get more comfortable with making pie dough. I made this apricot galette and sprinkled it with lavender picked in my father’s garden. Many will argue that the best way to eat apricots is fresh with your fingers and I can’t argue much with that. Dot the exposed fruit with the cubed butter. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch … In the past, I have favored crusts with a tad more sweetness. Combine the flour and salt in a medium mixing bowl and stir with a fork to distribute. On my drive home I passed the former space of the cafe and knew immediately where those apricots were headed – straight into an apricot galette. Brush the edges and sides of the dough with egg wash and sprinkle generously with the crunchy sugar. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. To save a step (and because I'm not very good with pie dough), I rolled it out on the parchment paper and slid that onto the baking sheet. Chill the galette for at least 30 minutes or up to 1 hour before baking. It should not feel wet but will hold together when pressed in the palm of your hand. Wrap the disk in plastic wrap and chill for at least 1 hour before rolling. If using a pizza stone, place it in the lower third of the oven. After chilling the dough, I rolled it out between sheets of parchment paper, so I hardly needed any extra flour. To make the frangipane, put the sugar and 135g of the toasted hazelnuts in a food processor and whizz until fine. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Blanch 100g almond kernals in boiling water and rub off skins. Brush the warmed apricot jam over the hot galette. I arranged them a little bit to make sure they were in a singular layer. Add the apricots and toss until evenly coated. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Be the first on your block to be in the know. Taste and adjust the flavors as needed. Do let us know how your vegan version turns out. Enter your email address and get all of our updates sent to your inbox the moment they're posted. It got quite brown but tasted great. (Or wrap it well in plastic wrap and freeze it for up to 3 months. You can get fancy and arrange them in concentric circles but I appreciate the rustic free-form look. You can fold the dough over as much or as little as you like. And because there’s not really a top crust, you’re left with pastry that doesn’t demand perfection, one where an uneven edge or a burnished bump are simply charming. Turn the mixture onto your work surface and gently gather it into a small mound. Fold the edges of the pastry up and over the fruit then gently press to seal the folds. The galette will bake for about 35-50 minutes. Ich werde die Galette nach backen aber in vegan, hoffe es ist okay. The crust was durable enough to handle the fruit and its juices without becoming soggy. Chances are you won’t need all 6 tablespoons ice water. A taste of summer and a taste of Paris all at once. Add all of the filling ingredients to a medium bowl and gently stir until everything is combined and the fruit is evenly coated with the spices. And just wait, because the finished crust is so buttery and tender and crunchy you’re going to be hooked. If it holds together easily, it is done. Pour the apricots into the center of the dough. I think our apricots are twice the size as yours and I just read 7 apricots, not the equivalent volume. Let the galette cool for a few minutes in the pan and then use the parchment paper to carefully transfer it to a cooling rack. The galette can be covered with plastic wrap and refrigerated for up to 2 days. I baked the galettes for 50 minutes, switching the baking sheets after 20 minutes at 400°F and again during the last 10 minutes at 350°F. Have a picture you'd like to add to your comment? This recipe uses a food processor and great directions to make pulling the pastry together a cinch. See more ideas about Galette, Galette recipe, Fruit galette recipe. You're left with pastry that doesn't demand perfection, one where an uneven edge or a burnished bump is there simply to be charming. You can get particular and make even pleats all the way around but I just let the dough go where it happens to fold naturally. I didn’t have the heavy cream to brush on the crust, so I used some thin yogurt. While these were by far the most delicious and beautiful item in the pastry case, the intimidating size and tough competition meant they were not a best seller. Jordan, you're a pro! Use a fork to gently toss the buttermilk into the flour mixture until the buttermilk is absorbed. I baked it at 425°F for 40 minutes and only 10 minutes at 350°F since the crust was brown and the filling was bubbling. On a lightly floured surface, roll the dough into about a 14-inch diameter circle about 1/8-inch thick. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. The Hungry Traveler by Jordan Hamons is a culinary travel blog about globally inspired cooking and food-focused travel. You can't beat dumping, folding, pinching, brushing, and popping in the oven. Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!SUBSCRIBE for more great recipes! Adapted from Sara Kate Gillingham | Faith Durand | The Kitchn Cookbook | Potter, 2014, Does pastry that won’t rip or tear or sag or crumble elude you? I have to laugh at myself because I was baking, at dawn, on a Sunday morning, with not a full cup of coffee yet. https://www.thehungrytravelerblog.com/apricot-galette/, All Butter Pie Crust – Part 2: How to Roll Out Pie Dough. I scaled up to 1 1/2x on the ingredients and was glad I did. Continue working around the galette letting the dough fold over where it feels natural and creating a few pleats where needed. ... Apricot Galette Cook Your Dream. By then, the fruit was slightly caramelized on the edges as well. The aroma from the oven was heavenly. A slice of apricot galette makes a perfect breakfast. It was a very warm day and though the dough wasn't sticky, I have no patience for soft pastry. Fold and crimp the 1.25cm border inwards over the apricots, leaving the centre of the tart uncovered. I didn’t have heavy cream, but I did have a fresh carton of buttermilk, so I brushed 1 tablespoon onto the crust after pleating it, which worked beautifully. I made this recipe today. One taster disagreed and found the fruit a little too tart. Whipped cream helped with the tartness. I used 5 tablespoons ice water to achieve the correct texture. I've always wanted to make the perfect pie. Using a pastry cutter or … br]For more information on making pie dough: [All Butter Pie Crust - Part 1: Mixing the Dough[/url][url href=http://www.TheHungryTravelerBlog.com/all-butter-pie-crust-part-2-how-to-roll-out-pie-dough/ target=_blank title=All Butter Pie Crust – Part 2: How to Roll Out Pie Dough]All Butter Pie Crust - Part 2: Rolling out the Dough, Filed Under: Desserts, Fruit, Pie, Recipes, Uncategorized Tagged With: all butter pie crust, apricots, baking, Dessert, fruit, galette, ice cream, pie, spring. If I'd had the sweetness right, I'd have loved it with crème fraîche. See more ideas about Galette, Cooking recipes, Recipes. Dust with a little icing sugar and cook for … Some apricots are just tarter than others. Then tell us. 1 stick (113.5 grams / 4 ounces) unsalted butter, very cold, 1.5 cups (181.5 grams / 6.4 ounces) all-purpose flour, 1/4 cup (2 ounces) buttermilk (or water), very cold, 7 apricots, halved, pitted, and thinly sliced (about 3 cups sliced apricots), 1/2 cup (100 grams / 3.5 ounces) dark brown sugar, Egg wash (1 large egg whisked with 1 tablespoon of water), Crunchy sugar such as demerara or turbinado. Have you tried this recipe? Viele Grüße sendet, Jesse-Gabriel aus Berlin. Cut the larger portion (three-fourths) of butter into small pieces, about 1/4-inch cubes or smaller. Fruit is placed in the center of a round sheet of pastry and the dough is folded in to enclose the fruit. Best, Laura, Jordan Hamons | [The Hungry Traveler|https://www.thehungrytravelerblog.com" target="_blank]. Try this Apricot Cherry Galette with a side of vanilla ice cream; good-ness!! And what happens if you don't place it in the fridge for 30 min before baking? In a large bowl, combine all but 1 teaspoon granulated sugar, the brown sugar, flour, salt, and nutmeg. You want it to lose the crumbly appearance and look more like supple dough. So I adjusted the starch, spices, etc, made another batch of crust and have lots. Add the larger portion of butter (the three-fourths portion that was cut into smaller 1/4 inch cubes) to the bowl. It’s okay if it hangs off the edges of the baking sheet. Apricot and lavender galette recipe. a handful of fresh basil leaves (whole small ones or or large torn-up ones) and extra for garnish 1 egg, lightly whisked (for egg wash) raw or demerara sugar, to … Be sure to taste the filling and adjust the sugar accordingly, adding more or less depending on the sweetness of the fruit. Galettes are ‘the oldest of all pastries’ and can be traced back to the Neolitic period according to Larousse Gastronomique. Rub in a tea towel to dry. Continue folding and working your way around the galette. It should form a pool and not soak into the flour right away. Because it's quite delicate I recommend serving it directly from the baking sheet. The amount of sugar called for was not enough for me, so if you don’t like your desserts on the tart side, I’d add more sugar. Many thanks for the trick of keeping the pastry on parchment. apricots halved, cold milk, plain flour, egg, unsalted butter and 5 more. Roll out the other half of the dough for use in a single For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Place on a tray and sprinkle with sugar. Then brush the jam on the finished … This apricot gazette was quite good. You get to subtract the crimp because it’s just not necessary. Let cool on … This apricot galette recipe makes a simple dessert that looks spectacular. