Recipes for "galette"

Preheat the oven to 400 degrees F (200 degrees C).

Lay puff pastry onto a round pizza pan.

Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.

Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.

Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.

Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.

Toss apricots with white sugar in a bowl until evenly coated; set aside.

Combine almond meal, confectioners' sugar, and egg in a separate bowl until paste-like; spread onto center of pie crust, leaving ½ inch bare crust around edges. Arrange sugared apricots on top almond paste.

Fold ½-inch bare crust edge inward over almond paste and apricots, leaving center of galette uncovered. Crimp crust edges with a fork.

Bake in the preheated oven until crust is golden brown, about 40 minutes. Brush melted apricot jam over galette. Slice; serve hot.

Gather all ingredients.

Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .

Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together

Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.

Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.

Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.

Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.

Bake in the center of the preheated oven until golden, about 45 minutes.

Serve and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. Sprinkle about 1/2 tablespoon flour in the center of the pan.

Following manufacturer’s instructions, bring refrigerated pie crust to room temperature.

In a medium mixing bowl, toss pear slices with lemon juice. In a small bowl, combine brown sugar, cornstarch, ground ginger, and salt. Sprinkle dry ingredients over pear slices and toss to coat.

Unroll pie crust and place in the center of the prepared pan. Sprinkle remaining flour over crust, and roll into a 12-inch circle.

Beginning 2 inches from the edge of the pie crust, arrange pears on the dough in a pleasing design all the way around. Stack any extra slices in the center. Dot with butter, and drizzle any remaining juices in the bowl over the sliced pears.

Fold the edges of the crust over pears, making a pleat every few inches, as necessary. If the pleats don’t want to hold, lightly moisten with wet fingertips. Lightly brush crust with beaten egg.

Bake in the center of the preheated oven until crust is brown and pears are bubbly, 35 to 40 minutes.

Remove galette from the oven. Stir pear or lemon curd together with bourbon in a microwave-safe bowl. Microwave on High until mixture bubbles, about 1 minute. Brush mixture over pear filling. Sprinkle candied ginger over all.

Using the parchment paper, slide the galette onto a cooling rack and allow to cool completely.

When ready to serve, use parchment paper to transfer to a serving dish or cutting board, then hold the galette in place and slide the parchment paper out. Cut into 8 wedges and serve.

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Allow the dough to come to room temperature, about 20 minutes.

Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.

Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.

Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.

If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.

Blot tomatoes and squash with paper towels.

Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.

Brush beaten egg onto the folded pie dough.

Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.

Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.

Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.

To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.

Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.

Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

Make pastry: Whisk flour, white sugar, and salt together in a large bowl until well combined. Press butter pieces into flour mixture with your fingers until mixture resembles coarse crumbs.

Make a well in the center of flour mixture. Pour water and vanilla into the well; quickly work into flour mixture to create a loose dough, adding more water if dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.

Make filling: Stir brown sugar, flour, and cinnamon together in a separate bowl until well combined. Add apples and toss to coat. Let sit until flavors blend, about 10 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Roll dough into a large, rough circle on a baking stone or sheet. Pour apple mixture into the center of dough, leaving a 2-inch uncovered border. Dot apples with 1 tablespoon butter.

Fold the edges of dough up over apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over dough.

Bake in the preheated oven until crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.

Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.

Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.

Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.

Refrigerate dough while preparing the filling.

Preheat the oven to 400 degrees F (200 degrees C).

Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.

Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.

Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.

Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.

Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.

Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.

Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.

Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.

Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.

Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.

Remove dough from the refrigerator. Let come to room temperature, about 1 hour.

Preheat oven to 425 degrees F (220 degrees C).

Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.

Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.

Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.

Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.

Bake in the preheated oven until golden, about 35 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Lay out 1 pie crust on the prepared baking sheet, leaving room next to it for the second pie crust.

Mix together peaches, 1/2 of the blueberries, 2 tablespoons flour, and 2 tablespoons white sugar in a large bowl until combined. Pour over pie crust, leaving a 1-inch border. Fold up uncovered border over the edge of fruit; pinch into pleats. Sprinkle crust and fruit filling with 3 tablespoons turbinado sugar.

