It’s been over a month since I’ve posted on Simply Pure Simply Fresh and man do I miss blogging! As a teacher, I always look forward to last weeks of June because I build all these great expectations for the summer months and before you know it, I am setting up my class and I’m lucky if I did two things on my list.
This summer in particular has been very busy. We have been renovating our home and let me tell you, this renovation has consumed my brain more than I thought it would. My whole summer was either house planning/shopping, hanging out with Emilia and then thinking about my new teaching position come September. Blogging wasn’t a priority at all these past two months, and not because I don’t want to, but I’ve come to terms that my postpartum brain can only handle so many projects at once and as a result, my blog and food photography had to take a temporary back seat.
Now that I’ve got that all off my chest, let’s get back to food here…
The past few years I’ve been obsessing over fruit galettes. Such a great way to showcase seasoned fruit in a way that looks pretty without trying to make it look pretty, ya feel me? Galette is basically a pie dough that is folded over to create a crust edge around it’s filling. Over time I’ve made different variations including tomato, zucchini, plum and much more. One of my favourites has been peach. There’s just something about that pie crust with the juicy baked peaches that gets me every. single. time.
I also love desserts that don’t take a lot of effort in presentation and taste. That’s the beauty of the galette, it’s pie crust and fruit, nothing else. Now you can definitely jazz it up with nicely finished edges, add some cookie cutter designs, but if you decide to give it a rough edge, in my opinion, looks just as good. So go ahead, try it out, I promise you won’t be disappointed.
This pie dough recipe is meant for those days you find yourself with some ripe fruit and don’t know what to do with them. My favourite is peach, but it can be blueberry, apples, vegetables, and much more. The point here is that it’s smaller in size, so it won’t serve more than 6 people.
Pâte Brisée
Ingredients
- 1 1/4 cup of all purpose flour
- 1 stick plus 1 tablespoon of chilled butter
- 1/4 cup of ice cold water
- 1/2 tablespoon of sugar
- 1/2 teaspoon of salt
Directions
Now in this recipe you can use a food processor to combine the ingredients or the old-fashion way, with your hands and a pastry cutter.
- Combine flour, sugar, and salt.
- Cut butter into small pieces and with a pastry cutter, mix until mixture resembles coarse meal.
- Slowly drizzle 1/4 cup ice water evenly over mixture.
- With your hands combine the ingredients in your bowl until it all holds together when you press it against two fingers. If your dough is too sticky sprinkle a little flour to smooth it out, if it’s too dry add a touch of cold water until it’s smooth.
- Shape dough into 1 large disk, and wrap in plastic wrap.
- Refrigerate until firm, about an hour is good, but it can stay longer (overnight or even frozen) 1 hour.
- Let chilled dough stand for 10 minutes and frozen dough thaw before using.
Enjoy!
Antonietta xo
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Tasty!