Kale Salad with Delicata Squash and Pomegranate Arils
Given that it’s Fall, I naturally turn to more things like pastries and pies and cakes; something fruity and not too sweet. I surveyed my cupboard and had odds and bits of different types of flours, a few apples in the refrigerator and a stick of butter. What emerged is destined to repeat, for sure.
These apple galettes are quite possibly one some of best mini pastries I’ve made; perfect for breakfast, after dinner, or pretty much any time of day, really.
Feel free to substitute a combination of flours with this one; I’m thinking rye flour might be a nice addition. However, if using a dense whole-grain flour, don’t add more than ~1/3 cup, or you’ll need to play with the fat and liquid components of the pastry dough.
Ooh! And adding some candied ginger to the filling might be nice as well. I would go for about two tablespoons, and cut back on the sugar by equivalent volume. And I would hold off on adding the grated ginger, as is it might be a bit overpowering.
Apple Ginger Galettes
- Cut chilled dough into four equal pieces.
- Roll into ~1/8-in thin circles, You’ll want them to be about 8 inches in diameter.
- Line a baking sheet with parchment for the pastry, or put each circle onto individual parchment squares.
- Give the filling a quick stir to redistribute the juices, then scoop into the center of each pastry.
- Gently fold up about 1-2 inches, pinching each fold together to ensure a decent seal.
- Brush the edges of crust with egg, then sprinkle galettes with demerera (or other sugar on hand)
- Bake 15 minutes, then turn heat down to 350 degrees F.
- Check the pastry in about 20 minutes; if the crust is browning excessively, cover with foil.
- Cook another 15-20 minutes; apples should be juice and bubbly at this point.
- Remove from oven, cool slightly and serve.
It’s good to get a girl out of the city. Just a couple of days, immersed in the awesome wonder and beauty of nature.
- Preheat oven to 375
- Butter a 9-inch tart tin with removable bottom (line bottom with parchment, if you prefer).
- Combine all dry ingredients in medium-sized mixing bowl.
- To a separate bowl, whisk the eggs, honey, lemon zest and extract, then whisk in melted butter.
- Create a well in the center of the dry ingredients and fold in the wet mixture, stirring until just combined.
- Spread batter into tart pan. Fan peaches on top, leaving small amount of space between the slices. Toss the blueberries casually over the top, allowing them to roll into the crevasses.
- Sprinkle either a bit of Demerera sugar, or other granular sugar over the top (~3 teaspoons)
- Bake for ~30 minutes, until golden and firm to the touch.
Upon our return home, we made yet another of Yotam’s recipes for Cauliflower cake. You can find the recipe online. A savory cake, reminiscent of something between a quiche and a custard, this dish packs tons of flavor and is an excellent source of protein. I served it with a salad and a simple vinaigrette. So good!
With love (and full belly).
Recipes showcasing summer berries abound, however, second to tasting a fresh berry off the vine, I find their marriage with pastry so effing satisfying. Berries erupt when heated, creating this saucy, syrupy goodness, when soaked into a rich buttery flaky pastry…there’s nothing like it.
I lined about 6 mini-tart tins with dough, then blind baked at ~400 degrees for 12 minutes. Next I removed the tart shells from the oven and filled with a spoonful of frangipani, some berries, and lastly, packed the crumble on top. This baked for ~30 minutes at 350 degrees, until bubbly and golden.