a tale of two summer galettes

 

With an abundance of everything holy, an overwhelming amount of harvest finds its way onto our counters, spilling out of the refrigerator and into the preserving pot.  In August there is a definitive shift of summer.  The bounty is ready, the days are cooling and evenings quickly turn to nights.

The galette's origins in Old French tell the tale of a pastry imbued with butter, defined by filling, and formed by hand.  The children sing out, "J'aime la galette, savez-vous comment? Quand elle est bien faite, avec du beurre dedans."  Why?  Because we want nothing more than a flaky crust made of butter.
 
ratatouille galette | serves 6

1/2 recipe pâte brisée (see below)
2 large zucchini, sliced 1/8" thick
2-3 tomatoes, beefsteak, brandywine or other heirloom variety, sliced 1/8" thick
1/3 cup parmesan
1/4 cup crumbled feta
fresh herbs (thyme, basil, oregano or marjoram)
1 egg
salt
pepper

Heat oven to 375 degrees.  Line a large, rimmed baking sheet with a silpat.  Let dough sit at room temperature for 10 minutes, then roll onto a lightly floured surface into a 14 inch round.  Transfer to prepared baking sheet using a rolling pin and refrigerate for 15 minutes. 

Brush entire dough surface with egg and sprinkle with parmesan cheese.  Arrange the zucchini and tomatoes in a circular pattern, leaving a 1 1/2 inch border all the way around.  Sprinkle the top with salt, pepper, feta and fresh herbs. Fold border over filling, allowing the dough to fall naturally over the creases, and repairing any cracks or tears that may allow juices to flow out.

Brush the remainder of egg over edges of galette.  Bake until crust is a deep golden brown - about 1 hour.  Transfer baking sheet to a wire rack and cool 20 minutes before serving.








stone fruit galette | serves 6
adapted from Martha Stewart

1/2 recipe pâte brisée (see below)
1 1/2 pounds plums, halved, stones removed
2 teaspoons fresh lemon juice 
1/3 cup of sugar (or 1/2 cup if plums are tart)
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg (for finishing)

Heat oven to 375 degrees.  Line a large, rimmed baking sheet with a silpat.  Let dough sit at room temperature for 10 minutes, then roll onto a lightly floured surface into a 14 inch round.  Transfer to prepared baking sheet using a rolling pin and refrigerate for 15 minutes.

Mix together fruit, lemon juice, sugar, cornstarch and salt in a bowl.  Remove pastry from refrigerator and arrange fruit, cut halves down, in a circle around the dough, leaving a 1 1/2 inch border all the way around.  Fold border over filling, allowing the dough to fall naturally over the creases, and repairing any cracks or tears that may allow juices to flow out.

Brush the egg over edges of galette.  Bake until center is bubbling and crust is a deep golden brown - about 1 1/4 hours.  Transfer baking sheet to a wire rack and cool 20 minutes before serving.



 

pâte brisée | makes 2 single crusts
2  3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 sticks unsalted butter, chilled and cut into small pieces
7 tablespoons ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.