Sunday, December 1, 2013

Blackberry Ginger Allspice Galette, Strawberry Fennel & Caramelized Onion Galette

Blackberry Allspice & Ginger Galette
Followed by 
Caramelized Onion, Portabella, Spinach Tart
I can’t believe this is the first time making a galette! I was so excited by it’s simplicity and beauty that I made two the same day one blackberry the other caramelized onion and therefore sharing both recipes in one post. Basiclally it’s pie crust with filling and without the pie pan, fold up the sides and it’s a self contained delicious dessert, or savory dish and especially impressive for guests.
The pie crust used is Fran Costigan’s always successful recipe and what’s special about it is no butter or shortening just a bit of oil and ethically speaking this is perfect. The crust is light and flaky and doesn’t fall apart when folding up over the filling.

Fool Proof Pie Crust with permission by Chef Fran Costigan
Update:  crust slightly adapted using spelt instead of APF - this combo makes a more delicate crust and should be handles carefully, otherwise use APF with WWPF

Ingredients Pie Crust
¾ cup whole wheat pastry flour
¾ cup spelt flour
3 tbsp maple sugar or whole cane sugar
½ tsp fine ground sea salt
½ tsp cinnamon
¼ tsp aluminum free baking powder
¼ cup ice cold organic cold pressed olive oil placed in freezer for 45 minutes
3 tbsp ice cold non dairy milk soy or almond
3 tbsp ice cold water
1 tsp vanilla extract

Method for Crust
1. Sift the flour, sugar, sea salt, cinnamon, baking powder over a large bowl. Once passed, mix well with wire whisk.

2. Slowly drizzle the cold oil over the flour using a rubber spatula until well coated, stone like shapes will form do not break these up they are the equivalent to shortening and help to create flaky crust

3. Mix the soymilk, water and vanilla. Drizzle 3 tbspof the mixture over the flour oil mixture, add more liquid as needed 1 tsp at a time tossing gently until dough holds together, turn the dough out onto a large piece of plastic wrap and cover with another piece on top, using your fingertips to press a round 9 inches wide, chill in the fridge for 45 minutes to allow gluten to relax. 

Filling Ingredients

4 cups blackberries rinsed and dried

1/3 cup unrefined brown sugar - such as muscovado 

½ tsp ground ginger

½ tsp ground allspice

pinch sea salt

2 tbsp arrowroot

Basting Ingredients

2 tsp pure maple syrup

2 tbsp non dairy milk

Preheat oven 400 degrees with rack in middle

Berry Filling Method
1. Grind the sugar to a powder. I use coffee grinder

2. In large bowl combine the sugar, ginger, allspice, sea salt and arrowroot mix well. Add the rinsed blackberries and toss lightly until the berries are well coated, let sit for 10 minutes.

This Step after Filling is made
Roll out the dough in between two pieces of parchment paper – do not add flour – roll to 12 inches in diameter,
Flip the parchment along with dough over to loosen the dough from the paper this will help lift the edges of the dough over the berries without sticking.  Place the dough along with parchment paper on a cookie sheet. Add the berries in a wide stack in the center allowing a couple of inches all around free space. Begin lifting the dough carefully up towards the center of the berries and continue working around until all sides are up. Baste with maple syrup and milk mixture

Bake for 40 minutes. top with cashew cream, coconut whip or your favorite non dairy ice cream

strawberry fennel orange galette

Strawberry Fennel and Orange Galette 
variation. follow crust recipe above

Lots of fresh strawberries sliced into rounds about 4 cups
1 tsp ground fennel
¾ tsp ground cinnamon
1/3 cup unrefined brown sugar such as muscobado
2 tbsp arrowroot
Pinch sea salt
Zest of one organic orange

Wash and pat dry the strawberries, remove the green leaves and slice each strawberry into 3 rounds, place in a large bowl add the orange zest and toss lightly. In another bowl combine the fennel, cinnamon, sugar, arrowroot and sea salt and add this to the strawberries, gently stirring until all the strawberries are coated. Let sit for 15 minutes, there will be a lot of juice you can drain some of it or leave it.

Preheat the oven to 400 rack in the middle

After rolling out the dough on parchment paper lift it and place it along with the paper on the baking sheet, add the strawberries in the center of the dough creating a mound and roll up the dough as noted above. Baste with the milk and maple syrup and bake for 40 minutes. If you kept the strawberry juice it will run out of the galette, after it baked I scooped some of it up and served it with a slice of the galette.

For the Coconut Cream
Use only full fat coconut milk, place can in fridge to firm overnight and use only the fat that rises. Scoop it into a cold bowl
2 tbsp maple syrup
¼ tsp orange extract optional or 2 tsp squeezed orange juice
½ tsp pure vanill extract

Combine all and blend until creamy. Serve on top of galette with more orange zest and pistachio


Caramelized Onion, Portabella, Spinach Galette
Follow the crust recipe above for this pie dish omitting the cinnamon and sugar.

A small simple green salad on the side would be perfect with this rich, savory, slightly sweet galette. The sweetness comes from slow cooking and browning the onions.

2 large onions thinly sliced

1tbsp + 2 tsp coconut or olive oil

4-5 portabella mushrooms

6 cups fresh spinach

Sea salt fine ground

Pinch cracked pepper

Fresh minced parsley

Frst prepare the crust as noted above in steps 1& 2.

Method for Filling
While the dough is in the fridge, saute the onions on medium heat in 1 tbsp oil using a large non stick pan for 15 minutes. Transfer to bowl and set aside. Using the same pan add 1 tsp oil and sauté the mushrooms until soft and juices release about 5 minutes, using a strainer, drain the liquid and transfer to a bowl - set aside. Using same pan add 1 tsp oil the minced garlic and spinach, sauté for 1 minute until wilted drain the liquid using a strainer and transfer to a bowl.

Pre heat oven to 400

Pie Crust Continued
Remove dough from fridge and place a top sheet of parchment paper so that dough is between two sheets, roll the dough out to 10x13, flip the dough over by lifting the parchment paper, lift the sheet off to loosen from dough, flip again and remove the top sheet. Lift the parchment paper with dough and place on baking sheet. Add the filling in layers allowing about 2 inches all around to roll up. Start with spinach, onions then mushrooms. Fold up the dough all around using the parchment paper to help lift.

Baste the crust with the maple syrup and soy as noted above Place in the oven on middle rack for 45 minutes. The crust should be golden. Top with fresh minced parsley.

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