Galette with fresh fruit

It was a very busy week. A week of making and baking and getting ready for the most important event in any child’s life. A Birthday party!

We mostly baked together but at the last minute decided to make a star shaped piñata. It was mostly fun (a glue made of flour and water, dripping all over the house can be excluded from the fun part but it is inevitable if you are planing a project like this one – so consider this just as a friendly warning). A week of planning, inviting and talking on a daily basis about the party, with an almost to be six year old boy (whose concerns are greater than many adults I know), can be exhausting even for a tough parent (I consider myself to be one of those). So in between the layers of cakes, decorations and colours to chose, cupcakes and different icings, scones and cookies I’ve decided to take a break and do something that will take away all the hustle and bustle and heal my tired ears and worried mothers heart and do something good for me.

 

I baked a galette! A simple recipe made with yeast. That meant that I had to wait two hours for the dough to rise. Two hours of silence and much needed solitude looks like a reward sometimes. In this case (my case), it certainly was. Everything is easier when a person fulfil their major needs. Mine was to bake a galette at that very moment. It just happened (if there is such a thing like coincidence in life) that I was reading Elizabeth David’s English Bread and Yeast Cookery book at that time and of all the divine stories about different doughs I reached for the one about galettes. Also nectarines are technically out of season so I got my last chance to use them. I love the light dough (yes, even though is made with yeast) and the nectarines are slightly baked since I’ve decided to use the fresh ones for this recipe, without any prep job done. The whole thing felt like spring is in the air…am I trying to postpone the inevitable here – the beginning of Winter, maybe? Yes I do, especially on a rainy day like today.

Here is the recipe.

 

 

Galette with fresh fruit

150 gr plain flour

1 teaspoon yeast

45 gr butter or thick cream plus extra 1 tablespoon of butter

1 teaspoon salt

1 egg

Filling:

4-5 fresh nectarines thinly sliced

2 tablespoons caster sugar

2 tablespoons melted butter

1 lemon zest

Icing:

3 tablespoon powdered sugar

1 tablespoon lemon juice

Heat oven to 175C.

Mix (cream) yeast with 1 tablespoon of warm water. In a medium size bowl mix flour and salt add egg and butter or cream (I’ve made both versions and they are equally lovely) and creamed yeast. Mix with hands until you get nice and smooth dough. Cover with cotton cloth and set aside for two hours to rise. Once dough reached double size place it onto a working table and roll into a round shape 25-30 cm in diametre. Cover again with cotton cloth and leave for 10 minutes to recover volume.

In a different bowl mix fruit with melted butter, lemon zest and sugar. Arrange the fruit in the middle of the rolled dough, leaving enough of dough (app 7 cm from the edges) to fold the edges.

Brush folded edges with melted butter and sprinkle with sugar. Bake for 25 minutes or just until colour changes.

Mix powdered sugar with lemon juice. One tablespoon is enough but if you want to make it thinner, add a few drops of water.

Once baked, splash icing on top.

That is it, really. Enjoy!

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