I am sure that you are wondering, what is galette? The term galette comes from the Norman word gale, which is a term used in French cuisine to identify a flat round cake made of pastry dough or bread.
Nowadays, galette is a rustic tart (a nice and easy way to make a crusty buttery dough), with a fresh and juicy filling!
- 1 1/3 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 113 gr. unsalted-butter (cut into pieces)
- 1 teaspoon white vinegar
- 1/4 cup ice cold water
- 3 lotus,thinly sliced
- 2 pears, thinly sliced
- Brown sugar mixed with cinnamon
- 1 large egg, lightly beaten with 1 tsp water
- First, place flour and salt in the bowl, add sugar and mix it well.
- Next, add in the cubed butter and pulse (with your hands or with a fork) until mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about 1 minute.
- Also, add the white vinegar and in the end, add in the water as you continue you to pulse one tablespoon at a time until the dough starts to collect on the sides and form into a ball.
- Wrap it tightly with plastic wrap and let it sit in the fridge for at least 30 minutes.
- Meanwhile, you should cut your fruits in slices and marinate them with sugar and cinnamon.
- Take the dough out of the fridge and roll it out into a circle on a lightly floured surface and transfer onto a large sheet of parchment paper. To finish it off, fill it with your filling, making sure to leave at least 3 cm border around the edge. Then fold the outer 3 cm dough over the filling.
- Finally, brush the dough with a beaten egg to get a good golden crust.
- Most galette recipes bake in 200 to 220 degrees preheated oven for 40 minutes.
- Place the butter in the freezer for about 10 mins, before using it in the recipe!
- Make sure, the water is super cold too!
- When you fill the dough with fruits, make sure to leave 3cm border around the edge!
Don’t forget to tag us #foodenyo on instagram, if you remake this one.We’d love to see your recreations.