Text 789, 98 rader
Skriven 2010-08-30 17:23:00 av Dave Drum (1:124/311)
Ärende: SF Gate 356
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb & Strawberry Galette
 Categories: Pastry, Fruit, Pies, Desserts
      Yield: 9 servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  All-purpose flour
    3/4 ts Kosher salt
     15 tb Chilled unsalted butter; sm
           - pieces
    1/4 c  Ice water

MMMMM--------------------------FILLING-------------------------------
  1 1/4 lb Rhubarb or more
      1 pt Strawberries
      1 c  Sugar
  2 1/2 tb All-purpose flour
      1    Egg yolk
           +=WHISKED WITH=+
      1 ts Water
           Coarse decorating sugar
 
  This recipe is inspired by the Rhubarb and Strawberry Pie in "Chez
  Panisse Desserts,'' by Lindsey Remolif Shere. Note that you need
  parchment paper for rolling out the dough.
  
  To make the dough: Put the flour and salt in a food processor and
  pulse to blend. Add the butter and pulse just until all the butter
  pieces are coated with flour and are about the size of large peas. Do
  not over blend.
  
  Transfer to a bowl and stir in the water with a fork, mixing until the
  dough just begins to come together. With one hand, knead it briefly,
  just until you can collect the dough in a single shaggy mass. Resist
  the temptation to add more water. Wrap the dough in plastic wrap and
  press it into the shape of a large round hamburger patty. Refrigerate
  at least 2 hours.
  
  Preheat the oven to 425øF. If you have a baking stone, put it on a rack
  in the lower third of the oven and preheat for 30 minutes.
  
  Remove the galette dough from the refrigerator and let it soften for
  about 15 minutes so it will be easier to roll.
  
  To make the filling: While the galette dough softens, trim the ends of
  the rhubarb stalks, then cut the stalks into 1/3-inch-wide slices. You
  should have about 3 3/4 cups. Hull the strawberries and chop
  medium-fine. In a large bowl, toss the rhubarb, strawberries, sugar
  and flour until well blended.
  
  Roll the galette dough into a 15-inch circle between two large sheets
  of parchment paper. If the dough threatens to stick to the paper,
  lift off the paper and dust the dough lightly with flour. Replace the
  paper, flip the dough over and continue rolling.
  
  Transfer the dough, still between sheets of parchment paper, to a
  pizza peel or rimless baking sheet. Remove the top sheet of paper.
  Top the dough with the filling, spreading it evenly but keeping it
  about 2 inches from the edge. Working quickly, slide a palette knife
  (the type used for frosting cakes) or a chef's knife under the edge
  of the dough and fold it over the filling to make a wide border all
  around. Be fastidious about patching any cracks in the dough or the
  filling will leak out.
  
  Brush the rim of the dough with the egg wash (you may not need it all)
  and sprinkle the rim generously with coarse sugar. With scissors, trim
  away excess parchment paper. (It's OK if a little paper is exposed; it
  won't burn.)
  
  If you are using a baking stone, slide the galette, still on parchment
  paper, directly onto the baking stone. If you are not using a baking
  stone, bake the galette on a rimless baking sheet.
  
  Bake until the crust is well browned and the filling is bubbling,
  about 50 minutes. Slide the galette onto a rack to cool. Let cool
  for at least 30 minutes before slicing.
  
  Makes 1 galette. Serves 8 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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