Wednesday, August 13, 2008
I made this a few weeks ago, but haven't had a chance to post. This is another one of Dorie Greenspan's recipes. But really it's more of a method (God, I sound like Rachel Ray). The crust is very versatile and can be used for regular pies or hand pies. The filling is entirely reliant on your whim. My roommate brought home some gorgeous plums, so that's what I used.
Summer Fruit Galette
1 1/2 cup all-purpose flour
2 tbsp sugar
3/4 tsp salt
1 1/4 stick (10 tbsp) very cold, unsalted butter, cut into small pieces
2 1/2 tbsp very cold vegetable shortening, cut into small pieces (I replaced with cream cheese)
about 1/4 cup ice water
2-3 tbsp jam or marmalade
4 plums, pitted and sliced
about 2 tbsp graham cracker crumbs (I used finely crushed granola)
To make crust:
Mix flour, sugar and salt in large bowl. Cut in cold butter and shortening (or cream cheese) until pea-sized pieces form. Add in ice water 1 tbsp at a time and stir until dough comes together when pinched. Do not overwork the dough. Turn out onto a work surface and shape into a disk. Wrap in plastic and refrigerate for an hour.
When ready to roll, place chilled dough on a floured work surface. Roll out into a large 1/8-inch-thick circle. Trim the dough to a 13-inch diameter. Lightly trace a 9-inch circle in the center of the dough, the area for the filling.
Spread some jam within the filling area. Scatter over the graham cracker crumbs. These two steps will prevent the crust from becoming soggy. Arrange the plum slices on top of the cracker crumbs. Fold the outside edge of the crust on top of the plums, allowing the dough to fold naturally. Brush the dough with water and sprinkle with sugar.
Bake in a 425 preheated oven