Galette, the word sounds so exotic and so continental!! I have never made this beauty before. I was so intimidated by the word itself that I never gave it a try. But recently when I saw a Galette on one my friends food blogs, I got inspired to try it. Believe me it’s the simplest and the most gorgeous dessert I have ever made. The moment it came out of the oven my heart was jumping with joy!! I guess now you will be seeing more Galette innovations on my blog with this very simple and easy recipe;)
However, if you are also bit hesitant like me to try it out, then this post is for you.
There are a few basic and simple things to keep in your mind that will help you make the most gorgeous and scrumptious galette.
But don't worry — we'll tell you about all those too, so you can make this delicious beauty whenever the craving strikes.
Let’s start with understanding- WHAT IS A GALETTE?
Galette is a French pastry that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind.
These tarts are not molded in tart pans, just a nice flat surface for baking is needed. Filling is placed directly on top of a sheet of rolled out pastry and the edges of that pastry are folded up and around the filling. The tart becomes crisp during baking and the dessert, as a whole, manages to be both rustic and elegant at the same time. Though Galette is simply like a flat pie or tart, but it is way easier to make than a regular fruit pie.
Galettes can be sweet or savory. When you fill the tart base with vegetables and cheese, it turns a sheet of pastry into a beautiful main course. And when it’s filled with fruit, chocolate or other sweet elements, it becomes a perfect dessert. The sweeter version is more common for galettes.
For a basic galette, you really only need three ingredients: pastry dough, fruit and sugar. Simply roll your pastry out onto a parchment-lined baking sheet and pile thinly sliced, lightly sweetened fruit in the center of the pastry, leaving a border around the edges. Fold up excess pastry to cover the fruit slightly, then bake until the pastry is brown and crisp.
You can use fruits of your choice like, Stone fruits, such as the peaches, apples and berries.
I made this Mulberry Galette as my dear hubby brought loads full of Mulberries from his recent trip. And the real reason behind this dish is the nature of this fruit. This fruit is very perishable, so I had to finish it fast before it makes it way to the bin. And the result was ohhhh such a delicious pastry. My family just finished it all in one go (We skipped our dinner and instead stuffed ourselves with this sweet delight).
Now, you are fully aware what a Galette is. Let’s move on to the basic next step- the dough of the Galette.
HOW TO MAKE GALETTE DOUGH
Galette dough is very much like pie dough. It is a combination of flour, sugar, butter, and just enough water to bring things together. Generally some cornmeal is added to the dough flour to give it some crunch. However, I was out of cornmeal and added Cornflour instead, but the result was same.
Galette dough can be made by hand, or in a food processor as well.
The dough should just come together. You don’t need to worry about the smoothness of the dough as the final result should look rustic.
Now, our dough is ready. Let’s move on to the next step- filling. HOW TO PREPARE FILLING FOR GALETTE
Just like pies, galettes can use nearly any fruit and even vegetables and cheese. The shorter baking time of a galette requires that the fruit be thinly sliced so the filling bakes at the same time as the crust.
Once sliced, the fruit is tossed with a mixture of sugar and flour; the flour helps absorb some moisture from the fruit and thickens the filling. However you can skip adding flour if your filling seems to be holding itself well. You can add other flavors to the filling like, little lemon zest, warm spices, and even fresh herbs.
Now, we will move to the next part that is assembling the Galette.HOW TO ASSEMBLE THE GALETTE
Take the prepared dough. Make a ball of the dough.
Now dust some flour on the working place, roll the dough ball and make thick circle of around 12-15 inches. No need for neat edges.
Take a baking tray, place the parchment paper on it, then place the rolled circle over it.
Pile the fruit in the center of the dough circle and spread out into an even layer, leaving a two-inch border. Now fold the border up over the fruit, making sure to leave a large hole over the fruit so any steam can escape.
Before baking, brush the galette with butter and sprinkle some sugar over it.
You can give it an egg wash too.
Moving on to our next and last step, HOW TO BAKE A GALETTE
Keep the prepared galette in a preheated oven. The galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so.
Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.
Voila!! Your beautiful dessert is all ready to be devoured.
Let us see the Ingredients and recipe directions now.INGREDIENTS:FOR CRUST/ BASE
All Purpose Flour/Maida- 2 cups
Cornflour- 1/4th cup
Cold Soft Unsalted Butter- 1/2 cup or about 100 grams
Sugar- 2 tablespoon
Salt- 2 pinches
Cold Milk or Water- 1/4th- 1/2 cup
Flour for DustingFOR FILLING
Mulberries- 3 cups
Sugar- 3 teaspoon
Cinnamon Powder- 1/2 teaspoon
Walnuts+Almond Slivers+Pine nuts- 1/4th cupFOR BRUSHING
Melted Butter- 2 Tablespoon
Sugar for sprinkling- 1 teaspoon DIRECTIONS:
In a bowl, add flours, salt and sugar and mix well.
Then add butter and again mix it and rub the flour between your palms and make coarse mixture.
Now start adding milk slowly to make stiff dough.
Combine into a dough, but do not knead.
Cling wrap the dough. And refrigerate for 30 minutes to 1 hour.
Meanwhile toss the berries, sugar and cinnamon together in a large bowl.
Set the oven for preheating at 180*c.
After half an hour or so take out the chilled dough from the fridge.
Divide it into two portions. I wanted a big and one small galette so I divided dough into 2:1.
Make ball of the divided portion.
Now dust some flour on the working place, take a ball.
Roll the dough into a 12-inch round about 1/2 cm thick.
Line a baking tray with parchment paper.
Gently place the rolled dough circle on the parchment paper.
Pile the fruit filling onto the center of the dough, slightly mounding it in the center and leaving a 2-inch border around the edge.
Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
The folded rim pleats should look rustic. But if you want neat edges you can trim the edges.
Using a pastry brush, apply the melted butter on the pleated edges. Sprinkle nuts too.
Sprinkle some sugar also over it.
In the same way prepare the other galette too.
Place the prepared baking tray into the oven and bake at 180*c for 30-35 minutes or until the crust is a deep golden-brown and the fruit is cooked.
Transfer the parchment with the galette on to a wire rack and cool completely.
Cut the galette into wedges and serve.
You can serve it with vanilla ice cream or whipped cream and enjoy the dessert.
I have served it with vanilla ice cream( store bought) and Mulberry Compote
You can use other fruits too like peaches, apple, pineapples or other berries as per your choice.
You can store the prepared dough in an air tight container for 3-4 days and stored in the refrigerator.