Tomato pesto mozzarella galette (with homemade puff pastry dough from baking arts class)
Hi bakers it's chef ava marie here this past weekend I needed something step outside of my puff pastry zone so I decided to take this baking class and chef Richard is very helpful and informative instructor and owner of baking arts in San Mateo the very next day I made my own version of the galette there are 2 things do but add 1/2 cup of pesto 2 tbl is probably plenty because of the all the oils. Trick to make puff pastry is butter , water and flour and we had to roll into a rectangle three times chill in fridge at least 35 minutes then roll 2 or 3 more times in rectangle my friend rebecka Evans said you can make this for wfc but I'm saving it for the great American baking show audition for 2019 for Paul Hollywood. I'm going to do I do best my best friend Becky Clevelands grandma barbs shortbread crust for the blood Orange lavender lemon tart for wfc 2018 structure build so it was a great experience and I would take Becky Cleveland and her care lady to something like this with Richard. He would like Becky so have a great day and happy baking
Tomato mozzarella pesto tarts
1 cup halved cherry tomatoes
1 8 oz cubed mozzarella cheese
4 tbl pesto
1 recipe puff pastry divided
Method
Preheat oven to 425 degrees
Roll out puff pastry to a 10 inch circle from to neaten with a pairing (or pizza wheel or steak knife) fold in a 1/2 inch border and crimp with a fork a fork to seal. Prick the surface of the pastry dough at 1/4 inch interval with tines of the fork. Chill until needed. Repeat with 2nd half of dough for 2nd shell
Spread 2 tbl of pesto evenly onto puff pastry crust. Repeat with 2nd crust divide mozzarella and tomato on top of galette and bake for 30 minutes or until pastry is crisp and tomatoes are cooked and mozzarella is bubbling slightly on top.
Allow the tart to cool completely before serving. If oily blot with paper towel as they come out of the oven. Cut into slices and serve
Puff pastry dough
2 cups all purpose flour
9 oz butter divided
2 tsp kosher salt
5 oz Ice cold water
Method
Tip from chef Richard: it's the most important to keep the butter well chiller. If at anytime the dough warms or feels oily immediately refrigerate covered for 20-30 minutes
Dice 8oz of the butter into 1/4 inch dice refrigerate until needed.
Mix salt and flour in a large bowl. Add remaining 1 oz butter and thoroughly rub into the flour until no lumps of butter remain. The mixture will look Sandy. Add the butter cubes to the flour and toss to combine.
Slowly drizzle on the cold water in 4 additions while tossing the flour mixture gently with a fork or pastry scraper. When it starts to mass together dump out onto your work surface and using your rolling pin pat and roll into an appropriate rectangle 18 inches by 6 inches. Fold dough into thirds so you know you have a square package first turn complete.
Turn dough a quarter turn and repeat rolling the dough to an approx 18x6 inches rectangle fold in thirds again turn the dough into a quarter turn and repeat the repeat the rolling process until three turns have been complete
If the dough loses its chill wrap and refrigerate for 30 minutes
Complete three more turns and refrigerate the dough for at least 1 hour or overnight it is now ready to be rolled out for your recipe it can be kept in fridge for 3 days or frozen up to 2 months
1 cup halved cherry tomatoes
1 8 oz cubed mozzarella cheese
4 tbl pesto
1 recipe puff pastry divided
Method
Preheat oven to 425 degrees
Roll out puff pastry to a 10 inch circle from to neaten with a pairing (or pizza wheel or steak knife) fold in a 1/2 inch border and crimp with a fork a fork to seal. Prick the surface of the pastry dough at 1/4 inch interval with tines of the fork. Chill until needed. Repeat with 2nd half of dough for 2nd shell
Spread 2 tbl of pesto evenly onto puff pastry crust. Repeat with 2nd crust divide mozzarella and tomato on top of galette and bake for 30 minutes or until pastry is crisp and tomatoes are cooked and mozzarella is bubbling slightly on top.
Allow the tart to cool completely before serving. If oily blot with paper towel as they come out of the oven. Cut into slices and serve
Puff pastry dough
2 cups all purpose flour
9 oz butter divided
2 tsp kosher salt
5 oz Ice cold water
Method
Tip from chef Richard: it's the most important to keep the butter well chiller. If at anytime the dough warms or feels oily immediately refrigerate covered for 20-30 minutes
Dice 8oz of the butter into 1/4 inch dice refrigerate until needed.
Mix salt and flour in a large bowl. Add remaining 1 oz butter and thoroughly rub into the flour until no lumps of butter remain. The mixture will look Sandy. Add the butter cubes to the flour and toss to combine.
Slowly drizzle on the cold water in 4 additions while tossing the flour mixture gently with a fork or pastry scraper. When it starts to mass together dump out onto your work surface and using your rolling pin pat and roll into an appropriate rectangle 18 inches by 6 inches. Fold dough into thirds so you know you have a square package first turn complete.
Turn dough a quarter turn and repeat rolling the dough to an approx 18x6 inches rectangle fold in thirds again turn the dough into a quarter turn and repeat the repeat the rolling process until three turns have been complete
If the dough loses its chill wrap and refrigerate for 30 minutes
Complete three more turns and refrigerate the dough for at least 1 hour or overnight it is now ready to be rolled out for your recipe it can be kept in fridge for 3 days or frozen up to 2 months
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