Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 cups fresh honeyberries
- 1/4 cup honey
- 1 tbsp cornstarch
- 1 egg, beaten
- 1 tbsp coarse sugar
Special equipment needed:
- Parchment paper
- Baking sheet
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add the chilled butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together and forms a ball.
5. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. In another mixing bowl, combine the honeyberries, honey, and cornstarch. Mix well and set aside.
7. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
8. Transfer the dough to a parchment-lined baking sheet.
9. Spoon the honeyberry mixture onto the center of the dough, leaving about 2 inches of dough around the edges.
10. Fold the edges of the dough up and over the filling, pleating as necessary.
11. Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
12. Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
13. Let the galette cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 33g
Protein: 3g
Sodium: 100mg
Fiber: 2g
Sugar: 19g
Substitutions for ingredients:
- Honeyberries can be substituted with blueberries, raspberries, or blackberries.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add a tablespoon of lemon juice to the honeyberry mixture for a tangy twist.
- Sprinkle chopped nuts or coconut flakes on top of the filling before folding the edges of the dough.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough, as this can make it tough.
- If the dough is too dry, add a little more ice water, a tablespoon at a time.
- Use a pastry brush to evenly distribute the beaten egg on the edges of the dough.
Storage instructions:
Store leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the galette in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the galette on a platter and dust with powdered sugar.
Garnishes:
Garnish with fresh mint leaves or whipped cream.
Pairings:
Pair the galette with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
Serve the galette with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour, a tablespoon at a time.
- If the filling is too runny, add a little more cornstarch, a teaspoon at a time.
Food safety advice:
Make sure to wash the honeyberries thoroughly before using them in the recipe.
Food history:
Galette is a French pastry that originated in the region of Brittany. It is typically made with a buttery crust and filled with fruit or savory ingredients.
Flavor profiles:
The honeyberry galette has a sweet and tart flavor, with a buttery and flaky crust.
Serving suggestions:
Serve the galette warm or at room temperature, with a cup of coffee or tea. It makes a great dessert or breakfast pastry.
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