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Thread: Making a Galette with Puff Pastry?

  1. #1
    Christine Dabney Guest

    Default Making a Galette with Puff Pastry?

    Heya all,

    Just thought I would put out the question to all you bakers. Have you
    ever made a galette with puff pastry, instead of regular pie pastry?

    And if so, do you have to do anything to the dough in particular? I
    know some recipes have you dock the dough before hand, so it won't
    rise too much, but not sure this is essential if making a galette.

    I am asking, cause I have a package of TJs puff pastry in the freezer,
    and was trying to think what I could make with it....

    I started thinking along this line, when I came across a recipe for a
    galette in a blog from an ex rfc'er who wrote back in our golden age
    back in the early 90's. Anyone remember Ninette Enrique? I just
    found her blog tonight.
    http://bigboldbeautifulfood.blogspot.com/

    Christine


    --
    http://nightstirrings.blogspot.com

  2. #2
    Serene Vannoy Guest

    Default Re: Making a Galette with Puff Pastry?

    Christine Dabney wrote:
    > Heya all,
    >
    > Just thought I would put out the question to all you bakers. Have you
    > ever made a galette with puff pastry, instead of regular pie pastry?


    Yep. A little hard to keep the center from being a little soggy, but it
    works pretty well.

    >
    > And if so, do you have to do anything to the dough in particular? I
    > know some recipes have you dock the dough before hand, so it won't
    > rise too much, but not sure this is essential if making a galette.
    >
    > I am asking, cause I have a package of TJs puff pastry in the freezer,
    > and was trying to think what I could make with it....
    >
    > I started thinking along this line, when I came across a recipe for a
    > galette in a blog from an ex rfc'er who wrote back in our golden age
    > back in the early 90's. Anyone remember Ninette Enrique? I just
    > found her blog tonight.
    > http://bigboldbeautifulfood.blogspot.com/


    Oh, fun. I saw a lot of those entries on tastespotting today while I was
    browsing it, but didn't realize they were all from the same person.

    Serene

    --
    42 Magazine, celebrating life with meaning. Inaugural issue is here!
    http://42magazine.com

    "But here's a handy hint: if your fabulous theory for ending war and
    all other human conflict will not survive an online argument with
    humourless feminists who are not afraid to throw rape around as an
    example, your theory needs work." -- Aqua, alt.polyamory

  3. #3
    Christine Dabney Guest

    Default Re: Making a Galette with Puff Pastry?

    On Mon, 25 May 2009 22:02:52 -0700, Serene Vannoy
    <[email protected]> wrote:


    >Oh, fun. I saw a lot of those entries on tastespotting today while I was
    >browsing it, but didn't realize they were all from the same person.
    >
    >Serene


    Yes, that is how I found the blog. I clicked on it, cause I saw the
    name in the box, and I remembered Ninette, from when she was posting
    here.

    Funny thing: She set off a firestorm in here, the day she made some
    announcement. I don't remember what announcement it was, but in those
    days, it was considered very, very OT to do that..and was frowned
    upon. You posted about food, cooking, and things related to food, and
    that was it.

    Some of her food looks fantastic!!

    Christine

    --
    http://nightstirrings.blogspot.com

  4. #4
    Paul M. Cook Guest

    Default Re: Making a Galette with Puff Pastry?


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > Heya all,
    >
    > Just thought I would put out the question to all you bakers. Have you
    > ever made a galette with puff pastry, instead of regular pie pastry?


    No but I've eaten them that way.

    > And if so, do you have to do anything to the dough in particular? I
    > know some recipes have you dock the dough before hand, so it won't
    > rise too much, but not sure this is essential if making a galette.
    >
    > I am asking, cause I have a package of TJs puff pastry in the freezer,
    > and was trying to think what I could make with it....
    >


    Use it like pie dough and don't dock it. The store bought stuff never puffs
    like "real" puff pastry. You can't go wrong if you just defrost it
    completely. Don't pinch the dough, use egg wash to glue it. Use plenty of
    coarse sugar, too.

    Paul



  5. #5
    Christine Dabney Guest

    Default Re: Making a Galette with Puff Pastry?

    On Mon, 25 May 2009 22:41:02 -0700, "Paul M. Cook" <[email protected]>
    wrote:


    >Use it like pie dough and don't dock it. The store bought stuff never puffs
    >like "real" puff pastry. You can't go wrong if you just defrost it
    >completely. Don't pinch the dough, use egg wash to glue it. Use plenty of
    >coarse sugar, too.
    >
    >Paul
    >


    Thanks.

    Thankfully, a galette doesn't require pinching or glueing. The
    ones I have seen are just round circles of dough, with a filling, and
    the edges brought up to cover the edge of the filling. ... A very
    rough pie, which is baked on a sheet pan.

    An example, from the blog I referenced:
    http://bigboldbeautifulfood.blogspot...ueberries.html

    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    Paul M. Cook Guest

    Default Re: Making a Galette with Puff Pastry?


