Tag: galette

Blueberry Peach Galette – Simply Scratch
[ad_1]
This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

So, What Is A Galette?

In a nutshell, a galette is free-formed sweet or savory pie that is baked on a sheet pan instead of a pie dish. The dough is folded onto the filling giving the pie a gorgeous rustic look.

With that said, if you have a few (ripe) peaches and wondering how to use them? Make this blueberry peach galette! I first made this dessert back in July of 2011. Although the recipe was delicious, the photos were horrible. I wish is was exaggerating. This week I decided to remake and reshoot it in hopes to breathe new life into an old recipe.

And I’m so glad I did!

To Make This Blueberry Peach Galette You Will Need:
- pâte sucrée – A super simple sweetened pastry dough – or use half a recipe of my regular pie dough.
- peaches – Use ripe but not overly ripe peaches.
- blueberries – Adds juicy sweetness with a slightly floral flavor.
- light brown sugar – Lends sweetness and flavor.
- unbleached all-purpose flour – Helps to thicken the juices released from the fruit when baking.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- fine salt – Can use pink Himalayan or fine sea salt.
- butter – Adds moisture, fat and flavor to the filling.
- egg wash – Beat an egg with a splash (about 2 teaspoons) water. If you have an egg allergy, use peach or apricot jam or marmalade.
- sparkling sugar – A coarse sugar that adds sweetness and texture.
Make The Pastry Dough:

Preheat your oven to 425℉ (or 220℃).

Prepare the dough as directed in the recipe (I’ve attached the printable recipe at the end of the post) and chill. Once chilled, on a floured surface, roll the dough about 1/4- inch thick and about 14 to 15 inches in diameter. Transfer to a lined, rimmed baking sheet and refrigerate while you make the filling.

NOTE: For those with an egg allergy, use half of this regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking

Make The Filling:

In a large mixing bowl, add 2 to 3 sliced peaches, 1 cup blueberries, 1/4 cup light brown sugar, 2 tablespoons unbleached all-purpose flour, a pinch of fine salt and 1 teaspoon vanilla extract.

Use a spatula to toss until coated and all the ingredients are evenly distributed.
Set aside.

Assemble the Galette:

Place the filling into the center of the pie crust.

Fold up the sides and dot the fruit filling with 1 tablespoon butter that has been cut into pieces.

Brush the pastry dough with egg wash or use peach or apricot preserves.

Sprinkle the crust with coarse sugar or any white sugar you have on hand. I’ve added a link to a sparkling sugar in the recipe printable.

Bake on the middle rack of your preheated oven for 20 to 25 minutes or until the curst is golden brown.

Once baked, remove and let cool.

Stunning!🤩

Then slice and serve.

If you like vanilla ice cream, now would be a great time to scoop some up and saddle it right by this slice of heaven – or on top and let the warmth of the galette melt it slightly. So good!

How to Store Leftover Blueberry Peach Galette:

Store loosely covered (I use foil) at room temperature.

How Long Will Blueberry Peach Galette Last?

If stored properly, this galette should last for up to 2 days.

Enjoy! And if you give this Blueberry Peach Galette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Blueberry Peach Galette

This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

1 pâte sucrée (sweetened pastry dough), see recipe notes for those with egg allergies

2 to 3 ripe peaches, cut into ½-inch slices

1 cup fresh blueberries

1 teaspoon pure vanilla extract

1/4 cup light brown sugar

2 tablespoons unbleached all-purpose flour

pinch kosher salt

1 tablespoon butter, cut into pieces

egg wash (see notes), an egg mixed with 2 teaspoons water

coarse sugar, or any white sugar you have on hand

Preheat your oven to 425℉ (or 220℃).

On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter

Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.

In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.

Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.

Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.

Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: For those with an egg allergy, use half of my regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking.

Serving: 1piece, Calories: 380kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 29mg, Potassium: 138mg, Fiber: 2g, Sugar: 22g, Vitamin A: 751IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
Yield: 1 crust

Easy Pâte Sucrée (Sweet Pastry Dough)

Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.

Prep Time: 25 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

1/2 cup unsalted butter

1½ cups unbleached all-purpose flour, plus more for rolling out the dough

3 tablespoons sugar

pinch fine salt

1/4 cup ice cold water

1 egg yolk

1 teaspoon white vinegar

Dice the butter into small cubes and freeze for 20 minutes.

Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.

In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.

Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.

Dust a clean surface and your rolling pin with flour.

Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.

