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Galette: A Quick and Easy Free Form Tart

pear and blackberry galette

I made a pear and blackberry galette last weekend to take to a Boston Marathon party and got several requests for the recipe. When I found myself making it again today, I remembered my promise and decided that, rather than emailing everybody, I would post the recipe here. As it says, who can resist an easy-to-make galette--a crust of buttery pastry folded around whatever berries look most perfectly ripe at the market.

Fresh Berry Galette

1-1/2 cups unbleached all-purpose flour

2 tsp. sugar

3/4 tsp. salt

6 tbsp. unsalted butter, chilled, cut in small pieces

6 tbsp. solid vegetable shortening, chilled, cut in small pieces

3 tbsp. ice water

2 large nectarines, peaches, pears - you choose - cut in 1/4 inch wedges

1/4 cup sugar, or more to taste

1/2 pint raspberries, blueberries, blackberries - again your choice

1 egg yolk

2 tsp. heavy cream

1. To make the crust: In a food processor, pulse flour, sugar and salt to blend. Add butter and pulse just until it's coated with flour. Repeat this process with the shortening; there will still be pieces of shortening the size of large peas. Transfer to a bowl. Add ice water gradually, tossing with a fork to moisten. Knead dough gently and briefly to make a ball.

2. Toss nectarines with 2 tbsp. of sugar. Toss raspberries in a separate bowl with 1 tbsp. of sugar.

3. Preheat oven to 425 degrees F. On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick; transfer to rimless baking sheet. Starting 1-1/2 inches from the edge of the dough, arrange nectarines into two circles. Fill center with a few raspberries and scatter remaining raspberries over the nectarines. Fold over the edge of the dough, overlapping the fruit lightly. Patch any breaks in the dough so juices won't run out. Whisk together egg yolk and cream; brush rim with mixture. Sprinkle rim and fruit with remaining tsp. sugar, or more if fruit is not very sweet.

4. Bake at 425 degrees F until browned, about 30 minutes. Cool the galette slightly on baking sheet, loosen with a spatula and slide off onto a serving platter. (The cracks that show the plate beneath when you enlarge the picture are because my blue plate wasn't quite large enough.) Serve warm. Serves 8.


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