Galette is a kind of pie: shortbread crust filled with usually fruits, sometimes enriched with nuts, frangipane cream or other creamy filling. The difference is in shape: the pastry is baked without pan, formed with hands into irregular circle with folded edges. The pastry is often prepared with cream cheese which makes it more elastic before and flaky after baking. My today filling consists of fresh figs and strawberries brushed with apple cider vinegar and sprinkled with fresh tarragon. This combo is very delicious and all ingredients suit perfectly. The taste is slightly herbal, slightly savoury, a little sophisticated. It is a dessert rather for advanced than for sweet kinder party. The flavour could be different in every time because is strongly determined by figs’ ripeness and taste – the sweeter the better. Enjoy!
1 galette 10 inch
Ingredients for the base:
- 1 ¼ cups (200 g) all purpose flour
- 2 tablespoons sugar
- pinch of salt
- 1/3 cup (75 g) cold butter
- 3 oz (100 g) cold cream cheese
- 1-2 tablespoons cold water (I added 1.5)
- 5-6 fresh figs
- 10-15 fresh strawberries
- 8 tablespoons sugar
- 4 tablespoons corn starch/corn flour
- 1-2 tablespoons apple cider vinegar
- 1 teaspoon fresh, finely chopped tarragon
- 1 egg
- 1 tablespoon milk
- 1 tablespoon turbinado sugar
Shortbread base: in the bowl of a stand mixer mix flour, sugar and salt. Add cold butter cut into small pieces and process until crumble like mixture. Add cream cheese in pieces and continue to process. Gradually add cold water (half tablespoon at the time) until smooth and tight dough (the sides of the bowl should be almost clean). Wrap the dough into cling film and let rest In the fridge for 1-2 hours.
Remove the dough from the fridge, unwrap and roll out into a circle about 1/5 inch thick. Place onto baking sheet lined with parchment paper. Mark on the dough the shape of the dinner plate – do not cut out only stamp. In a small bowl mix together sugar and corn starch and sprinkle this mixture over the dough – inside the circle shape (save 2 tablespoons of the mixture for later). Slice fruits and arrange over the sprinkled mixture. Pour apple cider vinegar to the bowl and brush it over the fruits. Sprinkle with tarragon and the rest of sugar – corn starch mixture. Fold the free edges of the dough over the filling. Freeze before baking for at least one hour (I left it for overnight) and bake from frozen.
Preheat oven to 400°F/200°C. Make the egg wash beating egg with milk and brush the dough (do not brush the filling). Sprinkle with turbinado sugar. Bake for 20 minutes, Lower the oven temperature to 350°F/180°C and bake for further 20-25 minutes. The dough should be browned and filling must bubble. Remove from the oven, cool. Serve plain or with ice cream or dusted with icing sugar.
Tags: cream cheese, figs, strawberry, tarragon, vinegar.