Lay out second pie crust next to galette on the baking sheet. Mix together strawberries, remaining blueberries, remaining 2 tablespoons flour, and remaining 2 tablespoons white sugar in the same large bowl until combined. Pour over second pie crust and form galette as before. Sprinkle with remaining 3 tablespoons turbinado sugar.

Bake galettes in the preheated oven until crusts are lightly browned, 12 to 14 minutes. Sprinkle with more turbinado sugar if desired. Serve warm or at room temperature.

Stir brown sugar and butter together in a large bowl until smooth and creamy. Add eggs and vanilla; beat well. Gradually stir in flour. Set bowl over a hot water bath; stir to combine. Cover and refrigerate overnight.

Preheat the galette iron according to manufacturer's instructions.

Roll dough into 1-inch balls; place in galette iron. Close the iron; cook cookies, about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over medium heat. Carefully remove cookies and cool on wire racks.

In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. (See our pate brisee recipe for more detailed instruction if you are new to making crusts.)

Place the rack in the middle position.

Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

In a small bowl, whisk the egg until smooth and set aside.

On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, great. Otherwise, just dot with little bits.)

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.

Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way), and sprinkle with coarse sugar if using.

Place in the oven and bake at 425°F (220°C) for about 15 to 20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

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If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.

Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.

In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).

Simply Recipes / Elise Bauer

Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.

Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

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1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll the pastry out into a rectangle about 1/4 inch thick and then transfer to the prepared baking sheet. Prick the pastry with the tines of a fork. Spread the pastry dough with 2 tablespoons olive oil, leaving a 1 inch border around the edges of the dough. Sprinkle evenly with basil, chives, dill, and crushed red pepper flakes. Top with the cheeses.

2 tablespoons olive oil,

leaving a 1 inch border around the edges of the dough. S

prinkle evenly with basil, chives, dill, and crushed red pepper flakes. Top with the cheeses.

3. In a medium bowl, toss the potatoes with the remaining 1 tablespoon olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 1 inch border. Fold the edges up and over the potatoes. Brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark.

4. Remove the galette from the oven and top with fresh chives and a drizzle of honey, if desired. Slice and EAT!

1. Preheat the oven to 425 degrees F.

2. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet. Using a sharp knife, score a 1 inch border around the edge. Brush the pastry all over with melted butter, sprinkle the cinnamon around the edges.

3. Arrange the chocolate in an even layer over the pastry, leaving a 1-inch border around the edge of the pastry. Lay the bananas, cut side up in an even layer over the chocolate. Drizzle the bananas with honey. Transfer to the oven and bake for 20-25 minutes or until the edges are dark golden brown and the bananas are beginning to caramelize. It’s OK if the edges get dark.

4. Let cool slightly and serve warm with honey and ice cream, if desired. Enjoy!

1. Preheat the oven to 375 degrees F.

Preheat the oven to 375 degrees F.

2. Bring the honey to a low boil in a small saucepan, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags.

3. In a medium bowl, combine the blueberries, chamomile honey, cornstarch, lemon juice, and vanilla.

4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blueberries over the pastry, leaving a 1 inch border. Fold the edges up and over the blueberries. Brush the edges of the pastry with egg and sprinkle with sugar. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark.

5. Let cool slightly and serve with ice cream. Enjoy!

1. Place the all-purpose flour, and salt in a large bowl. Add the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas. Add 3 tablespoons buttermilk and mix with a wooden spoon, drizzling in more as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. At this point you can cover the dough and place it in the fridge while you prepare the filling, or for up to one week.

and then use your fingers to break the butter into the flour until the mixture is the size of

small peas. Add 3 tablespoons buttermilk and mix with a wooden spoon, drizzling in more

as needed (no more than 1 tablespoon at a time), until dough just comes together (a

few dry spots are ok). Gently knead dough on a lightly floured surface until no dry spots

remain, about 1 minute. At this point you can cover the dough and place it in the fridge

while you prepare the filling, or for up to one week.

