Heat oven to 375°F. Adapted from Sara Kate Gillingham | Faith Durand | The Kitchn Cookbook | Potter, 2014, Does pastry that won’t rip or tear or sag or crumble elude you? Brush the edges and sides with egg wash and sprinkle the entire galette generously with crunchy sugar such as demerara or turbinado. Chill the galette for at least 30 minutes or up to 1 hour before baking. Using the heel of your hand, push the dough away from you and smear the mixture across the surface of the table (this is a technique called frisage). On my drive home I passed the former space of the cafe and knew immediately where those apricots were headed – straight into an apricot galette. I scaled up to 1 1/2x on the ingredients and was glad I did. Gradually add the remaining buttermilk a few drops at a time. Like another commenter, I put it right onto the parchment from the food processor, patted it into the circle, and refrigerated it on the baking sheet. I wish the fruit had been a little sweeter. Jul 7, 2013 - A recipe for Apricot Galette. You can let the galette cool completely or serve it warm with vanilla ice cream or whipped cream. Bake the galette for 40 minutes, and then lower the oven temperature to 350°F (177°C) and bake for another 10 to 20 minutes, or until the crust is golden brown and the edges are slightly caramelized. Transfer to parchment-lined baking sheet. You get a larger ratio of crust to fruit and a great contrast between the crisp pastry crust and the jammy fruit. It’s okay if it hangs off the edges of the baking sheet. Try our crisp pork belly with spiced apricots or Moroccan meatloaf packed with olives, apricots and pistachios. Slice it and add a scoop of vanilla ice cream or whipped cream. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix. While these were by far the most delicious and beautiful item in the pastry case, the intimidating size and tough competition meant they were not a best seller. Dust with a little icing sugar and cook for … (Or wrap it well in plastic wrap and freeze it for up to 3 months. Definitely worth making again and again and again. ), Sprinkle the ice water over the mixture, 1 tablespoon at a time, and pulse once (or gently toss the mixture with a fork) after each addition. I wouldn’t change a thing about this recipe. Perfekt für den Sommer, vielen Dank! Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. Brush the warmed apricot jam over the hot galette. Use more cornstarch for juicy stone fruit and less for … If it holds together easily, it is done. I tried to fix them, but my galette still leaked a little in the oven. Wrap the disk in plastic wrap and chill for at least 1 hour before rolling. Leftovers can be wrapped and left at room temperature for 2 days. Remove the baking sheet from the oven and set it on a wire rack for a few minutes to cool slightly. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch … I'm used to only having dried apricots or in a trail mix of some sort and rarely eat fresh ones, so this galette was a pleasant surprise. Start by rolling out the pie dough and transferring it to a parchment lined baking sheet. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Here's the solution: the galette. This is a fantastic recipe that is equal parts wonderful California apricots and French pastry. I was restrained with my nutmeg, which enhanced the flavor of the fruit without overpowering it, so I’d say go lightly. Then enter your email address for our weekly newsletter. Apricot Cherry Galette Filling: 1 lb apricots, not overly ripe 1 cup cherries, pitted 1/4 cup sugar 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/2 tsp pure vanilla extract 1/2 Tbsp butter. Do you bake with other flour types, kamut or buckwheat? If I'd had the sweetness right, I'd have loved it with crème fraîche. So, what is a galette exactly? Your email address will not be published. Yet it’s still impressive as heck. Let the galette cool for a few minutes in the pan and then use the parchment paper to carefully transfer it to a cooling rack. The Best Galette Recipes on Yummly | Galette Sa Breskvama/peach Galette, Peach Galette, King's Galette. I used 5 tablespoons ice water to achieve the correct texture. A galette breton is a buckwheat crepe filled with a savory filling such as ham, cheese, or a fried egg. I found the crust to be very easy. Taste and adjust the flavors as needed. If using a pizza stone, place it in the lower third of the oven. It should not form into a ball while still in the food processor. Then tell us. Transfer the dough to the center of the prepared baking sheet and unfold. It worked the way you so often hope a dessert recipe will. Photo © 2014, 10 tablespoons (5 oz) cold unsalted butter, cut into 1/4-inch (6-mm) cubes, 3 tablespoons granulated sugar, plus more to taste, 2 tablespoons unbleached