Calling all timid bakers, I have the recipe for you to "wow" your friends and family.
Galettes, crostatas, tarts, it doesn't matter what you call them, but what does matter is that they are literally fool proof. Like an actual kitchen fool can bake one of these. These desserts are often called "rustic" which essentially means that you cannot mess it up. The more you make mistakes, the more "rustic" it is. The best thing about these galettes is that you can mix and match whatever filling you want. Since we are entering the beginning of Summer, I used blueberries, strawberries, and rhubarb. However, my favorite style of this recipe is to use nectarines and peaches in August. Oh, and don't think these are just for the summer. The recipe for the pie dough is perfect to use in the Fall when you are too lazy to make a full apple pie. The trick to this is really mastering the dough, which isn't that hard.
Today, I couldn't make a decision in the grocery store and decided to make three mini galettes, but the recipe below is enough to make one large crust like I did in this strawberry and blackberry galette recipe. Or you can divide it in half and make two medium sized tarts. You may be catching on to a trend here. There really aren't too many rules when it comes to baking this recipe.
Today, I couldn't make a decision in the grocery store and decided to make three mini galettes, but the recipe below is enough to make one large crust like I did in this strawberry and blackberry galette recipe. Or you can divide it in half and make two medium sized tarts. You may be catching on to a trend here. There really aren't too many rules when it comes to baking this recipe.
Ingredients:
2 1/2 cups all purpose flour + extra for dusting
1 tsp sugar
1 tsp salt
1 cup chilled (2 sticks) unsalted butter cut up into 1/4 inch pieces
6 - 8 tbsp ice water
In a food processor pulse together flour, salt and sugar. Add in half of the butter mixture and pulse until the consistency resembles sand. Add the other half and continue to pulse until the butter is the size of peas (see above photos). One tbsp at a time, add in the ice water and continue pulsing until the mixture begins to form a dough. If it is not wet enough, add in more water. Remove the dough from the food processor and wrap in plastic wrap. Place in the fridge and chill for 30 minutes
Filling:
2 cups of any of your favorite fruit (blueberries, diced peaches, diced strawberries etc)
1/4 cup sugar
1 tbsp lemon juice
1 tbsp corn starch
1 egg beaten
Preheat oven to 375 and line a baking sheet with parchment paper. In a large bowl combine fruit, sugar, lemon juice, and corn starch. When dough is ready place onto a well floured surface and roll out dough into a 12 inch round circle. Carefully place dough onto the parchment lined baking sheet. Add the fruit mixture into the center of the dough. Make sure to leave roughly 2 inches of border. Fold over the sides of the dough overlapping each other. Brush dough with the beaten egg. Bake for 45 - 50 minutes. Let cool before serving.
2 1/2 cups all purpose flour + extra for dusting
1 tsp sugar
1 tsp salt
1 cup chilled (2 sticks) unsalted butter cut up into 1/4 inch pieces
6 - 8 tbsp ice water
In a food processor pulse together flour, salt and sugar. Add in half of the butter mixture and pulse until the consistency resembles sand. Add the other half and continue to pulse until the butter is the size of peas (see above photos). One tbsp at a time, add in the ice water and continue pulsing until the mixture begins to form a dough. If it is not wet enough, add in more water. Remove the dough from the food processor and wrap in plastic wrap. Place in the fridge and chill for 30 minutes
Filling:
2 cups of any of your favorite fruit (blueberries, diced peaches, diced strawberries etc)
1/4 cup sugar
1 tbsp lemon juice
1 tbsp corn starch
1 egg beaten
Preheat oven to 375 and line a baking sheet with parchment paper. In a large bowl combine fruit, sugar, lemon juice, and corn starch. When dough is ready place onto a well floured surface and roll out dough into a 12 inch round circle. Carefully place dough onto the parchment lined baking sheet. Add the fruit mixture into the center of the dough. Make sure to leave roughly 2 inches of border. Fold over the sides of the dough overlapping each other. Brush dough with the beaten egg. Bake for 45 - 50 minutes. Let cool before serving.
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