Ever since, I’ve really wanted to recreate them!
They were so delicious, the pastry was short and buttery but flaky at the same time, crunchy with all the sugar sprinkled on top. The galettes were packed full of fruit too, with apple as the base and seasonal summer fruits on top – plums in one, cherries in another (check out a photo here!).
These galettes were my first attempt at recreating the ones I had in Prague.
The recipe is from Tartine and calls for a proper galette dough. You can use whatever fruit you like for the filling, from apples, to berries or stone fruit, and each one is sweetened individually.
We loved these! The pastry was light, buttery and flaky, kind of like a cross between shortcrust and puff. As you bite into the galettes, layers of crispy pastry fall into your lap. And the combination of stewed apple and bright, bursting berries inside is lovely! We particularly liked the strawberry ones.
However, these aren’t quite the ones I had from Bakeshop. That pastry was a little more on the side of shortcrust and although flaky, a little less like puff. They also stayed crisp into the next day, while these Tartine ones went soft and needed reheating.
I’ll keep trialling, but in the meantime, I highly recommend this recipe! Just bake up and eat warm and fresh. X
- GALETTE DOUGH
- 455g unsalted butter, cold and cubed (1 pound)
- 250g water (1 cup)
- 1½ tsp salt
- 340g plain (all purpose) flour (2⅓ cup)
- 340g cake flour (2⅔ cup)
- About 6 cups of fruit of your choice
- Caster (superfine) sugar
- EGG WASH
- 1 large egg yolk
- 2 tbsp cream
- Raw sugar, for sprinkling
- To make the dough, put the cubed butter in the freezer for 10 minutes. Dissolve the salt in the water and put that in the freezer until required.
- On a large, clean work surface, spread out the flours. Scatter the chilled butter over the top, and cover it with a little of the flour.
- Get a rolling pin and begin rolling, back and forth, until the butter spreads out into long, thin flakes. Use a bench scraper to scrape the sides of your flour and butter mixture, and continue rolling. Repeat this process 3 - 4 times.
- Make a well in the centre of the flour mixture and pour in the water. Use the bench scraper to mix the water and dough together by scraping and cutting it in.
- Once the dough begins to come together but is still messy, scrape it into a rectangle in front of you. Lightly dust with flour, then roll it out till it's almost double in size.
- Scrape the messy sides of the dough in and fold the dough in half, then repeat the rolling and folding process, until the dough is a smooth mass.
- Roll the dough into a rectangle, about ¾ inch thick, wrap in plastic wrap and refrigerate for at least 1 hour.
- When you're ready to make the galettes, prepare your fruit as necessary, and make your egg wash by whisking together the egg yolk and cream.
- Divide your dough into 15 equal portions. Roll each portion into rounds, less than ⅛ inch thick. Refrigerate the rounds for about 10 minutes.
- Top each round of dough with fruit, leaving a 1 inch border around the edge bare. Sprinkle each galette with 1 - 2 tsp sugar, depending on the sweetness of your fruit Then fold in the edges of the dough, partially covering the fruit.
- Brush each galette with egg wash and sprinkle the dough with raw sugar. Arrange on lined baking trays.
- Freeze the galettes for at least 30 minutes, to prevent them from unravelling while baking. Meanwhile, preheat the oven to 190 C (375 F).
- Bake the galettes for 45 minutes - 1 hour, rotating the trays halfway through baking, until they are golden brown and the fruit juices are bubbling.
- Enjoy warm! Makes 15 galettes.
- Happy baking!
Recipe adapted from Tartine.