Galette

Friday, December 18, 2020

A galette is elegant and delicous, yet simple to make. It allows the flavors of ripe fruit to shine through while encased in a rustic and crisp pastry crust. I made this recipe with peach slices, but most fruit should do. You may need to adjust the sugar and starch to compensate for sweetness and liquid.

This recipe is fairly versatile. You could even make a savory galette! I’ve included an example of one below as well.

Peach Galette
Vegetable and Mushroom Galette

Ingredients

Dough

  • 225g all-purpose flour, plus extra for rolling

  • 15g sugar

  • 4g kosher salt

  • 225g butter, cut into 1/2 inch cubes, erring on the larger side

  • 115g cold tap water

Filling (for Peach Galette)

  • Ripe fruit (e.g. peaches), sliced thinly, about 3 cups

  • 28g starch (tapioca or potato starch)

  • 100g sugar

  • Pinch kosher salt

  • Cinnamon (optional)

Filling (for Vegetable and Cheese Galette)

  • Thinly sliced vegetables (e.g. zucchini), about 1 cup

  • Mixed mushrooms, about 1 cup

  • Dash of mirin or cooking wine (optional)

  • Cream cheese, about 1/2 cup

  • Grated parmesan, about 1/2 cup

  • Salt and pepper to taste

Egg Wash

  • 1 egg

  • 15 grams water, milk, or oat milk

Toppings (Optional)

  • Ice cream (for peach galette)

  • Ricotta cheese (for vegetable and mushroom galette)

  • Balsamic glaze

Directions

  1. Whisk flour, sugar, and salt together. Toss the butter cubes in the flour to coat. Squeeze each butter cube with your hands until flat.

  2. Add water and knead until the dough forms into a shaggy ball. Make sure dough temperature is between 65-70 degrees F. Refrigerate if needed.

  3. On a floured work surface, roll out the dough into a 10x15 inch rectangle, using flour as needed to avoid sticking. Bring the shorter sides to the center, then fold in half twice to make a thick block. Divide the block into two halves. Wrap and refrigerate one half for a future galette. Make sure dough temperature is between 65-70 degrees F. Refrigerate if needed.

  4. Roll the other dough half into a 14 inch circle, occasionally rotating the dough and using flour as needed to avoid sticking. Transfer to a parchment-lined baking sheet, cover with plastic or wax paper, and refrigerate for 2-24 hours.

  5. Preheat oven to 400 degrees F. Proceed with one of the following sections.

Peach Galette

  1. Sprinkle starch, sugar (reserving about 25g for later), salt, and cinnamon over fruit slices and mix until well-combined.

  2. Remove dough and arrange fruit slices in the center of the rolled-out dough, leaving a 2 inch border empty. Fold the outside edges of the dough inward, overlapping the previous flap. Refrigerate for no more than 15 minutes.

  3. Whisk the egg wash ingredients together. Brush over dough with a pastry brush, including under the flaps to help them adhere. Sprinkle remaining sugar all over.

  4. Bake at 400 degrees F for about 25-35 minutes or until both the top and bottom crusts are golden brown and the filling is bubbling. Let cool 5 minutes on a wire rack.

  5. Slice and top with ice cream if desired.

Vegetable and Cheese Galette

  1. Cook the mushrooms until they let out liquid. Add mirin or cooking wine if desired, then continue cooking until the liquid has mostly evaporated. Season with salt and pepper, but avoid oversalting. Set aside.

  2. If the vegetables are watery or take a long time to cook, cook them in a similar manner and set aside. Quick-cooking and low-moisture vegetables can be left alone.

  3. Spread cream cheese in the center of the rolled-out dough, leaving a 2 inch border empty. Top with half the grated parmesan. Top with mushrooms and vegetables. Fold the outside edges of the dough inward, overlapping preivous flaps. Refrigerate for no more than 15 minutes.

  4. Whisk the egg wash ingredients together. Brush over dough with a pastry brush, including under the flaps to help them adhere. Sprinkle remaining grated parmesan all over.

  5. Bake at 400 degrees F for about 25-35 minutes or until both the top and bottom crusts are golden brown. Let cool 5 minutes on a wire rack.

  6. Slice and top with ricotta cheese and balsamic glaze if desired.

Notes