Sunday, February 23, 2014

Berry Galette

As I have been working on my cooking skills I have entered the final frontier - pastry.  I had heard pastry was difficult. But I did not realize how intimidating it actually was until I started trying to do it. First of all, my first attempt didn't look anything like it was supposed to as described by my cookbook. It also turned out nothing like it was supposed to. So I think we can safely say, my first attempt was not memorable. 

So when I decided to try making a galette I was not condfident. But I was going to beat the pastry demon if it killed me. Well I don't know whether you pronounce it gal-lay or gal-let, I was going to give it my all. So below is the recipe for my berry galette, which I have been informed by my husband is 'a keeper' so, apparently consider the pastry demon spanked. 

Pre heat the oven to 375. 

Berry Galette

-2.5 cup all purpose flour
-.5 table spoon salt
-225 grams of butter
-.5 cup sour cream or Greek yogurt
- 1 table spoon white wine vinegar
- 1/3 cup ice water

Combine the flour and salt & then add the butter. Using a blender mix the butter & flour is the texture of  small pebbles. Then in a separate bowl mix the sour cream, vinegar and water and pour this into the flour mixture. Combine with a rubber spatula until the dough forms, needing it as necessary to bring it altogether. Then wrap it in a piece of plastic wrap and put it into the freezer for an hour. 

Marscopone Filling

- 4 oz or 110 grams mascarpone 
- .5 cup creme fraiche or double Devonshire cream
-1/4 tea spoon vanilla extract
-2 table spoons icing sugar

Combine everything in a bowl using a whisk.  Heat for 10-15 seconds if needed. Then spread over the pastry. 

Berry Filling

1.5 cup mixed berries. In this case we used blueberries, raspberries, passion fruit and 1 red plum. Then scatter a handful of minced almond and a teaspoon of cinnamon on top of the berries. Then I put 3 pieces of star fruit on top. 

Put it in the oven at 375 for 35 min. 

What I love most about this recipe is that all you have to do is roll the pastry out into a circle, spread the marscapone cream on it, then scatter the berries on top, and finally top with a little bit of cinnamon and chopped almonds. Finally, you just bend over the sides. I especially like this part, as the bending over the sides is super easy to do. It's pretty much my pastry speed.


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