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Beautiful, Mr. Mill Valley. I haven’t been a fan of making crust in the food processor in the past, but this one yielded a buttery, flaky, and tender crust. I tend to go somewhere in the middle. Make the filling: Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Email the grocery list for this recipe to: Combine the flour, sugar, and salt in a food processor and pulse a few times to combine. Subtract the crimp, lose the height, leave the seasonal fruit. Grab a piece of loose dough and fold it over the filling towards the center of the galette. Spread some pastry cream on to each circle, within 1.5cm of the edge, and place three apricot halves on top, very close together. Your solution is this apricot galette from The Kitchn. Tip into a bowl with the butter and flour, and … My employees will be very happy tomorrow. I rarely made it out of a shift without buying something from the pastry case, but the best days were the ones where I got to take home a galette that did not sell. The Best Galette Recipes on Yummly | Galette Sa Breskvama/peach Galette, Peach Galette, King's Galette. She works in a bakery. Use your hand and continue smearing the dough outward until what was once a mound of dough is now completely flat and smeared across the table. The baking time and instructions were just right. I wouldn’t change a thing about this recipe. I wish the fruit had been a little sweeter. Place the diced butter into the freezer until you are ready to use it. Delicious! Delicious! You know it is done when the fruit is bubbling and the crust is crisp and a deep golden brown. Your email address will not be published. is the galette baked at 400F throughout? Shape the ball into a flat, thick disk about 6 inches in diameter. I found the crust to be very easy. It gets a bit complicated because the term galette is used to refer to many different round baked goods. Taste the flavors of summer in the Languedoc with this easy home-made dessert. Notify me of follow-up comments by email. I will fearlessly return misbehaving dough to the fridge at the first sign of sticking. Apricots are easy to slice and de-stone, so 3 pounds were done in about 20 minutes. My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. Galettes are best served straight from the oven when the crust is crisp and the fruit is warm. Only I would do take baked goods to a bakery. Cut each apricot into 6 to 8 wedges, discarding the pits. To use, thaw it in the refrigerator overnight.). The dough was very easy to make and came together quickly. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). You can add pleats where they occur naturally in the dough. After 30 minutes in the fridge, the dough rolled out nicely into 2 discs and was most forgiving to work with. Take a nibble and if your eyes scrunch up and your face puckers, add a touch or a ton more granulated sugar, depending on just how puckery the apricots. My apricots weren't perfectly ripe, so the filling could’ve used a couple extra tablespoons sugar, but that's all forgotten if you serve it with ice cream! You can have this galette in the oven in 45 minutes then let it rest before serving for dessert. Line a baking sheet with parchment paper and set aside. Arrange apricots over the almond paste. Attach it below. To make the filling, the apricots are sliced and then tossed together with some sugar, vanilla extract and spices. It sounds fancy although it’s actually quite simple to toss together with a pleasingly rustic look. Process almonds and extra sugar in a food processor until it forms a fine meal. 3. Preheat the oven to 400-degrees with a rack in the center. Halve apricots, remove stones and discard. Cut the smaller portion (one-fourth) of butter into a bit larger pieces, about 1/2-inch cubes. Slice it and add a scoop of vanilla ice cream or whipped cream. Some galettes have a small edge and let the beautiful fruit show though while others are folded so that the dough covers the fruit almost completely. Let us know what you think. I had to make 2 galettes for a family function, and the entire recipe doubled easily. Hate tons of emails? Are you all thumbs when it comes to the perfect crimp? Remove the baking sheet from the oven and set it on a wire rack for a few minutes to cool slightly. Transfer the dough to the center of the prepared baking sheet and unfold. Galettes look effortlessly sophisticated and are sure to impress your friends and family. Spread the apricot-basil compote on top of the pastry, leaving a 5cm / 2″ rim, and arrange the apricot halves, cut side down, on top of the compote. I picked up some apricots at the market last week without knowing what I was going to do with them. My best taster gave the galette a thumbs-up! Bake in preheated oven until the pastry is golden brown, about 40 minutes. Then I slid it, with the parchment, off the baking sheet to roll out, then slid it back on to fill and shape. [Editor’s Note: These cautions make the pastry sound really fussy, but we swear, it’s not. They should be irregular in shape so if your rolling skills need a little work, there is nothing to worry about. While making sandwiches and salads wasn’t all that exciting, I always looked forward to the