Serving: 1g, Calories: 1694kcal, Carbohydrates: 180g, Protein: 23g, Fat: 99g, Saturated Fat: 60g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 439mg, Sodium: 28mg, Potassium: 248mg, Fiber: 5g, Sugar: 37g, Vitamin A: 3100IU, Calcium: 81mg, Iron: 9mg

Author: Laurie McNamara

Course: homemade

Cuisine: French
This recipe was originally posted on July 6, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
August 8, 2024
Sugared Pear Galette Pie – Oh Sweet Basil
[ad_1]
Juicy thinly sliced pears wrapped in a buttery flaky crust in a rustic style pie called a galette. This Perfect Sugared Pear Galette Pie is 100% the greatest dessert ever, imho.

However, not everyone feels that way, which is totally fine but I was missing it! This last Thanksgiving we enjoyed a glorious meal but since the families aren’t into pie all that much, I really was feeling it. So, my friend Kerri and I decided to have a little gathering 2 days after the holiday but then disaster struck- a barfing kiddo!

Our plans were foiled but I couldn’t get this idea of a pear dessert out of my head. So, Saturday rolled around and I started testing recipes and holy moly, it was inspired! Every single person in my family devoured it and Cade kept saying, forget apple pie, this is my new favorite!

Ingredients for a Pear Galette

When all is said and done, you only need 8 ingredients to make this recipe. I couldn’t believe that when I actually sat down and counted the ingredients…only 8! And most of them you will already have on hand. I’m going to go out on a limb and say that the only thing you’ll need to go to the store for are the pears and candied ginger, unless you’re running low on a pantry staple. Here is what you will need:

Crust
- Flour – just regular all purpose flour
- Sugar – adds a little sweetness to the crust
- Salt – enhances all the flavors
- Unsalted Butter – if you only have salted butter, just omit the salt from the recipe
- Ice Water – get the water as cold as you possible can, it helps the butter stay cold making a flakier crust
Filling
- Butter – adds richness and flavor to the filling
- Pears – I like a combination of Bartlett and Bosc, Anjou also works great
- Sugar – adds sweetness to the filling
- Flour – helps the filling thicken
- Cinnamon – adds that signature fall/holiday flavor
- Candied Ginger – this is the secret weapon, that extra pop of flavor is amazing
Egg Wash
- Egg – whisked well, it helps the crust bake to golden perfection
- Water – thins out the egg wash a little
- Sugar – adds a little sweetness and extra shimmer to the crust
The measurements for each of the ingredients is listed in the recipe card at the end of the post. You can save and/or print the recipe there as well.

Four Important Tips for the Best Pear Galette

There are a few things that make this recipe extra special…
1. The crust. We aren’t going to make a traditional crust, we are going to make a flakier, sheets of pastry dough crust (see section below for more details). This is accomplished by rolling out the butter in long sheets which I read about in a book long ago. Their version took a few hours and too many steps for me, so I’ve shortened things up and made it crazy easy. In fact, if you struggle with a pie crust this is your new best friend.
2. Brown Butter. Need I say more? Head to our chewy pumpkin cookies post for instructions on how to brown butter if you need more info on that step.
3. Slightly firm pears. I prefer a Bosc pear as it’s got a more gourmet flavor but Bartlett is great too. In fact, I love the beauty of layering both into the crust for a little variety and color. But most important of all, don’t let them get too soft, instead use a slightly firm pear so it holds up in the baking process.
4. Candied Ginger! I know, it’s not the norm, but at first I thought I’d sprinkle some at the end for a little sparkle, but then I minced it fine and tossed it all together and sure enough, it added the tiniest burst of flavor and added a total holiday vibe that I can’t get enough of!
How to Make a Layered Pastry Crust

Making this crust might be a little different than what you are used to, but it’s going to become your new favorite pastry crust! If making a traditional pie crust intimidates you, then give this style a try! I find that it’s a little easier to work with.

Let’s walk through all of the steps…
1. Whisk the dry ingredients together in a medium bowl. Take the stick and half of butter and cut them in half lengthwise and then in half again crosswise. You’ll end up with 4 long rectangular sticks. Toss the butter sticks in the flour mixture until they are well coated. Dump the butter and flour mixture onto the counter.
2. Start rolling the butter into long strips using a rolling pin. Use a bench scraper to scrap up any butter that gets stuck to the rolling pin or counter. Keep using the flour on the counter to cover the rolling pin and butter to keep it from sticking.
3. Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.
Folding the Dough
1. Gather everything into a rectangle. It will look really shaggy but do not worry, we will change that. Roll the dough into a long rectangle with the short end closest to you. Use the scraper again to fold the top of the dough over itself downward and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
2. Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
3. Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
4. On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.
At this point your crust is ready. Folding the crust over and over creates layers of buttery crust that becomes so flaky and delicious when it bakes.

