Skip to main content

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...

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 =)

    ReplyDelete
  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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir