90
FOOD STYLING BY SUSIE THEODOROU. PROP STYLING BY KALEN KAM
INSKI. ILLUSTRATIONS BY HISASHI OKAW
A.
Fall Fruit Galette
8 SERVINGSOur favorite apples for
baking are Pink Lady, Honeycrisp, and
Granny Smith; they hold their shape
well and don’t turn mushy when cooked.
This would also be excellent made
with Comice or Bartlett pears.
2 tsp. fennel seeds (optional)
1 tsp. kosher salt
⅓ cup sugar, plus more for sprinkling
2 lb. apples (such as Pink Lady,
Honeycrisp, or Granny Smith),
scrubbed, cored, thinly
sliced
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
Extra-Flaky Pastry Dough
(see recipe, p. 88)
1 Tbsp. heavy cream
Softly whipped cream or vanilla
ice cream (for serving; optional)SPECIAL EQUIPMENT: A spice mill or
mortar and pestle
Preheat oven to 400°. Toast fennel
seeds (if using) in a small dry skillet over
medium-high heat until golden brown
and fragrant, about 3 minutes. Let cool,
then finely grind in spice mill or with
mortar and pestle. Transfer to a medium
bowl and add salt and ⅓ cup sugar.
Toss with your hands to combine, then
add apples and toss to coat. Add
vinegar and vanilla; toss gently.
Arrange apple mixture in the center of
chilled dough (still on parchment on
baking sheet) and spread out evenly,
overlapping slices if desired and leaving
a 3" border. Fold edges of dough up
and over fruit, pleating as needed and
being careful that folded edge of dough
doesn’t tear (if it does, patch with dough
scraps and pinch to seal). Pour cream
into a small bowl and brush all over
dough. Sprinkle sugar evenly over dough.
Place galette in oven and immediately
reduce heat to 375°. Bake, rotating
halfway through, until crust is deep
golden brown everywhere, apples are
softened, and juices are bubbling,
45–50 minutes. Let galette cool 2 hours.
Serve galette with whipped cream
or ice cream if desired.Any Berry Galette
8 SERVINGSYou may need to mound
the berries up higher in the center than the
edges in order to get them all to fit.2 tsp. cornstarch
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. freshly ground black pepper
(optional)
⅓ cup sugar, plus more for sprinkling
2 lb. strawberries or other berries,
hulled, halved if large
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
Extra-Flaky Pastry Dough
(see recipe, p. 88)
1 Tbsp. heavy cream
Softly whipped cream or vanilla
ice cream (for serving; optional)Preheat oven to 400°. Combine cornstarch,
lemon zest, salt, pepper (if using), and
⅓ cup sugar in a medium bowl. Toss
with your hands to combine, then add
strawberries and toss to coat. Add
lemon juice and vanilla; toss gently.
Arrange berry mixture in the center
of chilled dough (still on parchment on
baking sheet) and spread out evenly,
leaving a 3" border. Fold edges of
dough up and over fruit, pleating as
needed and being careful that folded
edge of dough doesn’t tear (if it does,
patch with dough scraps and pinch
to seal). Pour cream into a small bowl
and brush all over dough. Sprinkle
sugar evenly over dough.
Place galette in oven and immediately
reduce heat to 375°. Bake, rotating
halfway through, until crust is deep
golden brown everywhere, berries are
softened, and juices are bubbling, 45–50
minutes. Let cool 2 hours. Serve with
whipped cream or ice cream if desired.Peach-Plum Galette
8 SERVINGSUse any stone fruit that looks
good to you, or combine two or three
types as long as the total weight is 2 lb.
For example, try baking with a mix of
plums, or combine peaches and
nectarines, or try apricots and cherries.2 tsp. cornstarch
1 tsp. finely grated lime zest
1 tsp. kosher salt
⅓ cup sugar, plus more for sprinkling
1 lb. peaches, cut into ¾"-thick
wedges
1 lb. plums, cut into ¾"-thick wedges
1 Tbsp. fresh lime juice
1 tsp. vanilla extract
1 tsp. finely grated peeled ginger
(optional)
Extra-Flaky Pastry Dough
(see recipe, p. 88)
1 Tbsp. heavy cream
Softly whipped cream or vanilla
ice cream (for serving; optional)Preheat oven to 400°. Combine cornstarch,
lime zest, salt, and ⅓ cup sugar in a
medium bowl. Toss with your hands to
combine, then add fruit and toss to
coat. Add lime juice, vanilla, and ginger
(if using); toss gently.
Arrange fruit mixture in the center
of chilled dough (still on parchment on
baking sheet) and spread out evenly,
leaving a 3" border. Fold edges of
dough up and over fruit, pleating as
needed and being careful that folded
edge of dough doesn’t tear (if it does,
patch with dough scraps and pinch
to seal). Pour cream into a small bowl
and brush all over dough. Sprinkle
sugar evenly over dough.
Place galette in oven and
immediately reduce heat to 375°. Bake,
rotating halfway through, until crust
is deep golden brown everywhere, fruit
is softened, and juices are bubbling,
45–50 minutes. Let galette cool 2 hours
before serving.
Serve galette with whipped cream or
ice cream if desired.Fill It Up,
Switch It Up
These recipes work with
a fixed quantity of dough
and fruit. Beyond that,
you can play around by
adding any of these optional
seasonings at your will.Zest
Toss 1 tsp. lemon, lime,
grapefruit, or orange zest
into the filling when you
add the sugar to infuse the
fruit with a citrusy aroma.Heat
For a savory-sweet edge,
add 1 tsp. black pepper,
2 tsp. Tajín or Aleppo-style
pepper, or ½ tsp. crushed
red pepper flakes to the fruit.Spice
Cinnamon and nutmeg are
classic choices, but coriander
and fennel are also delicious.
Use 2 tsp. and make sure it’s
fresh and fragrant.