Recipes from Chef Steve

Grilled Apple or Peach Galette from Chef Steve
Makes 8 servings as as one shape or 10 small two inch free form shape 

Ingredients:
• 1/2 recipe pate brisée (see recipe below) 
• 5 large apples (or peaches)
• 1/2 cup dark brown sugar
• 3 tablespoons butter cut into small pieces

Pre-heat the grill with pizza stone to 400 degrees
 
1.  Make pâté brisée (see recipe below). Roll out the dough 1/8" to 1/16" thick in a shape of any size.  Place on a cookie sheet (approximately 14" x 14") or a flat board so that you can easily transfer the rolled out dough (of any size) to the pizza stone so it can be placed on the grill that you just purchased at Vinny's!
2.  Peel and cut the apples in half; Core them; Slice each half into 1/4" x 1/4"-inch chunks. (peaches need only to be sliced - not pealed - and sliced into 1/4" chunks)
3.  Place cut apples (or peaches) in bowl with sugar, let sit for 15 minutes; Place 1 tablespoon of fruit on dough three inches apart from each other.
4.  With a small knife cut around the fruit, leaving enough dough to bring up to top of each fruit pouch.  Crimp that dough around each fruit mound at edge near the fruit. Using a spatula, transfer each to the pizza stone.
5.  Sprinkle the fruit with the sugar and pieces of butter; Grill (with closed grill top) at 400 degrees for 15 to 20 minutes , taking care to watch the cooking process until the galette is browned and crusty.  
6.  Slide it onto a board from the pizza stone for serving. Serve the galette lukewarm or room temperature 
   
 
Pate Brisée* (Galette Dough)
Makes Enough for 2 Galettes      
*Recipe From: Jacques Pepin, “Everyday Cooking”
 
Ingredients
• 3 cups all-purpose flour (dip the measuring cup into the flour, fill it, and level it with your hand)
• 1 cup (2 sticks) sweet butter, cold, and cut with a knife into thin slices or shavings
• 1/2 teaspoon salt
• Approximately 3/4 cup very cold water

“In a well-made pâté brisée the pieces of butter are visible throughout the dough. If the pieces of butter get completely blended with the flour so that they melt during cooking, the pastry will be tough. The flour and butter must be worked and the water added as fast as possible to obtain a flaky pastry. If you work the dough too much after adding the water, it will be elastic and chewy. If you use too much butter and not enough water, it will resemble sweet pastry dough and will be hard to roll thin and pick up from the table; it will be very brittle before and after cooking, sandy, and with no flakiness. This is deceptively simple dough. You may get excellent results one time and an ordinary pastry the next. Try it a few times to get a feel for it. Wrapped properly, it can be kept in the refrigerator for 2 or 3 days, or it can be frozen.”

1.  Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
2.  Add the ice-cold water and mix very fast with your hand just enough that the dough coheres.
3.  Cut the dough in half. The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away. If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling process to absorb it.

For one galette, roll half the dough between 1/8” and 1/16” thick, using flour underneath and on top so that it doesn't stick to the table or the rolling pin. When the dough is the desired shape and thickness, roll it onto the rolling pin and unroll it on the pie plate, tart form or cookie sheet that you plan to use. Repeat with the other half or reserve for later use. Bake according to the instructions for the particular recipe.

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