I couldn’t end the year without at least one collab with ozamigos from YouTube (take advantage and subscribe to the channel, it’s free!). And for this I count on the more than illustrious presence of Isa and Felipe from Fotografando à Mesa with this Pear and Apple Galette.
A galette It’s a wild card in the kitchen, it’s the ideal dessert to save us when we need to make something quick and delicious. Super basic and versatile pasta. Sweet is being used here, but it can easily be salted. And the fillings just depend on what you have on hand in the fridge.
And check out my collab and another suggestion, Apple Crumble on the channel Photographing!
There’s no excuse not to do it, huh?
Pear and Apple Galette
Makes: 1 fins of 20cm diameter
- 180 g wheat flour
- 30 g refined sugar
- 1 g refined salt
- 110 g butter without salt (chilled; in cubes)
- 2 soup spoons water (free, 20-40mL)
- 02 small pears (~100g/each)
- 02 small red gala/fuji apples (~100g/each)
- 50 g Brown sugar
- cinnamon powder (August)
- ginger powder (August)
- freshly grated nutmeg (August)
- Sicilian lemon zest (August)
- clove powder (August)
- 15 mL vanilla extract (or 5mL essence)
- 1 ovo (beaten)
- crystal Sugar (to sprinkle)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, combine the wheat flour, sugar, salt and butter.
- Crumble the butter with your fingertips until it resembles crumbs (wet sand). This step can be done on the processor too, use the pulse function.
- Add water little by little. The amount depends on the flour and butter used, generally 55-60mL is enough (approximately 3 tablespoons). Add one at a time and mix with the aim of bringing all these crumbs together. Don’t overwork the dough, stir just enough to bring it together.
- Once the dough comes together and cohesive. Make a low square and wrap it in a plastic film bag, put it in the fridge for at least 30 minutes.
- Heat the oven to 180ºC.
- While waiting for the dough to cool: cut the fruits into half moons, remove the seeds. Add brown sugar and special sugar, mix very well. You can leave the peels on.
- Roll out the pie dough on baking paper or a floured counter. The thickness should be around 0.5cm.
- Arrange the cut fruits forming a circle, but it can be square or rectangular. It is necessary to leave excess dough around the edges. There will be some fruit left.
- With the remaining dough from the margin, fold over the apples. It can look really rustic.
- Brush the edges with beaten egg and sprinkle extra crystal sugar.
- Bake at 180ºC for about ~30 minutes, it will be slightly golden on top.
- Serve hot, warm or room temperature. It would be very good with ice cream.
