Do Gallettes need to be refrigerated?
No Gallettes don’t need to be refrigerated, but they will only last 2 days at room temperature. Leftovers can be stored, covered tightly, in the fridge for up to 5 days. Baked galette freezes well for up to 3 months.
For longer storage, wrap snugly in parchment and foil, then into a freezer bag . Thaw overnight in the fridge. Reheat at 350F for about 15 minutes.
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Is galette dough the same as pie dough?
Pie dough and galette dough are like distant cousins in the world of baking – they share a common heritage but have their own unique characteristics. At their core, both doughs are a blend of flour, fat, and liquid, working their magic to create a golden, flaky crust that envelops delicious fillings. However, they diverge in their approach and purpose.
Pie dough is the dependable, even-tempered friend that loves to play host. It’s meticulously crafted, with butter or shortening cut into flour until the mixture resembles coarse crumbs, then bound together with cold water. On the other hand, galette dough is the carefree, artistic spirit that celebrates imperfections. It’s a tad more relaxed, often combining butter with flour and a hint of sugar. Galette dough is forgiving, rolled out into a rustic, freeform shape, embracing its flaws and making them part of its charm.
Why is it important to chill pastry in the fridge?
Chilling pastry dough in the fridge is a key secret to baking success. The cold chill serves multiple purposes that elevate the final product. Firstly, it allows the butter or fat in the dough to solidify, ensuring that when baked, it releases steam gradually, resulting in the sought-after flakiness. Secondly, this rest period relaxes gluten, keeping the pastry tender and easy to work with. Beyond the science, chilling the dough makes it more manageable – it rolls out smoothly and holds its shape, while also allowing flavors to mingle and develop. So, whether crafting a pie crust or shaping a galette, that fridge time isn’t just a pause, but a critical step towards creating bakery-worthy delights.
How do I keep my Gallette from leaking?
I personally like my galette if the crust is flaky and moist but not wet and the filling is juicy but not overly wet. Two key things here to remember; 1. use thickener (starch) in the filling and 2. make sure to leave 2-3 inches around the perimeter of the crust to fold around the fruit.
How do you keep the bottom of galette from getting soggy?
Before you add the fruit to your Galette, grab an egg, give it a good whisk, and gently brush a thin layer over the crust. This magic egg shield creates a barrier, sealing up the tiny gaps in the dough and preventing any runaway juices from making your crust go all mushy. Plus, when you brush the top of the folded over crust, it adds a glorious golden sheen that makes your creation look like it came straight out of a bakery window.
What do you Serve with Galettes?
When it comes to serving up a homemade fruit galette, you’ve got options that’ll make your taste buds do a happy dance! Picture this: a slice of that rustic, golden-brown galette with a scoop of your favorite vanilla ice cream melting down its sides. The warm, gooey fruit meets the chilly creaminess – pure magic. Or, if you’re keeping it cozy, a generous dollop of whipped cream is like a cloud of sweetness that perfectly complements the flaky crust. And let’s not forget that a sprinkle of powdered sugar can turn your galette into a work of art – it’s like a sweet, snow-kissed masterpiece. So, whether you’re going for a scoop, a dollop, or a sprinkle, these humble additions take your fruit galette from everyday to extraordinary, making your kitchen feel like a five-star dessert spot!
It’s All About Balance,
Blueberry and Peach Galette
Equipment
- 1 measuring cup 1/2 cup
- 1 measuring spoon TBS
Ingredients
Galette Crust
- 1 ½ cups all purpose flour
- 1 tbls granulated sugar
- 1 stick unsalted butter very cold and cut into 9 or more pieces
- 3 tbsp shortening very cold
- 2-4 tbsp very cold water
Fruit Filling
- 1 1/2 lbs various prepared fruit Peaches and Blueberries
- 1/4 cup granulated sugar
- 2 tbsp Lemon juice
- 1 1/2 tbsp cornstarch
Egg Wash/Topping
- 1 large egg
- 2 tsp water
- Coarse or granulated sugar for sprinkling optional
Instructions
- CRUST
- Combine flour, sugar, butter and shortening in the basin of a food processor and pulse to combine.
- Slowly add water 1 TBSP at a time until dough forms a ball.
- Transfer to a piece of lightly floured Parchment Paper and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes and up to 2 hours in the refrigerator.
- FILLING
- While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling.
- Combine fruit, sugar, lemon juice, and cornstarch in a large bowl and stir until well-combined. Set aside.
- ASSEMBLY
- Once dough has finished chilling, remove from refrigerator and open parchment paper. Lightly floured surface of the dough. Dust with additional flour and roll out to a 12-13” circle. Transfer to a baking sheet on the parchment paper.
- Prepare egg wash by whisking together egg and water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash (this will help keep the galette from getting soggy). Don’t discard egg wash yet.
- Give your fruit one more stir in the bowl and then carefully transfer to the center of your galette crust, leaving a 2” perimeter of fruit-free crust.
- Fold the perimeter/border of your crust carefully over the fruit filling and pinch together to secure (it will not completely cover it, you should have a nice circle of exposed fruit in the center!).
- Brush the folded-over pastry with egg wash and sprinkle with sugar, if desired.
- Transfer to 400F (205C) oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow to cool before slicing and serving.
Nutrition
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