Well friends, I have been awfully sick for the past few days and have barely been able to get myself out of bed. Thank goodness I have the best hubby in the world to take care of me…and cook and clean. I’m one lucky girl! I can always tell when I’m finally starting to feel better after being sick when I feel like getting in the kitchen and cooking up a storm. In fact, I’m starting to think that my poor husband may even like it when I’m sick just because our kitchen is in pristine condition…not the case when I’m feeling up to par. He came home today to find me up and out of bed and making a mess of his beautifully cleaned kitchen…so sad…at least he got some amazing galettes out of it!
What is a galette you ask? My dear friends, this pastry could be one of the best things I’ve ever attempted to bake. A galette is a free form rustic tart that bakes beautifully and tastes amazing when filled with either sweet or savory ingredients. I chose to fill mine with fresh blackberries, warm spices, vanilla, honey, and butter. The result…melt in your mouth, perfectly spiced amazingness…is that a word?! Enjoy these tarts hot out of the oven with a scoop of vanilla ice cream and you will be in pastry heaven!
1 1/2 cups blackberries, washed and well dried
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces
1/2 teaspoon honey
Cornmeal pate brisee:
1 cup flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold butter, cut into small pieces (after you cut the butter into pieces it will get warm from your fingers so pop it in the freezer for a few minutes right before you put it in the food processor)
1/2 cup ice water
1 egg beaten with a tablespoon water
In a bowl, mix together all of the filling ingredients. Let the filling marinate for at least an hour in the fridge while you prepare the dough.
To make the pate brisee in a food processor, add the flour, cornmeal, salt, and sugar into the bowl of the processor and pulse to combine. Add the butter, and pulse until the mixture looks like coarse sand. About 10 pulses. Next, while running pour the ice water slowly through the top of the processor until the dough comes just comes together.
Pull the dough out of the food processor and place onto a floured work surface. Mound together gently, carefully dusting with enough flour so that the dough doesn’t stick, and form dough into a ball. Divide it in half, flatten each half to make a disk, and wrap each half in plastic wrap. Refrigerate the dough for at least an hour.
After one hour, preheat the oven to 375 degrees, and take one half of the dough out of the fridge. On a floured surface, shape into a ball. Sprinkle with flour and top with a piece of parchment paper to prevent sticking. Roll out the dough with a rolling pin over the parchment paper, until a rough circle is formed. Gently peel up the circle of dough and place onto a baking sheet lined with parchment paper and set aside. Repeat with the second piece of dough.
Place a few spoonfuls of the filling mixture into the center of each circle of dough. You want to leave enough dough around the edges to fold up around the filling.
To fold the dough up and around the fruit, first gently fold up one piece of dough. Now dip your fingers into the egg wash mixture and rub some egg wash onto the edges of the dough you just pulled up. Now pull up another piece of dough and pinch together. Continue this process until all the dough is pulled up and around the filling. Once the galettes are assembled, brush some more of the egg wash mixture on the dough and sprinkle with sugar. Repeat with the second galette.
Bake for 30-35 minutes until golden brown. Allow to cool and top with vanilla ice cream to serve!
Recipe Adapted from No Tea After 12