Thread: 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

--
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http://42magazine.com

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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

"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

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

"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

"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

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"

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.

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