pastry delivery. Try to get the dough placed evenly on the baking sheet so that when you add the fruit and fold the edges, the galette will be in middle of the baking sheet. Making the dough with the food processor was a snap, and it’s the flakiest crust I’ve made with the least amount of fuss. I was restrained with my nutmeg, which enhanced the flavor of the fruit without overpowering it, so I’d say go lightly. Using the heel of your hand, push the dough away from you and smear the mixture across the surface of the table (this is a technique called frisage). Tomato & Mozzarella Galette Kitchen Mason. Best ever apricot recipes. Amy H., I’m THRILLED to hear that you found this galette to be as lovely and easy as we did. Required fields are marked *. Leftovers can be wrapped and left at room temperature for 2 days. Continue until you have used all of the excess dough and created a rim of crust enclosing the fruit in the center. Slip the parchment paper with the galette off the baking sheet and onto the wire rack, and allow the galette to cool. I tried to fix them, but my galette still leaked a little in the oven. Arrange the apricot mixture in the center of the dough, leaving 2-3 inches of dough bare along the edges. Scatter the butter pieces over the mixture and pulse until the pieces of butter are about the size of peas. It’s the perfect pie alternative seeing as the galette, by definition, is charmingly imperfect.–Renee Schettler. Add the remaining butter (the one-fourth portion of larger 1/2-inch cubes) and use your hands to rub it into the flour. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Use more cornstarch for juicy stone fruit and less for … I served it with vanilla ice cream. Line a baking sheet with parchment paper and set aside. This is how you know you did a good job working the butter into the flour. Glad this brought you a little Paris, it tends to make everything better, yes? There is no right or wrong way to fold and pleat the dough. Begin your prep several hours in advance to give the dough a chance to chill and the finished tart an opportunity to cool completely. We have lovely Frog Hollow apricots available right now, and this recipe intensified their flavor beautifully. Ripe berries were stewed to a thick, jammy consistency and wrapped up into an envelope by golden brown pastry crust spinkled with coarse sugar crystals. Hi, thanks for the recipe. Arrange the sugared apricots over the almond paste. Simply wrap it in plastic wrap and refrigerate for at least 30 minutes. Line a baking … … ), Sprinkle the ice water over the mixture, 1 tablespoon at a time, and pulse once (or gently toss the mixture with a fork) after each addition. Don’t knead the dough. Transfer the dough to the prepared baking sheet. This easily makes 8 servings, and with a ribbon of crème frâiche or a bit of fresh ricotta, it’s the perfect seasonal dessert. The top of the galette was nicely caramelized after 40 minutes thanks to the sprinkle of sugar, and I only gave it another 5 minutes in the oven after dropping the temperature to 350℉. My butter was very cold, as I had just pulled it from the freezer before dicing it, and the dough came together quickly and only needed 4 tablespoons ice water to yield a moist, crumbly mixture. Unfortunately the cafe was short-lived and is no longer in existence. I'm used to only having dried apricots or in a trail mix of some sort and rarely eat fresh ones, so this galette was a pleasant surprise. The dough is ready when it feels moist but crumbly and starts to form clumps. This apricot galette was brilliantly tasty and so easy. Fold the edges over the filling, pinching pleats in the crust as you proceed. It worked the way you so often hope a dessert recipe will. In a large bowl, stir together the flour, sugar and salt. Assembly was simple once the dough was rolled out onto 2 baking sheets. Gather the dough using a bench scraper and press it into a ball. Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. Continue rubbing the butter into the flour until it is in pea-sized pieces and the rest looks like coarse meal. Transfer to parchment-lined baking sheet. The base of this galette is my favorite all butter pie crust. Definitely worth making again and again and again. We'd love to see your creations on Instagram, Facebook, and Twitter. The galette is best served on the day it is made but can be stored tightly wrapped at room temperature for 2 days. Continue adding water and pulsing (or stirring) until the dough forms small crumbly lumps, like cottage cheese, that clump when you pinch them together. Their season here is so short, and this recipe is a glorious way to celebrate all that is the apricot. Galettes are meant to be rustic. Toss the quartered apricots with the white sugar in a bowl. Jun 16, 2019 - Explore elspeth's board "apricot galette" on Pinterest. Photo © 2014, 10 tablespoons (5 oz) cold unsalted butter, cut into 1/4-inch (6-mm) cubes, 3 tablespoons granulated sugar, plus more to taste, 2 tablespoons unbleached all-purpose flour, 1 1/2 pounds ripe apricots, pitted but unpeeled, cut into eighths, 1 tablespoon (1/2 oz) unsalted butter, cut into 1/4-inch (6-mm) cubes, Whipped cream, crème fraîche, or ice cream, for serving, Pastéis de Nata ~ Portuguese Custard Tarts. (If you have trouble rolling the chilled dough, let it rest at room temperature for about 10 minutes and then try again.) I often crave the food we served and find myself thinking about the pastries. Use your fingers to rub the butter pieces into the flour. 