So I walked out of Edna’s Cafe in a virtual trance, and before I knew it, I had dough ready for galettes. Have made an absolutely delicious Peach-Plum Galette adapted from Susan’s recipe at Food Blogga quite a while ago. I really loved the pastry she used, & that’s been the only one I’ve ever used after that. I think it’s a connection between me & galettes, because I remember being hypnotized after seeing the galette post at Susan’s last year too.
Makes 8 individual ones or 1 8-9″ pie
Ingredients:
Dough:
1 3/4 cups All-purpose flour
1/3 cup granulated vanilla sugar
1/2 cup; cold butter (I grated frozen butter)
1/3 cup fat-free buttermilk
Fruit Filling:
7-8 peaches – medium, skinned & chopped
250gms cherries, pitted & halved
1 packet freeze dried blueberries (or 1 cup of fresh blueberries)
1/4 cup granulated vanilla sugar
1/4 cup light brown sugar
Juice of 1 lime
1 teaspoon pure vanilla extract
1/2 chopped almonds (optional)
3 tablespoons cornstarch
1 tablespoon milk
1 tablespoon granulated vanilla sugar or turbinado sugar
Vanilla sugar for sprinkling
Slivered almonds for topping
Method:
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For the dough: Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times.
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Grate in frozen butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
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Remove the dough ball and adhere any remaining pieces of dough to it, divide into 2 if making min galettes, or 1 large ball, flattened slightly, then wrap in plastic wrap. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
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Preheat the oven to 350 degrees C.
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To make the fruit filling: Combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
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Line 2 baking sheets with parchment paper. For mini galettes, divide each 1/2 ball into 4. Starting at the center of the dough, roll out each quarter on a floured surface to form a 6″ wide circle.
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Transfer the rolled out dough to the lined baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. (I had to hold my filling in a sieve briefly because it has a little excess liquid)
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Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds. Seal any stubborn edges with remaining fruit juice.
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Brush galettes with milk and sprinkle with granular vanilla sugar.
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Bake for 25-30 minutes (1 hour for big galette), or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack).
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Note: Galettes are best served at room temperature or slightly warm. Our seconds were enjoyed chilled too. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.
This is off to Mansi @ Fun & Food Blog for SHF-Fruit and Nut which she is playing host to this month .