A "Galette", which is more properly called Breton (from Brittany) galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. This recipe works with any stone fruit (peaches, nectarines, plums), apples, and pears. If using peaches and nectarines, reduce the sugar slightly. You can also add some berries. Good combinations are: -apricots and cherries -peaches and blueberries or raspberries
Pie Dough (makes 2 disks - save one for later use:
- 212 g unbleached all-purpose flour for the food processor
- 2 tsp Diamond Crystal Kosher salt or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale
- 26 g 2 Tbsp granulated sugar
- 284 g 2.5 sticks cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
- 142 g unbleached all-purpose flour in a large bowl
- 57 g cold water
- 57 g cold vodka
- 2 Tbsp sugar divided
- 1 Tbsp melted butter
- 1 Tbsp apricot preserves optional
- Process 212g of flour, salt and sugar in a food processor for 15 seconds.
- Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses.
- Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds).
- Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly).
- Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half.
- Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
- Half and pit the apricots. Cut into wedges. Mix with all the other ingredients in a medium pot and let sit (don’t cook!) for 45 min and up to 2 hours.
- Sprinkle the dough with 1 Tbsp sugar leaving a 2 inch (5cm) border. Set a strainer over a bowl.
- Drain the fruit, reserving the juice. Pour the juice back into the pot.
- Place the fruit in the middle of the dough and fold the dough around it pinching the folds as shown in the video. Brush the dough and the fruit with 1 Tbsp melted butter (you might not need all of it) and sprinkle the dough and the fruit with 1 Tbsp sugar.
- Bake in the bottom third of the oven for 20 min. Put the pot with the juice over high heat and boil until syrupy. Add 1 Tbsp apricot preserve (optional) and stir until dissolved. Boiling until very sticky (don’t touch or taste!) Cover the fruit with the glaze and move to the upper third of the oven. Bake until the fruit and the dough are nicely browned, 15-20 min.
- Cool at least 30 min and serve. Can be cooled to room temp and served later in the day. Can be rewarmed at 350F for 10 min.
- Don’t refrigerate. Serve the day you make it.
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