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{Gluten-Free} Galette Perougienne avec Camomille for #BrunchWeek #sponsor

Today kicks off one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from A Kitchen Hoor’s Adventures is co-hosting. And I challenge myself to post everyday, getting creative with all of the sponsor goodies we receive for participating. It's so much fun.


When I received lemon and orange extracts from #BrunchWeek sponsor Nielsen-Massey, I thought about different recipes that might utilize both. I considered savory dishes, because I really don't have a sweet tooth, then I stumbled across an intriguing recipe from the medieval town of Pérouges, near Lyon, France.


Galette Perougienne is made with a yeasted dough, scented with citrus and sprinkled with sugar. That meant I was able to use additional sponsor goodies from Red Star Yeast and Dixie Crystals; and while I prepared the dough, my eggs sat in the ceramic egg carton from sponsor Le Crueset.


This dish was so simple, yet flavorful. It's exactly what I look for in a brunch dessert. Well, any dessert really. And I decided to use chamomile blossoms, which are completely non-traditional, for my own twist on the galette.


Chamomile was used in ancient Egypt as an offering to their gods. Throughout Europe chamomile is used extensively in tisanes, baths, and inhalations. Germans refer to this plant as alles zutraut meaning 'capable of anything.' So, it's sort of magical, right?

Ingredients

  • 2 t active dry yeast (I used Red Star Yeast)
  • 1/3 C warm water
  • 12 T butter, room temperature
  • 1 large egg
  • 1 t zest from an organic lemon
  • 1 t lemon extract (I used Nielsen-Massey)
  • 1/2 t orange extract (I used Nielsen-Massey)
  • 1/2 C granulated sugar (I used Dixie Crystals)
  • 1-1/3 C gluten-free flour
  • 2 T dried chamomile blossoms, divided
  • Optional: dehydrated citrus slices, for serving


Procedure
Pour warm water into a large mixing bowl. Sprinkle the yeast over the top of the water. Let bloom for 10 to 15 minutes until foamy.


Mix in egg, lemon zest, lemon extract, orange extract, and 2 tablespoons of the sugar. Gradually add the flour, mixing with a wooden spoon until you have a soft and elastic dough. Shape the dough into a ball and place it in a oiled bowl.


Cover with a cloth and let rise in a warm spot until doubled in size - approximately 2 hours. During the last 30 minutes of the rise, preheat the oven 450°F.

On a baking stone (I used a pizza stone), roll the dough into a circle about 1/2" thick. Press on the edges to make a raised border. Sprinkle the remaining 6 tablespoons sugar over the dough and dot with the remaining 4 tablespoons butter. Sprinkle 1 T chamomile blossoms over the top. Gently press the blossoms into the dough.


Bake until golden and caramelized, approximately 15 minutes. Let cool for 5 minutes before slicing.



Serve warm with more chamomile blossoms and dehydrated citrus slices, if using.

The Other Bloggers' Recipes
Get ready to be inspired!

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

The Giveaway
Many thanks to the #BrunchWeek sponsors whose ingredients were used in the creation of this recipe. Thank you, Nielsen-MasseyRed Star YeastDixie Crystals, and Le Crueset.

Don't forget to visit my kick-off post and enter the huge giveaway: here!


Disclaimer - Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Comments

  1. Such a pretty, and festive dish for brunch!

    ReplyDelete
  2. Wow - what a fantastic dish! It sounds so flavorful and I bet it smelled amazing! :)

    ReplyDelete
  3. Love that you were able to use both extracts in this! I had never heard of it before. Definitely going to try.

    ReplyDelete
  4. I have never heard of this creation before but it sounds wonderful!

    ReplyDelete
  5. Your recipes area always a lesson. Love this one.

    ReplyDelete

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