Grab your favorite Jam! We use strawberry at Summit!
Either make pie dough (with a recipe below) or pick-up some pre-made pie dough from the grocery store
Roll the dough out quite thin, about the thickness of a typical house key
Use a heart shapped stencil to cut out two hearts of pie per galette
Spread a thin layer of egg wash on one side of both hearts
Add 1 tablespoon or 2 of your favorite jam to one heart on the egg washed side. The amount you add will depend on the size of your hearts. You want to fill it with jam, but leave some space around the edges so it does not break thorugh when baking. Best to start with 1 tablespoon and add more if you use a large heart
Place the second heart (egg wash side down) on top of the first one with the jam
Use a fork to lightly press down around the edges of the heart. This creates a seal and helps rpevent jam from leaking out
Using a pairing knife, cut two small cuts on top of the heart. Thie will allow steam to release during baking and prevent the dough from getting soggy
If not baking the galettes within 24 hours, place in freezer at this point where they stay fresh for up to 1 month. Once you remove from the freezer (if you've been storing for more than 24 hours), resume at step 10!
If baking within 24 hours, spread egg wash over the top of the heart and sprinkle with sugar, the crunchier / more rock like, the better!
Place in freezer for at least 15 minutes. If your galettes came out of the freezer/were prepped before the day of baking, you can skip this step.
Line a sheet pan with parchment paper and pan spray. These galettes can be a bit hard to get off parhcment paper if some jam leaks out and the spray helps them release. Bake in oven at 325 for 25-30 minutes rotating halfway through. When they are done, they will look golden brown on the top and bottom. Let cool for at least 20 minutes before removing from the tray to avoid breaking.
Enjoy within 3 days, but we all know they won't last that long!
Pie Dough for ~ 6 Galettes
AP Flour (400 grams)
Sugar (20 grams)
Fine Sea Salt (10 grams)
Unsalted Butter (375 grams)
We reccomend weighing each ingredient to keep it consistent and easier to scale up or down based on your needs
Put 1 cups+ of ice water into the freezer to chill.
Cut butter to small cubes and chill while weighing out dry.
Paddle AP flour, sugar, and salt on low spead on a stand mixer or pulse in a food processor.
Add all butter at once, making sure that the cubes are not being added in a block. The butter cubes should be free floating in the dry ingredients and you can give this a mix by hand before paddling/mixing.
Mix butter and flour together until large butter cubes flatten a bit and the entire mixture resembles corn meal texture.
Pull water out of the freezer and add in waves to the dry mix, adding no more than a few tablespoons at a time. Feel the dough after each addition of water to make sure dough is not too wet. Stop adding water once dough is just combined.