FARMACIE 2.0: The Galette
After several groans, moans, oohs and aahs, we felt compelled to share the infamous Galette recipe from our dinner on Friday. We are exposing all of Chef Marika's Richoz's secret so you can take this sweet little FARMACIE memory into your own homes!
Apple Pear Galette with Lemon Rosemary Reduction and Ginger Whipped Cream
(Vegan and Gluten free optional)
1 ½ cups all purpose flour (or gluten-free/spelt)
½ cup Butter, Earth Balance Butter (or any other non-GMO shortening)
½ teaspoon Himalayan rock or sea salt
2 tablespoons raw cane sugar
¼ cup cold water
3 apples (Gala, Ambrosia, Fuji)
3 bosc pears
2 tablespoons Butter, Earth Balance Butter (or any other non-GMO shortening)
3 to 4 tablespoons cane or coconut sugar
½ teaspoon cinnamon
Approx. 1/2 teaspoon Himalayan rock or sea salt
Lemon Rosemary Reduction
Juice of 2 lemons
3 sprigs of rosemary
½ cup of raw cane sugar
To make reduction, combine all ingredients in a small saucepan. Bring to a light bowl and reduce heat. Cook 30 minutes on low heat until it forms to a syrup. Remove and let cool. Then strain out rosemary.
Ginger Whipped Cream
1 cup whipping cream
2 tablespoons sugar
1 ½ teaspoons ground ginger
1 teaspoon fresh ginger grated on a microplane
Whip all of the above ingredients except fresh ginger until thick.
Then fold in grated ginger.
Combine all of the crust ingredients from flour to sugar in a food processor. Until blended. Then slowly add cold water and a ball should form. Wrap in plastic and put in the fridge for a minimum of 1 hour or more.
Remove from fridge and roll out on a 16x16 piece of parchment paper. You may want to put another piece on top for rolling (like a sandwich) to prevent the dough from sticking to your rolling pin.
Place along with parchment on a baking sheet and return to the fridge for 30 minutes to chill.
Preheat oven to 425 degrees
Meanwhile peel apple and pear and remove core. Slice in ¼ inch pieces.
Remove crust from fridge. Place pear and apple close together in a concentric circle, overlapping slightly and leaving a 1/4 inch border around the edge. Take 2 or 3 pieces of apple and alternate with pear. Once completed take 3 or 4 tablespoons of sugar and sprinkle evenly overtop along with a light dusting of cinnamon; you can use a sifter or sieve. Sprinkle with salt. Separate butter or alternative into small pieces and scatter over galette and gently fold over the crust.
Place in the oven for approx. 40-45 minutes until crust is golden.
Remove and let sit 15 minutes before cutting into 8 pieces. Drizzle with reduction and serve with a dollop of ginger whipped cream.