Best 3 Dessert Galette Pastry Recipes
Indulge in a delightful culinary journey with our delectable dessert galette pastry recipes. These rustic yet elegant treats are a perfect blend of flavors and textures, sure to tantalize your taste buds and impress your loved ones. From the classic apple galette, bursting with sweet and tangy goodness, to the unique savory galette, featuring a medley of roasted vegetables and creamy cheese, our collection offers a diverse range of options to cater to every palate. Each recipe is carefully crafted with step-by-step instructions, ensuring that both novice and experienced bakers can create these culinary masterpieces with ease. Get ready to embark on a sweet and savory adventure as you explore the irresistible world of dessert galette pastries.
Here are our top 3 tried and tested recipes!
DESSERT GALETTE PASTRY
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone. Although they're usually made with classic buttery pie dough or puff pastry, I've developed this yeasted dough recipe, which is delicate and tasty but not too rich. The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons). It's sort of a cross between a pizza dough and pie-crust dough, wholesome because of the addition of whole-wheat flour but not heavy. Almond flour contributes a nutty flavor and delicate texture, but it's optional. The trick is to roll it very thin, then freeze it right away so that it doesn't continue to rise and become too bready. Make sure to dust your work surface well before you roll out the pastry, and to let the dough rest for a few minutes after each few passes with the rolling pin so that it doesn't shrink back, as yeast doughs do. If you keep letting it rest, you won't have trouble achieving a thin 12- to 13-inch round.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Makes enough for 2 9 -inch galettes
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water. Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.
- Sift together the flours, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
- Roll out into very thin rounds, about 12 to 13 inches in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
- Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.
Nutrition Facts : @context http, Calories 821, UnsaturatedFat 10 grams, Carbohydrate 122 grams, Fat 29 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 627 milligrams, Sugar 14 grams, TransFat 1 gram
GALETTE DOUGH
Provided by Martha Stewart
Time 1h25m
Yield Makes enough for 1 galette
Number Of Ingredients 5
Steps:
- Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
- Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
- Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.
SUMMER FRUIT GALETTES
Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.
Provided by shannonlolly
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 29m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
- Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
- Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
- Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.9 g, Fat 12.1 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 191.6 mg, Sugar 17.3 g
Tips:
- Choose the right fruit: Use firm, ripe fruit that will hold its shape when baked. Avoid fruits that are too soft or juicy, as they will make the galette soggy.
- Prepare your fruit: Wash and dry the fruit thoroughly. If using berries, remove the stems. If using larger fruits, such as apples or pears, core and slice them.
- Use a good quality butter: Unsalted butter is best, as it allows you to control the amount of salt in the galette. Make sure the butter is cold, as this will help prevent the galette from becoming greasy.
- Work quickly: Pastry dough is best when it is cold. If it gets too warm, it will become sticky and difficult to work with. If you need to chill the dough for a longer period of time, you can wrap it in plastic wrap and place it in the refrigerator for up to 2 days.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when rolling it out, and only knead it until it just comes together.
- Bake the galette until the crust is golden brown and the fruit is bubbling: This will take about 30-40 minutes. If the crust starts to brown too quickly, cover it with foil.
- Let the galette cool slightly before serving: This will allow the filling to set and the crust to crisp up.
Conclusion:
Galettes are a delicious and versatile dessert that can be made with a variety of fruits. They are perfect for a summer picnic or potluck, and they can also be served as a special occasion dessert. With a little practice, you'll be able to make perfect galettes every time.
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