![]() A very rustic yet beautiful presentation. The crust was the best I have ever used and will be my go-to from now on. ![]() While I struggled with the crust (seemed too moist), the results were fantastic. Followed the directions, except used only peaches. My hubby was craving a peach cobbler, but I decided to try something different. (Could reduce that on the stove, with other flavor if desired, then “glaze” the peaches with it toward the end of baking.) Bake on rack low in oven. Filling was too juicy and leaked out I should not have added the liquid from the bowl of sliced peaches. (Very dry climate at the moment I’d start with less if it was a rainy winter day.). I thought 4 Tb ice water was going to be too much, but it was just right. Crust technique is easy and very good (albeit messy) will use again for other galettes. ![]() Mind the salt in the filling-recipe calls for 1 tsp kosher I used1/4 tsp Diamond Crystal kosher and any more would have been too salty. Made with all peaches, and the grated ginger. Either way, 5 stars for the crust alone!ĭelicious. I also lost almost all of the juice from inside my galette and felt as though it could have used a bit more sugar (maybe due to peaches not being very sweet or the loss of juices). I will continue to use this technique but will decrease the water next time, as my crust was a bit too moist. It’s been said before but it bears repeating - this crust technique led to the best and flakiest crust I have ever made! I always struggle with pie dough but this was my best ever. Not everyone went to culinary school and has a desire to spend extra time working on their pastry making techniques. ![]() Just please stop trying to make things fancy and French and extra. Every galette dough I’ve made has been in the food processor and has come out so flakey and crisp and tender and has held up to the juices from the fruit, so this technique is so completely over the top unnecessary and implying that this only this method is superior is such nonsense. By the time I incorporated the all of the water I had to keep adding flour to even be able to work with it. First of all 4 tbsps of water made the dough consistency like toothpaste. I’ve made tons of galettes before and am a pretty experienced baker and none have come out this bad. This is the most unnecessarily fussy pastry recipe I’ve ever attempted. Serve galette with whipped cream or ice cream if desired. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Place galette in oven and immediately reduce heat to 375°. Pour cream into a small bowl and brush all over dough. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Step 12Īrrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Add lime juice, vanilla, and ginger (if using) toss gently. Toss with your hands to combine, then add fruit and toss to coat. Combine cornstarch, lime zest, salt, and ⅓ cup sugar in a medium bowl. Thaw overnight in the refrigerator before rolling out. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Step 10ĭo Ahead: Dough can be made 3 days ahead. Slide onto a rimmed baking sheet and chill while you prep the filling. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. ![]() Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski Step 9 ![]()
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