It is day two and I am making mini galettes!!
I previously made an apple cinnamon galette and fell in love with the simplicity of the crust. It comes out flaky and crispy while holding onto the flavor a real good crust should.
For this week, I made mini ones thinking they would be able to bake faster and therefore, I could eat them sooner. Well, while the dough took less time to chill, the baking time was still an agonizing wait.
I started out by making the super simple easy dough. You want everything measured out beforehand. I would even suggest you measuring it all out then putting it all in the fridge to get everything cold before you start mixing everything. The colder it all is, the flakier the crust will be.
Using the pastry cutter, you want to cut in the butter. You don’t want to actually mix the dough, but only create little bits of butter chunks with the flour mixture. It’s the clumps of butter that gives the dough its crispiness. Can you see the butter chunks?
Beat an egg and add it into the bowl.
Continue to cut in the egg until it is just coming together. Try not to over mix as it will add heat to the dough and cause the butter to melt. It is okay if there are still pieces of flour.
Pour the mixture onto a floured surface and shape it into a disk. Because I am making mini galettes, I shaped them into four disks.
Wrap them tightly with saran wrap and refrigerate until completely cold and firm to the touch. My mini disks took about 1 hour, but for a full size disk, it may take 2 hours.
Once it is chilled, preheat the oven and prepare your filling. Chop up your strawberries, have your sugar, honey, and butter ready.
Roll each disk out into 1/8 inch thick and transfer them onto a nonstick parchment paper. I am using my nonstick baking mats.
After each is rolled out, spoon on the fruit, leaving an inch boarder. Gently fold up the sides of galette to cover some of the fruit and pinch the sides so they stick together. It does not have to be perfect, the beauty of a galette is in its rustic nature
Dust the top with sugar, drizzle the honey, and dot the tops with a couple small cubes of butter.
Bake until the crust is golden brown and the berries are oozing with juice. Let it cool slightly before serving.
My stomach told me to serve these with nutella, and so I did. BOMB DOT COM.
makes one standard size galette or four mini galettes
Basic Tart Dough, Bon Appetit
1 Tbsp sugar
1/2 tsp salt
1 c flour
6 Tbsp chilled unsalted butter, cubed
1 large egg, beaten
Whisk sugar, salt, and flour in a medium bowl. Add butter and use a pastry cutter to cut in the butter until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
2-3 cups sliced strawberries
1 c raspberries
honey to drizzle
sugar to dust
2 Tbsp butter, cut into cubes
Preheat oven to 375 degrees.
Lightly flour surface and rolling pin. Roll out the pastry dough into a circle as thin as possible. Transfer onto baking sheet. Lay out the raspberries and strawberries in a circle, leaving 1 inch edge. You may or may not use the fruit, depending on how thinly you rolled the dough. Fold the 1 in edge of the dough up to cover some of the fruit. Lightly dust the tops with sugar and drizzle honey over the galette. Evenly spread out the small cubes of butter on top of the apples.
Bake for 30-40 min until the dough is completely crisp and fruit is oozing juice. Serve with nutella.