No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

SUMMER STONE FRUIT GALETTE

6/25/2018

0 Comments

 
Picture
​Most fruit galettes are relegated to the dessert table, but this one is ideal for a breakfast crowd. It is rolled out into a pretty dramatic 12” circle, can be filled with any ripe summer stone fruit that you happen to have on hand, and it’s not overly sweet.  
 
makes one 12” Galette  (can be baked on a pizza stone or on a parchment lined baking sheet)
 
For the dough-   (from Bill Yosses and Peter Kaminsky)
​2 cups all-purpose flour
¼ cup cornmeal, processed until fine in the food processor
pinch of salt
1 tablespoon + 1  1/2  teaspoons sugar
8 oz. (2 sticks) cold, unsalted butter, cut into ¼” pieces
1 tablespoon cold water
 
For the filling-
 
4 yellow or white nectarines, (ripe but not overly soft) rinsed, halved, and pitted
3 cups sweet red cherries, rinsed, stemmed, and pitted
2 tablespoons good quality maple syrup
1 tablespoon fresh orange juice
1 tablespoon all-purpose flour
 
Prepare the dough-
 
In a large bowl, whisk together the flour, finely processed cornmeal, salt, and sugar. Add the butter pieces, using your fingertips or a bench scraper to incorporate the butter into the dry ingredients. The mixture should resemble cornmeal with a few larger pieces of butter. Add the tablespoon of cold water and toss the mixture until it comes together, shaping it into a disc about ½” thick. Wrap in plastic wrap and refrigerate for 20 minutes.
 
Prepare the filling-
 
Slice the halved, pitted, nectarines into slices about ⅜” thick. Place them in a large bowl (you should have about 3½ cups of slices.) Add the cherries to the nectarines, and then the maple syrup, orange juice, and flour, tossing to combine. Place the fruit mixture in a heavy bottomed saucepan. Cook over medium heat for about 8 minutes, stirring occasionally so it doesn’t stick, just until the fruit softens a bit but doesn’t get mushy. Scrape the mixture into a bowl and cool it thoroughly, either in the fridge or set over a bowl of ice water.
 
To assemble-
 
Retrieve the dough from the fridge. Preheat the oven to 375 degrees F. On a lightly floured sheet of parchment paper, roll the dough into a circle, about 13” in diameter.
If you have a circular platter or plate or cake pan that measures 12”, use it to trace a circle out of the dough, then cut the circle using a small paring knife or a pastry cutter. I take the scraps, re-roll them slightly and cut them into thin strips which I add to the outside of the dough, creating a slightly higher edge. (This is not a typical galette with excess dough that you ruffle around the fruit.) Use your fingers to crimp the edge, (the way you would a pie) and place the dough back in the fridge to chill for about 15 minutes. (A 12” circle doesn’t quite fit on a rimmed baking sheet; a flat baking sheet works fine, lined with parchment paper. Because you have cooked the fruit first, it doesn’t bubble up and run all over the place. I’ve also rolled out the dough on a parchment sheet and transferred the dough (still on the parchment) to a large baking/pizza stone and that works fine, too.)
 
When the oven is hot, retrieve the chilled dough and cooled filling. You can simply spoon the fruit over the circle of dough, spreading it gently with an offset spatula, and being careful to reserve about half of the juices, which you will use to “glaze” the galette after it comes out of the oven. Or if you’re feeling crafty, you can arrange the fruit, alternating slices of nectarine with the cherries or piling the cherries in the center and creating a border or nectarines. Remember to reserve half of the juices for the “glaze.”
 
Place the galette on the bottom rack of the oven, and bake for 40-45 minutes, until the crust is golden brown and the fruit has softened. Carefully remove from the oven and place on a cooling rack or on top of your stovetop. Use a pastry brush to glaze the fruit with the reserved juices. Best served warm. Cover and refrigerate any leftovers.
 
 
 
 
 

0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index