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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DOUGH--Combine flour and salt in a bowl. | 2. Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal. | 3. Cut in remaining butter until it is in pea-sized bits. | 4. Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers. | 5. Gather dough into 1/2" thick disk and wrap tightly in plastic wrap. | 6. Refrigerate for at least 30 minutes. | 7. Dough can be prepared up to 2 days ahead of time and refrigerated. | 8. To freeze, overwrap in aluminum foil and defrost overnight in fridge. | 9. If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll. | 10. Preheat oven to 400*F. | 11. Position rack to center. | 12. A baking stone can be used if availiable. | 13. On a floured surface, roll our dough into very thin (no more than 1/16" thick) 14" diameter round. | 14. Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick. | 15. Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper. | 16. FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2" border. | 17. Arrange fruit on top of the sugar/flour mixture, again leaving a border. | 18. Sprinkle fruit with 4 tbs of remaining sugar. | 19. Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar. | 20. Bake 50 minutes to 1 hour, until edges are browned. | 21. Immediately slide galette off of pan onto cooling rack. | 22. Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave. | 23. ***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits. | 24. Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe. | 25. Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples. | 26. With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	12	tablespoons	chilled cut	1026.0	47.141999999999996	32.058	86.4
cold water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
sugar	7	tablespoons		385.434	96.4068	0.0	0.0
fruit	3 -4	cups	used	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.