Recipe #13
Galette from Scratch
You can make endless variations of galettes from scratch and use almost every fruit or vegetable you have within reach. Depending on the season I like to use apples, strawberries, apricots, peaches, cherries or plums. You can enjoy it plain or serve it with a scoop of ice cream. For savoury galettes I like to use tomatoes, green asparagus, caramelized onions or mushrooms, with herbs and some grated cheese on top.
INGREDIENTS
DOUGH
For a buttery, flaky crust you need:
250 g flour (I like to mix all–purpose flour with full grain or spelt flour)
2 teaspoons or 40 g sugar
1/2 teaspoon sea salt
175 g butter
4 tablespoons ice cold water
optional: egg for egg wash on top or oat milk instead
FILLING
500 g peaches (feel free to also try any other fruit or vegetable)
finely grated lemon zest of one lemon
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
50 g brown sugar
1 vanilla bean
1 big tablespoon of cream, quark or ricotta
Optional: additional spices like cinnamon or cardamon or herbs on savoury Galettes
PREPARATION
1. Whisk flour, sugar and salt in a bowl.
2. Cut butter into pieces and bring it to the dry ingredients.
3. Place the dough onto a work surface that is sprinkled with flour. With a rolling pin flatten the butter into sheets that will puff into layers when baked. Roll butter into flour in long strips. Use a scraper if needed.
4. Drizzle a few tablespoons (3–4) of ice water over until the flour is moistened. Add 1 more tablespoon if still too dry.
5. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Roll out your dough to a long rectangle, then use the bench scraper to fold your dough into thirds, the floury mass will turn into a flaky stack of butter and flour. Repeat rolling out the dough and folding it. It should be somewhat homogenous and creamy. Otherwise repeat rolling and folding.
6. Shape the dough into a ball and wrap it in plastic wrap and place it in the refrigerator for at least 1 hour (for up to 3 days).
7. Roll out the dough on a lightly floured surface to a rough circle (or any shape), about half centimeter thick. Then place it on a sheet of baking paper.
8. Preheat oven to 200°. Meanwhile combine the lemon zest, salt and sugar in a bowl. Add lemon juice and vanilla. Cut the fruits into pieces and add. Stir gently.
9. On your rolled out dough spread some cream, quark or ricotta.
10. Arrange fruit on your dough and spread it out evenly, leaving a border of about 6–8 cm. Fold the edges of the dough up and over your fruit. Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
11. Place the galette into the oven, reduce the heat to 180°. Bake for about 35 minutes, until your crust is golden brown and the juices of your filling are bubbling.
12. Let it cool down before serving, for about 1 hour. You can enjoy it plain or top it with salted caramel, cream or ice cream. Enjoy!
Recipe #13
Galette from Scratch
You can make endless variations of galettes from scratch and use almost every fruit or vegetable you have within reach. Depending on the season I like to use apples, strawberries, apricots, peaches, cherries or plums. You can enjoy it plain or serve it with a scoop of ice cream. For savoury galettes I like to use tomatoes, green asparagus, caramelized onions or mushrooms, with herbs and some grated cheese on top.
INGREDIENTS
DOUGH
For a buttery, flaky crust you need:
250 g flour (I like to mix all–purpose flour with full grain or spelt flour)
2 teaspoons or 40 g sugar
1/2 teaspoon sea salt
175 g butter
4 tablespoons ice cold water
optional: egg for egg wash on top or oat milk instead
FILLING
500 g peaches (feel free to also try any other fruit or vegetable)
finely grated lemon zest of one lemon
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
50 g brown sugar
1 vanilla bean
1 big tablespoon of cream, quark or ricotta
Optional: additional spices like cinnamon or cardamon or herbs on savoury Galettes
PREPARATION
1. Whisk flour, sugar and salt in a bowl.
2. Cut butter into pieces and bring it to the dry ingredients.
3. Place the dough onto a work surface that is sprinkled with flour. With a rolling pin flatten the butter into sheets that will puff into layers when baked. Roll butter into flour in long strips. Use a scraper if needed.
4. Drizzle a few tablespoons (3–4) of ice water over until the flour is moistened. Add 1 more tablespoon if still too dry.
5. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Roll out your dough to a long rectangle, then use the bench scraper to fold your dough into thirds, the floury mass will turn into a flaky stack of butter and flour. Repeat rolling out the dough and folding it. It should be somewhat homogenous and creamy. Otherwise repeat rolling and folding.
6. Shape the dough into a ball and wrap it in plastic wrap and place it in the refrigerator for at least 1 hour (for up to 3 days).
7. Roll out the dough on a lightly floured surface to a rough circle (or any shape), about half centimeter thick. Then place it on a sheet of baking paper.
8. Preheat oven to 200°. Meanwhile combine the lemon zest, salt and sugar in a bowl. Add lemon juice and vanilla. Cut the fruits into pieces and add. Stir gently.
9. On your rolled out dough spread some cream, quark or ricotta.
10. Arrange fruit on your dough and spread it out evenly, leaving a border of about 6–8 cm. Fold the edges of the dough up and over your fruit. Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
11. Place the galette into the oven, reduce the heat to 180°. Bake for about 35 minutes, until your crust is golden brown and the juices of your filling are bubbling.
12. Let it cool down before serving, for about 1 hour. You can enjoy it plain or top it with salted caramel, cream or ice cream. Enjoy!
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022