"Easy Baking"

Show 169

Email: chiquichef@gmail.com

Anna Stewart - Personal Chef
and Culinary Instructor

Strawberry Rhubarb Crostata (Galette)
1)   Tender Flaky Pastry (see recipe below)
2)   1 pint of strawberries, thick sliced
3)   1 pound very red fresh rhubarb stalks, cut crosswise ½ inch thick, or frozen sliced rhubarb
4)   ¾ cup of sugar
5)   2 tablespoons all purpose flour
6)   2 teaspoons fresh lemon juice
7)   1 teaspoons pure vanilla extract or vanilla bean paste
8)   2 tablespoons whole milk
9)   4 tablespoons cold unsalted butter, cut into small pieces

1)   Pre-heat the oven at 400 degrees.
2)   Line a large rimmed baking sheet with parchment paper.
3)   On a lightly floured surface, roll the tender flaky pastry out to a 16 inch round 1/8 inch thick.
4)   Transfer to the baking sheet; the pastry will hang over edges.
5)   Refrigerate the pastry for 10 minutes.
6)   In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice and vanilla.
7)   Spread on the pastry to within 2 inches of the edge.
8)   Fold the edge over the filling, pleating it at 2 inch intervals.
9)   Lightly brush the dough with the milk.
10) Dot the filling with the butter.
11) Bake the galette in the center of the oven for 45 minutes to an hour, or until the fruit is
       bubbling and the pastry is golden brown.
12) Let the galette cool slightly before cutting into the wedges.

The Flaky Crust Dough


1)   1 cup all-purpose flour
2)   1 tablespoons granulated sugar
3)   1/2 teaspoon salt
4)   1/2 cup (1 stick) unsalted butter, frozen
5)   ¼ cup of cold water

1)   In a medium bowl, stir the flour, salt and sugar together with a fork or a whisk.
2)   Grate the butter with a box grater and add to the flour.
3)   Using your fingers, begin to work the butter into the dough until you have coarse crumbs.
4)   Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough,
       checking it with your fingers by pinching the dough together.
5)   You can also do this with a food processor, if you wish. Do not over work the dough – you
       want to be able to see bits of butter within the dough, and it will still be rather shaggy
       and loose.
7)   Turn the dough out onto a lightly floured surface and use your hands to bring it together
       into a ball, but be careful not to overwork the dough.
8)   When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap,
       form it into a disk, and refrigerate for at least an hour or overnight.
9)   The dough can be prepared in advance, which can come in handy if you are making this
       for entertaining.
10) Make the dough up to three days in advance (or longer, by storing tightly sealed in the

Potato Onion and Gruyere Galette

1)   1 recipe Flaky Pie or Tart Dough
2)   1 1/2 tablespoons olive oil, plus 1 tablespoon for drizzling
3)   1 large onion thinking sliced
4)   ½ tablespoon finely chopped rosemary (or thyme)
5)   ¼ teaspoon plus 1 pinch of kosher sald
6)   Black pepper
7)   4 ounces Gruyere cheese, coarsely grated
8)   1 red potatoes washed left unpeeled and cut into ¼ inch thick slices
9)   1 egg lightly beaten
10) Crème fraiche for serving (optional)


1)   Preheat the oven to 400 degrees and position an oven rack in the lower third.
2)   Line the baking with parchment paper or silicon mat.
3)   Roll the dough into a 13 inche round and transfer it to the baking sheet and chill for 1 hour.
4)   Heat the 1 ½ tablespoons olive oil in the medium sauté pan over medium high heat.
5)   Add the onion and cook, stirring occasionally, until soft and lightly colored 8-10 minutes.
6)   Stir in the rosemary (thyme) ¼ teaspoon of salt and pepper and blend well.
7)   Transfer to plate and set aside to cool.
8)   Combine the cool onion mixture, cheese and potatoes in a large bowl.
9)   Mound the filling in the center of the chilled pie tart shell, leaving a 2 inch border at the
10) Fold that border up around the filling, pleating it to make a pretty circular enclosure and
       leaving the center open.
11) Drizzle the filling with the remaining 1 tablespoon olive oil and sprinkle lightly with salt
       and 3 grinds of pepper.
12) Lightly brush the dough with beaten egg to give it a shine and help it brown in the oven.
13) Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes
       are soft when tested with a paring knife or a skewer.
14) Use the metal spatula to life the edge of the gallette slightly to check underneath.
15) The bottom crust should be a beautiful brown color.
16) Transfer to a rack and cool for 5-10 minutes.
17) Slice and serve with a dollop of crème fraiche.

Fig Honey Prosciutto Gorgonzola Crostata

1)   1 recipe for flaky pie or tart dough
2)   5 oz crumbled gorgonzola or sharp crumbled blue cheese
3)   2 Tablespoon of fig spread
4)   2 tablespoons good quality honey, for garnish
5)   6-7 fresh figs, quartered (about 1 1/2 cups sliced figs)
6)   5 oz. of proscuitto
7)   1 large egg
8)   1 tablespoon water
9)   2 teaspoons demerara sugar (or regular granulated sugar)
10) Fresh thyme leaves, for garnish


1)   Preheat the oven to 400°F.
2)   Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper.
3)   Spread the fig spread in the center of the dough, leaving a 2-inch perimeter.
4)   Arrange the figs on top and nestle proscuitto pieces in between.
5)   Spread the crumble gorgonzola over the figs and proscuitto.
6)   Then fold the edge of the dough up on the figs, pleating as you make your way around the
7)   Whisk together the egg and water.
8)   Lightly brush the dough with the egg wash, and sprinkle the dough with demerara sugar.
9)   Transfer the galette with the parchment paper onto a heavy baking sheet.
10) Bake in the oven for about 30 minutes, or until the crust is golden brown.
11) Remove from oven and drizzle the figs with honey, and sprinkle with fresh thyme.
12) Let it sit for about 5 minutes before slicing.
13) Enjoy while warm.

Good Eating!!!