Galettes – a free-form, rustic French version of pie – have been on my mind for some time now. I have been fascinated by them ever since I tried one for the first-ever time, at Au Bon Pain. I have been reading up about them, trying to figure out how to make one at home, always feeling daunted by the process, beginner baker that I am.
When the #PricesYouWillLove challenge for food bloggers was announced by Godrej Nature’s Basket a few days ago, it proved as a catalyst for this desire of mine. I wanted to bake a galette at home, irrespective of how it turned out, and this contest provided the perfect opportunity to do so. So, I headed to a Godrej Nature’s Basket outlet and picked up the ingredients I needed (all well within INR 500), and some middle-of-the-night baking happened last night. I created my first-ever home-made galette, which didn’t turn out perfect but was, indeed, absolutely delicious. The husband and I loved the whole-strawberry-conserve-and-fresh-fruit filling and the rustic charm of the galette.
So, here’s presenting my strawberry, kiwi and apple galette!
Let’s see how I made the galette, shall we?
Ingredients (makes 2 medium-sized galettes, 4 servings each):
For the base:
- 2 cups organic wheat maida (a wheat-based maida that I was surprised to find at the store!)
- A pinch of salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold milk, or as needed
For the filling:
- 4 tablespoons whole strawberry conserve
- 1/2 Fuji apple, cored and sliced thinly
- 2 kiwis, peeled and sliced thinly
- Powdered sugar, as needed
- A little cold milk, to brush the edges of the galette
- A little flour, for dusting the work surface
- Take the wheat maida in a large mixing bowl. Add in the granulated sugar and salt. Mix well.
- Add the cubed cold butter to the mixing bowl. Use your fingers to rub the butter well into the flour, till you get a wet sand-like consistency.
- Add in the cold milk. Mix gently, till everything comes together and you get a firm dough. If needed, add a little more milk to bind, a tablespoon at a time – resist the temptation to add too much, though. The dough should not be too soft, but firm.
- Chill the dough, covered, in the refrigerator for an hour.
- After the dough has chilled, divide it into two equal portions.
- Preheat oven at 200 degrees for 10 minutes.
- Dust your work surface with a little flour, and place one ball of dough over it. Roll it out into a circle that is neither too thick nor too thin. There are no measurements here – a galette is a free-form rustic pie of sorts, after all.
- Place a piece of parchment paper on a baking tray. Place the rolled-out dough atop the parchment paper.
- Spread 2 tablespoons of the strawberry preserve on the rolled-out base, leaving about 1 inch off from all sides. Arrange some of the apple and kiwi slices on top of the strawberry preserve.
- Gently fold the edges of the galette, as shown in the picture, to form a sort of bridge to hold the preserve and fruit in.
- Brush some cold milk over the folded edges of the galette.
- Sprinkle powdered sugar as needed over the fruits as well as the edges of the galette.
- Place the galette in the pre-heated oven and bake at about 180 degrees for 35-40 minutes, or till the edges turn brown.
- Remove from oven, and let the galette cool down slightly. Use a spatula to lift the galette from the parchment paper and place it on a plate.
- Prepare the other galette too, similarly. Serve warm or after bringing to room temperature.
1. Here’s a round-up of the ingredients I picked up for the galette and their prices:
- Healthy Alternatives wheat maida (500 g) – INR 83
- L’ Exclusif Whole Strawberry Conserve (330 g) – INR 169
- Milky Mist unsalted butter (100 g) – INR 54
- Imported kiwi (2 pieces) – INR 57
That cost me INR 363 in all, with some wheat maida, conserve and butter still left over, which I can use in some other dish. Even if I had picked up some salt, milk and an apple to use in the galette, my expenditure would have been well withi INR 500.
2. Apart from the above ingredients, milk, 1/2 apple and sugar were the other ingredients that went into the galette. I used these from my kitchen shelves.
3. Any good-quality fruit preserve or jam can be used in place of whole strawberry conserve. That said, the whole strawberries in this particular brand of conserve took the taste of the galette to a whole new level.
4. Ordinary maida or whole wheat flour can be used in place of organic wheat maida, but I would recommend the latter as it is a healthier alternative. That said, I wouldn’t know how to delve deeper into labels and ingredients and nutritional values, so I won’t go into that.
5. Any soft fruits – like pears, for example – can be used to top the galette, instead of the apple and kiwi I have used here.
6. This is my entry for the #PricesYouWillLove contest for food bloggers by Godrej Nature’s Basket, which aims to promote the fact that the store can make it possible for patrons to cook good-quality meals well within INR 500. This is not a paid post. I paid for the ingredients personally. I had real fun shopping at Godrej Nature’s Basket, I must say, and amazed at the sheer variety of products they stock – definitely impressive for any foodie. I say this of my own accord, not influenced by anything or anyone.
That wasn’t tough to make at all, right? Do try it out, too. I would love to know how you liked it!