Blackberry GaletteAdapted from I Shot The Chef
1 1/4 c all purpose flour
1/4 c stone-ground fine yellow cornmeal
2 tsp granulated sugar
1/4 tsp salt
4 oz (8 tbsp) butter, softenend
1 Tbsp heavy cream
2 to 3 tbsp ice water
3 c fresh blueberries (or other berry) rinsed and dried
2 Tbsp granulated sugar
1 oz (2 tbsp) butter, chilled
1 Tbsp heavy cream
2 tsp granulated sugar
1. In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, sugar and salt. Pulse briefly to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.
2. With the food processor running, pour the cream and 2 Tbsp of the ice water through the feed tube. Process until the dough begins to hold together. Turn off the food processor, remove the top, and feel the dough. If it holds together, it is done. If it is still crumbly, add the remaining tablespoon of ice water and process briefly, then check again.
3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.
4. Place the berries and 2 tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Taste the fruit to see if it needs any more sugar.
5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Brush excess flour off the dough, then loosely roll the pastry dough around the rolling pin without the bottom piece of paper. Place a parchment lined baking sheet directly beneath the rolling pin and carefully unroll the pastry dough onto the baking sheet.
6. Mound the sliced berries in the center of the dough circle, leaving a 2 1/2 to 3 inch border all around. Cut the remaining butter into small pieces and distribute evenly over the berries.
7. Fold the border up so that it partially covers the berries. It will naturally form pleats as it is folded. Brush the dough with the cream, being careful that it doens’t run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Gently lift up the folds of the dough and brush under those areas with cream, then replace the folds. Evenly sprinkle the sugar over the dough border.
8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool. Cut the galette into pie shaped wedges to serve.
1/4 c stone-ground fine yellow cornmeal
2 tsp granulated sugar
1/4 tsp salt
4 oz (8 tbsp) butter, softenend
1 Tbsp heavy cream
2 to 3 tbsp ice water
3 c fresh blueberries (or other berry) rinsed and dried
2 Tbsp granulated sugar
1 oz (2 tbsp) butter, chilled
1 Tbsp heavy cream
2 tsp granulated sugar
1. In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, sugar and salt. Pulse briefly to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.
2. With the food processor running, pour the cream and 2 Tbsp of the ice water through the feed tube. Process until the dough begins to hold together. Turn off the food processor, remove the top, and feel the dough. If it holds together, it is done. If it is still crumbly, add the remaining tablespoon of ice water and process briefly, then check again.
3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.
4. Place the berries and 2 tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Taste the fruit to see if it needs any more sugar.
5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Brush excess flour off the dough, then loosely roll the pastry dough around the rolling pin without the bottom piece of paper. Place a parchment lined baking sheet directly beneath the rolling pin and carefully unroll the pastry dough onto the baking sheet.
6. Mound the sliced berries in the center of the dough circle, leaving a 2 1/2 to 3 inch border all around. Cut the remaining butter into small pieces and distribute evenly over the berries.
7. Fold the border up so that it partially covers the berries. It will naturally form pleats as it is folded. Brush the dough with the cream, being careful that it doens’t run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Gently lift up the folds of the dough and brush under those areas with cream, then replace the folds. Evenly sprinkle the sugar over the dough border.
8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool. Cut the galette into pie shaped wedges to serve.
UPDATE! So I remade the recipe and here is the galette that I took to the office --- WAAAAY better that my first attempt!! I actually made sure that the dough laid over the fruit much more than the first time and I lessened the butter and OMG and its a keeper!! It was really good! Crust was light and fruit was not overwhelmed with sugar, very natural tasting. Boss was sooo impressed, he went home and told the wife and now she wants the recipe!! SCORE!!! Does that mean I get finally cash in a comp day? LOL
1 comment:
you did a great job on that...looks wonderufl
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