Tuesday, February 24, 2009
I just love the look of a rustic pastry, perhaps even more than the too-pretty-to-eat ones. Rustic pastries look like they have been made with love, and that is important to me. When it came to picking recipes for the Tartine Cookbook project that Mark from No Special Effects and I are doing this year, the fruit galettes were an absolute shoo in, and what better time of year to make them than when stone fruit is in season and summer berries are abundant.
I was a tiny bit nervous about making the pastry for this recipe, as I’d never done anything like it before. I need not have been because it turned out just perfectly and wasn’t difficult to make at all. Buttery, delicious, and amazingly flaky, I couldn’t have been happier with how it turned out! One thing I especially like about the Tartine Cookbook is the very detailed instructions and explanations. Just reading through the recipe makes you feel more confident, even if it is a technique you’ve never tried before.
I made one large plum galette that was taken to my Aunty’s house for dessert that night where it was a huge success. I also made six small ones with a variety of fruit fillings using white and yellow peaches, raspberries, blueberries and several combinations thereof. My favourites were the white peach and raspberry and the yellow peach and blueberry. It is definitely important to taste your fruit before you sweeten it though, because you may need more or less sugar than the recipe states depending on what you are using. I think I’ll definitely be making these again in the future, and I’m looking forward to trying them with other fruits, perhaps some sautéed apples and pears in winter, with a big scoop of vanilla ice cream to serve.
From Tartine by Elisabeth Prueitt and Chad Robertson
Makes 2 large or 12 small galettes
• 455g unsalted butter, very cold
• 1 cup water
• 1 ½ teaspoons salt
• 5 cups all purpose flour
• About 6 cups fruit (peaches, nectarines, apricots, berries, sautéed apples or pears – your choice), cut up if necessary
• Granulated sugar
• 1 egg yolk
• 1 tablespoon cream
• Granulated sugar, for sprinkling
1. To make the dough, cut the butter into 1-inch cubes and put them in the freezer. Measure the water, dissolve the salt into it and put into the freezer as well. Chill both for about 10 minutes.
2. Measure the flour onto a large, flat work surface and spread into a rectangle about 1cm thick. Scatter the butter cubes over the flour and toss a little flour over the butter so that your rolling pin won’t stick, and begin rolling. When the butter starts flattening out into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is the size that you started with. Repeat the rolling and scraping 3 or 4 times.
3. Make a well in the center and pour all of the water into it. Using the bench scraper, scoop the sides of the dough into the center, cutting the water through the dough. Keep scraping and cutting until the dough is a shaggy mass and shape into a rectangle.
4. Lightly dust the top with flour and roll out the rectangle until it is half as large again, then scrape the top, bottom and sides together to the original size and re-roll. Repeat 3 or 4 times until you have a smooth and cohesive dough. Transfer rectangle of dough to a large baking sheet, cover with plastic wrap and chill for about an hour.
5. While the dough is chilling, prepare the fruit. Hull berries, pit the peaches and cut into eighths, etc depending on the fruit you are using.
6. When you are ready to roll the dough, divide it into 2 equal portions if making large galettes or 12 equal portions for small ones. Roll the dough into circle shapes by rolling from the center to each end, not flattening the end points. Turn the pastry so the flattened out corners are at the top and bottom. Again, roll from the center towards the points nearest and farthest to you, stopping short of the top and bottom. Roll the thicker areas and you will begin to see a circle forming. Transfer to baking sheets and chill for 10 minutes.
7. Fill the center of each dough circle with fruit, leaving a 5cm edge uncovered on the large galettes or a 2cm edge on the small ones. Taste the fruit for sweetness and determine how much sugar you want to use to sweeten it. Sprinkle with granulated sugar, typically using 2-4 tablespoons for large galettes and 1-2 teaspoons for each small. Fold in the sides of the circle to cover the fruit partially. Chill for another 10 minutes.
8. In the meantime, preheat the oven to 190ºC (375ºF). To make the egg wash, whisk egg yolk and cream in a small bowl. Crush the egg wash over the pastry edges and then sprinkle with granulated sugar.
9. Bake the galettes until the crust has visibly puffed and baked to dark brown and the juice from the fruit is bubbling inside – 45-60 minutes for large galettes and 40-50 minutes for small galettes. Rotate the baking sheets at the midway point to ensure even baking. Remove from the oven and serve hot or at room temperature.