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Source: Winston-Salem Journal, N.迷你倉沙田C.Aug. 13--We love to eat pies, but we don't always love to make them.To many people, pies are lot of work, requiring a fair amount of skill -- or least regular practice.But people might enjoy making them more if they took a cue from France or Italy.Both countries have all manner of fancy desserts, but they also have galettes and crostatas.Galettes can be many kinds of flat cakes or tarts, but they also are a lot like pies. Crostatas are similar, and can even get fancy with a latticed top.They can be made with various types of dough. They can be sweet or savory. They can have fruit, jam, nuts -- even meat and cheese.Crostatas and galettes are all over the map. But at their most basic they are pies pared down to their essence.They are free-form rounds: simple, rustic and far from fussy -- a basic dough baked with a bunch of fresh fruit.It still involves making dough, but if that's too much trouble I recommend buying frozen puff pastry and baking that with a fruit topping.But once the dough is made, this is a dessert that can be thrown together in about 30 minutes.One way to think of these is as dessert pizzas. Or call them free-form pies.But they don't use a cooked filling -- the fresh fruit is put on the pie raw -- which saves time. And galettes and crostatas tend to use much less sugar than regular pies, so they are lighter and less caloric.I think of them as a simple way to make a great dessert that highlights summer fruit.The dough is usually soft. It typically is somewhat low in butter and slightly sweetened with sugar, which makes it easy to roll and less likely to fall apart. It doesn't have to be pre-baked before adding fruit.This kind of dough also keeps its shapes pretty well once it's baked.The dough is often brushed with an egg wash and sprinkled with sugar. Often the dough, the fruit or both get a light glaze from preserves or jam.The fruit for the filling can be almost any type, though it's best to avoid extremely juicy fruit. To avoid juicy messes, often the sweetened fruit will be tossed with a small amount of flour or cornstarch -- the latter will help thicken the juices.Also, to contain any drips most recipes call for folding up the edges. Otherwise, form any kind of edge you want -- crimp it, flute it or leave it plain.The trick is to not add too much fruit that can overwhelm the crust.Then the galette or crostata is baked quickly at a high temperature, which helps preserve the fresh taste of the fruit and make the pastry flaky.This is the kind of summer dessert you can pull off on a weeknight. And a warm wedge of summer fruit and pastry, served with some whipped cream or vanilla ice cream, is heaven, indeed.Galette/Crostata DoughMakes enough for 1 10-inch galette or crostata1 cup all-purpose flour2 tablespoons sugar1/2 teaspoon saltGrated zest of 1 lemon (optional)5 tablespoons butter, chilled (preferably frozen), cut into pieces1 large egg1 to 2 tablespoons milk or water1 teaspoon vanilla extract (optional)1. Place flour, sugar, salt and lemon zest, if using, in a food processor and pulse to combine. Add butter pieces and pulse until mixture resembles coarse meal, about 5 or 6 quick pulses. Beat the egg and add 1 tablespoon milk or water. Stir in vanilla if using. With the machine running, add the egg mixture and process a few seconds, just until combined. Squeeze it with your hand. If it is moist and holds together, it's done. If it is dry and crumbly, add up to 1 tablespoon more milk or water and pulse to combine.3. Remove the dough from the processor and briefly knead until smooth, about 20 seconds. Shape into a 5-inch disc, cover with plastic wrap and refrigerate until firm, preferably 1 to 2 hours.Note: This dough works well for most free-form galettes and crostatas. Once rolled and topped with sweetened fruit, just bake at 400 to 425 degrees for about 30 minutes, or until the crust is golden and crisp.Recipe from Michael HastingsApple GaletteMakes 6 servingsGalette/crostata dough (recipe above)2 to 3 applesJuice of 1/2 lemon1 tablespoon brown, raw or granulated sugar1/4 cup apricot preserves, slightly warmed2 tablespoons butter, melted1 egg beaten with 1 teaspoon milk or water (optional)Vanilla ice cream or whipped cream (optional)1. Heat oven to 425 degrees. Lightly fl迷你倉價錢ur a sheet of parchment paper. Remove dough from refrigerator and place on the parchment. Flour the top of the dough and a rolling pin and out the dough into an approximate 10-inch circle, turning it slightly after each roll to help maintain a circular shape. Carefully lift the dough by the paper and transfer to a large baking sheet. Fold in about 1/4 inch around the edges to form a rim. If desired, decorate the rim with indentions using a fork or knife. Brush bottom with the preserves Brush rim with the egg wash (to aid browning), if desired.2. Peel, quarter and core the apples. Thinly slice them; make sure each quarter yields the same number of even slices. Toss with the sugar. Arrange slices, slightly overlapping, in a circle around the outer edge. Fill in the center with remaining slices. Brush the tops with melted butter.3. Bake on middle rack of oven until dough is crisp and golden and apples are tender, 20 to 30 minutes. Check after 15 minutes. If bottom is browning quickly, move to upper rack. If top is browning quickly, move to lower rack and reduce oven temperature to 375.5. Serve galette warm, cut into wedges, topped with ice cream or whipped cream.Note: This recipe works equally well with fresh pears, such as Bosc.Recipe from Michael HastingsFruit CrostataMakes 8servingsGalette/crostata dough (recipe above)1/4 cup raspberry or other jam4 medium unpeeled plums or 3 peeled peaches or 2 peeled nectarines, cut into 1/2 -inch pieces1/2 cup raspberries, blackberries or blueberries (optional)2 tablespoons sugar1 tablespoon plus 1 teaspoon all-purpose flour or cornstarch1. Dough should be chilled 30 minutes to 1 hour, until firm but malleable.2. Position rack in lower third of oven. Heat oven to 400 degrees.3. Lightly flour the dough, place between 2 pieces of parchment paper, then roll it out to roughly a 10-inch round. Peel off the top sheet of paper. Lift dough by the bottom piece of paper onto a large baking sheet. Spread the jam over the crust, leaving a 1-inch border at the edge. Fold over the border to form a rim.4. Toss together the fruit, sugar and flour. Distribute fruit over the jam. Bake until crust is golden brown and the fruit juices have thickened, 25 to 30 minutes. Let cool slightly, then serve warm by itself or with vanilla ice cream.Recipe adapted from "The All-New Joy of Cooking" (Scribner, 1997)Fig and Raspberry GaletteMakes 6 servingsCrust:1 1/3 cups all purpose flour1/2 teaspoon salt1/3 cup chilled solid vegetable shortening, cut into small pieces5 tablespoons chilled unsalted butter, cut into small pieces2 tablespoons (about) ice waterFilling:1 pound fresh ripe figs (about 10), quartered4 tablespoons sugar1/2 cup fresh raspberries1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)1. For the crust, mix flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.2. Preheat oven to 425 degrees. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic. Invert dough onto unrimmed baking sheet. Remove top layer of plastic.3. For the filling, combine figs and 3 tablespoons sugar in large bowl; toss to coat. Toss raspberries with 1/2 tablespoon sugar in medium bowl. Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges. Sprinkle raspberries over figs. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough border with egg mixture. Sprinkle border with 1/2 tablespoon sugar.4. Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette slightly, about 20 minutes. Slide spatula under all sides of crust to free galette from baking sheet. Using large tart pan bottom as aid, transfer galette to platter. Serve warm or at room temperature.Recipe adapted from The Bon Appetit Cookbook (Wiley, 2006)mhastings@wsjournal.com(336) 727-7394Copyright: ___ (c)2013 Winston-Salem Journal (Winston Salem, N.C.) Visit Winston-Salem Journal (Winston Salem, N.C.) at 2.journalnow.com Distributed by MCT Information Services迷你倉庫