Tuesday, February 24, 2009

Buttery, Delicious

peach galette (45)

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.


Fruit Galettes
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

Egg wash
• 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.


Christie @ fig & cherry said...

The white peach and raspberry is a wonderful combination!

I bet a dollop of mascarpone cream would match it beautifully.

So many tarts! I hope you've got lots of friends (or an exercise plan) :P

Ginny said...

Delicious! I've been craving a fruit pie lately...you have inspired me to get moving on that! :)

recipes2share said...

these rustic tarts are amazing - so versatile too!

Dawn said...

I love the rustic look too. But I love the crust the most. I can't wait for blueberry season to make these again.
Yours came out perfect!

shez said...

mmmm.. i love a good tart and very agree that the rustic ones are so much more eatable than the beautiful, perfectly edged and filled ones. also easier to make :)

(also a big fan of fruity tarts - what great combinations!)

Arwen from Hoglet K said...

The summer fruits look lovely and the pastry looks so casual. The instructions are detailed though, it sounds really hands on with the kneading.

Karen said...

There's something so magical about pastry and fruits! I love your tarts Lisa - they're like a heavenly pouch of berries :)

Helen (AugustusGloop) said...

yum, these look fantastic. i agree, rustic = good!

Brilynn said...

Those galettes have me wishing it was summertime here and I could get my hands on some of those!

Lisa said...

Christie, ooh mascarpone would be perfect with the galette. Will have to try that next time! I think I ate too many galettes, I didn't want to share :)

Ginny, good idea! I love fruit desserts, can't wait to make a few fruit pies soon.

Recipes2share, absolutely! you can put almost anything inside and it will taste incredible.

Dawn, this pastry was incredible. I loved the galettes with blueberries in them.

Shez, haha definitely easier to make! thank you!

Arwen, it wasn't too hard, it just took a while and made a mess! It was a perfect summer dessert I think, best eaten outside while the sun is setting.

Karen, thank you! I love fruit and pastry together, doesn't matter what kind of fruit, it's all wonderful.

Helen, rustic desserts are great. I love eating them almost as much as I love making them.

Brilynn, summer is coming! I hope you will try these when it does :)

Irene said...

I've been eyeing these from the moment I bought the cookbook, but the pastry method intimidated me. Glad to hear that it wasn't so bad!

Muneeba said...

Perfect ... I was looking around for a fruit galette recipe. Got it now! I'll let you know how it turns out for me (I'm still a rookie at making pastry dough).

ChichaJo said...

I am also a big fan of rustic looking pastry like this...yours look so pretty! And they are also simpler to make than fiddling with a pan :)

Manggy said...

I wish I could make these again now that I'm in the States and berries are for the most part cheap and abundant! But my host family doesn't like berries :( Ah, life! I'll just lust over your pictures then!

Kasey said...

Hi Lisa,

I too have been dying to make these since I got the Tartine cookbook, but I wonder if I could make the dough in a food processor?

Anonymous said...

I used to live one block from the San Francisco Tartine location. The lines around the block were a measure of what locals thought of the bakery. They also opened a small restaurant a few blocks away. After moving to Vancouver, BC, I was very pleased to discover the cookbook. I'm working my way through it.

Irina said...

Wow! these fruit pies look delicious. I love the look of these delicious pies, the rustic look of the pies make me crave for them. These soft buttery pies can be made from fresh seasonal fruits... what a brilliant idea for a season specific party. I am sure that this rustic style Pastry tastes as good as they look and will surely come out as a winner at any party.


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