Now fold the border up over the fruit, making sure to leave a large hole over the fruit so any steam can escape. If the pastry is getting 
too dark, put some foil round the edges. This version adds some dairy to the dough to make the flakes a little softer. BLISS! Assemble the galette. Spread the flavoured mascarpone on to the pastry, leaving a 2cm border all the way around, then spoon the onions on top. Place it on a sheet of parchment that has been lightly dusted with flour. Add the yogurt and water and continue pressing down and blending everything together. Bake for about 40 minutes, rotating the baking sheet halfway through, or until the galette is golden. Right now while all of the fresh summer fruit is still the very best, it’s the perfect time to bake it up! Place in the fridge for 45 minutes (or up to 2 days – or freeze). It can also be frozen covered in cling film, for up to 2 months. Set the slices on a double layer of kitchen paper – this will absorb some of the moisture coming out of them. I’d recommend at least using 1/4 cup and up to 1/2 cup if you prefer a sweeter dessert. The USA has less water in the cream cheese than Europe so European bakers will not need as much cream in the end. This blueberry galette recipe really highlights their mild sweet and floral flavor and pairs it with a crisp and flaky cream cheese pie crust. Chill cream cheese cubes. You also have the option to opt-out of these cookies. Cut off the excess pastry and with the tip of a knife, mark a 2cm border around the edge. That worked too, though I omitted the sugar. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time. Go wild with the flaky, crispy crust and fold it over your favorite savory or sweet toppings. These two components — a pie-like pastry dough and a fruit filling — combined with optimal baking is how you make a great galette. Copyright © 2020 Warewolf Technology, Inc. All Rights Reserved. Preheat the oven to 400°F/200°C. Brush the crust with the egg wash and sprinkle with more turbinado sugar. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Add the granulated sugar, flour, and cinnamon and set aside. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. If mixing the dough in a bowl, use your hands or a pastry cutter to incorporate the butter. The term is very broad and can actually encompass a wide variety of different desserts, including a type of buckwheat crepes popular in parts of France and even types of cookies in French Canada.

Make the galette dough. Feta with coriander, chilli and slivers of preserved lemon is also very nice. I mean, nectarines have all the flavor and sweetness of a peach, minus peach fur. I always have yogurt in the fridge, so use that, but you can use sour cream or some milk with a squeeze of lemon juice instead.

Place in the fridge for 45 minutes (or up to 2 days - or freeze). We independently select these products—if you buy from one of our links, we may earn a commission. When you fold and pleat the edges, don’t worry about making it pretty; focus instead on.

Transfer the parchment with the galette on it to a wire rack and cool completely.

Add just enough water so the dough holds when pressed together. . Place in the fridge for 45 minutes (or up to 2 days - or freeze). A light-colored jam like peach or apricot works best. Add the frozen butter cubes and pulse to form crumbs. Roll the pastry out 
on a piece of baking parchment. Bake the galette. Pour the yogurt mixture over the flour and continue pulsing until the dough just starts to clump a bit. (8 tablespoons) cold unsalted butter, cubed, stone fruit (plums, nectarines, or peaches), halved, pitted and cut into 1/4- to 1/2-inch-thick slices, turbinado sugar, plus more for sprinkling, light-colored jam (such as peach, apple, or mango chutney). Dein Name und die E-Mail Adresse werden benötigt, damit ich dich zuordnen kann. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites, blueberry galette recipe, blueberry peach galette, French galette recipe, /120 grams fridge-cold, cut into ¾ -inch/2-cm cubes, plus 2 tablespoons/185 grams plus extra for dusting. Let’s leave the beauty pageant to pies, and embrace galette’s whimsical casual charm with those blueberries gorgeously bleeding blue into nectarine’s bright yellow. TIP: Different cream cheese brands have different water contents. For all things pie, I usually prefer all-butter pastry dough but this time I went with Rose Levy Beranbaum’s Cream Cheese Pastry. Spoon the fruit filling on top of the crumbs and then carefully draw the pastry border up and over the fruit-filled center of the galette. Rustic and elegant, this French Nectarine Blueberry Galette recipe is the perfect simple summer dessert. Drizzle in 2 tablespoons of the ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. Don’t skip the egg wash on the crust! You can use sliced plums, peaches or nectarines, pitted cherries, even apples! You will need one whole egg (no need to use the whites only) and just a splash of water. A galette is really similar to a pie, basically it is just a freeform pie with one crust!