Tag: galette

Summary: A rustic dessert bursting with flavour and colour, full of all the fruity goodness that summer offers baked into a simple free form tart.

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

• Pastry
• 150g {1 1/2 cups} plain flour
• 25g {1/4 cup} cornmeal
• 100g unsalted butter, chilled, cubed
• 25g {1/8 cup} vanilla sugar {or plain}
• 2-3 tbsp ice cold water
• Filling
• 450g fruit {net weight, peeled, pitted, chopped}, 5-6 peaches, 4-5 plums
• 50g {1/2 cup} vanilla sugar
• Juice of 1 lime
• 1tbsp Kirsch {optional}
• 1/4 tsp almond essence
• 2 tsp plain flour
• 2 tbsp marmalade
• Topping:
• 15ml {1 tbsp} cold milk
• Turbinado/demerera sugar for sprinkling
• 1-2 tbsp honey
• Slivered pistachios/almonds for garnish

Method:

1. Fruit filling
2. Place the fruit in a bowl, add in the remaining ingredients {except flour} and leave to macerate for about 30 minutes in the fridge.
3. Drain out the juices and reserve the fruit in a large bowl. Place juice in a non reactive pan over low heat and reduce it till it becomes thick and syrupy. Add back to fruit in bowl with the flour and mix well. Chill until required.
4. Pastry
5. Combine flour, cornmeal and sugar in the bowl of your processor and pulse 2-3 times. Add chilled butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the chilled water through the chute, processing until the dough begins to clump up. {It should stay together when pinched with the fingertips}
6. Turn onto a lightly floured surface, and quickly pull together to form a ball, flatten, wrap in film and chill for about 30 minutes or more if the weather is warm.
7. Assemble
8. Place the pastry on a large sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
9. Brush about an 8-9″ circle  in the centre with the marmalade .{This will prevent the pastry from going soggy with the fruit juices}
10. Turn the prepared fruit filling over the marmalade keeping it within the inner circle, leaving a 2-inch border.
11. Gently fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds, using a touch of water if necessary. Place tray in freezer until the oven preheats.
12. Preheat the oven to 200C.
13. Before popping the galette into the oven, brush the overlapping sides of the pastry with cold milk and sprinkle turbinado sugar over it.
14. Bake for about 30-35 minutes till the crust is golden brown and the filling is bubbly. {Tent the top if the pastry browns too fast}
15. Remove to cooling rack, and brush the visible fruit portion with honey, and top with slivered pistachios, almonds etc.
16. Cool for at least 30 minutes to allow the pastry to firm up before serving. {Cutting it too quickly will cause the dough to crack}. We had it cold with a drizzle of single cream.

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