Food recipes
Galette Dough
Galette Dough Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt water, bottled, generic Directions: In a large bowl using a pastry blender, in a stand mixer f...
Galette Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
Directions:
In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels.
Dont worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
Add the ice water all at once and continue mixing just until the dough begins to hold together.
Shape the dough into a 5-inch (13-cm) disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes.
Use as directed in the recipe.
The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
This dough can be used to create a rustic tart using almost any type of fruit.
Cut 3 pounds (1.5 kg) of fruit such as nectarines, apricots, plums, or peeled pears or peaches into 1/2-inch (1.5-cm) slices.
Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paperlined baking sheet.
Top with the fruit, leaving a 2-inch (5-cm) border.
Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375F (180C) until the fruit is tender and the crust is deep golden brown, about 1 hour.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
Directions:
In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels.
Dont worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
Add the ice water all at once and continue mixing just until the dough begins to hold together.
Shape the dough into a 5-inch (13-cm) disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes.
Use as directed in the recipe.
The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
This dough can be used to create a rustic tart using almost any type of fruit.
Cut 3 pounds (1.5 kg) of fruit such as nectarines, apricots, plums, or peeled pears or peaches into 1/2-inch (1.5-cm) slices.
Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paperlined baking sheet.
Top with the fruit, leaving a 2-inch (5-cm) border.
Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375F (180C) until the fruit is tender and the crust is deep golden brown, about 1 hour.