Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/4 cup murta berries, fresh or frozen
- 1/4 cup membrillo (quince paste), diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Mix well.
2. Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, mix the butter into the flour until the mixture resembles coarse sand.
3. Gradually add ice water to the mixture, stirring until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a circle, about 1/4 inch thick.
6. Transfer the rolled-out dough onto a parchment-lined baking sheet.
7. Spread the diced membrillo on the center of the dough, leaving about 2 inches of space around the edges.
8. Sprinkle the murta berries on top of the membrillo.
9. Fold the edges of the dough over the filling, creating a rustic, free-form galette.
10. Brush the beaten egg over the edges of the dough.
11. Bake the galette for 35-40 minutes, or until the crust is golden brown.
12. Let the galette cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 38g
Protein: 4g
Sodium: 150mg
Fiber: 2g
Sugar: 16g
Substitutions for ingredients:
- Murta berries can be substituted with blueberries or raspberries.
- Membrillo can be substituted with apricot or peach preserves.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the filling for extra flavor.
- Top the galette with a dollop of whipped cream or vanilla ice cream.
Tips and Tricks:
- Make sure the butter is chilled before mixing it into the flour to ensure a flaky crust.
- If the dough is too crumbly, add a little more ice water, one tablespoon at a time, until it comes together.
- To prevent the galette from sticking to the baking sheet, use parchment paper or a silicone baking mat.
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 rustic wooden board or plate, garnished with a sprig of fresh mint or a dusting of powdered sugar.
Garnishes:
Fresh mint leaves, powdered sugar
Pairings:
Serve the galette with a cup of hot tea or coffee.
Suggested Side Dishes:
A side salad of mixed greens with a balsamic vinaigrette dressing would complement the galette nicely.
Troubleshooting Advice:
- If the crust is too dry, add a little more ice water to the dough.
- If the filling is too runny, add a tablespoon of flour to thicken it.
Food Safety Advice:
Make sure to wash the murta berries thoroughly before using them in the recipe.
Food History:
Murta berries are native to Chile and are often used in traditional Chilean cuisine.
Flavor Profiles:
The galette has a sweet and slightly tart flavor, with a buttery, flaky crust.
Serving Suggestions:
Serve the galette warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Spanish