Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and “rough around the edges” so you can just eat a slice with your hands–no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin have always made them–there was just no way around it. I imagine you know where I am going with this? Here is my newly created version true to Cuisinicity nutritional standards AND it has passed my picky French culinary standards with flying colors! Enough said-I will let you judge for yourself! You can make them with a variety of fresh fruit (also see my Rustic Strawberry Galette and my Rustic Apple Cranberry Galette YUM!) (Don’t forget the rule about measuring flour).
- Dough:
- 1⅓ cup whole wheat pastry flour
- ½ cup confectioner sugar
- ⅓ cup regular smart balance (room temperature)
- 1 tsp vanilla extract
- 3 cage-free egg yolks
- Filling:
- 1 Tbsp regular smart balance (melted)
- 1 Tbsp almond meal/flour
- 1 Tbsp confectioner sugar
- ⅓ cup unsweetened applesauce
- 1 cage-free whole egg
- Topping:
- 6-7 small italian plums, rinsed, pitted and sliced into thin wedges
- 1 Tbsp granulated sugar
- Preheat oven 400F
- Dough:
- Sift the flour and confectioner sugar and place into the bowl of a food processor (you can also make it with your hands--see cuisinicity tip).
- Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
- Add one egg yolk at a time, each time pulsing for a few seconds. Do not over beat! (see my tip above) until the dough just barely starts to come together.
- Gently take out the dough and form into a ball.
- Wrap in cellophane and set aside until ready to assemble (there is no need to refrigerate so best to make it right before you are ready to assemble).
- Filling:
- Place 1 Tbsp smart balance in a microwavable little bowl and very briefly cook in the microwave oven on high for 3 or 4 seconds.
- Add applesauce, confectioner sugar, almond meal and egg and stir well with a spoon until thoroughly mixed.
- Assembling:
- Place the dough between two 10" ziploc gallon storage bags and using a rolling pin, gently roll into a circle about 10 inch in diameter--it doesn't have to be perfect.
- Peel off the top plastic bag layer, then turn dough over and transfer onto a lightly floured baking sheet. Peel off top plastic layer.
- Spread the filling evenly over the dough to within ½ inch of the edge.
- Arrange the plum wedges on top side by side in one layer, like a pinwheel to make a beautiful display (see the photo).
- Fold the edge of the dough up over the plums to create a 1-inch border.
- Sprinkle the granulated sugar on top of the plums and folded edge.
- Bake in preheated oven for 25 minutes or until the plums are tender and the crust is golden.
GREAT FOR CUTTING THE GALETTE INTO EQUAL SLICES
Catherine Katz says
December 5, 2014 at 6:43 amHi Sylvie, it’s a spread made of vegetable oils, much like margarine but without any of the hydrogenated oils (transfat) or saturated fat. it replaces the butter where I need that kind of consistency. There are many other brands you can use, as long as you make sure there is no transfat in the one you pick and not too much added sodium, then you should be fine! I hope this helps!
Sylvie says
December 12, 2014 at 3:21 pmMerci pour cette réponse. Je vais essayer de trouver cela et je vérifierai soigneusement qu’il n’y a pas de gras trans. Merci encore.
Catherine Katz says
December 12, 2014 at 4:46 pmFabuleux Sylvie! My pleasure!! Et si vous en trouvez, j’aimerais beaucoup le savoir pour partager ça avec nos autres Francophones. Est-ce que vous êtes en France ou au Canada?
Sylvie says
December 4, 2014 at 9:22 pmWhat is regular Smart balance please?