VCE -- Apricot Galette

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I never had any time to get any recipes formatted from this chapter, but will

post the few I already had formatted. Here's the first:

 

 

* Exported from MasterCook *

 

Apricot Galette

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Galette Dough -- (page 696)

1/3 cup crushed amaretti, biscotti, or dry bread

crumbs

12 large ripe apricots -- sliced in half

3 tablespoons butter -- melted

3 tablespoons sugar -- (or more to taste)

 

Preheat oven to 425° F. Roll the dough into a 14-inch circle and drape it over

the back of a sheet pan. Leaving a border of 2 inches or so, cover the center

of the dough with the crumbs. Arrange the apricots over the crumbs, cut side

down, making a single layer or overlapping them if they're very large or if you

have extra fruit. Fold the edges of the dough over the fruit, overlapping it to

make wide pleats. Brush the dough with butter and drizzle any remaining butter

over the fruit. Sprinkle both the crust and apricots generously with sugar.

Bake for 15 minutes, then reduce the heat to 375° and continue baking until the

fruit is tender and the crust is browned. 20-25 minutes more. Remove and let

cool to lukewarm before serving. Slice into wedges and serve with creme

fraiche, a scoop of honey ice cream, or vanilla ice cream.

 

 

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Per Serving (excluding unknown items): 329 Calories; 22g Fat (59.4% calories

from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol;

180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Galette Dough

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, pg 696

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Tarts, Pies, Turnovers & Pizza

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose or whole-wheat pastry flour

1/2 teaspoon salt

1 tablespoon sugar

12 tablespoons cold unsalted butter -- cut into small pieces

1/3 cup ice water -- (to 1/2--as needed)

 

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or

using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle

the ice water over the top by the tablespoon and toss it with the flour mixture

until you can bring the dough together in a ball. Press it into a disk and

refrigerate for 15 minutes if the butter feels soft.

 

To form a galette, roll it out on a lightly floured counter into a 14-inch

irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to

the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be

larger than the pan.

 

Add the fruit according to the recipe, leaving a border 2 to 4 inches wide.

Fold the edges of the dough over the fruit, overlapping them as you go.

Depending on how much of an edge you have left, the galette will be partially or

completely covered, almost like a two-crust pie. Brush the top with melted

butter--it will take about a tablespoon--or an egg beaten with a little milk or

cream. Sprinkle it heavily with sugar, using about 2 tablespoons, the bake

according to recipe instructions.

 

 

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Per Serving (excluding unknown items): 363 Calories; 23g Fat (57.8% calories

from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;

182mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 14 0 0 1553 0