Strawberry & Beet Galette 草莓甜菜烘饼

Ingredients (serve 6):

Filling:

Fresh strawberries 500gm, 1 Beetroot, 1 Green apple, Zest 1 lemon, 1 teaspoon of vanilla essence, 1/2 cup fine sugar

Making Dough:

Unsalted butter 200gm, 2 cups of flour, 1/2 teaspoon of salt, 1/2 cup sour cream

Egg Wash:

1 egg yolk, 1/2 cup of almond flakes, icing sugar

食材(6人份):

水果馅:

鲜草莓500克,1个甜菜根,1粒青苹果,柠檬皮削1个,1茶匙香草精,1/2杯细砂糖

制作面团:

无盐牛油200克,2杯面粉,1/2茶匙盐,1/2杯酸奶

蛋液:

1个蛋黄,1/2杯杏仁片,糖粉

In a large bowl, mix the flour and salt together . Cut the chilled butter into pieces and add them into the mixture, pour in the sour cream slowly, mix the dough until it begins to mix together.  Gather the dough into one large lump in your hand. Wrap it in food wrap and refrigerate for at least 30mins.

在一个大碗里,将面粉和盐混合在一起。冷冻牛油切成块,将它们加入面粉中,慢慢倒入酸奶,混合面团至软面团状。用保鲜膜包起面团,放入冰箱冷藏至少30分钟。

Preheat the oven 180 C. Cut strawberries into half, shred the beetroot, green apple into dice, zest the lemon. Mix the fruits with 1 teaspoon vanilla extract and 1/2 cup of sugar in a large bowl. Take the dough out from the refrigerator and sprinkle a little flour on the table top, roll the dough into a large circle of 35 cm in diameter, transfer the crust carefully the baking tray.

预热烤箱180 C。将草莓对切,甜菜根切丝,青苹果切丁,柠檬削皮,1茶匙香草精,1/2杯糖混合在大碗里。把面团从冰箱里拿出来,撒上少许面粉在桌面,将面团擀成直径35公分大的圆圈,将饼皮小心的移至有烘培纸的平底大烤盘上。

Pour strawberries and fruits onto the crust, leaving the outer edge of the crust for 6 cm. Then fold the crust edges. Brush the beaten egg yolk with a brush, sprinkle the sliced almonds. Put it into the hot oven and bake for 45-60 minutes till the crust turns golden brown and the fruit juices starts flowing. Dust with the icing sugar.

饼皮的中央倒入草莓水果,留6公分的外缘。然后再将饼皮边往内折,折出饼皮边。用刷子将蛋黄汁刷在饼皮边上,铺上杏仁片。放入热烤箱烤45-60分钟。饼皮烤熟且金黄色,水果的果汁也开始渗出。洒上糖分装饰。

P. S. Galette is a term used in the French cuisine to designate various types of flat, round or free form crusty cakes. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients.

 

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