With so much going on in life and with Calla, my last few posts have been a little emotional, I know. It’s hard not to talk about anything else, and I’m ok with that, but I’m sure you might like to hear about something else. So today I’d like to talk about the Galette. In case you’re unfamiliar with what this is; it’s a round, freeform rustic tart. It may include a sweet filling like summer berries, stone fruit, fall harvest apple and pears, or tart rhubarb. It may also be savory with fresh herbs, squash, tomatoes, cheese or the traditional ham with an egg baked on top.
It may seem quite intimidating especially with words like Pate Brisee, but I assure you it’s not. Pate Brisee is simply the name for a pastry crust that’s used as the base, and won’t puff up. It’s easily adaptable for quiches, chicken pies and even lemon meringue pie. Brushing the edges with an egg wash gives this tart a crusty, golden yet still buttery and flaky texture.
Let’s talk sweet for the filling. I’ll have to hold back on my savory ideas until I’ve yet made a savory Galette. For sweet though, I think you can be quite experimental. The amount of sugar you add with depend greatly on what you choose to use. Since I went with a sweet mango and berries, I only used 1/4 cup sugar, however it could have been less still. For a more tart fruit like rhubarb, you may wish to add a little more.
And finally the serving companion. Ice Cream, of course. Vanilla would be my choice for this particular tart. However, a dab of fresh whipping cream would also be quite perfect. Yogurt, tea, coffee, flavored ice cream, cool whip, or simply served solo, the choice is yours.
Cornmeal Pate Brisee (adapted from Martha Stewart’s Baking Handbook)
(makes 1 9inch single crust)
1 cup All Purpose Flour
1/4 cup Cornmeal
1/2 tsp Salt
1/2 tsp Sugar
1 Stick (1/2 cup) unsalted butter, cold, cut into small pieces
1/8 – 1/4 cup Ice Water
Place flour, cornmeal, salt and sugar in a food processor. Pulse to combine. Add cut butter pieces and pulse until mixture resembles coarse meal, about 10 seconds. Keep machine running, and pour ice water through feed tube slowly. Continue until dough just holds together, but do not process for more than 30 seconds.
Turn out onto a clean work surface. Form into a flat disk, wrap in saran wrap and refrigerate for at least 1 hour, or up to 1 day.
Strawberry, Mango, Blueberry Galette
All Purpose Flour, for dusting
(Above) Cornmeal Pate Brisee
2 Cups Fresh BLueberries
1 Mango, peeled and sliced
2 cups Fresh Strawberries, sliced
1/4 cup Sugar
Juice of 1/2 lemon (about 1 tbsp)
2 tbsp Cornstarch
Pinch of Salt
1 Large Egg, lightly beaten
Sugar for sprinkling, optional
Remove dough from fridge and roll out to a 14 inch round, about 1/8 inch think, on a clean, lightly floured surface. Transfer to large parchment lined baking sheet. Return it to fridge and store there until ready to use, up to 1 hour.
Preheat oven to 375F.
In a large bowl, gently toss together blueberries, strawberries, mango, sugar, lemon juice, cornstarch and salt. Remove dough from fridge and arrange fruit on top (starting in the middle working out), and leaving a 2 inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds.
Brush edges with egg wash and sprinkle with sugar, if using. Bake until crust is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack to cool. Serve warm with vanilla ice cream.