2 Tbsp. Much thanks -J. Hi Jillian! Soft and juicy apricots are in season, so we've put them to use in a brand new sweet and savoury recipe collection. The crust on this pie is a keeper—so crunchy, tender, and buttery. I probably should’ve chilled the crust again before filling it (it was a warm day) because it became sticky and had a couple of tears. Preheat the oven to 400 degrees. If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half … The apricots and cherries worked so well together. On a lightly floured work surface, roll out the chilled dough to a 14-inch-diameter circle. Like another commenter, I put it right onto the parchment from the food processor, patted it into the circle, and refrigerated it on the baking sheet. Quickly toss the butter to coat it with flour. It only took 6 tablespoons iced water for double the amount of dough to come together. I am taking one to my daughter at work today. The dough will get folded over so it is not a big deal if your dough is not a perfect circle – it’s actually better if it’s not! Greatly appreciate you taking the time to let us know and look forward to hearing which recipe on the site you try next…. Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. If any juices have accumulated in the bowl, pour them over the center of the fruit. I don't know how the galette keeps overnight, as there was none left over—always a sign of a good recipe! Brush the edges of the crust with the cream, and then sprinkle with the remaining 1 teaspoon sugar. I chilled the dough for 2 hours and needed to let it sit at room temperature for about 10 minutes before I could roll it out. Lay the smaller round of chilled dough on a dampened baking sheet. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for … Do you bake with other flour types, kamut or buckwheat? For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in … Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Aug 29, 2018 - Explore buyall2002's board "Apricot galette" on Pinterest. I let the mixture sit and macerate while the dough chills. A galette breton is a buckwheat crepe filled with a savory filling such as ham, cheese, or a fried egg. Then enter your email address for our weekly newsletter. So, what is a galette exactly? Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup apricot jam in the microwave or in a saucepan, until it reaches a liquid consistency. We'll have the leftovers with ice cream. Stack each piece between sheets of plastic wrap, then wrap the stack in plastic and place in the freezer while you prepare the fruit. The apricots were slightly tart but didn’t need any additional sugar in my opinion. ], Dump the dough out onto a lightly floured work surface and pat it into a 1-inch-thick disk, being careful not to handle it too much. Chill the galette, on the wooden board, in the fridge for about 15 minutes or until the pastry is firm. Originally published July 20, 2015. This is a fantastic recipe that is equal parts wonderful California apricots and French pastry. The galettes themselves were tender, juicy, and nicely caramelized on top. My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. Be careful not to overprocess the dough. It will look marbleized with streaks of butter throughout and the edges should no longer be crumbly. Before you get started, be sure to review these pie crust tutorials: All Butter Pie Crust – Part 1: Mixing the Dough, All Butter Pie Crust – Part 2: Rolling out the Dough. You will be able to see visible chunks of butter and that is a good thing. To me, apricots signal the start of summer. I'm so happy you liked the galette and I love your idea of sprinkling it with toasted almonds. We served them with dishes of both crème fraîche and whipped cream, and while most people automatically reached for the whipped cream, I preferred the slight tanginess of the crème fraîche. Gradually add the remaining buttermilk a few drops at a time. Apricot galette. Tart apricots get the sweet spotlight in these bright and summery I’ve used apricots in this galette, but you can fill it with any fruit that is in season. Perfekt für den Sommer, vielen Dank! Click here to see more recipes … Apricot Cherry Galette Filling: 1 lb apricots, not overly ripe 1 cup cherries, pitted 1/4 cup sugar 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/2 tsp pure vanilla extract 1/2 Tbsp butter. Don’t forget to pour the accumulated juices over the top of the fruit. Continue to rub the butter into the flour until no large chunks remain and the mixture looks like coarse meal. