PROCEDURE Place the galette dough on a lightly floured surface and roll into an 11-inch circle, about 1/8 inch thick. Spread the berries over the dough, leaving a 2- to 3-inch border. Slurp slurp. A galette is simply a free form tart. Julia Child "A world class course in baking" Brioche and Fruit Tart Patisserie Outside in a Garden with Geraniums and Lupins, France Photographic Print ... Keeping: Wrapped airtight, the dough can be kept in the refrigerator for up to 2 days or frozen for a month. Transfer to a rack to cool slightly, 5 to 10 minutes. 10. fill with the fruit of your choice (drizzle the rolled out dough with honey or maple syrup, fan layer with sliced fruit and top with a few slices of butter ) OR vegetables with salt and herbs (saute the veggies lightly first). It's a twist on the classic French dish turned into a galette that's grilled! Your dough does not even need to be rolled out into a perfect circle. Serve warm. I referred to Julia Child's Mastering the Art of French Cooking for quantities and procedure and then adapted to my own taste. 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 Cornmeal crust, intensely flavored dried tomatoes and creamy goat cheese are used to create this mouth-watering galette. Other questions:subscriberservices@theadvocate.com. This week's Baking with Julia galette is slightly different. 1/3c ice water (approx) This recipe is from the book “Julia Child and More Company,” the second of two companion cookbooks to her PBS series, “Julia Child & Company.” Unfortunately, both of these books are out of print. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. On a lightly floured work surface, roll out the dough into an 11-inch circle about 1/8-inch thick. PM me - I will respond on 1/9. 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. i roll it out directly on parchment paper and then transfer it on the paper to the baking stone. 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. Spiral the slices in to the center, overlapping as you go. Sprinkle 1-1/2 tablespoons of sugar over the berries. Sweet and Savory Galettes dough from Baking with Julia (Child) It is easy to roll and crimp and is made quickly by hand, in a mixer, or food processor.”-Julia Child, Baking With Julia P. 31. 12. bake on cookie sheet at 400 F for 20 minutes or until golden brown. 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 I usually take the super easy path and put into my food processor and “pulse” to cut the butter. 1/4 cup yellow corn meal. Pull up a seat at the table. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. a blend of apples with dried fruit & nuts – dates, apricots, almonds, pecans SAVORY – 1). 1-1/2 cups raspberries (or any berries or cut-up fruit). 1/2 teaspoon salt. Instructions. 1/4c yellow cornmeal You can use this dough to use any kind of pie or tart, sweet or savory, plain or fancy. sculpting and repairing any cracks in the tart pan. Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining sugar. Celebrate Julia Child's birthday with this inspired ratatouille dish! Kitchen improv : The best post evening hike treat imaginable! Cut the butter into slivers and scatter on top of the fruit. 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. To Make the Dough by Hand, stir the sour cream and 1/3 cup ice water together in a small bowl and set aside. For the galette dough: Preheat the oven to 400 degrees. 1. stir sour  cream, yoghurt or buttermilk powder and ice water together – set aside Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Cut the butter into slivers and scatter it on top of the fruit. Brush the dough with the egg white before sprinkling sliced almonds and turbinado sugar on top. sugar. Prefect for the last of summer's bountiful produce. Preheat the oven to 400 degrees. Spread the berries over the dough, leaving a 2 to 3 inch border. 3 tablespoons sour cream or full fat greek yogurt. Serve warm or at room temperature. Sweet Berry Filling Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. And that’s just part of it. Required fields are marked *. Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. salt. 13. savory galette makes for an impressive brunch baked with an egg sunnyside up and a side green salad; sweet galette with vanilla ice cream or cashew cream. Bake the galette at 450°F for 22 to 25 minutes, until the pastry is golden. 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. Your email address will not be published. by Stacy. 7 Tbls. 1/3 cup cold water. Basic Galette Dough (for sweet or savory) Each disc will make one galette large enough to serve 4 to 6. Use blueberries straight from the freezer; do not thaw first. It all begins with an easy pastry dough recipe made in a food processor in mere minutes.The tart pastry cradles sliced apples inside and bakes until soft and aromatic. For my birthday in September, my husband’s older sister very kindly sent me Mastering The Art of French Cooking by Julia Child. 9. transfer dough to sheet pan, should slide easily; otherwise lift incremntally with a very flat wide spatula or pastry scraper Line a baking sheet with parchment paper. Your email address will not be published. Berry Galette. 