Saturday, August 3, 2013

Peach Berry Galette

I adapted this recipe from Chatelaine's recipe for very berry galette. The minute I saw it on the cover, I fell in love.  This is an excellent recipe- doesn't take a lot of time, is easy to follow, and the end result is beautiful (if I do say so myself).




My original Tweet about the magazine cover:
Recipe

Pastry Ingredients:
1 and 1/4 cups of all purpose flour
1 tbsp granulated sugar
1/4 tsp fine sea salt
1/2 cup cold unsalted butter, cut into 1" cubes
4 tsp ice cold water
1 tbsp lemon juice

Filling Ingredients:
1/2 cup packed dark brown sugar
3 tbsp corn starch
1/8 tsp fine sea salt
1 tsp vanilla paste
4 cups mixed fruit- I used strawberries, blueberries, and peaches cut up into small pieces.  I had about 1 part peach, 2 part blueberry and 2 part strawberry.  Using fresh, in-season ingredients makes it so much tastier!

Steps:
Preheat oven to 375 F degrees and use the lowest rack in the oven.

Mix together flour with granulated sugar and 1/4 tsp salt in a food processor.  After they are mixed, start adding butter- pulse until crumbs start to form, then start adding in the ice water and lemon juice.  Continue pulsing until dough starts to come together.  Don't worry if it isn't forming a ball of dough- it's moist and crumbly.

Lay a large piece of parchment paper on a large baking sheet.  Dust it with flour. Pour out the dough mixture onto the floured parchment and lightly form a disc.  Then, flour a rolling pin and roll the disc out into a 12" round circle (or the closest thing you can get to a circle!).  The pastry will seem thin but it isn't meant to be "bready" and thick.

In a bowl with the fruit mixture, combine them with the brown sugar, corn starch and 1/8 tsp salt.   I also added 1 tsp of vanilla paste.  Mix everything together well.

Pour the fruit mixture into the center of the pastry and then gently fold in about a 2" section of the dough onto the fruit.  You're folding the edges around the circle- there should be a good sized area in the middle that isn't covered- you should see quite a bit of the fruit mixture.

Brush the pastry with an egg wash then sprinkle a light dusting of sugar.  I used an organic cane sugar.

Bake for 35-40 minutes until it's golden brown then cool on a baking rack and then transfer to a serving plate.  The galette is perfect with whipped cream, ice cream, or just on its own.  Enjoy!

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