Pulse until you have small pea sized pieces. Add butter, shortening, flour, sugar and salt into food processor. ¼ cup hazelnuts, roasted and roughly choppedĭough- Put nuts into the food processor. Hitting the sweet, the savory, garlicky, creamy, and crunchy notes, our guests inhaled this tart, coming back for seconds and thirds!ġ/2 large sweet potato, thinly sliced on mandolin We randomly had some Boursin and cream cheese, so bam, this galette was born! Having made a galette a few weeks ago with raw beets, the roasted ones proved to be a better idea, and by slicing the sweet potatoes super thin on a mandolin, they also had time to bake and get all creamy. We had been wanting to experiment with adding nuts to our pie dough, so figured why not try the hazelnuts, as they always pair well with the earthy sweetness of beets. We had roasted some beets earlier in the week and forgotten to eat them, had a sad bag of a few hazelnuts sitting around, and a sweet potato that never made its way into roasted sweet potato fries. This ridiculously good galette was the product of just that mind set. Sort of like playing your own version of Chopped, you are forced to reimagine and create. Sometimes the best ideas and recipes come from tinkering with ingredients you have in the fridge or pantry. *You can also freeze before baking and then bake when you choose. If it browns too quickly cover with foil and keep baking. When done decorating, brush with egg wash and sprinkle with sugar.īake for 40-50 minutes until fruit is bubbling and dough is brown. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. You can stop here and brush with egg wash, then sprinkle with sugar. You will get about 6-8 folds resembling an octagon or hexagon. Work your way around the tart and use the egg wash to seal your folds. Brush with egg wash and start at twelve o’clock, folding the dough in. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Move dough onto a parchment lined baking tray preferably without a lip. Trim sides to get as close to a circle as you can then save the scraps. Roll out your dough on a well-floured surface. Mix until tapioca flour is almost dissolved then set aside. Carefully mix fruit, but mix well so juices begin being released. Enough for 1 disc of dough.ģ tablespoons tapioca flour, cornstarch or flourĪdd tapioca flour, lemon juice, vanilla extract, lemon zest, sugar, and ginger to a bowl. ½ Batch Any Basic Pie Dough, or store bought. The flavors of the spice and lemon enhance the sweet tart tang of the berry and if you dollop on a big scoop of ice cream, you have a little bit of heaven. Combining this super fruit with lemon and ginger gives you a dessert worthy of any potluck. While we often use a mixture of whatever fruit seems like it is just past its prime, sometimes we want the the singular pop of blueberry. This makes it very simple to see what fruit you have on hand, pull a dough out the night before and place in the fridge (or pull out just a few hours and let rest at room temperature) and whip up a treat. Once you get in the habit of making dough, if you double up each time you make it, you can have discs waiting for you in the freezer. She is relatively easy to put together, and is always a crowd pleaser.
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