Had I known Galettes were so ridiculously easy to make and insanely delicious I would have been making these lovely free-form tarts for years. The dough literally took me about five minutes to make, and the filling about three minutes. The fresh colorful fruit makes for a gorgeous dessert, and it was a perfect light treat for a warm summer's evening.
I got this recipe out of my Baking with Julia book, which is one of my favorites. While the recipes in it range from very easy to very difficult, I love how there is loads of information and detail about each step in a recipe. I recently made the brioche dough which I was initially totally intimidated by, but the recipe was practically foolproof.
There are two versions on how to make the dough, one by hand and one by food processor. I used and included the food processor version which is super easy and quick. Use any fruit you like, although the recipe cautions that strawberries tend to make the Galette a bit soggy since they're so watery. This recipe calls for only half of the recipe of Galette dough, just wrap up the other half and stick it in the freezer. When you're ready to use it just take it out of the freezer and let it defrost in the fridge overnight.
from Baking with Julia - Flo Braker
3 Tbls. sour cream (or yogurt or buttermilk)
1/3 cup (approximately) ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 tsp. salt
7 Tbls. cold unsalted butter, cut into 6-8 pieces
Makes two 8-inch galettes
To make the dough with a food processor: combine ingredients in the work bowl of your food processor fitted with the metal blade, pulse to combine. Drop butter in and pulse 8-10 times, until butter pieces are pea sized or smaller. With the machine running, add the sour cream mixture and process just until the dough forms moist soft curds.)
Turn the dough out of the bowl. Divide it in half. Press each half into a disk. Wrap each disk in plastic, and refrigerate for at least 2 hours.
For the Filling:
1 1/2 cups mixed fresh berries or sliced fruit
1 Tbls. plus 1 tsp. sugar
1 Tbls. hone
1 Tbls. cold unsalted butter
Makes 4 to 6 servings
Preparing the Galette: Position rack in lower third of oven and preheat to 400°. Line a baking sheet with parchment paper. Remember this uses a half recipe of the above galette dough. Put dough on a lightly floured work surface and roll into an 11 inch diameter circle about 1/8 inch thick. Continuously sprinkle flour under the dough while rolling to prevent sticking. Once rolled out, transfer dough to your prepared baking sheet. Spread the berries over the dough, leaving a 2-3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of the dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the Galette. Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
Baking the Galette: Bake for 35 to 40 minutes, or until pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the Galette rest on the sheet for 10 minutes. Slip a wide spatula or small baking sheet under the Galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife. Serve the same day.
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