TWD #23: Gosh Galette Miss Molly
T-T-T-Tuesdays with Dorie Day! Well technically its Wednesday but we’ll just pretend, k?
This week was hosted by Michelle from Michelle in Colorado Springs. You can find the complete/original recipe on her blog. Boy did she ever pick a good one!
Check out what my fellow TWDers baked up too! [CLICKETY CLICK]
Come on. You know you want to!
Question: How do you pronounce this dessert? Gall-let? Gull-let? Gall-lay? Gah-lay?
I argued with my husband about it. When I tried to find it in my trusty dictionary, nothing came up. I say Gah-lay Does my title make sense now? and he says Gall-let. Settle the bet for us. I have a new baking pan riding on this! LOL
What did I learn this week:
One of the biggest reasons why I love TWD is our ability to change/modify the recipe to fit our needs and tastes. After rekindling my love of cherries from last week’s Cherry Cobbler, I decided to axe the peaches and nectarines and use strawberries and cherries instead. I love that I am getting more comfortable with adjusting the recipe. Before I always had to do recipes by the book b/c I was afraid if I didn’t, I’d mess it up! Also the more I use my food processor, the more its becoming my favorite kitchen appliance (KA mixer will always be #1 though.)
Summer Fruit Galette
(Recipe adapted from Dorie Greenspan’s BFMHTY | photos from me!)
Good for almost anything pie dough, single crust (See notes)
jam or marmalade (I used strawberry preserves instead)
graham cracker crumbs
fresh summer fruit (I used about 8 strawberries, halved and 8 cherries, pitted and halved)
decorating or granulated sugar, for dusting
[NOTES: The dough recipe used butter and shortening but I didn’t have any shortening so I substituted equal amts butter for the shortening.]
unsalted butter, melted and cooled
To make dough: Combine flour, salt, sugar, and butter. Pulse to combine until butter is pea size bits.
Add water and pulse until dough comes together.
Remove dough from food processor and roll out between parchment paper.
[NOTES: I chilled my dough in the frig for about an hour before rolling out.]
Using a template, trace a circle in the center of the dough. Do not cut all the way through the dough. Using an offset spatula, spread the preserves within the inner circle.
[NOTES: I used a 9″ round cake pan for template and the blunt edge of a butter knife.]
Sprinkle graham cracker crumbs all over the preserves.
[NOTES: I used about 3 tbsp because a better baker than I suggested more since strawberries are a juicer fruit.]
Arrange fruit, cut side down, on top of the graham cracker layer.
Gently lift dough up around the fruit filling. Bake for about 25 minutes.
To make custard: Whisk butter, sugar, egg and vanilla.
Remove from oven and pour custard into the fruit crevices. Bake for 12-15 minutes.
[NOTES: I used about 1/2 of the custard. I baked for 15 but next time I’ll probably do 12 instead b/c the custard got more brown that I wanted.]
Let cool. Sprinkle with powder sugar for garnish. Serve with whipped cream or ice cream.
Husband rating: A+
He raved about the flavors of the dough, preserves, fruit and custard. He says it rivals his apple-pie cake favorite!
Wifey rating: A+
This was an AMAZING dessert. I love the strawberries and cherries together. The custard was fantastic! I think this is my favorite TWD recipe, a little above the lemon cream tart now.
Other rating: A+
Both MIL and FIL raved about it. FIL ate 3 slices and asked if he could keep the rest for later.
Next week: The Black and White Banana Loaf on page 232
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