Archive | September, 2014

Raspberry and Apricot Galette. Galettes?

28 Sep

SONY DSC

So summer is over…

How did that happen and didn’t it just start?

Am I the only one that feels ripped off, seeing as summer decided to show up late (and not fashionably, I might add). Phooey. Well, as much as I enjoy the sights and smells of fall, I’ll admit I am bummed to the max.

What happened to all of the wonderful things I had planned for the baskets and baskets of fruit and vegetables I bought at the market or grew myself, you may wonder. Where are all the tasty baked treats? In my belly. Simple. I ate everything.

The strawberries, raspberries, cherries, plums (oh wow how I love plums), peaches, apricots, grapes and finally apples – they didn’t even make it to the oven. They barely touched an ounce of butter or sugar. Just straight into face. Down the hatch. Gone-zo!

All we can do my friends is reminisce and trust that I enjoyed thoroughly.

We could reminisce about probably the only thing I baked this summer- a couple of galettes.

SONY DSC

Thyme in one for good measure. Raspberries in the other.

SONY DSC

Galettes are a lazy man’s pie in my opinion and that’s most likely why I love them so!

Dough. Fruit. Sugar. Bake. Reap rewards of deliciousness.

Hey, apples are still around for a while and it’s not too late to galette-ify those!

Raspberry and Apricot Galette 

This recipe is for 1 large galette, you can divide dough into two as I did for a couple smaller versions

Inspired and adapted from Martha Stewart

Crust

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon sugar

1 cup chilled and cubed unsalted butter

1/4 to 1/2 cup ice water

Put flour, salt and sugar in food processor and add butter. Process until you have pea sized butter pieces. Add water slowly until the dough comes together.

Press into a disc and refrigerate for at least an hour. (I have rushed the process by using the freezer for emergency galette baking purposes with relatively good results)

Filling and Assembly

4 cups sliced apricots (approximately)

1 cup raspberries (or just add 1 cup apricots more if not using raspberries)

1-2 sprigs of thyme (optional)

1/2 cup sugar

1 teaspoon lemon juice

1/4 teaspoon kosher salt

1 tablespoon cornstarch

1 egg for brushing

Roll out dough into large circle about 1/8 inch thick.

Combine fruit with sugar, salt, lemon juice and cornstarch before arranging in the middle of the dough.

Fold dough up towards the centre.

Brush with egg wash and sprinkle lightly with sugar.

Bake at 375F until bubbling in centre, around 1 hour for a full size galette.

Cool slightly and serve with ice cream or whipped cream. Or enjoy on it’s own. No judgement here.