Tuesday, November 25, 2008

Fall Fruit Galette Recipe

Last Saturday was a beautiful, warm autumn day at the Ferry Plaza Farmers' Market--the sort of day when you feel blessed to be living in the Bay Area and hard-pressed to imagine living anywhere else. The market was bustling with people filling their baskets with fresh produce for the upcoming holiday: ruby pomegranates and sunset-orange persimmons, shiny acorn-brown chestnuts and big leafy fans of red Russian kale.

Strolling up to the market, we overheard many snippets of conversation, all focusing on one thing: pie!

Yes, it was Pie Day at the market, and pies--apple, pecan, pumpkin, and more--seemed to be on everyone's mind. The good folks at CUESA, who administer the market, had set up a really nice and informative pie-making display, with everything you'd want to know about fillings, crusts, baking implements and more, including useful little maps showing what stands were selling fresh, local pie ingredients from lard and cultured butter to eggs, nuts, fruit, and sugar-pie pumpkins. At the Frog Hollow Farm stand, we had quinces and 3 kinds of pears for sale: Taylor's Gold, Bosc, and some deliciously slurpy Warrens.

Back at the demonstration kitchen, volunteers were passing out samples of pumpkin tart and a Fall Fruit Galette made at the Frog Hollow Farm Cafe, full of big, tender apple chunks on a flaky crust. If you didn't get a chance to taste it, you can still make your own. Here is Becky's recipe, as handed out by CUESA. Happy baking!

Fall Fruit Galette

Rebecca Courchesne, Frog Hollow Farm
Note that the crust recipe makes twice as much dough as you'll need.

Galette Dough
2 cups flour
1/4 tsp salt
1 tsp sugar
6 oz. butter (12 tablespoons, or 1 1/2 sticks)
1/2 cup ice water, or as needed

1. Combine flour, salt, and sugar in a resealable plastic bag. Cut butter into 1/2" chunks, and place in a separate bag. Transfer both bags to the freezer for 30 minutes.

2. In a food processor, briefly pulse flour mixture to combine. Add butter chunks and pulse until butter is incorporated but some chunks still remain. Add water while pulsing. You should be able to barely hold the dough together in your hand.

3. Form the dough into 2 disks, wrap in plastic and let one rest in the refrigerator for 45 minutes; freeze the other for later use.

Fruit Filling
3 pears, peeled, cored, and sliced
2 apples, peeled, cored, and sliced
1/2 cup fresh cranberries or huckleberries
1 tsp vanilla extract
1/2 to 3/4 cup sugar (use the larger amount if using cranberries)
3 tbsp flour

1. Combine fruits and vanilla.

2. Stir sugar and flour together and gently toss with fruit.

To make galette
1. Preheat oven to 400F, or 375F if using a convection oven.

2. Roll dough into an 11" disc. Spoon fruit filling onto tart disc (don't overfill your pastry, or your crust will become soggy). Fold edges of the tart over onto the fruit. Brush edges with melted butter or water and sprinkle with 2 tbsp of sugar.

3. Bake for 35-40 minutes, until edges are light brown and fruit juices are bubbling. Serve tart warm out of the oven with vanilla ice cream.

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