Galettes

Pate Brisee *Recipe adapted from Tante Marie Culinary School

10 oz AP flour
8 oz butter
1 T sugar
1/2 t salt
1/2 C ice cold water

Pate Brisee is the basic crust for pies and galettes. It is a beautifully flaky dough that works really well with fruit. I haven't learned this officially yet, but I think pate brisee is good for fruit pies, while short dough works better for cream/chocolate pies. The dough gets the flaky texture from the fat gobules that get incorporated into the dough and layer when baked. I will write a more detailed description later.

We made 2 batches of pate brisee on Monday night, and each person made an apple galette. I love apple galettes and we learned a wonderful technique to make it look amazing. Heating, then straining apricot preserves creates a beautiful glaze to brush on top of the galette.

To make an apple galette, you need to make the pastry dough, slice 3-4 apples, and then dredge the apples in a bit of flour, sugar, and cinnamon. Roll out the pastry dough and cut the dough into a cirle using a pastry cutter. Before adding the apples to the pastry dough, brush with eggwash. Then add the filling and fold the edges over the filling to create a rustic look. Brush the sides with egg wash and bake at 450 for 15 minutes and then turn the heat down to 375 and bake until done - 30 mins - 40 mins, depending on your oven. Jen taught us to bake the galette on an upside down sheet pan with parchment paper on top-brilliant! It looks especially rustic if you present on the parchment, as shown in the image below.

The Dough



Glazing





The Final Product