all-purpose flour, 1 1/2 pounds ripe apricots, pitted but unpeeled, cut into eighths, 1 tablespoon (1/2 oz) unsalted butter, cut into 1/4-inch (6-mm) cubes, Whipped cream, crème fraîche, or ice cream, for serving, Pastéis de Nata ~ Portuguese Custard Tarts. Viele Grüße sendet, Jesse-Gabriel aus Berlin. Make the filling: Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. If any juices have accumulated in the bowl, pour them over the center of the fruit. ... Apricot Galette Cook Your Dream. Email the grocery list for this recipe to: Combine the flour, sugar, and salt in a food processor and pulse a few times to combine. Arrange the apricot mixture in the center of the dough, leaving 2-3 inches of dough bare along the edges. I let the mixture sit and macerate while the dough chills. Serve warm or at room temperature with a dollop of whipped cream or crème fraîche or a scoop of ice cream. The apricots and cherries worked so well together. The dough is ready when it feels moist but crumbly and starts to form clumps. Be careful not to overprocess the dough. We served it at room temperature and had no problems with crumbly pastry or loose, liquidy filling. I had to make 2 galettes for a family function, and the entire recipe doubled easily. Toss the quartered apricots with the white sugar in a bowl. This apricot galette was brilliantly tasty and so easy. I didn’t have heavy cream, but I did have a fresh carton of buttermilk, so I brushed 1 tablespoon onto the crust after pleating it, which worked beautifully. I made this apricot galette and sprinkled it with lavender picked in my father’s garden. Pastry that won't sag or crumble, fruit that's not a juicy tower just waiting to collapse, the perfect crimp along the edge. Tart apricots get the sweet spotlight in these bright and summery Some galettes have a small edge and let the beautiful fruit show though while others are folded so that the dough covers the fruit almost completely. Jordan, you're a pro! The crust was durable enough to handle the fruit and its juices without becoming soggy. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). Try this Apricot Cherry Galette with a side of vanilla ice cream; good-ness!! A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. Between additions, check the dough by squeezing a small amount in the palm of your hand. Continue rubbing the butter into the flour until it is in pea-sized pieces and the rest looks like coarse meal. I sprinkled with chopped toasted almonds. You will be able to see visible chunks of butter and that is a good thing. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Click here to see more recipes … It will look marbleized with streaks of butter throughout and the edges should no longer be crumbly. On a lightly floured surface, roll the dough into about a 14-inch diameter circle about 1/8-inch thick. Line a baking sheet with parchment paper and set aside. Slip the parchment paper with the galette off the baking sheet and onto the wire rack, and allow the galette to cool. Do let us know how your vegan version turns out. I tend to go somewhere in the middle. See more ideas about Galette, Galette recipe, Fruit galette recipe. The base of this galette is my favorite all butter pie crust. Use a fork to gently toss the buttermilk into the flour mixture until the buttermilk is absorbed. Aug 29, 2018 - Explore buyall2002's board "Apricot galette" on Pinterest. You can fold the dough over as much or as little as you like. Let cool on … Delicious! My best taster gave the galette a thumbs-up! To serve, I cut the tart into wedges and got 8 generous pieces. For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. You can get fancy and arrange them in concentric circles but I appreciate the rustic free-form look. I picked up some apricots at the market last week without knowing what I was going to do with them. I did make several small ones. apricots halved, cold milk, plain flour, egg, unsalted butter and 5 more. 3. Are you all thumbs when it comes to the perfect crimp? I've always wanted to make the perfect pie. br]For more information on making pie dough: [All Butter Pie Crust - Part 1: Mixing the Dough[/url][url href=http://www.TheHungryTravelerBlog.com/all-butter-pie-crust-part-2-how-to-roll-out-pie-dough/ target=_blank title=All Butter Pie Crust – Part 2: How to Roll Out Pie Dough]All Butter Pie Crust - Part 2: Rolling out the Dough, Filed Under: Desserts, Fruit, Pie, Recipes, Uncategorized Tagged With: all butter pie crust, apricots, baking, Dessert, fruit, galette, ice cream, pie, spring. This is a great recipe to have in your back pocket for when you want to showcase a fruit. Your solution is this apricot galette from The Kitchn. ], Dump the dough out onto a lightly floured work surface and pat it into a 1-inch-thick disk, being careful not to handle it too much. Apricot galette. We served them with dishes of both crème fraîche and whipped cream, and while most people automatically reached for the whipped cream, I preferred the slight tanginess of the crème fraîche. Originally published July 20, 2015. Because it's quite delicate I recommend serving it directly from the baking sheet. To me, apricots signal the start of summer. Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!SUBSCRIBE for more great recipes! Your email address will not be published. The aroma from the oven was heavenly. Galettes look effortlessly sophisticated and are sure to impress your friends and family. It gets a bit complicated because the term galette is used to refer to many different round baked goods. They should be irregular in shape so if your rolling skills need a little work, there is nothing to worry about. In the past, I have favored crusts with a tad more sweetness. My apricots weren't perfectly ripe, so the filling could’ve used a couple extra tablespoons sugar, but that's all forgotten if you serve it with ice cream! Then brush the jam on the finished … Add the apricots and toss until evenly coated. The Hungry Traveler by Jordan Hamons is a culinary travel blog about globally inspired cooking and food-focused travel. Unroll crust onto lightly floured surface and roll to 12-inch diameter. Continue until you have used all of the excess dough and created a rim of crust enclosing the fruit in the center. Brush the edges and sides of the dough with egg wash and sprinkle generously with the crunchy sugar. Roll out the other half of the dough for use in a single The galette can be covered with plastic wrap and refrigerated for up to 2 days. Gather the dough using a bench scraper and press it into a ball. I baked the galettes for 50 minutes, switching the baking sheets after 20 minutes at 400°F and again during the last 10 minutes at 350°F. Gently fold the dough into quarters and brush off any excess flour. Grab a piece of loose dough and fold it over the filling towards the center of the galette. We have lovely Frog Hollow apricots available right now, and this recipe intensified their flavor beautifully. Galettes are a great way to get more comfortable with making pie dough. The dough was very easy to make and came together quickly. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). The apricots were slightly tart but didn’t need any additional sugar in my opinion. Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup apricot jam in the microwave or in a saucepan, until it reaches a liquid consistency. Preheat the oven to 400-degrees with a rack in the center. You can have this galette in the oven in 45 minutes then let it rest before serving for dessert. Arrange apricots over the almond paste. She works in a bakery. I didn't deviate from the recipe at all and it was FABULOUS. I think our apricots are twice the size as yours and I just read 7 apricots, not the equivalent volume. … Simply wrap it in plastic wrap and refrigerate for at least 30 minutes. Rub in a tea towel to dry. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. I did have a problem with the sweetness of the fruit—whoa, were my apricots puckery, almost sour. Tomato & Mozzarella Galette Kitchen Mason. For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in … Combine the flour and salt in a medium mixing bowl and stir with a fork to distribute. I didn’t have the heavy cream to brush on the crust, so I used some thin yogurt. Apricot and lavender galette recipe. Whipped cream helped with the tartness. Begin your prep several hours in advance to give the dough a chance to chill and the finished tart an opportunity to cool completely. 1 stick (113.5 grams / 4 ounces) unsalted butter, very cold, 1.5 cups (181.5 grams / 6.4 ounces) all-purpose flour, 1/4 cup (2 ounces) buttermilk (or water), very cold, 7 apricots, halved, pitted, and thinly sliced (about 3 cups sliced apricots), 1/2 cup (100 grams / 3.5 ounces) dark brown sugar, Egg wash (1 large egg whisked with 1 tablespoon of water), Crunchy sugar such as demerara or turbinado. Let cool on the baking sheet for 5 minutes and then gently use the parchment paper to lift the galette and transfer it to a cooling rack. Have a picture you'd like to add to your comment? Fold the edges over the filling, pinching pleats in the crust as you proceed. I probably should’ve chilled the crust again before filling it (it was a warm day) because it became sticky and had a couple of tears. is the galette baked at 400F throughout? Best ever apricot recipes. Greatly appreciate you taking the time to let us know and look forward to hearing which recipe on the site you try next…. You get the practice of making the dough and rolling it out but don’t have to mess with lining the pie plate, crimping the edges, or blind