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Seasonal Fruit Galettes

Virtual Cooking Class Presented by Laura Scheck

In this hands-on virtual class, bakers will tackle sweet galettes with the seasonal fruit of your choice, like mixed berries, apples, cherries or rhubarb.

The link for this program will be emailed to those who register.

Registration is required. 

Due to the limited number of available spots, please cancel your reservation if you are no longer able to attend. 

The recipes will be emailed to those who register one week ahead of time.

Trendy and tricky enough to interest seasoned pie bakers yet approachable enough for those too intimidated by pies, galettes will become your new conduit for seasonal produce.

You'll apply the basics of preparing and handling galette pastry. You'll learn how to prepare and arrange fruity galette fillings so that their texture is divine and they also look stunning. And we'll make some fresh whipped cream to top them off.

Gluten free and vegan friendly recipe variations are available. 

If you choose those alternatives, please refer to the recipes for specific ingredients.

CLASS PREPARATION

Although it is virtual, this is a fully HANDS ON class. Come prepared to make your own galettes with your fruit of choice.

You can blend multiple seasonal fruits in 1 galette or make a variety of different small galettes.

1 hour before the class:

• Wash, peel and slice or cut fruit for the galettes (see recipes for guidance)
• Chill butter and flour
• Take out everything you need except for chilled butter

WHAT YOU NEED

• 12 tablespoons (1½ sticks or ¾ cup or 170 grams) cold unsalted butter
• 3 cups flour
• sugar (white, cane, turbinado, raw, maple crystals, or coconut)
• kosher salt or sea salt
• ½ - 1 cup ice water
• 2-3 tablespoons additional coconut oil or unsalted butter
• 2 tablespoons tapioca flour/starch or cornstarch
• 1 egg, beaten
• 4-5 cups fruit, (2.5 pounds peaches, plums, apricots, apples, etc. or 2 pints blueberries, raspberries, cherries, etc.) peeled if desired, pitted, sliced, see recipes for guidelines
• 1-2 teaspoons ground spices (cinnamon, cloves, ginger, cardamom, etc.) or the insides of a vanilla bean, optional
• Zest and juice from one lemon, optional but highly recommended
• 1 pint or about 2 cups heavy whipping cream 
• ½ - 1 teaspoon vanilla extract 
• herbs like basil or mint, for garnish, optional

Materials and equipment:

• Knife
• Cutting board
• Sheet pans
• Parchment paper
• Mixing bowls
• Measuring cups
• Measuring spoons
• Stand mixer, electric mixer or glass jar with tightly fitting lid
• small saucepan
• large (10-inch) sauté pan
• Rolling pin or glass bottle
• Rubber spatula
• Zester or microplane

At the conclusion of the program please feel free to take a brief online survey here:
https://www.projectoutcome.org/responses/78206

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