Grilled Peach Galette from Tria - New York News

Grilled Peach Galette from Tria

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(WJBK) - A strolling beer tasting event will be at Tria Wednesday, August 27. The event will feature Arbor Brewing Company. Tickets are $35 per person.

VIDEO: Learn more about the event and watch Chef Timothy Enfield from Tria prepare Grilled Peach Galette

Galette dough
Yield: 2-8" galettes

Ingredients:

3 TBS.        Plain yogurt
1/3 cup    Ice water
1 cup        AP flour
¼ cup        Yellow cornmeal
1 tsp.        Sugar
1/ tsp.        Salt
7 TBS        Unsalted butter

Method:

Cut the butter into small pea size pieces.
In a mixing bowl mix the ice water and yogurt and set aside. In a separate mixing bowl sift the flour, sugar, and cornmeal together. With a dough cutter cut in the butter into the flour mixture until it resembles large peas. Add the yogurt water mixture to the dough, one TBS at a time, until a smooth dough is formed. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to a month.

To bake:

Preheat oven to 400°
Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8” circle about 1/8th inch thick. If it’s sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet. Top with any combination of sweet or savory ingredients. Leave a 2to3” border un - topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your away around the galette. The dough will ”pleat” and fall naturally.
If you are using a sweet filling, egg wash the edges and sprinkle with course sugar.
Bake for 35 to 40 minutes until pastry is golden brown.

Grilled Peach Galette
Yield: 10 servings

Ingredients:

3 TBS.        Plain yogurt
1/3 cup    Ice water
1 cup        AP flour
¼ cup        Yellow cornmeal
1 tsp.        Sugar
1/ tsp.        Salt
7 TBS        Unsalted butter

Method:

Cut the butter into small pea size pieces.
In a mixing bowl mix the ice water and yogurt and set aside. In a separate mixing bowl sift the flour, sugar, and cornmeal together. With a dough cutter cut in the butter into the flour mixture until it resembles large peas. Add the yogurt water mixture to the dough, one TBS at a time, until a smooth dough is formed. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to a month.

To bake:

Preheat oven to 400°
Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8” circle about 1/8th inch thick. If it’s sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet. Top with any combination of sweet or savory ingredients. Leave a 2to3” border un - topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your away around the galette. The dough will ”pleat” and fall naturally.
If you are using a sweet filling, egg wash the edges and sprinkle with course sugar.
Bake for 35 to 40 minutes until pastry is golden brown.



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