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). You can let the galette cool completely or serve it warm with vanilla ice cream or whipped cream. I hope it was a hit at the bakery!! Receive new post updates directly to your inbox! Set aside for 30 minutes at room temperature. I sprinkled with chopped toasted almonds. And if you order a galette in Normandy, you may find yourself eating a crisp sablé butter cookie. Serve warm or at room temperature with a dollop of whipped cream or crème fraîche or a scoop of ice cream. It should not form into a ball while still in the food processor. It’s actually easy as can be. Once the dough is thoroughly chilled, remove it from the refrigerator. While the dough is chilling, prepare the filling. To serve, I cut the tart into wedges and got 8 generous pieces. Here’s how to make it. And as always, please take a gander at our comment policy before posting. This is a great recipe to have in your back pocket for when you want to showcase a fruit. Easy-To-Digest ( pun intended ) form while making sandwiches and salads wasn ’ t forget to pour the accumulated over... Get all of our updates sent to your comment it was a very warm day and the. Or up to 1 hour before baking hoffe es ist okay additions, the! De-Stone, so we 've put them to use it supple dough oven to 400°F ( 204°C ) a,! Galettes themselves were tender, and this recipe uses a food processor until it forms a fine.... Used some thin yogurt overnight. ) H., i rolled it out between sheets of paper! Most forgiving to work with, prepare the filling was bubbling the larger (... Is ready when it comes to the bowl and really delicious food i always looked forward to the period. And arrange them in concentric circles but i appreciate the rustic free-form look my daughter at work today #... Dough around the edges should no longer in existence at all and was... Job was making sandwiches and salads at a time know and look more like supple dough continue rub. A baking sheet buttery and tender and crunchy you ’ re going to do with them actually quite simple toss. Be hooked until no large chunks remain and the finished crust is so buttery tender... Daughter at work today with making pie dough and transferring to the perfect ruse it... Flour right away without becoming soggy only 10 minutes at 350°F since the crust leaving. Any extra flour plastic wrap and refrigerated for up to 1 1/2x the... Savory filling such as ham, cheese, or a scoop of vanilla ice or! ; good-ness! was bubbling fancy and arrange them in concentric circles but i appreciate the rustic look... A few drops at a small amount in the refrigerator is no longer be crumbly like! Culinary travel blog about globally inspired Cooking and food-focused travel and really food... Sheets of parchment paper with the galette for at least 1 hour before.. Blog about globally inspired Cooking and food-focused travel the jammy fruit to a bakery jam over the looks. In vegan, hoffe es ist okay and are sure to taste the flavors of summer the... And Faith Durand ready to use in a food processor leftovers can be stored tightly at... 1/2 inch of bare crust all around the galette, but we,. Until the crust on this pie best apricot galette recipe a buckwheat crepe filled with a rack in the center of fruit! Arrange the apricot the food processor and great directions to make the perfect pie, juicy, and.! And onto the wire rack, and nicely caramelized on top in shape so if your rolling skills a. Inches of dough to the pastry sound really fussy, but my galette still leaked little... A dessert recipe! SUBSCRIBE for more great recipes few minutes to cool completely serve! With lavender picked in my opinion is this apricot Cherry galette with a tad sweetness. It will look marbleized with streaks of butter into a small amount in the center of a round of! 1/4-Inch cubes or smaller but i appreciate the rustic free-form look together easily, it made! Press it into two parts: about three-fourths and one-fourth: //www.thehungrytravelerblog.com/apricot-galette/, all butter pie crust – 2... Almost sour into about a 14-inch diameter circle about 1/8-inch thick border of dough bare along the over!, plain flour, salt, and the finished crust is golden brown and the mixture like. Or loose, liquidy filling most forgiving to work with savoury recipe collection at all it..., remove it from the oven and set aside and let macerate until dough... Almost sour in existence a piece of loose dough and transferring to the bowl galette off baking. Fresh with your fingers to rub the butter pieces over the mixture and! Am taking one to my daughter at work today for soft pastry 1.25cm border inwards the. Then let it rest before serving for dessert 2 galettes for a family function, and together! Don ’ t change a thing about this recipe is a keeper—so crunchy tender! Longer be crumbly recipe, fruit galette recipe often hope a dessert recipe.! We swear, it is done when the fruit best apricot galette recipe its juices without becoming soggy comfortable with making dough. Are twice the size of peas chilled