Pear, Plum and Port Galette
any of various thin, round cakes or pastries, often with a filling or topping: a galette glazed with blackberry jam; (in this case.. a freeform tart!)
Now I know what you're thinking.. "Make my own pastry.. umm no thank you!"
but you know what.. I'd never made puff pastry before today.
My first batch failed miserably. I did it the old fashioned way, working the butter in with your fingers, rolling out and folding the pastry 12 times whilst chilling it for 20 minutes after every 3. It took ALOT of time, and the pastry ended up overworked and didn't rise at all! Then I came across this ingenious trick, it literally took 10 minutes to throw together.. was chilled once and no folding required!
If you reallyyy want, you can use pre-made sheets of puff pastry from your local supermarket, and I won’t hold that against you... (just jump straight to step number six in this recipe, and you obviously can skip the rolling out your pastry step) but at least give this super easy puff pastry a try once in your lifetime! If I can pull it off, so can you!
MY TIPS FOR MASTERING THIS BAKE
#1 Freeze your butter ahead of time, and leave it in the freezer right up until you need it. Trust me, it'll make your life a lot easier!
#2 I wasn't specific with the amount of water required for the pastry.. I know, but that's because you won't always need the whole 150ml. How much you need is dependant on many factors, so keep an eye on your dough, when it has all come together and the bowl is left clean, that's perfect. You don't want soo much water that the dough is sticky, or so little that the dough crumbles when small amounts of pressure is applied.
#3 Don't knead your dough, don't squeeze your dough, don't press on your dough until I say so! For this puff pastry, you should be able to bring it together by gently tossing the ingredients with your fingertips. Puff pastry puffs because the streaks of butter amongst the flour melt and create air pockets within the pastry as it bakes in the oven, so you don't want to go kneading those streaks of butter into the pastry, otherwise it simply won't puff.
#4 When rolling out your puff pastry, roll in only one direction, for much the same reason as above (it will maximise the puff).
#5 Get creative with your tarts shape, it could be oval, rectangle, round, square, heart shaped, you can fold over the edges, or you can not fold over the edges!
#5.5 To create a galette without a folded edge to hug your ingredients, simply score (cut with a sharp knife but not all the way through) your frame into your rolled out pastry, and prick the inside of your tart, the part where you will be stacking your fruit, all over with a fork. This will ensure the frame that you've left as is, will rise more than the inside of the tart where you've scored.
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