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 25 May 2009 22:41:02 -0700, "Paul M. Cook" <[email protected]>
    > wrote:
    >
    >
    >>Use it like pie dough and don't dock it. The store bought stuff never
    >>puffs
    >>like "real" puff pastry. You can't go wrong if you just defrost it
    >>completely. Don't pinch the dough, use egg wash to glue it. Use plenty
    >>of
    >>coarse sugar, too.
    >>
    >>Paul
    >>

    >
    > Thanks.
    >
    > Thankfully, a galette doesn't require pinching or glueing. The
    > ones I have seen are just round circles of dough, with a filling, and
    > the edges brought up to cover the edge of the filling. ... A very
    > rough pie, which is baked on a sheet pan.
    >


    Of course, but yu can also make them with rings of dough on top of a disc.
    Makes a kind of shell.

    Paul



  7. #7
    Paul M. Cook Guest

    Default Re: Making a Galette with Puff Pastry?


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 25 May 2009 22:41:02 -0700, "Paul M. Cook" <[email protected]>
    > wrote:
    >
    >
    >>Use it like pie dough and don't dock it. The store bought stuff never
    >>puffs
    >>like "real" puff pastry. You can't go wrong if you just defrost it
    >>completely. Don't pinch the dough, use egg wash to glue it. Use plenty
    >>of
    >>coarse sugar, too.
    >>
    >>Paul
    >>

    >
    > Thanks.
    >
    > Thankfully, a galette doesn't require pinching or glueing. The
    > ones I have seen are just round circles of dough, with a filling, and
    > the edges brought up to cover the edge of the filling. ... A very
    > rough pie, which is baked on a sheet pan.


    Here's an alternate galette for ya.

    http://en.wikipedia.org/wiki/File:Galette_des_Rois.png

    It's just a flat pie when push comes to shove.

    Paul



  8. #8
    Terry Pulliam Burd Guest

    Default Re: Making a Galette with Puff Pastry?

    On Mon, 25 May 2009 23:53:12 -0600, Christine Dabney
    <[email protected]> fired up random neurons and synapses to
    opine:

    >Thankfully, a galette doesn't require pinching or glueing. The
    >ones I have seen are just round circles of dough, with a filling, and
    >the edges brought up to cover the edge of the filling. ... A very
    >rough pie, which is baked on a sheet pan.


    Reminds me of a croustade of which I'm quite fond. Not with puff
    pastry, but with phyllo. Very pretty and very tasty (and way easier
    than the recipe reads - I also prefer pippins to arkansas or rome
    apples):

    @@@@@ Now You're Cooking! Export Format

    Apple And Calvados Croustade

    desserts

    1 stick plus 2 tablespoons butter, divided
    6 black arkansas or rome apples; peeled, cored, 1/3 slices
    1 moist, plump vanilla bean
    1/4 cup sugar
    1/3 cup calvados
    8 sheets filo dough
    1/2 cup powdered sugar (or more, as needed)
    1/3 cup sliced almonds, divided

    [recipe is traditional from Gascony, hence the Armagnac, but Calvados,
    the apple brandy from Normandy, is also wonderful. Feel free to use
    the traditional Armagnac, if you prefer. Be sure to use a large enough
    skillet (13 inches is perfect) so the apples caramelize properly.]

    1. Melt 4 tablespoons (one-half stick) of butter in a large skillet
    over medium heat. Place the apple slices in a bowl. Cut the vanilla
    bean lengthwise in half and, using the tip of a small knife, scrape
    the seeds over the apples and drop the pod on top. When the butter is
    foamy, add the apples with the vanilla and the sugar and cook,
    stirring very gently but frequently, until the apples are lightly
    caramelized and soft, about 15 to 20 minutes. Add the Calvados and,
    using a long match and standing well back, set it aflame. When the
    flames subside, turn the apples over in the Calvados; when the flames
    have died out and the Calvados has reduced to a glaze, transfer the
    apples to a bowl and allow them to cool to room temperature.

    2. Center a rack in the oven and heat it to 350 degrees. Place a
    10-inch tart ring on a baking sheet lined with a silicon mat or
    parchment. Melt the remaining 6 tablespoons butter and set it aside.
    Unfold the filo dough on your work surface and cover it with a damp
    towel.

    3. Remove the top sheet of filo (re-cover the remaining sheets), brush
    it lightly with butter, and dust it with powdered sugar shaken from a
    fine-mesh strainer. Gently and loosely crumple the dough into a circle
    and lay it into the pastry ring. Sprinkle it with about one-fifth of
    the almonds. Repeat this procedure three more times, until you have
    four buttered, sugared and almond-sprinkled sheets of filo layered in
    the ring. Do not press them together -- let them keep some height.

    4. Spoon the apples into the center of the croustade, leaving a 1-inch
    border bare. Working as you did before, butter, sugar and crumple a
    sheet of filo, fitting it over the apples. Sprinkle this layer with
    the remaining almonds, and cover this with another crumpled sheet of
    buttered and sugared filo. Do a little styling and draping; arrange
    the filo so it looks good.