2. In a bowl, toss together the stone fruit, brown sugar, ginger, bourbon (if using), cornstarch and lemon juice.

In a bowl, toss together the

, brown sugar, ginger, bourbon (if

, cornstarch and lemon

juice.

3. Now grab your dough from the fridge. Flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Arrange the fruit over the dough in an even layer, leaving a 1 inch border around the dough. Pour any remaining juices left in the bowl over the fruit. Sprinkle the raspberries over top. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.

Now grab your dough from the fridge. Flour your work surface again and roll the dough

to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper

Arrange the fruit over the dough in an even layer, leaving a 1 inch border around the dough. Pour any remaining juices

left in the bowl over the fruit. Sprinkle the raspberries over top. Fold the edges of the dough over the filling. Brush the crust

with the beaten egg and sprinkle the coarse sugar over the dough.

4. Place the galette in the fridge for 15 minutes or until ready to bake.

5. Preheat the oven to 400 degrees F. Bake the galette for 45-50 minutes or until the crust is golden and the fruit is soft and caramelized. Allow to cool slightly. Serve warm or at room temperature with a large scoop of ice cream.

5. Preheat the oven to 400 degrees F.

Bake the galette for 45-50 minutes or until the crust

is golden and the fruit is soft and caramelized. Allow to cool slightly. Serve warm or at

room temperature with a large scoop of ice cream.

Cut the butter into cubes. In a large bowl whisk together the flour, salt, and sugar. Sprinkle the butter cubes over the flour.

Use your clean hands to squish the flour and butter together, breaking up the butter into smaller pieces until the mixture resembles a rather shaggy coarse meal with a few pea-sized pieces of butter. Add the sour cream and a couple tablespoons of finely grated sharp cheddar cheese and stir with a fork until incorporated.

Gather the mixture with your hands and form a ball. Shape the ball into a disk. Sprinkle with a little flour, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to a day ahead.

Prepare a large bowl half filled with water. Squeeze into it the juice of half a lemon (and put the squeezed lemon in too if you want). Peel, quarter, and core the apples, and place into the acidulated water while you work to keep the apples from discoloring.

Remove the apple quarters from the water. Slice each apple quarter into 4 or 5 slices, lengthwise, about 1/4 inch to 3/8 inch thick at the widest end. Return the apple slices to the acidulated water.

Drain the apple slices. Place the apple slices back in the now empty bowl. Sprinkle with maple syrup and cinnamon and gently toss so that the apple slices are lightly coated with both. Add the minute tapioca and the lemon zest. Gently toss again.

On a clean, lightly floured, flat surface, place the disk of dough. Roll out with a rolling pin to an even thickness and about 14 inches wide. Gently move the rolled out pastry dough to a parchment lined baking sheet.

Starting from 2 inches from the perimeter of the pastry round, arrange the apple slices, side by side, in a circular pattern, filling the circle. It's okay if some of the apple slices overlap a little.

Sprinkle the top of the apples with grated cheddar cheese. Gently fold the dough up over the apple slices, forming pleats with the dough every few inches.

Place an egg in a small bowl with a teaspoon of water, beat with a fork or whisk until smooth. Use a pastry brush to brush the egg wash over the exposed border of the dough (don't put on the apples, just the dough). Sprinkle the egg washed crust with coarse sugar.

Bake for 10 to 15 minutes (until beginning to brown) at 400°F (205°C). Then lower the temperature to 375°F (190°C) and bake for 15 to 20 minutes more, until the apples are cooked through and the crust is nicely browned.

Cool until just lightly warm before serving.

To make the dough, whisk together the flour, sugar, salt, and fennel seeds in a large bowl. Add the butter and work the butter into the flour with your (clean) hands until the mixture resembles crumbs and no piece of butter is bigger than a pea.

