Text 2350, 105 rader
Skriven 2010-10-03 05:23:00 av Dave Drum (1:124/311)
Ärende: SF Gate 649
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple, Rhubarb & Raspberry Galette
 Categories: Fruits, Pastry, Desserts, Dairy, Nuts
      Yield: 15 servings
 
      1    Sheet puff pastry; 10" X 10"
           - 1/4" thick
           Flour
      6 oz Cream cheese; room temp
    1/2 c  Sugar + 1 tablespoon; for
           - the fruit topping
      1 lg Egg
    1/2 ts Pure vanilla extract
      2 md Golden Delicious apples;
           - peeled, halved, cored
      2    Stalks fresh rhubarb; washed
           Dried
      5 oz Fresh raspberries; picked
           - over
      1 tb Sugar for the fruit topping
    1/2 c  Strained apricot jam
    1/4 c  Coarse chopped raw
           - pistachio nuts (opt)
 
  Use Golden Delicious apples, because the flesh doesn't
  discolor after slicing and the fruit holds its shape well
  during baking. From Flo Braker.
  
  Place a rack in the middle of the oven and preheat the oven
  to 400øF. Have on hand a large baking sheet and line it with
  parchment paper; set aside.
  
  For the dough: Carefully unfold the defrosted puff pastry on
  a lightly floured work surface. Dust top lightly with flour
  and roll it out to a rectangle measuring approximately 13
  1/2" X 15 1/2" X 1/8". For ease in handling, roll pastry up
  loosely onto the rolling pin, and transfer the dough to the
  parchment-lined baking sheet. Thoroughly prick the dough all
  over with the tines of a fork.
  
  For the filling: Mash the cream cheese in a medium bowl with
  the back of a fork. Add the 1/2 cup sugar and mix well into
  the cream cheese. Add the egg and vanilla and continue
  stirring until the mixture is creamy and smooth.
  
  Slice three of the apple halves, crosswise, into 1/4" slices
  (the fourth apple half is a snack for the chef). Cut the
  rhubarb stalks into 2 1/2" long sticks.
  
  Assembling the galette: Spread the cream cheese filling
  thinly over the puff pastry to within 1/2" of the edges.
  
  On the upper half of the galette, space the rhubarb sticks
  vertically, 3/4" to 1" apart on the filling to form two
  rows (7 to 8 rhubarb pieces per row). On the bottom half of
  the galette, arrange overlapping apple slices, horizontally,
  in four rows so that each slice overlaps about 1/4" onto
  another slice in the row (about 5 slices per row). Scatter
  the raspberries over the entire galette.
  
  Sprinkle the tablespoon of sugar over the galette,
  concentrating it as much as possible on the fruit. It's
  natural that some of the sugar will touch the cream cheese
  filling, and that's OK.
  
  Bake for about 25 to 30 minutes or until the edges of the
  puff pastry are puffy and golden and the rhubarb is tender
  when pierced with a toothpick. Rotate the pan after about 15
  minutes. Remove from the oven to a wire rack to cool for 15
  minutes.
  
  Heat the apricot jam until just melted and warm. With a
  pastry brush, carefully apply a thin coating of the warm jam
  over the rhubarb and apple slices. If desired, apply it
  lightly to the areas surrounding these fruits. Sprinkle nuts
  over the galette, if using.
  
  Cut the rhubarb-raspberry portion into rectangles and the
  apple-raspberry portion into squares with a sharp knife.
  
  To serve, place a rectangle of the rhubarb-raspberry pastry
  next to a square of the apple-raspberry pastry on the same
  plate.
  
  Serves 14-16
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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