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. This recipe makes enough dough for FOUR 9” pie crusts. Since I'm not much of a pastry-maker, I've found I can use homemade or store-bought puff pastry for galettes. 6. refrigerate for at least 2 hours (keeps up to 2 weeks in the fridge or in the freezer – perfect for galettes on demand when you feel like dressing up a meal or being the culinary hero at your community brunch) you'll need about 1.5 to 2 cups of fruit for each galette. Julia Child was a special part of that. 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. Julia's Galette Dough / Raspberry Galette, Marcelle Bienvenu, NOLA.com | The Times-Picayune. 3T sour cream (or yogurt or buttermilk – sub buttermilk powder 1:4, powder: water) More on this Potato Galette Recipe. This one is made with berries, and no filling. julia child's apple tart. 2. mix flour, cornmeal,  sugar, and salt Julia writes: 4. sprinkle cold water sour cream mixture, 1 T at a time until moist enough to stick  together when pressed Rustic Apple Pie. You don't need a special pan to make one. peaches, 2). 3. cut butter into flour mixture with a pastry knife – pieces should range  between breadcrumb sizes and small peas. 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. INGREDIENTS, makes enough for 2-8″ galettes Line a baking sheet with parchment paper. PBS is celebrating #CookForJulia! Galette dough: 3 Tbls. 5. divide the dough into 1/2s and press  each in disk shape,  wrap in plastic, and Sprinkle 1 tablespoon of the sugar over the fruit and drizzle with honey. I've found, too, that a fairly easy galette dough from Julia Child works quite well. Tomato & Cheese Galette from Baking With Julia, by Dorie Greenspan based on the work of Julia Child The Dough Recipe makes enough for 2 Galettes. 1t sugar The crust is made with flour and cornmeal, making it crunchy and very earthy. Frozen disks of dough take 45 to 60 minutes This easy French apple tart recipe contains all the comforting flavors of an apple pie, but is ready in half the time!. from August 5-15, 2012 to co mmemorate the 100th birthday of Julia. 1 C. all purpose flour. Pulse to blend. LA GALETTE DES ROIS or KINGS' CAKE. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds. 11. fold  over edges of galette sour cream (or yogurt or buttermilk) 1/3 C. ice water. 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dough from Baking with Julia (Child), "The Reluctant Chef" - an online coaching and cooking program - learn self-care & healthy cooking. Let cool slightly. Put the flour, corn meal, sugar and salt in a processor fitted with a metal blade. 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. You have permission to edit this article. Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. Season with salt, cut into … 1/4 C. yellow cornmeal. potatoes with rosemary, 2). Love New Orleans food? Bake the galette for about 35 minutes, or until the crust is browned and the vegetables are just tender. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. 1/2 tsp. Curious? if i am using a tart pan, i fold it into quarters and transfer it that way. sweet potatoes, beets and carrots, sage and pine nuts 7. roll each disk to 11″ round, 1/8″ thick 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. Suggestions: SWEET – 1). Two oysters! Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. cold unsalted butter cut into 6 to 8 pieces Form dough into a disk and wrap in plastic. Cool about 10 minutes before serving. 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. plums, 3). Roll the dough around your rolling pin and transfer it to the prepared baking sheet. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a lightly floured work surface, roll out … Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 … 7 tablespoons cold unsalted butter, cut into pieces. Line a baking sheet with parchment. by Julia Child. The dough is pretty soft, so you will need to lift it periodically to toss some additional flour underneath to help prevent sticking. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. 7T cold unsalted butter, cut into 6-8 pieces. (It won't be perfectly symmetrical; that's part of the charm of galettes.) Press each piece of dough into a disc, wrap in plastic, and refrigerate for at least 2 hours. Each disc will make one galette large enough to serve 4 to 6, 3 tablespoons sour cream (or yogurt or buttermilk), 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces. Baking the Galette: Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. 1 tsp. 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. 1 cup all-purpose flour. Bake for 35 to 40 minutes, or until the pastry is golden and crisp. 1/2t salt Sometimes the dough rolls out too wet and sticky, and other times dry and crumbling, with no structure at all. Place the dough on the parchment covered baking sheet. Turn the dough out of the bowl and divide it in half. Fold the hanging pastry dough over the fruit, in towards the center, creating an envelope for the fruit. roll the dough out to a circle about 11 inches wide. If you love apple pie, our homemade apple galette will be heaven-sent to you. 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