    5. Slide the croustade into the oven and bake for about 10 to 12
    minutes, watching the top of the tart carefully to make certain it
    doesn't brown too much. The top should be just lightly browned. Remove
    the croustade from the oven.

    6. Increase the oven temperature to 400 degrees. Butter and sugar
    another sheet of filo, loosely crumple it and place it on the last
    layer to make a light, airy crown. Bake the tart for 5 to 10 minutes,
    or until lightly browned, then remove it from the oven again.

    7. Butter the last sheet of filo and, once again, crumple it to make a
    crown. Place it on top of the croustade and dust it heavily with the
    remaining powdered sugar. Return the tart to the oven and bake until
    the top layer caramelizes evenly, about 5 to 10 minutes. Check the
    progress of the sugar frequently because it can go from brown to
    burned in a flash. Pull the croustade from the oven as soon as the top
    is a golden caramel color and allow it to cool for 5 to 10 minutes.

    8. To serve, lift off the tart ring and, using two large, wide metal
    spatulas, transfer the croustade to a serving plate. Serve the tart
    warm or at room temperature the day it is made, with crème fraîche,
    whipped cream (or even better, crème fraîche lightened with whipped
    cream) or vanilla ice cream.

    Contributor: LA Times

    Yield: 8 servings

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    - Duncan Hines

    To reply, replace "meatloaf" with "cox"





  9. #9
    Ninette Enrique Guest

    Default Re: Making a Galette with Puff Pastry?

    On May 26, 12:52*am, Christine Dabney <artis...@ix.netcom.com> wrote:
    > Heya all,
    >
    > Just thought I would put out the question to all you bakers. *Have you
    > ever made a galette with puff pastry, instead of regular pie pastry?
    >
    > And if so, do you have to do anything to the dough in particular? *I
    > know some recipes have you dock the dough before hand, so it won't
    > rise too much, but not sure this is essential if making a galette. *
    >
    > I am asking, cause I have a package of TJs puff pastry in the freezer,
    > and was trying to think what I could make with it....
    >
    > I started thinking along this line, when I came across a recipe for a
    > galette in a blog from an ex rfc'er who wrote back in our golden age
    > back in the early 90's. * Anyone remember Ninette Enrique? *I just
    > found her blog tonight.http://bigboldbeautifulfood.blogspot.com/
    >
    > Christine
    >
    > --http://nightstirrings.blogspot.com


    Hi Christine,

    I saw this reference to my blog and thought I would say hi. Do you
    remember Andy Pforzheimer? I stay in touch with him, and he just
    released a new cookbook, based on his successful restaurant chain.
    It's called the Barcelona Cookbook and can be found at
    http://www.amazon.com/gp/product/074...ZPJZ8VPJTW8KZ#

    I don't remember setting off a firestorm and being off topic. Are you
    sure that was me? I am the one who made contact with the fledging
    Food Network and interviewed Dave Rosengarten and Reese Schonfeld, the
    founder. I sent the Food Network all of our suggestions. I also
    started a cookbook faq.

    I didn't realize this group was still active. I'd love to know where
    some of the old gang are, including Dan Masi and Anne Bourget.


  10. #10
    Christine Dabney Guest

    Default Re: Making a Galette with Puff Pastry?

    On Sun, 14 Jun 2009 13:28:34 -0700 (PDT), Ninette Enrique
    <[email protected]> wrote:
    >> --http://nightstirrings.blogspot.com

    >
    >Hi Christine,
    >
    >I saw this reference to my blog and thought I would say hi. Do you
    >remember Andy Pforzheimer? I stay in touch with him, and he just
    >released a new cookbook, based on his successful restaurant chain.
    >It's called the Barcelona Cookbook and can be found at
    >http://www.amazon.com/gp/product/074...ZPJZ8VPJTW8KZ#
    >

    I sure do remember Andy!! I came into rfc just as he was planning his
    restaurant...

    >I don't remember setting off a firestorm and being off topic. Are you
    >sure that was me?

    I do remember some folks getting upset because you announced something
    you were excited about, which was off topic in those days... It was
    either your graduation, or you being pregnant.. Can't remember which
    one.. At least I think it was one of those things....

    I am the one who made contact with the fledging
    >Food Network and interviewed Dave Rosengarten and Reese Schonfeld, the
    >founder. I sent the Food Network all of our suggestions. I also
    >started a cookbook faq.


    What were our suggestions? I can't even begin to remember them now.
    >
    >I didn't realize this group was still active. I'd love to know where
    >some of the old gang are, including Dan Masi and Anne Bourget.


    I keep in touch with some of them, but not in this newsgroup. I will
    write to you privately, if this is a good email address. Nancy Dooley
    is still part of the group here...

    I wasn't very active back when you were posting as much. I had just
    joined rfc and there were a lot of very strong voices in the group
    then, that had amazing cooking and food talent. I think I was a bit
    overwhelmed... I read rfc almost every day though... I posted a few
    times...

    Good to see you Ninette! Stick around if you have flameproof
    clothes!!

    Christine

    --
    http://nightstirrings.blogspot.com

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