Hot Topics: Kuala Lumpur Malaysia

Baked for health


If you are looking for home-baked healthy desserts, Martha Rose Shulman suggests baking galettes

AS long as there are still peaches, plums, apricots, berries and nectarines to be had, I’m buying them up and making pies and galettes.

A galette is a free-form pie, more rustic than a tart. Although they’re usually made with classic buttery pie dough or puff pastry, I’ve been working at developing a dough recipe that is delicate and tasty but not too rich.

The trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready, and also so that it’s easy to work with when you are ready to assemble the tart. The dough works beautifully for these free-form galettes.            NYT

Dessert Galette Pastry
This yeasted dough is very easy to roll out. It’s sort of a cross between a pizza dough and pie crust dough, wholesome because of the whole-wheat flour but not heavy. The almond flour contributes a nutty flavour and delicate texture, but it’s optional; I’ve made the dough with and without. The easiest way to work with this pastry dough is to freeze the thin disks right after rolling out. They’ll thaw in no time.

You’ll need:
5g  (1½ tsp) active dry yeast
115g (½ cup) lukewarm water
2 tbsp plus ¼ tsp  sugar
1 large egg, at room temperature, beaten
135g (1 cup) whole-wheat flour
155g  (1 ¼ cups) unbleached flour
25g (¼ cup) almond powder (also known as almond flour; optional)
½ tsp  salt
60g (4 tbsp) unsalted butter at room

1.     Dissolve the yeast in the water. Add 1/4 tsp  of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.
2.     Sift together the flours, 2 tbsp sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together.
           Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
3.    Turn the dough out onto a lightly floured surface and divide into two equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
4.    Roll out into very thin rounds, about 30 to 33cm in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
5.    Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.

Makes enough for two  23cm galettes.

Advance preparation:
The dough will keep for a month in the freezer, well wrapped.

Nutritional information per slice (8 slices per galette): 98 calories; 3g fat; 2g saturated fat; 0g polyunsaturated fat; 1g  monounsaturated fat; 19mg cholesterol; 15g carbohydrates; 1g dietary  fibre; 78mg sodium; 3g protein

Mixed Red Fruit, Apricot and Hazelnut Galette

You’ll need:
1 dessert galette pastry (½ recipe)
1 ½ cups mixed berries or berries and cherries
454g mixed plums and apricots, pitted and quartered or sliced, depending on the size
30g (3 tbsp) hazelnuts, lightly toasted, skinned and chopped (see below)
½ tsp  almond extract
2 tbsp mild honey, like clover
25g (¼ cup) almond powder
1 tbsp raw brown sugar
¼ tsp cinnamon
1 egg beaten with 1 tsp milk, for egg wash

To skin hazelnuts, preheat the oven to 300 degrees and place the nuts on a sheet pan lined with parchment paper. Bake for 15 to 20 minutes. Dump them onto a kitchen towel, fold the towel over the nuts and rub them together briskly. Most of the skin should come off. If it doesn’t, bake them 5 to 10 minutes more and repeat.

1.     Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.
2.     Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
3.    Sprinkle the almond powder over the pastry, leaving a 5-7cm border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 22cm  in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
4.    Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the 1/4 tsp  cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake for one  hour, until the fruit is bubbly and the juice is running out and caramelising on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.
Makes 1 22 cm galette, serving 8

Advance preparation:
You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.

Nutritional information per serving: 207 calories; 8g fat; 2g saturated fat; 1g polyunsaturated fat; 3g monounsaturated fat; 25mg cholesterol; 32g carbohydrates; 4g dietary fiber; 83mg sodium; 5g protein .


Mixed Red Fruit, Apricot and Hazelnut Galette

Leave Your Comment

Leave Your Comment:

New Straits Times reserves the right not to publish offensive or abusive comments and those of hate speech, harassment, commercial promos and invasion of privacy. Your IP will be logged and may be used to prevent further submission.The views expressed here are that of the members of the public and unless specifically stated are not those of NST.