Tag: Time

writ­ten 08/07/2023, updat­ed 08/07/2023

What

Fruit galette, veg­an ingre­di­ents

Ingredients

Dough

1 ¾ cup all-pur­pose flour (+ dust­ing)
¼ cup fine yel­low corn­meal
¼ cup sug­ar
1 tsp Kosher salt
13 Tbsp cold unsalt­ed but­ter (cubed)
⅓ cup ice water

Filling

½ cup sug­ar (+ sprin­kling)
¼ cup apri­cot jam
2 Tbsp corn­starch
1 Tbsp fresh lemon juice
1 lb peaches/nectarines (thin wedges)
1 cup mixed berries (halved)
1 Tbsp unsalt­ed but­ter (cut into pieces)

Option­al: Glaze (or equiv­a­lent), Coarse Sug­ar, Egg Wash/Olive Oil/Melted Veg­an But­ter, Ice Cream

Sup­plies: Parch­ment paper, rolling pin, plas­tic wrap, mix­ing bowl, spat­u­la, brush, drip pan/foil

Time

Prep 1 hour + Set 1–2 hours + Bake ~50 min­utes = Total 2–3 hours, 50 min­utes

Servings:

8 Serv­ings

Steps

Prep

• In mix­ing bowl (or pulse in food proces­sor), whisk flour (1 ¾ cup), corn­meal (¼ cup), sug­ar (¼ cup), and salt (1 tsp)
• Add cold but­ter (13 Tbsp cubed) and rub until you get coarse crumbs with pea sized bits of but­ter
• Add ice water (⅓ cup, mix in 1 Tbsp at a time) and mix until large clumps form (until the dough JUST sticks togeth­er)
• Lay out plas­tic wrap
• Trans­fer dough and make large mound
• Shape into ½ in thick disc
• Wrap in plas­tic
• Refrig­er­ate at least 1 hour, up to 2 days

Cooking

• Make Fill­ing: Whisk Sug­ar (½ cup), Jam (¼ cup), Corn­starch (2 Tbsp), and Lemon Juice (1 Tbsp) until smooth, then add pre­pared fruit and toss until cov­ered
• Unwrap dough and place onto floured parch­ment paper
• Roll with floured rolling pin (~14in round & ~½ in thick)
• Slide onto round bak­ing sheet WITH parch­ment paper
• Spoon fruit onto dough, leav­ing a bor­der (~1½ inch)
• Fold dough over the edge of the fruit fill­ing (any holes or cracks will allow sauce to escape!)
• Dot top with but­ter pieces
• Option­al: Brush crust with egg wash/olive oil/melted veg­an but­ter
• Bake 350F on low­est rack for 50–55min
• Place foil lined tray below to catch drip­pings
• Bake until fruit bub­bles, and crust is gold­en
• Allow galette to cool
• EAT
• Option­al: Serve with ice cream
• Option­al: Glaze crust with glaze and sprin­kle coarse sug­ar on top

DONE!

Pictures