Galettes are one of the happiest recipes you can imagine. They are bursting with flavor, flavor that is obvious from that open face. Ah, the open face. So much, much easier to make a galette than a “perfect pie” crust. There is nothing wrong with being rustic, and there are in fact some benefits. You just cannot screw up a galette.
The ease of making the galette is now compounded with the advantages of a food processor. Galette dough can literally be spun up in just a few minutes.
And, there is the flexibility of galette ingredients. This recipe simply calls for two pounds of fruit. You are able to use the fruits de jour at your supermarket or, better, farmers market. You can mix and match, as the photo above shows, to create both visual appeal and flavor complexity.
Serving a galette can be as easy as slicing it up with a knife. Or, you can adorn that galette with whipped cream, crème fraiche, or ice cream. That whipped cream or crème fraiche can be amended to expand the flavor: try just a hint of calvados or rum. The ice cream flavor you use can be wonderful, standard vanilla. But walnut caramel or bourbon pecan would be intriguing. How about buttermilk ice cream? Look for a recipe in tomorrow's post!
Galettes can be consumed on their own, paired with espresso, or mated with a wine to extend the fruit flavors of your dessert.
The best thing about galettes? Never the same twice. Impossible to be bored.
Fresh Fruit Galette
Yield: serves 8
- 2 cups plus 3 tablespoons all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into ¼-inch pieces
- ¼ cup solid vegetable shortening
- 2 pounds Seasonal fruit cut into ½-inch-thick wedges
- 1 egg yolk beaten with 1 tablespoon milk
- 1 tablespoon coarse baker’s sugar, or 1 tsp granulated sugar
- Confectioners’ sugar, optional
Place ¼ cup water in a measuring cup and add an ice cube; set aside. Combine the 2 cups flour, 2 tablespoons of the sugar, and the salt in the bowl of a food processor; pulse to blend. Gradually add the butter, pulsing to blend. Add the shortening and pulse just until the butter and shortening have formed fine crumbs and are evenly distributed. With the motor running, drizzle the iced water, 1 tablespoon at a time, through the feed tube, pulsing until the mixture is dampened and comes together easily. (You might not need all of the water.)
Turn the pastry out onto a piece of aluminum foil, and with floured hands gather it into a ball. Flatten it to form a disc shape, wrap it in foil, and refrigerate for 1 hour.
When you are ready to bake the galette, preheat the oven to 400°F. Lightly butter a large cookie sheet.
Combine the 3 tablespoons flour and the remaining 2 tablespoons sugar in a large bowl; stir to blend. Add the figs; toss lightly to coat them with the flour mixture.
Roll the chilled pastry out on a lightly floured pastry cloth, using a rolling pin covered with a lightly floured stocking, to form a round about 14 inches in diameter. Using the pastry cloth, carefully invert the pastry onto the cookie sheet.
Spoon the fig filling onto the center of the pastry, spreading it to 3 inches from the edges. Fold the edges of the pastry in and over the filling, leaving a portion of exposed fruit in the center. Lightly brush the pastry with the egg mixture, and sprinkle it lightly with the baker’s sugar.
Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden and the filling is hot and bubbly, 30 to 35 minutes. Place the cookie sheet on a wire rack and allow to cool for 20 minutes. Then slide the galette off the cookie sheet onto the wire rack to finish cooling.
If you did not use the baker’s sugar, sprinkle sieved confectioners’ sugar lightly over the galette just before serving.
Source: Fig Heaven by Marie Simmons
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/40th second at ISO‑250
It has been a cold summer, record cold. So it took time for the sun to bake sweetness into the carrots. Finally, finally Suzen and I have found “sweet ones” at our local farmers market. Actually, with this recipe, carrots of any age or sweetness will be just dandy. There is citrus and spice aplenty here to boost the basic carrot flavor.
Roasted carrots have a definitive flavor. Not exactly caramelized into pure sugar, the carrots do display both a sweetness and that hearty flavor that only high heat can produce. The citrus and spice provide new ingredient layers generating an awesome array of interacting flavors. You mouth might be confused, but your brain will be warmly pleased.
This is a very good kid’s recipe. Carrots are one of the few veggies they don’t automatically shun. Here you can put kids to work in the kitchen playing with all these spices and citrus elements. Your kids can mix and match a bit, use their imagination, and then see some dramatically wonderful results. “I made this,” they are sure to say, with a smile.
Roasted Orange Spiced Carrots
Yield: serves 8
- 4 bunches baby carrots, scrubbed or peeled
- ½ cup extra virgin olive oil
- Kosher salt, to taste
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon dill seeds
- 1 teaspoon black pepper corns
- 2 bay leaves, broken into pieces
- 1 star anise
- 1 small dried red chili, or more to taste
- ¼ cinnamon stick
- 4 large shallots, sliced
- 2 celery stalks, washed and sliced into wafers
- 4 cloves garlic, chopped
- 2 tablespoons red curry paste, sambal, or sriracha adding more to taste
- Juice and zest of 2 oranges
- Juice and zest of 1 lemon
- 2 tablespoons unsalted butter
- 4 scallions finely sliced
Preheat the oven to 425 degrees F.
Trim carrots and cut any thicker carrots lengthwise so they are all about the same thickness. Toss with half the olive oil and salt to taste. Spread in a single layer on a sheet pan and roast for 20 to 25 minutes or until tender and slightly charred around the edges.
While the carrots are roasting, toast the cumin, caraway, dill, peppercorns, bay leaves, star anise, chili, and cinnamon in a dry skillet over medium heat until fragrant, about 1 to 2 minutes. Don’t let the spices burn. Grind it all in a spice grinder until finely ground.
Heat the remaining oil over medium high heat in a skillet large enough to hold the carrots. Add the shallots and celery, and cook until they are just beginning to brown. Add the garlic and half the spice mixture (reserving the rest for another use) and cook for about a minute. Pour in the juices and let cook until slightly thickened. Taste and adjust seasoning. If the sauce gets too thick add some water.
Add the carrots to the sauce. Sprinkle over the zests and scallions and toss gently to coat. Taste again and adjust seasoning.
Source: Chef David Domedion at Cooking by the Book
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/50th second at ISO‑640