Wednesday, June 8, 2011

tartine fruit galettes

Worth the trouble. Definitely. The galette pictured below is the single cherry-lemon galette with yellow peach of my twelve-galette batch. The cherry-lemon galettes alone are amazing.

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.

(I used the kitchen table for the dough ordeal. It was seriously messy and time-investing.)

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
(I lined my baking sheets with parchment paper), 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.
(I glazed the fruit with my lemon-sugar glaze, found at the bottom of the post, rather than adding sugar to fruit.) 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 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.
(I favor a lemon-sugar glaze over the egg wash for my galettes. It also means that I don't really need to add sugar to the fruit fillings, because glazing both the fruit and the dough with a mixture of lemon juice and turbinado sugar adds enough sweetness alone. The lemon-sugar glaze, however, burns more easily when pooled on the baking sheet. The process for making the glaze can be found at the bottom of this post, under Cherry-Lemon Filling.)

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.

My galette varieties:
Cherry-lemon galettes (the original cherry-lemon filling, described below)
Yellow peach galette, with lemon-sugar glaze.
Cherry-lemon galette with glazed yellow peach.
Apple-lemon galette, with glaze and leftover rind/juice from cherry-lemon filling.
Apple galette, with glaze.
Mango galette, with glaze. (frozen mango from Trader Joes)
Blueberry galette, with glaze. (frozen blueberries from Trader Joes)

I defrost my frozen galettes for about an hour (baking them directly out of the freezer didn't work very well for me) before glazing and baking at 375°F for 40 minutes. They didn't turn out very well when I tried to bake or convection them in the toaster oven, so I just stick to the real oven when baking these delicious pastries.

Cherry-Lemon Filling

Slice 1 (smaller) lemon paper-thin, removing seeds. (I stuck the lemon in the freezer for 5-10 minutes to stiffen, then cut off the ends before slicing in half length-wise, giving myself a flat lemon surface to lay on the cutting board.)
Soak slices in a non-metal bowl for at least 2-3 hours (I soaked mine overnight for ~16 hours) in ~1 cup turbinado sugar.
Pit cherries & mix with lightly drained lemon slices. (I used a slotted wooden spoon to move/drain lemon slices.)
Retain lemon-sugar juice separately as a glaze (on crust and/or on fruit-- good replacement for tablespoons of sugar).

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