Make a well in the center and add the sour cream. Use a fork to work the flour into sour cream.

Form the dough into a ball and flatten into a disk. Refrigerate for 1 hour before rolling out.

Put the apricots and cherries into separate bowls. In the bowl with the apricots add the sugar, lemon zest, minute tapioca, and vanilla extract. Gently toss to combine.

Roll out the dough and transfer to a parchment lined baking sheet.

Arrange the apricot quarters in a circular pattern in the center of the rolled out pastry dough, leaving a border of 2 1/2 inches from the edge. Dot with cherry halves.

Fold up the edges of the dough round over the outer edge of the fruit.

If at this point the dough has become sticky, put chill the pastry for 10 minutes before proceeding.

Whisk together the beaten egg and the cream for the egg wash. Gently apply the egg wash with a pastry brush to outer edge of the crust (note you will only use a little bit of the egg wash). Sprinkle with a little coarse sugar.

Bake for 40 to 45 minutes, tenting with foil halfway through the baking process if the crust is getting too browned. The galette is done when the filling is bubbly and thickened, and the crust is nicely browned.

Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or silicone-lined rimmed baking dish.

Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.

Fold the 2-inch bordered crust over fruit, pleating the crust.

Place in the middle rack of the oven. Bake at 375°F (190°C) for 45 to 50 minutes, until the crust is lightly browned and the fruit is bubbly.

Remove from the oven and let cool for 30 minutes.

To make the frangipane filling: Place almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add butter and remaining sugar and process until smooth; blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; set aside.

Roll out one sheet of puff pastry into an 11-inch square. Keep pastry cool, trying not to knead or stretch it. Use a large pie plate, cake pan, or skillet to trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry; place on a plate. Refrigerate both sheets.

Mound almond frangipane filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.

Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.

Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or fève. Serve warm or cold.

To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.

Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.

Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.

Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.

Preheat the oven to 425 degrees F (220 degrees C).

Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.

Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.

Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.

Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.

Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the peaches, arrowroot, ground ginger, and vanilla. Toss, then add the jam and honey. Gently toss again.

3. Roll the pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 (1/2 inch) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere.

4. Working inside the borders, arrange the peaches on top, gently wiggling them just slightly under the edge of the pastry. Use a fork to crimp the edges of the pastry shut to prevent any leaking, then brush the edges with the egg.

5. In a food processor, pulse the ginger chunks into small pieces, add the course sugar, and pulse a few times to combine. Sprinkle the pastry edges with ginger sugar. Bake for 25-30 minutes, until golden brown. It's OK if the edges get dark.

7. Let cool slightly and serve with ice cream. Enjoy!

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the cherries, blueberries, honey, cornstarch, vanilla, and bourbon if using.

3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Arrange the fruit over the pastry, leaving a 1-inch border. Fold the edges up and over the fruit. Brush the edges of the pastry with egg and sprinkle with sugar.

4. Bake for 30 to 40 minutes or until golden brown. It's OK if the edges get dark. Serve with ice cream. Enjoy!

1. Preheat the oven to 400 degrees F.

2. Bring the maple syrup, butter, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper to a boil in a small saucepan over high heat, simmer 2 minutes. Remove from the heat. Stir in the vanilla and a pinch of salt.

3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and spread the ricotta in an even layer over the pastry, leaving a 1 inch border. Drizzle the ricotta with 2 tablespoons or so of the spiced maple. Arrange the apples, skin side facing up over the ricotta. Drizzle or brush the apples with 2-3 tablespoons of the spiced maple. Fold the edges of the pastry up and over the apples. Now brush the edges of the pastry with a little of the spiced maple and sprinkle with sugar (reserve any remaining spiced maple for serving).

4. Transfer to the oven and bake for 25-35 minutes or until golden brown. It's OK if the edges get dark, and they will get dark.

5. Let cool slightly and serve with additional chai spiced maple and ice cream. Enjoy!