Sunday, July 22, 2012

Y-Om Mani Padme Hum-y Fruit Galettes

Om Mani Padme Hum
click here to read more about this Tibetan mantra


I was inspired to make a plum galette this morning with the bounty of plums from the Mobley's tree and the simple yeast dough recipe from the monks at the Tassajara Mountain Zen Center that was published in the Monterey County Weekly this week.

Riley wanted to hull some strawberries, with his gadget. So, we ended up with one strawberry galette and one plum galette.

Om Mani Padme Hum... cooking is my happy place.

I doubled the recipe and then made some adaptations because the dough seemed far too wet.  Here's my recipe for the dough:


1/2 C warm water
2 t active dry yeast
2 pinches of organic granulated sugar
3-1/2 C white whole wheat flour
1 t pink Himalaya salt
2 large eggs
6 T soft butter

Dissolve the yeast and sugar in warm water. Let bloom for 10 minutes.

Add 3 C flour, 2 room temperature eggs, salt, and buter. Beat with a wooden spoon until you form a smooth dough that pulls away from the bowl. It should come together very quickly. Turn out the dough onto a counter and knead in the remaining 1/2 cup flour until smooth and shiny, about five minutes. Put the dough into an oiled bowl and let rise for about one hour. Punch down the dough and let it rise again if you have (or need) the time; I let mine rise for another 30 minutes.

Pull and cajole the dough into a large circle and lay it in a tart pan or pie tin - with at least a 1-2" overhang. Roll your fruit in sugar then spoon it into the crust. Dot it with butter. Fold the dough inward to create a free-form galette. Brush the surface with a beaten egg and sprinkle with a little bit more sugar.



Bake at 425 degrees for 15 minutes, then turn over down to 350 and bake for another 15 to 30 minutes, until the crust is brown and the filling is bubbling. The bottom of the crust should be golden, crisp and dry.










*Note: I would - in hindsight - add some flour to the sugar when I roll the fruit in it. These ended up a tad watery. The flour would have helped. Next time... oh, and Riley wanted me to post a photo of him with his galette.
I am sharing this with July's BYOB event...

2 comments:

  1. I love the sound of these...and of the yeasted tart dough, especially. I've had the Tassajara Bread Book for years - I turn to it for inspiration regularly! Thanks for sharing this w/ BYOB, Camilla =)

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  2. I make fruit galettes nearly weekly in the summer but I have never done it with a yeasted dough. I can't wait to give this a try, thank you for the inspiration. I appreciate you sharing this with BYOB.

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