(Image credit: Joe Lingeman)
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If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.\r\n”,”image”:{“id”:”dc4035f93cde48eb31348d1215a4a0bc645e6601″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-21T22:28:32.052-04:00″,”updated_at”:”2017-06-21T22:28:32.052-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5093-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ea2fe5e61344823e96df562613037736389d7104″,”caption”:”4. Flattened disk of dough on plastic wrap”,”image”:{“id”:”ea2fe5e61344823e96df562613037736389d7104″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-21T22:28:32.089-04:00″,”updated_at”:”2017-06-21T22:28:32.089-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5097-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”620c5482d45a3f9b18d69e167a6923a4da20b486″,”caption”:”Roll the dough. Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.”,”image”:{“id”:”620c5482d45a3f9b18d69e167a6923a4da20b486″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-21T22:28:32.157-04:00″,”updated_at”:”2017-06-21T22:28:32.157-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5111-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7436443e421d9101d24acfb288720b563073d162″,”caption”:”Make the fruit filling. Toss the sliced fruit, 1/4 cup turbinado sugar, flour, cinnamon, nutmeg, and salt together in a large bowl.”,”image”:{“id”:”7436443e421d9101d24acfb288720b563073d162″,”width”:1600,”height”:1067,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-21T22:28:32.130-04:00″,”updated_at”:”2017-06-21T22:28:32.130-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5107-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9facd604d08fe8add2081b7890dfc30a30fd54b4″,”caption”:”Assemble the galette. Pile the fruit filling onto the dough, slightly mounding it in the center and leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Distribute the cubes of butter across the top of the fruit. Beat the egg with 1 tablespoon of the water. Brush the crust with the egg wash and sprinkle with more turbinado sugar.”,”image”:{“id”:”9facd604d08fe8add2081b7890dfc30a30fd54b4″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-21T22:28:32.157-04:00″,”updated_at”:”2017-06-21T22:28:32.157-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5114-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”286ab542472efd964c44d2383524b6a2fd51184f”,”caption”:”Bake the galette. Bake until the crust is a deep golden brown and the fruit is cooked, 30 to 35 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.”,”image”:{“id”:”286ab542472efd964c44d2383524b6a2fd51184f”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-22T16:14:09.853-04:00″,”updated_at”:”2017-06-22T16:14:09.853-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5127-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”486a0083ae5a0ceee7039222d7be2d0e657df05a”,”caption”:”Brush fruit with glaze and serve the galette. Dilute the jam with the 1 teaspoon of water. Brush the fruit with the glaze. Cut the galette into wedges and serve.”,”image”:{“id”:”486a0083ae5a0ceee7039222d7be2d0e657df05a”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-22T16:14:09.859-04:00″,”updated_at”:”2017-06-22T16:14:09.859-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5171-HTgalette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”f009bf854cf078ba038aea80dd9a747a4247fe4c”,”caption”:”*** beauty”,”image”:{“id”:”f009bf854cf078ba038aea80dd9a747a4247fe4c”,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-21T22:28:32.048-04:00″,”updated_at”:”2017-06-21T22:28:32.048-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-14_kitchn_everyday5258-galette.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Everyone makes beautiful galettes. That’s because this rustic summer dessert is as simple as pastry dough wrapped around fresh fruit. Much like making a fruit pie, but with quite a bit less effort, turning summer fruit into a galette will make you feel like a home-cook hero. You’ll still get the same toothsome, flay crust and tender filling of pie, but without all the fuss and worry over torn dough.
Now, there are a few pie-making rules that will help you make the most gorgeous and scrumptious galette of this summer, but don’t worry — we’ll tell you about all those too, so you can make this stone fruit stunner whenever the craving strikes.
from WordPress https://jonathanwilhoite.wordpress.com/2017/06/30/how-to-make-any-fruit-galette-baking-lessons-from-the-kitchn/
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