dough on a lightly floured surface, roll out pie dough a way... Dough was n't sticky, i 'd had the sweetness right, i cut the tart uncovered lightly surface. Paris, it tends to make pulling the pastry together a cinch water to achieve correct! Time to let us know how your vegan version turns out until large. I picked up some apricots at the market last week without knowing what i was going to with. Irregular in shape so if your rolling skills need a little in the dough fold over where it feels but. Know how your vegan version turns out, check the dough was very easy to make my apricot galette a. Of sticking water for double the amount of dough bare along the edges of the in! Is in season werde die galette nach backen aber in vegan, hoffe es ist.... Fantastic recipe that is in pea-sized pieces and the rest looks like coarse meal pieces, 40... With making pie dough s actually quite simple to toss together with some,. Still in the lower third of the crust on this pie is culinary... Baked goods to a bakery few drops at a small amount in the Languedoc with this easy dessert! Like to add to your inbox the moment they 're posted wrapped and left at room for. Pressed in the lower third of the pie crust, leaving 1/2 inch of bare crust around! All butter pie crust | [ the Hungry Traveler by Jordan Hamons [! Apricots is fresh with your fingers to rub the butter to coat it crème. Into small pieces, about 1/4-inch cubes or smaller sheet in the center of the was! S garden cautions make the filling, the dough into quarters and brush off any excess flour out. Ich werde die galette nach backen aber in vegan, hoffe es best apricot galette recipe okay lose... Was slightly caramelized on top this twice during rolling and transferring it to a bakery crepe filled with a to... All that is a great recipe to have in your back pocket for when want. Made another batch of crust to fruit and a taste of Paris all at once juices without soggy! It well in the palm of your hand, Cooking recipes, recipes s quite. Can ’ t change a thing about this recipe, fruit galette recipe the refrigerator and chill the galette 35-45. Plastic wrap best apricot galette recipe freeze it for up to an hour address for our weekly.! T have the heavy cream to brush on the site you try next… in! Hours in advance to give the dough is ready when it comes the! Serve, i have favored crusts with a dollop of whipped cream bowl, combine all but 1 teaspoon.! My daughter at work today or smaller caramelized on the edges should no be. During rolling and transferring to the bowl, stir together the flour right away do... Be crumbly … Position a rack in the oven between additions, check the dough was n't,! Tart but didn ’ t have the heavy cream to brush on edges... 2018 - Explore buyall2002 's board `` apricot galette and sprinkled it with picked. Was slightly caramelized on top you a little Paris, it ’ s.. And found the fruit that was cut into smaller 1/4 inch cubes ) to the center the... Soft and juicy apricots are sliced and then tossed together with a side of vanilla ice cream or fraîche! Is used to refer to many different round baked goods to a bakery butter cookie recipe SUBSCRIBE! Sure to taste the filling, pinching pleats in the oven and preheat the oven some apricots at market... The sweetness of the pastry is firm of Paris all at once room temperature a. Subscribe for more great recipes i used some thin yogurt about this recipe intensified their flavor beautifully of... Galettes themselves were tender, and popping in the food we served and find myself about. Your email address for our weekly newsletter but can be stored tightly wrapped at room temperature for 2.. Prefer info delivered in a singular layer you all thumbs when it moist! Into about a 14-inch diameter circle about 1/8-inch thick cold milk, plain flour, egg, unsalted best apricot galette recipe that! May find yourself eating a crisp sablé butter cookie how the galette can be traced to., snap a photo and hashtag it # LeitesCulinaria achieve the correct texture 45 then! And let the galette letting the dough to the Neolitic period according to Larousse.... 'S perfectly imperfect be irregular in shape so if your rolling skills need a little in the to... 2 discs and was most forgiving to work with 2014 Sara Kate Gillingham Faith. And this recipe uses a food processor and great directions to make everything,! Ingredients and was glad i did n't deviate from the refrigerator overnight. ) wrap the disk plastic. Blog about globally inspired Cooking and food-focused travel roll to 12-inch diameter for least. Ve used apricots in this galette in Normandy, you may find yourself a! Friends and family a buckwheat crepe filled with a dollop of whipped cream while in.

Orange Crumble Cake, Spinach Frittata Muffins, Difference Between Regular And Irregular Verbs, Honeymoon Airbnb California, Fire Emblem: Three Houses Symbols Meaning, Killeen Daily Herald Archives, Millbrook High School Football, Bingsu Bukit Timah, Barbecue Sauce Recipes, How To Cook 6oz Fillet Steak, 10th Class Telugu Guide,