BLUEBERRY AND PEACH GALETTETART HANIELAS

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=__x42sb-BkA

I made Peach Cheese and Blueberry Gallete. In this video I show how to make delicious and beautiful seasonal free form tarts. Enjoy • I love to bake, decorate cookies, cakes, cupcakes. Have a suggestion for a video, leave me a note below or email at [email protected] Thanks for watching. • SUBSCRIBE TO HANIELA'S / hanielasblog • Keep up with updates: • INSTAGRAM - / hanielas • FACEBOOK - / 130417213664312 • TWITTER - / hanielas • BLOG - http://www.hanielas.com/ • PINTEREST - / hanielas • YOU TUBE - / hanielasblog • GOOGLE + - https://plus.google.com/u/0/b/1157061... • OTHER VIDEOS FEATURED IN THIS TUTORIAL • CHOCOLATE LACE COOKIES http://bit.ly/1GdgLzA • RILAKKUMA CAKE http://bit.ly/1OWmo52 • OAT CRUST WITH CARDAMOM (makes 2 galettes) • 2 sticks cold butter, cut into small cubes • 1 1/3 cups all purpose flour • 1 1/3 cup oats(processed shortly in the food processor) or cornmeal • 1tbl sugar • 2tbl brown sugar • 2btl chopped crystallized ginger • 1tsp cardamom • 8tablespoon chilled water • 2tbl cornmeal for dusting • Fillings • Peach Gallette: • 1cup fat free ricotta cheese(or use Farmer's Cheese) • 1egg yolk • 1tbl sugar • 1/4tsp vanilla • 2-3 ripe peaches • 2tbl brown sugar • Blueberry Gallette • 1 1/2 -2cups blueberries, washed • 2tbl brown sugar • For Both Gallettes • 1/2 cup quick oats or crushed vanilla cookies • Glaze/Topping • 1egg white • raw sugar • •To make the pastry you can use either food processor or you can make it by hand • •In a bowl combine flours, sugars, crystallized ginger, cardamom, stir together well. • •To the flour mixture add butter bits, using a fork or pastry blender work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas • •Gradually start drizzling ice water onto the flour butter mixture, tossing the mixture with the fork, add more water until dough is evenly moist and begins to come together in a mass • •At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour • Preheat oven to 400F • •In a small dish combine together ricotta cheese, sugar, vanilla and egg yolk, set aside • •Wash and cut the fruit, in a medium size dish combine fruit with brown sugar and set aside • •Whisk egg white until foamy, set aside • •Make the free form gallettes, divide crust dough into 2 equally big disks, roll each crust out between 2 pieces of parchment paper, sprinkle bottom parchment paper with 1tbl crushed cookies to prevent dough from sticking. Roll it out as big as you can, keep it around 1/4inch thick • •Transfer each rolled crust onto a baking sheet, each crust should be sitting on a parchment paper, simply lift the paper with the crust on top and transfer it. • •For the Peach Gallette: spread the cheese filling on the top, leave about 2 inches boarder, sprinkle cheese with crushed cookies, layer sliced peaches on top. Fold the crust ends inwards, pressing the dough slightly. • •For the Blueberry Gallette: sprinkle remaining crushed cookies on the rolled crust, layer blueberry mixture on the top. Fold the crust ends inwards, pressing the dough slightly • •Brush the gallettes with egg white and sprinkle sparingly with raw sugar • •Bake in the preheated oven at 400F, for 25-30 minutes, or until crust gets golden brown • •Let cool on the baking sheet • •Enjoy the same day or these can also be refrigerated, bring to room temperature before serving • •I have also frozen these. • TOOLS USED IN THIS VIDEO • BAKING SHEETS my favorite brand to use • http://www.amazon.com/gp/product/B002... • PARCHMENT PAPER - I love this one, it doesn't curl up • http://www.amazon.com/gp/product/B006... • Music Courtesy of Audio Network

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