Monday, July 28, 2008

Tuesday with Dorie, Summer Fruit Galette

Thank you Laurie of quirky cupcake for setting up Tuesday with Dorie. This has been fun and I have made many delicious things that I have never made before. Anyway this weeks recipe I chose this recipe because I like fruit deserts, this is the height of fruit season and this recipe did not have a picture. I went to the Farmers market a few blocks away and got some Apricots. For color I added some blueberries for color. This was an easy recipe, at the rate things are going I will be keeping extra pie crust in the freezer for this. Just defrost and add what fruit you have on hand.

Just to note chilled pie crust is not a suggestion, you need to have it cold or a cold area to work with. Otherwise it gets very soft and is hard to move to the cooking service. That is what happened to the large one I made. Leaking and tearing happened, Ohh but is tasted very good and did not last the night. My quilt group ate it all. This was not a dessert for looks but the taste more than makes up for it.


I added the rest of the custard mixture into some fruit and cooked it right beside the galette. It was good. When cooking the custard with fruit the fruit should be one that is not to juicy. I did this with berries, a little liquidy, and peaches, not bad. Depending on the fruit extra sugar maybe a good idea.

Dorie Greenspan's Summer Fruit Galette
from Baking From My Home to Yours

Good For Almost Everything Pie Dough for a single crust, chilled
2-3 tablespoons jam or marmalade
about 2 tablespoons graham cracker crumbs
Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb
Decorating (coarse) or granulated sugar, for dusting

For the Custard
3 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
¼ teaspoon pure vanilla extract
Confectioners’ sugar, for dusting

Getting Ready
Center rack in the oven and preheat to oven to 425 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper ( in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8 inch thick circle. Using a pastry wheel or a paring knife, time the dough to a 13 inch diameter. Using a cake pan or a pot lid as a template and the tip of a bunt kitchen knife as a marker, lightly trace a 9 inch circle in the center of the dough- this is the area for the filling.
With the back of a spoon or a small offset spatula, spread some of the jam over the circle- how much will depend of the jam flavor you want. Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit. Put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.
Wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. Blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. Halve and pit the peaches or peel rhubarb to remove the strings, and cut into 1 to 2 inch pieces.
Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. As you lift the dough and place it on the filling, it will pleat. If you’re not in a rush, freeze the galette for 15 minutes to give the crust a rest.
Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake galette for 25 minutes, or until the crust is brown and the fruit is soft.

Meanwhile, make the custard
Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.
Remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending one how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven.
Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan. Cool the galette on the baking sheet on a rack for 10 minutes.
Very carefully slide a small baking sheet or cake lifter under the galette and slip the galette onto a rack to cool. The galette can be served when it is just warm or- my preference- when it has reached room temperature. Dust with confectioners; sugar just before serving.


Good for Almost Everything Pie Dough

For a 9 inch Single Crust

1 1/2 cups all purpose flour

2 tablespoons sugar

3/4 tsp salt

1 1/4 sticks very cold unsalted butter, cut into tbsp size pieces

2 1/2 tablespoons very cold vegetable shortening, cut into 2 pieces

About 1/4 cup ice water

Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface. Shape the dough into a disk and wrap it. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).


ostwestwind said...

Thanks for picking this recipe, my first galette :-) I liked it very much, a perfect picnic pie!

Ulrike from K├╝chenlatein

KELLY said...

I second that! Thanks for picking this recipe. I really enjoyed it and will definitely make a galette again!

Sounding My Barbaric Gulp!

Jess said...

Thanks for picking this one - such an easy, delicious summer recipe, and you really don't have to worry about looks because it tastes so good.

melly~ said...

I ended up rolling mine out on the baking pan.

Great choice! Even my picky eater had a bite (not that there was much left after I got done with it!).

I will make this one again.

Mary Ann said...

Thanks for a great, delicious, summery pick! Yours looks wonderful and what a great idea to cook the extra custard!

The Kitchen Vixen said...

dude this recipe was fab-u-lous!
It rocked so hard I think i need rehab because i was definitely close to overdosing last night;)

Carla said...

I wanted to do apricots as well, but peaches were more budget-friendly at the time. Thank you for picking such a refreshing summer dessert!

Kayte said...

My favorite dessert so far...a big hit here! Thanks for picking it during the peach season...very helpful and the peaches were perfect.

Yours looks those little berries in there to add color. What fun. Thanks for sharing the idea.

Melissa said...

Great pick! This was my first galette and I loved making it. Yours looks great!

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PANTRY REVISITED by Peggy said...

Thanks for choosing the summer fruit galette! It was my first thing to cook from TWD and I loved it. Perfect for summer. :)

PheMom said...

Thanks for a fun pick!

Julie said...

Awesome pick -- it WAS delicious. I just wish I had made more. =)

Anonymous said...

Your galettes look nice.
Great pick! Thanks :)

Engineer Baker said...

Wonderful pick, and I love the fruit mix.

Andrea said...

Michelle, thank you for picking such a wonderful dessert to try! It was my first galette and I had a lot of fun making it. Yours looks quite delicious, great job with it and great choice on the recipe :)

Susie Homemaker said...

Great, great choice!! Love it!

Christine said...

Michelle you picked the best recipe! You rock! Thanks so much, yours look delicious!

Anonymous said...

Nice job with the custard cup. Thanks for picking such a fantabulous recipe.

Madam Chow said...

Michelle, this was a great choice. I think it may be our new favorite dessert around here. I'm making it again this coming weekend.
Madam Chow

SiHaN said...

thanks thanks thanks for choosing this recipe. damm shld have read your advice first before setting off. had a terrible time with my 'unchilled' dough. It tore halfway upon moving to the cooking surface. argh.

Heather B said...

Great pick! I was craving something fruity so it was perfect! Yours looks so delicious! Great job!

Erin said...

Thanks for picking such a great recipe! We really enjoyed the galette!

Teanna said...

Thanks so much for the fabulous pick! Although I didn't have an easy time making it, it was absolutely delicious and opened up my eyes to the world of galettes!

Pamela said...

This was a great choice. I loved the galette and it was so simple and easy to make. I know that we will enjoying this for many seasons to come!

Prudy said...

Great pic this week. It was fun to capture summer in a pastry.

The DeLadurantey Sisters said...

Thanks so much for choosing this! It was very yummy!

Michelle H said...

This was a great recipe! I suck at the pie crust, I'm sure it's user error. LOL

CB said...

What a great pick this week! I loved this recipe. Thanks for hosting!
Clara @ iheartfood4thought

Jules Someone said...

Mmmmm. Thanks for choosing this great recipe! I'm still enjoying all the summer fruits.

Dolores said...

Thank YOU!!! This was a great recipe... the custard set off my fruit selection (rhubarb) brilliantly. Yum!

Flourchild said...

Thank you Michelle for picking this great galette out. It was my first time making one. I really loved it and will bake one agian. I like the way yours turned out.

Barbara said...

Thanks for choosing this recipe! My husband pronounced it "the best TWD yet!"

Jaime said...

thanks for picking this recipe, it was one of my favorite TWD recipes so far!

sunshinemom said...

Maybe I should get on to making my first fruit galette with this one! It sounds yum!