Galettes Sucrees Recipes

Steps:

• Preheat the oven to 350 degrees F and grease a cookie sheet.
• In the bowl of an electric mixer, beat 3 of the eggs with the sugar. Add the oil, flour, baking powder, salt and cinnamon, then fold in the chopped nuts and fruit. Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14 inches long and 1 1/2 to 2 inches wide.
• Place the rolls on the cookie sheet, leaving 1-inch between them. Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds. Bake for 20 minutes on the middle rack.
• Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4-inch pieces. Place the slices, cut side up, on the cookie sheet and return them to the oven for 15 minutes, or until the cookies are golden brown.

Steps:

• Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces.
• To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside.
• Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice.
• Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
• Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time.
• With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month.
• To bake:
• Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet.
• Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will "pleat" and fall naturally. Let it.
• If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking.
• Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature.

Steps:

• For the crust: Place the flour, sugar and salt in a food processor and process to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of the cold cream and pulse until the dough comes together in a ball. Add some or all of the remaining tablespoon of cream if the dough is still quite crumbly; it should hold together in a ball when you squeeze it. Place a large piece of plastic wrap on the counter, gather the dough into a ball and flatten the dough into a disk on the plastic wrap. Wrap well. Refrigerate for 1 hour.
• Preheat the oven to 400 degrees F. Place a large sheet of parchment paper on a work surface and lightly flour the parchment. Place the dough on the paper, lightly flour the top and roll out into a round or oval about 1/4 inch thick. Transfer the paper to a rimmed baking sheet.
• For the filling: Toss the plums with the crystallized ginger, flour, cinnamon and 4 tablespoons of the sugar in a large bowl. Arrange the plums in concentric circles on the center of the dough circle, leaving a 1 1/2-inch border of dough all around. Sprinkle the blueberries and any lingering pieces of ginger over and in between the plums. Fold the border in over the fruit. Distribute the butter pieces over the filling and sprinkle the border with the remaining tablespoon of sugar.
• Bake until the crust is nicely browned and the fruit filling is soft and bubbling a bit, 40 to 45 minutes.
• Warm the preserves in the microwave and gently brush the hot galette with the preserves, both the top of the crust edges and the fruit in the middle. Transfer the parchment paper with the galette to a wire rack and let the galette cool to room temperature. Transfer to a plate and serve with whipped cream if desired.

Steps:

• Preheat the oven to 350 degrees F and grease a cookie sheet.
• In the bowl of an electric mixer, beat 3 of the eggs with the sugar. Add the oil, flour, baking powder, salt and cinnamon, then fold in the chopped nuts and fruit. Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14 inches long and 1 1/2 to 2 inches wide.
• Place the rolls on the cookie sheet, leaving 1-inch between them. Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds. Bake for 20 minutes on the middle rack.
• Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4-inch pieces. Place the slices, cut side up, on the cookie sheet and return them to the oven for 15 minutes, or until the cookies are golden brown.

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

Steps:

• In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.
• With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.
• Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour.