When it comes to fast cooking, French is not necessarily the first to come to mind. And yet the French have something of a tin that any pizza could steal the show, a kind of tart: the godet. Translated the word means waffle, and the galette is crispy, but anything but dry. They are round flatbreads with a folded edge that hold a lush fruit or vegetable filling like a flat bowl. In practice this means: Prepare a quick shortcrust pastry and refrigerate, then roll out thinly as a round or rectangular or as an elongated flat cake, cover as you like, fold down about four centimeters on the filling, brush with a little egg yolk or sprinkle with vanilla sugar and a good half Bake for an hour – a juicy pleasure.
Simply modify
Recipes for galettes are abundant in magazines, and I also have my basic recipe that I would like to suggest to copy from one. But I try and modify what was right in this case. Because the original information for the shortcrust pastry was more like a batter; therefore it is better to improve the flour and nut addition and to vary the topping. I’ve already done that in the recipe below, try out what amount of flour and almond suits you and what fruit you want to take.
The dough can of course also be flavored as desired – depending on the topping with cinnamon, lemon peel or other ground nuts.
If you don’t want to think or touch up, you can rely on the small, handy booklet by French blogger and cookbook author Émilie Franzo. There she combined 22 sweet and eleven salty galette variants, not a single boring one, a galette pleasure for the whole year. Put plums with cardamom and thyme in the oven, mirabelle plum with hazelnut and honey, fig with pistachio. Or sizzle onion confit with maple syrup, butternut squash with bacon and parmesan or zucchini with ricotta and mint. Honestly, who needs frozen pizza?
RECIPE
ingredients
for the shortcrust pastry
125 g soft butter
80 g cane sugar
pinch of salt
1 egg (class M)
approx. 120 g Dinkelmehl
approx. 100 g ground almonds
for cast and topping
120 g blackberries
125 g raspberries
500 g apricots
200 – 300 g fresh goat cheese
1 egg (class M)
1 tbsp cornstarch
20 g of sugar
Half an orange juice
30 g almond slivers or crayons
2 packs of vanilla sugar
preparation
Mix the butter with sugar and a pinch of salt (in the food processor with the dough hook) until creamy, then add the egg. Mix the flour and almonds, add to the butter mixture, mix well. Take out and knead into a smooth dough with your hands. If it is too soft, add some flour. Press flat, wrap in cling film and put in the fridge for half an hour.
In the meantime, select blackberries and raspberries, wash and halve apricots, remove stems.
Mix the goat’s cream cheese with the egg, starch, sugar and orange juice until smooth.
Preheat the oven to 200 degrees (fan oven: 180 degrees). Roll out the chilled dough on a layer of baking paper into an elongated or rectangular or round flat cake (should fit on a large baking sheet) and pull the paper onto the baking sheet.
Spread two thirds of the pour on the dough, leaving about 5 cm of the edge free. Spread the fruit on the icing, fold the edge of the dough all around onto the fruit, spread the rest of the icing over the fruit and sprinkle with almond chips. Sprinkle the entire godet with vanilla or regular sugar, including the rim, so that it caramelizes.
Bake on the bottom shelf for 30 to 40 minutes. Take out, pull the baking paper onto a rack and let cool. Tastes lukewarm and cool – even the next day.
tip
If you like it lavish: whipped cream is great, but in my opinion it doesn’t have to be because of the cream cheese cream. And if the fruit is very acidic, sprinkle sugar over it again.
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