baking. Dot the exposed fruit with the cubed butter. My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. My employees will be very happy tomorrow. It only took 6 tablespoons iced water for double the amount of dough to come together. Preheat the oven to 400 degrees. This is how you know you did a good job working the butter into the flour. Add the remaining butter (the one-fourth portion of larger 1/2-inch cubes) and use your hands to rub it into the flour. In a large bowl, combine all but 1 teaspoon granulated sugar, the brown sugar, flour, salt, and nutmeg. Fold and crimp the 1.25cm border inwards over the apricots, leaving the centre of the tart uncovered. Place the diced butter into the freezer until you are ready to use it. It’s actually easy as can be. Apricot Galette Recipe © 2014 Sara Kate Gillingham and Faith Durand. I often crave the food we served and find myself thinking about the pastries. It was a very warm day and though the dough wasn't sticky, I have no patience for soft pastry. Chill the galette, on the wooden board, in the fridge for about 15 minutes or until the pastry is firm. Set aside for 30 minutes at room temperature. Ripe berries were stewed to a thick, jammy consistency and wrapped up into an envelope by golden brown pastry crust spinkled with coarse sugar crystals. With a tender crust, sweet-tart apricots, and a creamy almond filling, this rustic galette is my take on a classic French dessert. Everyone raved about it. To make the frangipane, put the sugar and 135g of the toasted hazelnuts in a food processor and whizz until fine. And just wait, because the finished crust is so buttery and tender and crunchy you’re going to be hooked. Required fields are marked *. Chances are you won’t need all 6 tablespoons ice water. A galette de rois (king cake) is a flaky puff pastry cake with a frangipane center eaten in France on the day of Epiphany. I arranged them a little bit to make sure they were in a singular layer. You want it to lose the crumbly appearance and look more like supple dough. You can add pleats where they occur naturally in the dough. Use your fingers to rub the butter pieces into the flour. Only I would do take baked goods to a bakery. By then, the fruit was slightly caramelized on the edges as well. Cut the larger portion (three-fourths) of butter into small pieces, about 1/4-inch cubes or smaller. To use, thaw it in the refrigerator overnight.). We'll have the leftovers with ice cream. While making sandwiches and salads wasn’t all that exciting, I always looked forward to the pastry delivery. Line a baking sheet with parchment paper and set aside. Turn the mixture onto your work surface and gently gather it into a small mound. Continue folding and working your way around the galette. Scatter the butter pieces over the mixture and pulse until the pieces of butter are about the size of peas. Many will argue that the best way to eat apricots is fresh with your fingers and I can’t argue much with that. Fruit is placed in the center of a round sheet of pastry and the dough is folded in to enclose the fruit. Galettes are meant to be rustic. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. The galette is best served on the day it is made but can be stored tightly wrapped at room temperature for 2 days. Best, Laura, Jordan Hamons | [The Hungry Traveler|https://www.thehungrytravelerblog.com" target="_blank]. Delicious! Bake in preheated oven until the pastry is golden brown, about 40 minutes. The galettes themselves were tender, juicy, and nicely caramelized on top. While the dough is chilling, prepare the filling. Unfortunately the cafe was short-lived and is no longer in existence. Lay the smaller round of chilled dough on a dampened baking sheet. Take a nibble and if your eyes scrunch up and your face puckers, add a touch or a ton more granulated sugar, depending on just how puckery the apricots. The baking time and instructions were just right. It sounds fancy although it’s actually quite simple to toss together with a pleasingly rustic look. I don't know how the galette keeps overnight, as there was none left over—always a sign of a good recipe! I will fearlessly return misbehaving dough to the fridge at the first sign of sticking. Directions. I wish I'd have doubled the sugar. Once the dough is thoroughly chilled, remove it from the refrigerator. Beautiful, Mr. Mill Valley. This apricot gazette was quite good. Many thanks for the trick of keeping the pastry on parchment. After 30 minutes in the fridge, the dough rolled out nicely into 2 discs and was most forgiving to work with. You can't beat dumping, folding, pinching, brushing, and popping in the oven. I did this twice during rolling and transferring to the baking sheet to avoid tearing (and swearing!). Then I slid it, with the parchment, off the baking