Galettes
These recipes will help you to step up your coffee table game! From Iikka Johansson with love!
“Learn to make the dough and then just go with whatever is in season for the filling. You really can’t go wrong…”
Apricot, ginger & cinnamon galette
Serves 4
Dough
180g flour
1 tbls sugar
1tsp salt
170g cold butter
60g cold water
1tbls cream
1 large egg
Filling
1kg apricots
3cm piece of fresh ginger finely grated
1tbls ground cinnamon
6 tbls sugar
100g apricot jam
50g butter
To make the dough, mix the flour, salt and sugar in a bowl. Lightly beat the egg and the cream in a small bowl to form an egg wash. Set aside. Combine the cold butter with flour until the mass shape resembles peas.
Add half of the egg wash and knead the dough together briefly. In case there are any dry spots in the dough, add egg wash until it can be formed together.
Transfer the dough on a lightly floured work surface. Knead the dough until it comes together into a cohesive ball, then pat the dough into a 2,5cm thick disk.
Wrap the dough in plastic and refrigerate for at least two hours, preferably overnight.
Cut the apricots in half. Set in a bowl and mix with 4 tbls of sugar, some cinnamon and the grated ginger. Apply the apricot jam on the rolled out pie dough leaving a 3cm edge on the sides. Place the apricots the round side up on top of the jam. Fold the edges towards the center. Brush the remaining egg wash over the crust and sprinkle the whole galette with remaining brown sugar. Cut the 50 grams of butter into small cubes and place on top of the apricots. Bake in a 200c oven until the crust is golden and the fruit are tender, for about 40-45 minutes. Transfer to a cooling rack and let cool completely before slicing.
This galette is best served with vanilla ice cream
Roasted peach & ricotta galettes
Serves 4
1 Basic galette dough
Filling
500g ripe peaches
250g ricotta
6tbls brown sugar
100g cold butter
1 tbls cream
1 large egg
Start by cutting the peaches in half and removing the stones. Place the peaches cut side up on a baking sheet and sprinkle with 4 tbls of brown sugar. Place a small knob of butter on each peach and roast in a 250c oven for 15 minutes. Whisk the egg and cream lightly together in a small bowl to form an egg wash and set it aside.
Cut the Pie dough disk into four pieces and roll out using a rolling pin to form four individual rounds that are 10-12cm in diameter and 3mm in thickness.
Spread the ricotta on the pie rounds leaving a 2cm border on the edges. Place a peach half in the middle of each round and fold the edges towards the center. Brush the edges with the egg wash and sprinkle with the remaining brown sugar. Bake in a 200c oven for about 25 minutes or until golden brown. Transfer to a cooling rack and let cool completely.
Serve with fresh summer honey.
Late summer plum galette
Serves 4
1 Basic galette pie dough
Filling
1kg plums
100g plum jam
6 tbls brown sugar
50g cold butter
Transfer the dough on a lightly floured work surface. Using a rolling pin, form a shape of a circle that is 20-25cm in diameter and about 3mm thick. Turn and add more flour so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the plums.
Cut the plums into half a centimeter thick slices and arrange on top of the dough leaving a 3cm border around the edge. Fold the edges towards the center. Brush the remaining egg wash over the crust and sprinkle the whole galette with brown sugar. Cut the 50 grams of butter into small cubes and place on top of the plums. Bake in a 200c oven until the crust is golden and the fruits are tender, for about 40-45 minutes. Transfer to a cooling rack and let cool completely before slicing.
This galette is best served with whipped cream or vanilla ice cream.
Basic galette dough
Serves 4
180 g flour
1 tbls sugar
1tsp salt
170g cold butter
60g cold water
1tbls cream
1 large egg
To make the dough, mix the flour, salt and sugar in a bowl. Lightly beat the egg and the cream in a small bowl to form an egg wash. Set aside. Combine the cold butter with flour until the mass shape resembles peas.
Add half of the egg wash and knead the dough together briefly. In case there are any dry spots in the dough, add egg wash until it can be formed together.
Transfer the dough on a lightly floured work surface. Knead the dough until it comes together into a cohesive ball, then pat the dough into a 2,5cm thick disk.
Wrap the dough in plastic and refrigerate for at least two hours, preferably overnight.