What is a Galette?

A galette is rustic style free-form pie made with a single crust of pastry or bread dough. It can be baked in a pie tin, but can also just be baked on a cookie sheet.

You get all the flavor and benefits of a pie without having to worry about crimping the edges, weaving the perfect lattice top or making a beautiful top crust.

Favorite Toppings for a Pear Galette

A slice of pear galette is delicious on it’s own, but topping it with a scoop of vanilla ice cream while it’s still warm is extra divine! If you don’t have ice cream, a dollop of whipped cream also is extraordinary!

Storing, Reheating and Freezing a Galette

This is a great dessert to make ahead because it stores so well. If you’re serving it on the same day, you can bake it in the morning and then store it at room temperature until you’re ready to serve.

Leftover galette will last in the refrigerator for up to 3-4 days. Be sure to cover it so it doesn’t get dry. The crust will start to get soggy after a day or so.

To reheat a galette, place it on a baking sheet and warm it in the oven for about 10 minutes at 375 degrees F. If you are just trying to reheat a single serving, zap it in the microwave for 30 seconds.

Leftovers also freeze very well. Let it cool completely, then make sure it is stored in a freezer safe and airtight container. It will last for up to 3 months.

Can I Use Apples Instead of Pears?

I know that a few of you will not be convinced that you have to try this with PEARS, so yes, this absolutely can be made with apples. Slice them thin (you can peel them if you want to) and layer them in the middle of the crust. Bake at 400 degrees F for 30-40 minutes. I like to sauté my apples first for about 5 minutes to cook them down a little. If you do this, it will only need 30 minutes to bake. I like to use a combo of Granny Smith and Honeycrisp apples.

Why You Will Love this Pear Galette

Let me just bullet point a few of the reasons that you are going to fall in love with this pear dessert:
- The crust is buttery, flaky, easy to make and there is no shaping or fancy crust work needed.
- The combination of pear with cinnamon and ginger is the epitome of fall and is so comforting.
- You only need 8 ingredients to make this pie from start to finish.
- The whole family will love it!
- You can make it ahead of time and just store it on the counter until ready to serve.
- Top it with ice cream or whipped cream if you want but it tastes phenomenal without it too!
- You get the flavor and comfort of a homemade pie without all the work and time it takes to make a pie.
Pear…the often forgotten, delicious flavor of fall. Pears get forgotten with all the pumpkin and apple recipes that flood your social media feeds, but this recipe is going to change that! Our sugared pear galette pie is sure to bring pears back to the party!

More Pear and Galette Recipes You’ll Love
Cook ModePrevent your screen from going dark

For the Crust

Whisk the sugar, salt and flour together. Cut the butter in half lengthwise and then in half again crosswise, creating 4 long rectangles. Toss the butter in the flour until well coated and then dump out on the counter.

Using a rolling pin, begin rolling the butter into long strips. Use a bench scraper (link to a metal one) to scrape up any butter sticking to the counter or rolling pin. Use the flour on the counter to coat the pin over and over as needed to help with this.

Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.

Gather into a rectangle. Do not worry about how shaggy it looks, we will change that. Roll the dough into a long rectangle with the short end by you. Use a bench scraper again to fold the down over itself and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.

Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.

Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.

On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.

For the Filling

In a small skillet over medium heat, cook the butter until nutty in smell and foamy, golden color. Remove to a bowl, scraping any browned bits from the bottom to cool.

In a small bowl, stir together the cinnamon, sugar, flour and ginger bits. Slice the stems and bottoms off of the pears and slice in half. Using a melon baller (***link to amazon) scoop out the seed.

Lay on the cut side and slice in thin slices. You can leave the tops attached so it easily fans out. Remove the pastry from the fridge and brush the center, leaving a 3″ border, with the butter.

Sprinkle about 1 tablespoon of the sugar mixture over the butter and then fan the pears over the top. Brush the pears with butter, gently lifting layers the brush in between as you’d like and then heavily sprinkle with all remaining sugar.

Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.

Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.

Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you’d like, but I am liberal with mine.

Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!

I like 2 bartlett and 2 bosc pears.

Serving: 1sliceCalories: 382kcalCarbohydrates: 44gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 264mgPotassium: 141mgFiber: 3gSugar: 22gVitamin A: 715IUVitamin C: 4mgCalcium: 23mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
[ad_2]

Sweet Basil

Source link
December 19, 2023