I’ve never attempted a galette before, and i must say, the experience of making one was indeed very humbling.
While i have made acquaintance with a couple of pies before, i came to realize that all my pies were always pre-baked before i load up its fillings. Things were a little different with this galette, in which wet sloppy filling went on top of raw dough before both got baked together.
Thats when problems arose for me.
For one, there was the rush against time in filling and pleating this galette. We all know how raw butter dough has to be handled quickly to prevent all that butter from melting and oozing out of the dough. Living in tropical Indonesia, this issue is magnified. My butter melts twice faster, which means i gotta work twice the speed.
Two, there was the problem of moving a heavy, wet, strawberry filled raw dough from your working space onto a baking sheet to be baked. That’s quite a nerve wrecking task considering my dough was starting to melt and stick to my countertop. My first galette didn’t survive that trip, and my kitchen looked like a crime scene with scarlet red strawberry fluids spattering from the broken dough.
But of course, lesson was learnt from that experience. For my second galette, i worked on my filling and pleated it ON my baking sheet to eliminate the hazardous task of shifting the unbaked galette around, and i must say, it worked like a charm!
(Taken from Dorie Greenspan’s Christmas Galette)
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.
Roll out the chilled dough in between 2 plastic sheets or parchment papers to a 11″ round. Transfer the pastry to a baking tray lined with parchment paper.
Layer the strawberries, overlapping each other in a circle on the dough, leaving a 1″~2″ border. Fold the edges over the strawberries. Brush the dough with egg wash. Sprinkle with 1 teaspoon of sugar. Bake in preheated oven at 200degC for 20 to 25 minutes or until the crust is golden browned.Filling:
(Taken From Happy Home Baking)
1 punnet (250g) strawberries Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.
2 tablespoons granulated white sugar
1 teaspoon corn starch
1 egg plus1 tablespoon water, lightly beaten
1 teaspoon granulated white sugar
Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.