As I promised I am publishing a recipe.
This one is for a simple pastry called a galette. Galette is a general term used in French to designate different types of round and flat crusty cakes. (thank you, Wikepedia)There is a savory variation of a buckwheat crepe often filled with Gruyere and ham or other savory morsels left over from last night's exquisite French feast. Those particular galettes taste the best when you eat them in your soft clingy movie star nightgown at about 11:30 am after you finally wake up.
But if you dont have Feasts of French or slink around in nighties, it really doesnt matter because these are about the most versitile of things that ever wanted to be made. If you are enjoying a bumper crop of Apricots, use them, if you have a little ganache left from a cake, save it for an accent in your next galette, the sky's the limit in what you can put in them.
They have a crust
Ill give you the recipe I have for a short crust or pastry that Chef /Wizard Jodi Calhoun got from her mother. It is rich and delicate and really easy to remember. It is a "4-2-1 and a pinch" formula.
Here is a basic recipe for galette dough using the formula
2 cups flour
Pastry or just white flour is fine, better not use whole wheat flour.
1 pinch of salt. I would estimate that a pinch is about a 1/2 teaspoon
1 cup cold butter
The better the butter, the better the batter, unsalted or salted are both ok, just adjust the salt that you add accordingly.
About 1/2 cup cold water (I use homemade)
Optional pinches are generous pinch of sugar (helps to brown the galettes) orange or lemon zest for flavor.
put flour in a dry bowl a little bigger than you think youll need, add salt, and optional sugar and or zest, stir well. You can use a food processor for this, just use the bowl of the machine as your bowl. Chop the butter, handling it as little as possible, into small lego-ish cubes and add to the flour mixture. "Cut" the butter in with a couple of knives, a pastry blender or pulse in the processor until thare are no noticable hunks of butter and the whole thing has the coarser texture of cornmeal. Trickle the water into the mixture while tossing with a fork, a little at a time or pour in a slow stream into the spinning processor. Did you learn this years ago? sorry, Im just being thorough for the newcomer pastry enthusiast. By some mystery of nature, it sometimes doesnt need all the water, while other times the flour is thirstier and it does take it all. When a pinch of the mixture holds together in what looks like pie dough, its got enough water. Nobody ever said cooking was an exact science, did they? Well... actually it is, but that's a big topic. One you could discuss with Scientist/ Husband Jordan. Later. Over Galettes!
Now portion the dough, (again, minimal handling for a tender crust) If you want cute little galettes for individual portions then shape the dough loosely into walnut ot apricot size, if you want a larger galette that you can slice into wedges then roll orange sized balls. Chill (or freeze) for a little while (like an hour) or a long while (up to a week as long as its well wrapped) I like having a few balls of it on hand for when someone pops in for coffee or I want an easy dessert.
Egads, its late! more tomorrow.
Fillings in fact.