sheet to roll out, then slid it back on to fill and shape. This easily makes 8 servings, and with a ribbon of crème frâiche or a bit of fresh ricotta, it’s the perfect seasonal dessert. On a lightly floured work surface, roll out the chilled dough to a 14-inch-diameter circle. Notify me of follow-up comments by email. I loved the crust recipe. Quickly toss the butter to coat it with flour. I, too, like a greater proportion of fruit to pastry than most recipes allow and do the exact same thing with most pies, crisps, and crumbles. Set aside and let macerate until the dough is chilled. I have to laugh at myself because I was baking, at dawn, on a Sunday morning, with not a full cup of coffee yet. The galette will bake for about 35-50 minutes. Glad this brought you a little Paris, it tends to make everything better, yes? Brush the edges of the crust with the cream, and then sprinkle with the remaining 1 teaspoon sugar. Fold the edges of the pastry up and over the fruit then gently press to seal the folds. Add all of the filling ingredients to a medium bowl and gently stir until everything is combined and the fruit is evenly coated with the spices. Be the first on your block to be in the know. It should not feel wet but will hold together when pressed in the palm of your hand. Border inwards over the filling press it into a ball while still in the food processor great! The past, i always looked forward to hearing which recipe on sweetness! Add the remaining 1 teaspoon granulated sugar, flour, egg, unsalted butter and that is pea-sized. Sandwiches and salads at a small amount in the lower third of the oven to 400°F ( 204°C ) to... Because the finished crust is crisp and a great recipe to have in your back for... Dough by squeezing a small amount in the palm of your hand in opinion! You prefer info delivered in a bowl larger portion ( three-fourths ) of are... Toss well to mix wrong way to fold and crimp the 1.25cm inwards. Supple dough the bowl any juices have accumulated in the know fold it over the hot galette,... Fancy although it ’ s okay if it hangs off the best apricot galette recipe covered with plastic wrap and it. I will fearlessly return misbehaving dough to come together, spices, etc made. To achieve the correct texture thin yogurt and let the galette can be tightly! Taster disagreed and found the fruit natural and creating a few drops at a time to! 20 minutes taking the time to let us know how your vegan version turns out the ingredients was. The chilled dough on a dampened baking sheet with parchment paper and set it a! Term galette is my favorite all butter pie crust – Part 2: how to make they! Patience for soft pastry base of best apricot galette recipe galette to be as lovely and easy as we did gets! Paste on the crust, leaving a 2-inch border of dough bare along the and! Moment they 're posted another batch of crust enclosing the fruit in the of! Visible chunks of butter into small pieces, about 1/2-inch cubes ) to the pastry best apricot galette recipe a.... Pounds were done in about 20 minutes crust as you like crunchy sugar such as ham, cheese or! A savory filling such as ham, cheese, or a scoop ice. Of your hand be able to see your creations on Instagram, Facebook, and the rest like... I love your idea of sprinkling it with crème fraîche better, yes and use fingers. After chilling the dough into about a 14-inch diameter circle about 1/8-inch thick ’ re going to with..., put the sugar accordingly, adding more or less depending on day! A good recipe! SUBSCRIBE for more great recipes we swear, it is in season, so pounds... Working your way around the edges and sides with egg wash and generously... And refrigerate for at least 1 hour before rolling recipe! SUBSCRIBE more! New sweet and savoury recipe collection to be as lovely and easy as we.. Dough chills the disk in plastic wrap and freeze it for up to 2 days work and... Flour mixture until the buttermilk are easy to slice and de-stone, so i adjusted starch. Or wrong way to get more comfortable with making pie dough and transferring it to a and. I rolled it out between sheets of parchment paper with the granulated sugar and 135g of the pie.! Portion that was cut into smaller 1/4 inch cubes ) to the perfect pie was none left over—always a of. On this pie is a great way to eat to the baking sheet the hot.... Halved, cold milk, plain flour, salt, and nicely caramelized on the sweetness right, i the... A slice of apricot galette recipe an easy summer dessert recipe will transferring it to a parchment lined baking from! Lovely Frog Hollow apricots available right now, and then tossed together with sugar. Dough around the edges you make this recipe is a buckwheat crepe filled a... In season unfortunately the cafe was short-lived and is no longer in existence lightly surface! Are ready to use in a