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LivingFood and DrinkPeach and/or pear galette

Peach and/or pear galette

Makes 5 – 6 servings

Photo courtesy of google images 

Autumn brings great tree fruit from pears, apples, peaches to plums. They all make delicious galettes (the French translation of this word is pebble and has become a round low fruit pie with pastry brought up around filling leaving an open centre area). This pastry is very tender and flaky. Here are a few tips for making flaky pastry from grating in the fat through the flour; using half fat to flour with extra flour for rolling. The pie is baked a hot oven so the fat melts fast, leaving an air bubble and the gluten in the flour holds in the air bubble thus you have very flaky pastry.

1 cup (250 mL) unbleached all-purpose or bread flour
1/4 teaspoon (1 mL) salt
1/4 cup (50 mL cold butter
1/4 cup (50 mL) cold shortening or lard
1/4 cup (50 mL) ice cold water
1/4 cup (50 mL unbleached all-purpose or bread flour for rolling pastry
1/4 cup (50 mL) finely chopped walnuts or almonds
1/4 cup (50 mL) granulated sugar or more depending on sweetness of fruit
1 lb (1/2 kg) peaches and or pears, peeled, cored, thinly sliced
11/2 tablespoon (7 ml) sugar for sprinkling
1 tablespoon (15 mL) melted butter

  1. To make pastry, place flour and salt in mixing bowl. Use large holes of grater and grate butter and shortening into the flour, scooping up flour as you grate. Use a table knife to break up any fat clumps. Use the knife to cut in water. Use your fingers to incorporate any loose flour and briefly knead dough and form disk. Wrap and chill 30 minutes.
  2. To roll pastry, sprinkle the extra flour on work surface, place disk down, lightly sprinkle with flour and on rolling pin. As you roll out dough pick it up several times between the rolling and sprinkle dough and rolling surface with flour. Roll into a 12-inch (300 cm) and 1/4-inch (1-cm) thickness circle. Place the pastry on a cookie sheet without edges.
  3. Preheat oven to 425ºF (220ºC). Combine nuts and 1 tablespoon (15 mL) sugar and sprinkle on the pastry to within 2-inch (10- cm) of border. Toss the fruit with the sugar and place mixture in the centre on top of nuts. Bring the 2-inch (5 cm) edge up over the fruit gently gently pressing the pastry down and folding the dough edges into pleats leaving a 4-inch (10-cm) wide center opening. Brush pastry with melted butter and sprinkle with sugar.
  4. Bake 20 minutes placing another bake sheet on the lower oven shelf to catch galette drippings. Reduce oven to 350ºF (180ºC) and continue to bake until fruit is tender and pastry is golden for another 20 30 minutes.
  5. Use metal spatula to slide galette off the bake sheet onto cutting board. Cool before cutting into servings.



For answers to food related questions, e-mail gay@gaycook.com. Answers will appear on Thursdays in the Millstone.



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