It has been over a week since I last updated this blog. I blame on the hot Toronto weather and no access to internet. But now that the weather is cooled down and got found alternative source for internet I present to you these cute little mini galettes I baked for my friend’s party. Galettes are free-form crusty pie in North America; however in France, galettes are savoury buckwheat crepes which are cooked on one side only in the frying pan. According to Google, Brittany in west coast of France, is very famous for it (wish I can try!). The North American version is great if you want to bake pie without pie pans! I actually tried making the strawberry version before but I didn’t like the taste of baked fresh strawberries very much. This is also the first time I baked with peaches and I really liked the taste! Especially with the lemon juice, it really enhanced the peach flavours, sweet and tangy and just peachy =P. Personally, I like the baked peach better than the plums since I am not a huge plum fan.
|Assembling the plum (left) and peach (right) galettes|
Mini fruit galettes (from These Pease are Hollow)
Sweet shortcrust pastry:
1 ½ cup of flour
½ tsp of salt
2 tablespoon of sugar
½ cup of cold butter, diced
4-5 tablespoon of cold water
2 large nectarines or 4 black plums (pitted and sliced thinly)
3 tablespoon of sugar
2 tsp of lemon juice
1 zest of lemon
¼ cup of finely grounded pistachios for the nectarines or ½ cup of finely grounded almond for the black plums
1 egg + 1 tablespoon of water, beaten lightly (for egg wash)
Extra sugar for sprinkling
For the crust:
- Combine and mix the flour, salt and sugar in the bowl.
- Add the cold butter and mix with a pastry cutter. Slowly add the ice water, 1 tablespoon at a time, continue mixing with the pastry cutter, just until the dough starts to come together.
- Gather the dough together and flatten onto a piece of plastic wrap. Wrap the dough and chill in the refrigerator for 2 hour
For the fruit filling:
- In a medium bowl, mix together your fruit, 3 tablespoons of sugar, lemon juice and lemon zest. Let the flavors mingle for at least an hour in the fridge. Meanwhile, remove sweet shortcrust pastry dough from the fridge and use a 4.5-inch round cutter. Since I didn’t have a cutter, I just used the rim of my small bowl to cut into 7-8 circles (About 1/8 inch thick). Place circles back in fridge for about 5-10 minutes to let it harden again.
- Pour fruit mixture into a sieve and set over a large bowl. Let as much liquid drain off as possible so your galettes don’t get soggy.
- Place each disc between two sheets of parchment paper and rolled them a bit thinner, and wider (about 5-6 inched across).
- Space discs evenly on a parchment paper lined baking sheet (about 6-8). Place about a teaspoon of you ground nuts in the center of each round, and top nuts with about 1-2 tablespoons of your fruit mixture.
- Gently fold dough up around the fruit. Dip your finger in the egg wash and pinch the crust together every so often. The egg wash will act as glue so the pinched up crust don’t fall apart! Brush some more egg wash over all the exposed dough and sprinkle about a teaspoon of sugar over dough and fruit. Repeat with remaining dough.
- Chill assembled galettes for at least 20 minutes before baking. This will also help them stay together in the oven, and encourage the flaky dough to develop properly. Meanwhile preheat your oven to 400 degrees F.
- Bake on middle racks for 25-30 minutes (It took me about 30-32minutes in my poor oven, yes I miss my home oven very much), depending on how big your galettes are, and how thick the dough is, until the fruit is a little bubbly and the crust is a deep golden brown. Let cool completely on a baking rack, and store in an airtight container in the refrigerator if you are able not to eat them all straight from the oven.
These are so yummy fresh out of the oven! But also good at room temperature =)