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RECIPE: Fall Fruit Galettes

Posted at 11:27 AM, Sep 22, 2016
and last updated 2016-09-22 12:27:38-04

Tim Veith of Ibis Bakery shares the recipe for their Fall Fruit Galettes.

See more at http://www.ibisbakery.com/.

Fall Fruit Galettes
2 Sticks (8 oz.) Unsalted Butter, cubed and chilled firm
½ Cup ice cold water
½ tsp Salt
12 oz. Cake Flour, chilled
12 OZ All Purpose Flour, chilled
Place cold butter, flours, and Salt in a bowl and toss gently to coat butter with flour. Dump ingredients of bowl onto a large enough workspace to allow for rolling dough out. With a large rolling pin, roll mixture out in all directions until butter begins to flatten into long strips. With a bench scraper, gently scrape mixture up off the surface and off the pin and mix. Roll out again, ensuring that all large chunks of butter are flattened and well coated with flour. Using scraper, gently bring mixture together into a pile and make a well in the center. Pour ice cold water into well and begin cutting the water in using the scraper. As the dough begins to come together, very gently knead it with your hands to ensure it is one mass of dough. Flatten it into a disk with your hands, wrap in plastic, and chill for at least 30 minutes.
Once dough is rested, pull out from refrigerator and place it onto your work surface. Using the rolling pin, roll dough back and forth until mass has tripled in length. Gently fold the dough onto itself in thirds like a letter. Rotate the dough 90 degrees and repeat the process again. After the final fold, wrap dough again, and place in refrigerator.
While dough is resting, peel, core, and slice enough apples or pears to make 6 cups. Dust fruit with a little sugar, cinnamon, and nutmeg, and a healthy splash of lemon juice. Set mixture aside.
Place rested dough back on your work surface and roll out to approximately 1/8" thick. At this point, you may cut the dough into any desired size and shape for your needs. This dough will make 6 individual size galettes, or 1 large. Pile fruit filling into the very center of each dough, leaving about ¾ inch of dough around. Gently fold part of the dough over the filling and crease it. Rotate the galette and fold over another section of the dough, pressing together firmly where the flaps overlap. Repeat this process until the filling is completely encased in the dough. Place galettes on sheet tray and into cooler for 30 minutes while your oven preheats to 375 degrees. When oven is preheated, gently egg wash the dough edge and sprinkle with coarse sugar. Bake for 35-50 minutes or until dough is browned and filling is cooked through.