Thursday, August 25, 2011

Tarts, Pies, Galettes

In France they are the dessert of choice. From quiche to apple tart--some sort of crusty based pastry is going to make its way onto your plate at sometime during the day.
Considering you can buy pre-made shells for less than 50 cents it makes sense.
Oh, these puns are painful, but I can't stop! Blame my dad, he passed this down to me.

Anyways here are a few I have made.

The galette was homemade. A Martha Stewart adaptation. You can substitute the butter for vegetable shortening or those Vegan butter sticks if you would like to got the no animals-involved route, and it will be just as delicious. Plums, apricots, apples work great and hazelnuts just as well.

Plum and Peach Galette


Last piece!

Caramelized onions, Roquefort/Goat Cheese tart

I couldn't decide which cheese would go better with the onions so half and half. I am partial to the Roquefort.

Apricot tart

Fruit Galette
Adapted from Martha Stewart

Serves 8

2 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces (or Vegetable shortening)
5 tablespoons plus 1 teaspoon sugar, plus more for sprinkling
1 teaspoon salt
1/4 cup ice water
1/4 cup almonds, toasted (or hazelnuts)
6 to 7 plums, apples, apricots, peaches halved, pitted and sliced 1/4-inch thick
1 to 2 tablespoons heavy cream or egg white (0ptional)

In a large bowl combine 2 1/2 cups flour, 1 teaspoon sugar and salt. Mix together then add butter. Using a pastry cutter cut in the butter until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Mix into the flour mixture until dough is crumbly but holds together when squeeze. If necessary, add 1 tablespoon of ice water at a time until you reach the right consistency. Shape dough into a disk, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, in the bowl of a food processor add toasted almonds, 5 tablespoons sugar, and 2 tablespoons flour; pulse until ground unto a coarse meal.

Preheat oven to 350°F. On a floured surface roll out dough to 1/4-inch thickness. Transfer to a parchment lined baking sheet. Sprinkle dough with almond mixture. Fan fruit out onto dough, leaving a 2 inch border. Fold edge of dough over fruit. Refrigerate 20-30 minutes. Brush crust with cream or egg wash; sprinkle galette with sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

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