Galette Dough Ingredients (courtesy of Julia Child) 3 tablespoons sour cream (or yogurt or buttermilk) 1/3 (approximately) ice water 1 cup King Arthur's all-purpose flour 1/4 cup yellow corn meal 1 teaspoon sugar 1/2 teaspoon salt 7 tablespoons cold unsaturated butter, cut into 6-to-8 pieces. Since I'm not much of a pastry-maker, I've found I can use homemade or store-bought puff pastry for galettes. 7 Tbls. This week's Baking with Julia galette is slightly different. from August 5-15, 2012 to co mmemorate the 100th birthday of Julia. About 1 - 1 ½ lbs (500 g) puff pastry or two store-bought rounds * 2 ½ oz (70 g) sugar 2 oz (60 g) unsalted butter softened to room temperature 1 large egg 2 ½ oz (70 g) ground almonds Curious? It's a twist on the classic French dish turned into a galette that's grilled! Pull up a seat at the table. 5. divide the dough into 1/2s and press each in disk shape, wrap in plastic, and 1/4 C. yellow cornmeal. Preheat the oven to 400 degrees. For an in-depth look at how Julia Child impacted all of us and television, here's a fascinating book by Dana Polan, Julia Child's The French Chef. To Make the Dough by Hand, stir the sour cream and 1/3 cup ice water together in a small bowl and set aside. Pulse to blend. plums, 3). Suggestions: SWEET – 1). Spread the berries over the dough, leaving a 2- to 3-inch border. Serve warm. Slurp slurp. Use blueberries straight from the freezer; do not thaw first. Bake the galette for about 35 minutes, or until the crust is browned and the vegetables are just tender. PM me - I will respond on 1/9. Your email address will not be published. sugar. 1 cup all-purpose flour. sour cream (or yogurt or buttermilk) 1/3 C. ice water. The dough for this galette is buttery, flaky and tender, while at the same time a touch of cornmeal gives it a bit of a crunch. Galette dough: 3 Tbls. 7 tablespoons cold unsalted butter, cut into pieces. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. The crust is made with flour and cornmeal, making it crunchy and very earthy. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. Transfer to a rack to cool slightly, 5 to 10 minutes. 8. dough will be soft; toss flour on board and keep turning and adding additional flour as you roll it out, in order to prevent sticking julia child's apple tart. Season with salt, cut into … 2. mix flour, cornmeal, sugar, and salt For my birthday in September, my husband’s older sister very kindly sent me Mastering The Art of French Cooking by Julia Child. Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. a blend of apples with dried fruit & nuts – dates, apricots, almonds, pecans SAVORY – 1). To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Basic Galette Dough (for sweet or savory) Each disc will make one galette large enough to serve 4 to 6. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. Celebrate Julia Child's birthday with this inspired ratatouille dish! Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. 1. stir sour cream, yoghurt or buttermilk powder and ice water together – set aside sweet potatoes, beets and carrots, sage and pine nuts Form dough into a disk and wrap in plastic. Sweet and Savory Galettes dough from Baking with Julia (Child) This easy French apple tart recipe contains all the comforting flavors of an apple pie, but is ready in half the time!. Since the dough is soft, you'll need to lift it now and then and toss some more flour under it and over the top. Galette Dough … So when I brought back some apples from the grocery store with a plan no more concrete than “dessert,” I decided this might be a good time to bust out the cookbook. Sprinkle 1-1/2 tablespoons of sugar over the berries. Prefect for the last of summer's bountiful produce. peaches, 2). Place the galette dough on a lightly floured surface and roll into an 11-inch circle, about 1/8 inch thick. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Rustic Apple Pie. 1/2t salt Cut the butter into slivers and scatter it on top of the fruit. View email@example.com’s profile on Facebook, View @OrgasmicKitchen’s profile on Twitter, View firstname.lastname@example.org’s profile on Instagram, View email@example.com’s profile on LinkedIn, View UC7zzogtWlBQ48edzQjdoHxA’s profile on YouTube, Gomasio – The Open Sesame Secret of Great Health, The Taste of Technicolor – Parsley Pesto Sauce Plus, Gluten-Free Vegan Pancakes with a Savory Twist, Sweet and Savory Galettes
dough from Baking with Julia (Child), "The Reluctant Chef" - an online coaching and cooking program - learn self-care & healthy cooking. Your email address will not be published. 1/4c yellow cornmeal More on this Potato Galette Recipe. Line a baking sheet with parchment paper. Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more. 1/2 teaspoon salt. Frozen disks of dough take 45 to 60 minutes Fold the uncovered border of the dough over the filling, allowing the dough to pleat as you Iift it up and work your way around the galette. If you love apple pie, our homemade apple galette will be heaven-sent to you. 3 tablespoons sour cream or full fat greek yogurt. sculpting and repairing any cracks in the tart pan. Let cool slightly. i roll it out directly on parchment paper and then transfer it on the paper to the baking stone. Your dough does not even need to be rolled out into a perfect circle. Cut the butter into slivers and scatter on top of the fruit. I've found, too, that a fairly easy galette dough from Julia Child works quite well. This one is made with berries, and no filling. Serve warm or at room temperature. 7T cold unsalted butter, cut into 6-8 pieces. Brush the dough with the egg white before sprinkling sliced almonds and turbinado sugar on top. roll the dough out to a circle about 11 inches wide.