Day: May 9, 2011
So here’s one recipe where you can use the Pate Brisee. Now remember, that recipe makes enough for a double crust pie, so all you will need is half of that for this one. Or, you could make two different Galettes cuz they won’t last long 🙂
A “galette” might sound super fancy, but it’s really not. Essentially, it’s pie for people who really don’t want to be bothered with making a pie. You don’t even need a pie pan! Just put in a mound of filling in the center and just fold up the edges to make the sides. Very rustic.
So, this particular recipe is for a sweet free-form tart, but there are also savory types. I do have a recipe for a Mushroom Galette using different types of wild mushrooms, a nice stilton, leeks, caramelized onions, and some thyme. I’ll post that at a later date.
Here’s what you’ll need:
- 1/2 Pate Brisee recipe
- 1 pt. raspberries (I used 1/2 red and 1/2 golden)
- 1 c. rhubarb, cut into about 1/2 in. pieces (about the size of the raspberries)
- 1/2 c. sugar
- 2 T. cornstarch
- pinch of salt
- egg wash (1 egg whisked with 2 T. milk or heavy cream)
- sanding sugar
1. Preheat oven to 375. Place raspberries and rhubarb in a medium-sized bowl. In a separate bowl, blend together the sugar, salt, and cornstarch. Gently fold in the sugar mixture into the fruit. Let stand for 15 – 20 minutes; if it sits too long, the rhubarb could get too mushy.
2. Roll out the half of the Pate Brisee to about a 12-in round. Pour the fruit into the center of the crust, leaving about 1 1/2 in border. Gently fold up the sides to form pleats; you can pinch them to seal. Brush the crust with the egg wash and dust with the sanding sugar.
3. Bake for about 45 minutes, until the crust is golden. Let cool slightly. Slice and serve with maybe a slightly sweetened whipped cream with some lemon zest. Vanilla ice cream is also a good accompaniment and maybe a sprig of mint.
I know I was planning on making some posts about mother’s day brunch ideas, but life happens. So hopefully better late than never. So this is a simple pate brisee recipe for both sweet and savory pies (I will be using this crust recipe for a Raspberry Rhubarb Tart that I will be making and posting later). You can add maybe about 1 tablespoon of sugar to the dough for just a little added touch of sweetness if you are making a fruit tart or apple pie. If you are making a more savory pie, just omit the sugar.
My recipe uses both butter and shortening to get that combination of flakiness and tenderness. You can keep this in the refrigerator for a couple of days, or in the freezer for a month or two. Since you can freeze it, you might as well make a couple of batches so you can whip up pies and tarts with no problem. If you do freeze it, thaw it out in the refrigerator overnight to use the next day. It’s important that all the ingredients are cold; you could even put the mixing bowl and processor blade in the freezer to chill them. This should be enough for one 9-in double crust pie. Here’s what you need:
- 2 1/2 c. all-purpose flour
- 1 t. salt
- 1 T. granulated sugar
- 1 1/2 sticks cold butter, cubed
- 4 T. shortening
- 1/3 c. ice water, give or take a couple of tablespoons
1. Place the flour, salt, and sugar in the bowl of a food processor (you can do this by hand if you wish). Pulse for a couple of seconds to combine the dry ingredients. Add the butter and shortening and pulse until mixture forms a course meal.
2. While pulsing, drizzle water over the dough until it just comes together. The dough must not be wet or sticky. Press the dough out into a disk and wrap it in some plastic wrap or wax paper. Let rest in the refrigerator for at least an hour so the dough can relax.