280 g butter - diced and cold
280 g ap flour
1 tsp kosher salt
1 tbsp sugar
1/2 cup water with ice and used 1 tbsp at a time
dice the butter and place in the freezers for a few minutes.
weigh out the dry ingredients into a food processor.
pulse the dry ingredients a few times 2-4.
Add the cold butter and pulse till the butter is cut in / pea size
1 tbsp at a time pulse the ice water into the food processor 2-3 times then add another tbsp of ice water, I did 9 tbsp of ice water then did a long pulse till the dough combined into a sticky ball shape - clump.
I took the dough out, and placed it on a lightly flowered surface. Roll lightly and fold over and lightly roll again to help form layers.
Then quickly shaped it into a flat round disk and then wrapped it in plastic wrap and placed it in the fridge for at least one hour.
when ready to use, dust the work surface with flour and roll the dough into the desired size. I am making small hand pies for service so I am rolling out to about 5" and then adding a small amount of almond flour to help with the peaches that I canned last summer having more moisture than a fresh peach.
58 g rolled to 5” 2 tbsp filling with a tsp almond flour
filling:
canned peaches that have been drained
frozen raspberries
corn starch to help bind
brown sugar
I did a test drive with all of the above and it was lightly sweet and very fruit-centered, I am contemplating more sugar in the fruit mix as well as a drizzle of white chocolate when the galettes come out of the oven and have cooled.
super cool
baking time: 375F 25-35 minutes depending on the size of the galette
my oven broke and I am waiting for the new one to be delivered, I am finally done fixing my stove that I purchased in 2007 and I am ok about it I guess. we've been thru a lot but it's time. I guess. oh ok,
all this to say, I baked the galettes in my counter toaster oven which is more significant than a regular toaster oven and maybe a third of my large oven size? but it's smaller and I had to rotate the galettes because the back is hotter than the front. so when the new stove gets here I'll have to recheck the baking time.
8/2/22
Fresh peach
Sugar/ corn starch
58 g 5”
40 minutes
Comments
Post a Comment