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7/20/2016 0 Comments Berry Galette Dough: 1 cup AP flour 1 Tbs sugar 1/2 ts kosher salt 6 Tbs chilled unsalted butter, cut into small pieces 1 large egg, beaten to blend Filling: 8-10 oz fresh blueberries or 10 oz fresh strawberries, sliced Dried lavender flowers (optional) Fresh mint, chopped (optional) Fresh thyme, leaves (optional) Demerara sugar 1 egg Servings: 5 small galettes Preparation time: 15 min plus dough should be chilled until firm, from 30 min to 2 hours Baking time: 40-50 min Directions: - Whisk flour, sugar, and salt in a medium bowl. - Add butter and rub in with fingers until mixture resembles coarse meal. - Add beaten egg and mix until dough comes together. - Knead the dough on a floured surface. - Form a ball, wrap in plastic, and chill in a fridge until it is firm for about 2 hours (or at least 30 min). - Preheat the oven to 350F. - Divide dough into 5 pieces and roll out small circles. - Place them on parchment paper on a baking sheet. - Arrange blueberries or sliced strawberries in circles, leaving about 1" clear around the edge of the dough. - Add dried lavender flowers to blueberry or chopped fresh mint or thyme to strawberry galettes to make berries sweeter. - Fold the edges. - Beat an egg, add 1 Tbs cold water and mix it. - Brush the edges of galettes with this mixture and sprinkle with demerara sugar. - Bake for 40-50 min until golden brown. - Let cool about 15 min and serve warm.
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7/20/2016 0 Comments Raspberry Ricotta Cake 1 1/2 cups AP flour 1 cup sugar 2 ts baking powder 3/4 ts kosher salt 3 large eggs 1 1/2 cups (15 oz) ricotta 1/2 ts vanilla extract 1/2 cup (1 stick) or 4 oz unsalted butter, melted 1 1/2 cups frozen raspberries, divided Servings: 8-10 pieces Preparation time: 15 min Baking time: 50-60 min Directions: - Preheat the oven to 350F. - Line the bottom of a 9" round cake pan with parchment paper. - Whisk flour, sugar, baking powder, and salt in a large bowl. - Whisk eggs, ricotta, and vanilla in a medium bowl until smooth. - Fold into dry ingredients until blended. - Add butter, mix thoroughly. - Fold in 1 cup raspberries, do not crush berries. - Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries on top of this batter. - Bake cake until golden brown 50-60 min, the tester should come out of the center of the cake clean. - Let cool 30-40 min before serving. Adapted from bonappetit.com |
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