Cook with Paula Shoyer, The Kosher Baker: Fruit Galette

Thanksgiving and Hanukkah are right around the corner, and end-of-year celebrations often come with sweet and sugary treats.

Join renowned chef, teacher and cookbook author Paula Shoyer (The Kosher Baker) as she demonstrates “lighter” desserts that can be prepared during the upcoming holiday celebrations as part of Sharsheret’s “Lightening Up Holiday Desserts” virtual cooking demonstration.

Sharsharet is a national nonprofit whose goal is to improve the “lives of Jewish women and families living with or at increased genetic risk for breast or ovarian cancer,” according to its mission statement.

This program is part of the “Sharsheret in the Kitchen” series, which offers nutritious kosher meal options to empower all those at risk or undergoing treatment for breast or ovarian cancer. The program is made possible with support from Cedars-Sinai Medical Center. Click here to register for the event on Nov. 22, at 11 am.

FRUIT GALETTE

1 1/4 cups all-purpose flour, plus extra to dust work surface and for sprinkling
1/4 teaspoon salt
6 tablespoons cold butter, coconut oil or margarine (frozen for at least 30 minutes), cut into 6 pieces
1 large egg, separated
3 tablespoons ice water
3 cups berries or other fruit, sliced into 1/2-inch pieces
2 teaspoons cornstarch
1 tablespoon granulated sugar substitute, optional

For the dough

Place flour and salt into bowl of food processor fitted with metal blade. Pulse to mix. 
Add fat and pulse 10 times or cut fat into dry ingredients by hand using two knives or pastry cutter.
Add egg yolk and 1 tablespoon ice water.
Pulse 5 times or mix gently by hand.
Add another tablespoon of ice water and pulse another 5 times or mix again. 

Add final tablespoon of ice water, pulsing or lightly mixing dough 10-15 seconds until it looks like clumps of couscous. (Dough does not have to come completely together.)

Place large piece of plastic wrap on top of dough, lift edges of plastic wrap and press over dough pieces to bring them together, going all around dough. 

Wrap dough and flatten into 8-inch pancake.
Place dough in freezer for 15-20 minutes until it feels firm but can still press into it a little.

Preheat the oven to 425ºF.

Dust large piece of parchment paper with flour.
Remove dough from plastic wrap and place it on parchment.
Dust dough with flour and then lay another piece of parchment on top.
Roll dough into 12- to 13-inch-wide circle.
Peel back top parchment and sprinkle dough with more flour once or twice while rolling.

For the filling

Place fruit in medium-size bowl. 

Add cornstarch and mix gently.  

Place fruit mixture in center of dough circle and spread it outward, leaving a 2- to 3-inch border around perimeter. 

Take one small section of dough border (about 2 inches) and fold it over the fruit, leaving fruit-filled center exposed. 

Pick up another 2-inch section of the border and repeat, pressing one section into the next to seal it, so dough is pleated on four sides. 

Using pastry brush, brush excess flour off dough.

Beat reserved egg white and thoroughly brush over dough.
Sprinkle with the sugar substitute, if using.
Bake for 25 minutes.
Move galette to middle rack in oven and bake another 5-10 minutes or until filling looks bubbly. 

Let cool for 20 minutes.  

Store covered for up to three days.
Serves 8.

Sharsheret, a nonprofit organization, is the Jewish breast cancer and ovarian cancer community. If you or someone you love has been impacted by breast or ovarian cancer, or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.