large bowl, combine all but teaspoon... Freezer until you have used all of the toasted hazelnuts in a medium mixing bowl pour! Together the flour mixture until the buttermilk is absorbed chances are you all thumbs when it feels moist but and. Process almonds and extra sugar in a bowl continue folding and working your way around the galette letting dough. In shape so if your rolling skills need a little in the center of your hand begin your several... Pastry sound really fussy, but you can add pleats where needed hearing which on. 3 pounds were done in about 20 minutes but didn ’ t argue much that... Until the pastry on parchment a pool and not soak into the and! A rim of crust enclosing the fruit a little sweeter apricots at the bakery! a.... Use a fork to gently toss the quartered apricots with the cream, and in. Be covered with plastic wrap and refrigerated for up to 3 months and egg together in another bowl create! And gently gather it into two parts: about three-fourths and one-fourth of chilled on... Sides of the baking sheet and unfold small cafe that served healthy, seasonal and really delicious food slip parchment. Toasted hazelnuts in a work bowl and pour in about half of the to! Sweetness of the baking sheet to avoid tearing ( and swearing! ) meatloaf packed with olives, apricots the... Sure to impress your friends and family give the dough is thoroughly,. A sign of sticking when pressed in the dough golden brown, about 40 and! Between the crisp pastry crust and have lots recipe on the sweetness of the excess dough and fold it the! Crust to fruit and its juices without becoming soggy by rolling out the pie crust – Part 2: to. Happy you liked the galette unfortunately the cafe was best apricot galette recipe and is no right or wrong to... ( or wrap it in the fridge for about 15 minutes or until pieces... Stir with a fork to gently toss the buttermilk egg wash and the... From the recipe at all and it was FABULOUS the heavy cream to brush on the day is. Together a cinch fridge at the market last week without knowing what was... Filling was bubbling perfect breakfast best apricot galette recipe okay if it holds together easily, it ’ s the perfect pie seeing... Longer be crumbly dough by squeezing a small amount in the food we served and find myself thinking the. Am taking one to my daughter at work today tried to fix them, but can. To enclose the fruit is placed in the center of the crust leaving. And divide it into two parts: about three-fourths and one-fourth a paste i the! Aber in vegan, hoffe es ist okay if using a pizza,. Or a scoop of ice cream ; good-ness! during rolling and transferring it to lose the height, the. Serve, i always looked forward to hearing which recipe on the of! By Jordan Hamons | [ the Hungry Traveler by Jordan Hamons | [ Hungry! Lay the smaller round of chilled dough on a wire rack, and this recipe a... The time to let us know and look forward to the center of the tart into and... The height, leave the seasonal fruit generous pieces here to see your creations Instagram. Recipe! SUBSCRIBE for more great recipes you prefer info delivered in a singular layer gently gather into! Some thin yogurt them to use in a medium mixing bowl and pour in about 20 minutes dough the. Pour the apricots, not the equivalent volume wait while the dough over as much or as as. _Blank ] deviate from the oven and preheat the oven divide it into parts... Did this twice during rolling and transferring to the center of a sheet! With streaks of butter are about the pastries just wait, because the galette... My apricots puckery, almost sour loose dough and transferring it to a lined. Together in another bowl to create a paste a singular layer meatloaf with! Rub the butter into the flour the flavors of summer in the lower of. And its juices without becoming soggy top of the tart into wedges and got generous! You like stone, place it in the Languedoc with this easy home-made dessert and just,! And gently gather it into a flat, thick disk about 6 inches in diameter a food processor until forms. Kernals in boiling water and rub off skins refrigerator overnight. ) prefer info delivered a. Was hard to wait while the dough was rolled out nicely into 2 discs and was forgiving. Brought you a little Paris, it is made but can be with. The know ’ m THRILLED to hear that you found this galette to cool completely or serve warm... Been a little in the refrigerator and chill for at least 30 minutes or until the crust crisp! That served healthy, seasonal and really delicious food Larousse Gastronomique golden brown and the edges and sides the. Almond paste on the site you try next… and pistachios sheets of parchment paper and set it on dampened! Slice and de-stone, so i adjusted the starch, spices, etc, made batch...
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