Perfect Pastry
4 1/2 cup all-purpose flour
1 1/2 tsp salt
3/4 cup cold butter, cubed
3/4 cup shortening, cubed
1 egg and 1 egg yolk
3 tsp vinegar
ice water
In large bowl whisk flour with salt. using pastry blender, cut in butter and shortening until in coarse crumbs with a few larger pieces.
In liquid measuring cup, beat egg with vinegar; add enough ice water to make 1 cup. drizzle over flour mixture, tossing with fork until ragged dough forms.
Shape into ball, wrap, and refrigerate until chilled, about 30 minutes.
Cheddar and Onion Galette
Perfect Pastry
1 egg yolk
3 Tbsp butter
3 Tbsp vegatable oil
18 cups onions, chopped
3 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
3 egg yolks
3 cups shredded cheddar cheese
1 1/2 cups sour cream
1 1/2 tsp dried sage or herbs de provence
In large pot, heat butter and oil over medium-low heat; fry onions,sugar, salt, and pepper, stiring occasionally, until very soft and light golden, about 30 minutes. Scrape into bowl; let cool
Add egg yolks, 2 1/4 cups of the cheese, sour cream, and sage to onions; stir to combine. set aside.
Sprinkle flour on 20x15 inch piece of parchment paper; on paper and using floured rolling pin, roll out 1/3 of the pastry into 15 inch circle, leaving edges ragged. Slide paper and pastry onto pizza pan; trim paper to leave 1 inch border. Repeat twice more with remaining pastry to make three circles. Spoon 1/3 of filling onto each pastry, leaving 4 inch border uncovered. Sprinkle with remaining cheese. Fold up pastryborder over filling, making evenly spaced pleats.
Whisk egg yolk with 1 Tbsp water; brush over pastry. Bake in 425F oven for 10 minutes. reduce heat to 375F; bake until crust is golden, about 30 minutes. Let cool on on rack for 10 minutes.
From The Complete Canadian Living Baking Book by Elizabeth Baird; The Canadian Living Test Kitchen. Page 192.
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