So I walked out of Edna’s Cafe in a virtual trance, and before I knew it, I had dough ready for galettes. Have made an absolutely delicious Peach-Plum Galette adapted from Susan’s recipe at Food Blogga quite a while ago. I really loved the pastry she used, & that’s been the only one I’ve ever used after that. I think it’s a connection between me & galettes, because I remember being hypnotized after seeing the galette post at Susan’s last year too. The nonconformist that I am, I decided to make individual little ones as I LOVE individual dessert servings. An entirely intriguing prospect, where each one gets served their own precious rustic pie, complete in it’s miniature beauty. SIGH … food has unlimited appeal at times!
MINI PEACH, CHERRY & BLUEBERRY GALETTES
Makes 8 individual ones or 1 8-9″ pie
1 3/4 cups All-purpose flour
1/3 cup granulated vanilla sugar
1/2 cup; cold butter (I grated frozen butter)
1/3 cup fat-free buttermilk
7-8 peaches – medium, skinned & chopped
250gms cherries, pitted & halved
1 packet freeze dried blueberries (or 1 cup of fresh blueberries)
1/4 cup granulated vanilla sugar
1/4 cup light brown sugar
Juice of 1 lime
1 teaspoon pure vanilla extract
1/2 chopped almonds (optional)
3 tablespoons cornstarch
1 tablespoon milk
1 tablespoon granulated vanilla sugar or turbinado sugar
Vanilla sugar for sprinkling
Slivered almonds for topping
For the dough: Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times.
Grate in frozen butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
Remove the dough ball and adhere any remaining pieces of dough to it, divide into 2 if making min galettes, or 1 large ball, flattened slightly, then wrap in plastic wrap. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
Preheat the oven to 350 degrees C.
To make the fruit filling: Combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
Line 2 baking sheets with parchment paper. For mini galettes, divide each 1/2 ball into 4. Starting at the center of the dough, roll out each quarter on a floured surface to form a 6″ wide circle.
Transfer the rolled out dough to the lined baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. (I had to hold my filling in a sieve briefly because it has a little excess liquid)
Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds. Seal any stubborn edges with remaining fruit juice.
Brush galettes with milk and sprinkle with granular vanilla sugar.
Bake for 25-30 minutes (1 hour for big galette), or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack).
Note: Galettes are best served at room temperature or slightly warm. Our seconds were enjoyed chilled too. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.
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