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Intro to Apple Galette
Add in butter
Measure 65 grams of ice cold water
Make the apple filling
While apples rest, prepare crust
Use a rolling pin to gently flatten dough
Repeat Shingling Process
Cover with a layer of crunchy Demerara sugar
Transfer to 375F preheated oven and bake for 40 to 50 minutes
Taste Test
Start
Intro to Caramelized Endive Galette
Dessert Person Intro Animation
About Savory Galette
Ingredients & Special Equipment
How To Make Pie Dough
Rolling Out Pie Dough
Make The Galette Filling
Assemble The Tart
Bake The Galette
Make The Vinaigrette
Prepare The Greens
Right on Time
Top The Endive Galette & Taste
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Assemble the Galette Crust
Working the butter into the dough
Add 3 tablespoons of ice water
Prepare the Filling
Preparing the figs
Roll out dough into a circle between 12 and 14 inches
Sprinkle half of the flour mixture inside the circle
Fanning the Pears
Place the figs in the center of the galette
Conclusion
Introduction
Combine flour, sugar, and salt in the basin of a food processor³ and pulse to combine.
Scatter butter pieces over the top of your dry ingredients and pulse until butter is cut into the dry ingredients and the mixture resembles coarse crumbs.
Add sour cream and pulse again until the mixture begins to clump together. Transfer to a piece of plastic wrap or wax paper and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes in the refrigerator.
While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling.
Combine fruit, sugar, lemon juice, cornstarch, and salt in a large bowl and stir until well-combined. Set aside.
Once dough has finished chilling, remove from refrigerator and transfer to a clean, lightly floured surface. Dust with additional flour and roll out to a 12-13” circle. Transfer to a baking sheet (sometimes I will use a round pizza pan, but a standard cookie sheet works, too).
Prepare egg wash by whisking together egg and water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash (this will help keep the galette from getting soggy). Don’t discard egg wash yet.
Give your fruit one more stir in the bowl and then carefully transfer to the center of your galette crust, leaving a 2” perimeter of fruit-free crust.
Fold the perimeter/border of your crust carefully over the fruit filling and pinch together to secure (it will not completely cover it, you should have a nice circle of exposed fruit in the center!).
Transfer to 400F (205C) oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow to cool before slicing and serving.