Simplyperfectgalette Recipes

EASY BREAKFAST GALETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Cut a large circle in the puff pastry sheet.
• Sprinkle on cheese, and lay on the bacon.
• Fold the edges of the puff pastry over themselves to make a rim-it doesn't have to be perfect!
• Bake for 10 minutes.
• Remove from oven, and lay the tomatoes around the edge.
• Crack eggs into the middle.
• Bake for 15-20 additional minutes, depending on how runny you like your egg.
• Remove from oven, and sprinkle with salt, pepper, and chopped basil.
• Slice into pieces, however big you like!
• Enjoy!

FRUIT GALETTE

Steps:

• Prepare the crust:
• Stir together the flour, sugar, and salt, then add the cold butter and toss to combine. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you've got a ragged mixture with irregular pieces of butter still intact, the largest about the size of an almond. Sprinkle 3 tablespoons of the ice water over the mixture and use a fork to quickly incorporate. Keep adding water by the ½ tablespoon until it appears just moistened-a dough that's too wet will lead to a tough crust, so err on the side of it seeming a little dry. Dump the mixture onto a piece of plastic wrap. Working from the outside of the plastic, shape it into a flat disc. Wrap, then refrigerate for at least 30 minutes and up to overnight.
• Preheat the oven to 375°F.
• Prepare the filling:
• Using the same bowl as for the crust, combine the fruit, 3 tablespoons of the sugar, and the salt. In a small bowl, stir together the flour and remaining 1 tablespoon sugar.
• Place the chilled dough on a lightly floured work surface and roll into a circle about 13 inches in diameter. Roll from the center, rotating 90 degrees after each roll, and adding a bit more flour as needed if the dough sticks. Drape the rolled dough over a rolling pin and transfer to a parchment-lined baking sheet. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about an inch, and pile the fruit on top. Fold the crust around over the fruit, pleating rustically as you go. Brush the exposed pastry with water, then sprinkle generously-over the crust and the fruit, too-with sugar. Transfer to the oven and bake until the fruit juices are bubbling in the center and the crust is golden, 50 to 60 minutes, or more depending on the fruit.
• Serve warm, with fresh whipped cream or ice cream, or cold, perhaps for breakfast, with yogurt.

GRAPE GALETTE WITH ALMOND CREAM

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1/4 cup ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Pulse 1/2 cup almonds, 1/4 cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2 1/2-inch border; top with the grapes. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Refrigerate until firm, 30 minutes.
• Lightly beat the egg yolk with 1 tablespoon water. Brush the dough with the egg wash. Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden brown and the grapes are softened, about 40 minutes. Let cool on the baking sheet.

SIMPLY PERFECT GALETTE

Steps:

• DOUGH--Combine flour and salt in a bowl.
• Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
• Cut in remaining butter until it is in pea-sized bits.
• Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
• Gather dough into 1/2" thick disk and wrap tightly in plastic wrap.
• Refrigerate for at least 30 minutes.
• Dough can be prepared up to 2 days ahead of time and refrigerated.
• To freeze, overwrap in aluminum foil and defrost overnight in fridge.
• If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
• Preheat oven to 400*F.
• Position rack to center.
• A baking stone can be used if availiable.
• On a floured surface, roll our dough into very thin (no more than 1/16" thick) 14" diameter round.
• Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
• Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
• FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2" border.
• Arrange fruit on top of the sugar/flour mixture, again leaving a border.
• Sprinkle fruit with 4 tbs of remaining sugar.
• Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
• Bake 50 minutes to 1 hour, until edges are browned.
• Immediately slide galette off of pan onto cooling rack.
• Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
• ***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
• Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
• Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
• With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.