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dough from Baking with Julia (Child), "The Reluctant Chef" - an online coaching and cooking program - learn self-care & healthy cooking. 1/4 C. yellow cornmeal. Roll the dough around your rolling pin and transfer it to the prepared baking sheet. PBS is celebrating #CookForJulia! 1/4 cup yellow corn meal. On a lightly floured work surface, roll out … Cut the butter into slivers and scatter it on top of the fruit. Spread the berries over the dough, leaving a 2- to 3-inch border. Each disc will make one galette large enough to serve 4 to 6, 3 tablespoons sour cream (or yogurt or buttermilk), 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces. Two oysters! Julia's Galette Dough / Raspberry Galette, Marcelle Bienvenu, NOLA.com | The Times-Picayune. Galette dough: 3 Tbls. 7T cold unsalted butter, cut into 6-8 pieces. It all begins with an easy pastry dough recipe made in a food processor in mere minutes.The tart pastry cradles sliced apples inside and bakes until soft and aromatic. Your dough does not even need to be rolled out into a perfect circle. Bake for 35 to 40 minutes, or until the pastry is golden and crisp. you'll need about 1.5 to 2 cups of fruit for each galette. Bring edges together to gather dough, pressing so it comes together into a mass. Galette Dough … 3T sour cream (or yogurt or buttermilk – sub buttermilk powder 1:4, powder: water) salt. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. sculpting and repairing any cracks in the tart pan. a blend of apples with dried fruit & nuts – dates, apricots, almonds, pecans SAVORY – 1). This one is made with berries, and no filling. if i am using a tart pan, i fold it into quarters and transfer it that way. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Form dough into a disk and wrap in plastic. Spiral the slices in to the center, overlapping as you go. Since the dough is soft, you'll need to lift it now and then and toss some more flour under it and over the top. 9. transfer dough to sheet pan, should slide easily; otherwise lift incremntally with a very flat wide spatula or pastry scraper This week's Baking with Julia galette is slightly different. roll the dough out to a circle about 11 inches wide. As the pie bakes, more worrying ensues. This recipe makes enough dough for FOUR 9” pie crusts. PROCEDURE 3. cut butter into flour mixture with a pastry knife – pieces should range  between breadcrumb sizes and small peas. Cool about 10 minutes before serving. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Basic Galette Dough (for sweet or savory) Each disc will make one galette large enough to serve 4 to 6. Use blueberries straight from the freezer; do not thaw first. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. You can use this dough to use any kind of pie or tart, sweet or savory, plain or fancy. I usually take the super easy path and put into my food processor and “pulse” to cut the butter. Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining sugar. More on this Potato Galette Recipe. Love New Orleans food? 1/2 teaspoon salt. 1/2 tsp. Fold the uncovered border of the dough over the filling, allowing the dough to pleat as you Iift it up and work your way around the galette. For my birthday in September, my husband’s older sister very kindly sent me Mastering The Art of French Cooking by Julia Child. For an in-depth look at how Julia Child impacted all of us and television, here's a fascinating book by Dana Polan, Julia Child's The French Chef. plums, 3). I've found, too, that a fairly easy galette dough from Julia Child works quite well. by Stacy. Your email address will not be published. Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more. Slurp slurp. i roll it out directly on parchment paper and then transfer it on the paper to the baking stone. I referred to Julia Child's Mastering the Art of French Cooking for quantities and procedure and then adapted to my own taste. 6. refrigerate for at least 2 hours (keeps up to 2 weeks in the fridge or in the freezer – perfect for galettes on demand when you feel like dressing up a meal or being the culinary hero at your community brunch) 13. savory galette makes for an impressive brunch baked with an egg sunnyside up and a side green salad; sweet galette with vanilla ice cream or cashew cream. Sometimes the dough rolls out too wet and sticky, and other times dry and crumbling, with no structure at all. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Kitchen improv : The best post evening hike treat imaginable! Tomato & Cheese Galette from Baking With Julia, by Dorie Greenspan based on the work of Julia Child The Dough Recipe makes enough for 2 Galettes. If you love apple pie, our homemade apple galette will be heaven-sent to you. 1t sugar To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Other questions:[email protected] 7. roll each disk to 11″ round, 1/8″ thick Brush the dough with the egg white before sprinkling sliced almonds and turbinado sugar on top. Your email address will not be published. The dough for this galette is buttery, flaky and tender, while at the same time a touch of cornmeal gives it a bit of a crunch. INGREDIENTS, makes enough for 2-8″ galettes Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. Spread the berries over the dough, leaving a 2 to 3 inch border. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 … About 1 - 1 ½ lbs (500 g) puff pastry or two store-bought rounds * 2 ½ oz (70 g) sugar 2 oz (60 g) unsalted butter softened to room temperature 1 large egg 2 ½ oz (70 g) ground almonds 1/3 cup cold water. Julia writes: julia child's apple tart. The dough is pretty soft, so you will need to lift it periodically to toss some additional flour underneath to help prevent sticking. A galette is simply a free form tart. Julia Child was a special part of that. Sweet and Savory Galettes dough from Baking with Julia (Child) Preheat the oven to 400 degrees. cold unsalted butter cut into 6 to 8 pieces With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds. Celebrate Julia Child's birthday with this inspired ratatouille dish! Fold the hanging pastry dough over the fruit, in towards the center, creating an envelope for the fruit. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. Line a baking sheet with parchment paper. (It won't be perfectly symmetrical; that's part of the charm of galettes.) This recipe is from the book “Julia Child and More Company,” the second of two companion cookbooks to her PBS series, “Julia Child & Company.” Unfortunately, both of these books are out of print. 1 cup all-purpose flour. 5. divide the dough into 1/2s and press  each in disk shape,  wrap in plastic, and Since I'm not much of a pastry-maker, I've found I can use homemade or store-bought puff pastry for galettes. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples … 1 C. all purpose flour. Curious? You have permission to edit this article. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle with honey. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. LA GALETTE DES ROIS or KINGS' CAKE. from August 5-15, 2012 to co mmemorate the 100th birthday of Julia. 1 tsp. 10. fill with the fruit of your choice (drizzle the rolled out dough with honey or maple syrup, fan layer with sliced fruit and top with a few slices of butter ) OR vegetables with salt and herbs (saute the veggies lightly first). It is easy to roll and crimp and is made quickly by hand, in a mixer, or food processor.”-Julia Child, Baking With Julia P. 31. 7 tablespoons cold unsalted butter, cut into pieces. Press each piece of dough into a disc, wrap in plastic, and refrigerate for at least 2 hours. Place the dough on the parchment covered baking sheet. 3 tablespoons sour cream or full fat greek yogurt. Bake the galette at 450°F for 22 to 25 minutes, until the pastry is golden. Galette Dough Ingredients (courtesy of Julia Child) 3 tablespoons sour cream (or yogurt or buttermilk) 1/3 (approximately) ice water 1 cup King Arthur's all-purpose flour 1/4 cup yellow corn meal 1 teaspoon sugar 1/2 teaspoon salt 7 tablespoons cold unsaturated butter, cut into 6-to-8 pieces. For the galette dough: Preheat the oven to 400 degrees. potatoes with rosemary, 2). Season with salt, cut into … sour cream (or yogurt or buttermilk) 1/3 C. ice water. sugar. 1/4c yellow cornmeal 1-1/2 cups raspberries (or any berries or cut-up fruit). Cornmeal crust, intensely flavored dried tomatoes and creamy goat cheese are used to create this mouth-watering galette. The crust is made with flour and cornmeal, making it crunchy and very earthy. Let cool slightly. Pull up a seat at the table. Required fields are marked *. You don't need a special pan to make one. Put the flour, corn meal, sugar and salt in a processor fitted with a metal blade. PM me - I will respond on 1/9. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. 4. sprinkle cold water sour cream mixture, 1 T at a time until moist enough to stick  together when pressed 1/2t salt by Julia Child. Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. Suggestions: SWEET – 1). Sprinkle 1-1/2 tablespoons of sugar over the berries. Baking the Galette: Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. 8. dough will be soft; toss flour on board and keep turning and adding additional flour as you roll it out, in order to prevent  sticking Julia Child "A world class course in baking" Brioche and Fruit Tart Patisserie Outside in a Garden with Geraniums and Lupins, France Photographic Print ... 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