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Mango Galette

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

Today, I introduce to you ‘Mango Galette’. What we have here is a dessert made with short crust pastry, similar to a tart but wayyyy easier than rolling out and shaping a tart crust and worrying all about torn edges and clean edges!! Yes, you may call it the ‘lazy version of a tart’.

I have a workshop on ‘Tarts and Pies’, and my inspiration comes from it. Idea is to introduce a method which is fuss free, easy and yet tastes as amazing, crispy and crumbly as tart crust/ base.

The basic difference between a tart and galette is that a tart consists of a shallow, straight sided pastry that is filled before or after baking and has no top crust, whereas a galette – in modern times (traditionally had a different connotation) primarily refers to a rustic, free-form tart made with a single pastry crust with filling in the centre and sides folded up or crimped at the edges to contain the filling and it’s juices. A galette uses no moulds and baked directly on the baking sheet. It could be made savoury or sweet (I’ll be sharing several flavour combinations at the end of the recipe).

Now let’s understand a bit about pastry crust or short-crust pastry. Flour contains proteins namely glutenin and gliadin. This protein gets activated when it comes in contact with any kind of liquid such as water, milk, eggs or juices etc. It is the protein in the flour and the intense kneading that the dough goes through which extends the stretch-ability and extensibility to a bread when baked. Lack of gluten or gluten development as we call it, results in crumbly texture such as in cakes. As for the short crust pastry dough, it’s a combination that we need. Neither too much gluten development nor too less, lest your pastry dough will not be pliable. In fact, the pastry dough gets it name from the kind of gluten structure that’s formed in it – short strands of gluten, hence the name ‘short crust pastry’.

Let me not make it sound all technical and complicated or I’ll scare you away from trying the recipe. Instead let’s begin the process and I promise to simplify it and share my trick to create magic with the pastry dough with almost zero effort!

Mango Galette

Ingredients for the Pastry Crust
 200 g Flour (Sifted)
 100 g Butter (Cubed and Chilled)
 Salt
 1 tbsp Powdered Sugar
 2 tbsp Water(Chilled)
 5 ½ tbsp Milk and Honey Mix
 1 tbsp Brown Sugar
Ingredients for the Filling
 2 pieces Ripe but Firm Mangoes(Cut into long strips 1/4” inch thick)
 1 tsp Ginger Juice
 1 tsp Lemon Juice
 Lemon Zest from 2 Lemons
 2 tsp Brown Sugar
 ¼ tsp Cinnamon Powder
1

  1. Cut small cubes of butter and put it in the freezer to rest.
  2. Sift together flour, sugar and salt and keep aside in a bowl.
  3. Now making sure the butter is chilled through, add the flour mix and butter in the jar of a mixer grinder/ food processor.
  4. Pulse for 3 to 4 times only.
  5. Now add 2 tbsp of chilled (literally ice cold) water into the jar and pulse again for 3 to 4 times.
  6. Check the dough mix by pressing a little into a ball. It will still be crumbly but sticky at this point but should somewhat begin to hold together.
  7. If you have not achieved that texture and the dough feels too dry then add another 1 tbsp of chilled water and pulse 2 times.
  8. By now the butter should have almost blended and you should only see tiny pea sized bits of butter remaining.
  9. If you’ve achieved the dough texture as mentioned and tiny pieces of butter remains, then you are good to move to the next step.
  10. Overturn the dough from the mixer/processor jar onto a clean surface.
  11. Gently bring all the dough together and form a ball.
  12. Flatten the ball gently and using a cling wrap, wrap it and put it in the fridge to rest for 1 hour.
  13. In the meantime, take mangoes in an open plate and add/sprinkle/drizzle all ingredients onto the mangoes except the lemon zest. Mix gently  and let it sit aside.
  14. Remove the dough from the refrigerator and unwrap it.
  15. Place a piece of parchment paper on your work surface big enough to accommodate a 10” circle.
  16. Roll out the dough on to the parchment paper into a 10” circle and almost 1/2” thickness.
  17. Pre-heat your oven at this stage to 180 degrees.
  18. Now start arranging the mango slices onto the dough circle that you have rolled out while leaving 2” from the edges. Overlapping the  mangoes makes it look prettier.
  19. Once done, start folding the edges in while crimping and sealing with each fold.
  20. Carefully transfer the parchment paper with your ready galette onto a baking sheet.
  21. Using the milk and honey mix, brush the folded edges of the pastry and sprinkle some brown sugar.
  22. Place the tray in the oven and bake for 30-35 minutes or until the edges of the pastry have browned a bit.
  23. Remove from the oven and now scatter around the lemon zest oven the mangoes.
  24. Cut clean slices and serve along with some whipped cream or ice cream.
Tips and Tricks
2

  • You could omit the sugar in case making a savoury galette.
  • If you would like to use eggs, you could simply replace the chilled water with 1/2 cold egg.
  • You could also give texture to the crust by replacing 1/4 cup flour with 1/4 cup powdered oats.
  • In case you choose to do a chocolate flavouring and/or filling you could add 2 tbsp unsweetened cocoa powder to the flour and sift it before adding the butter.
  • Make the galette a mixed fruit one if you wish, using fruits which aren’t too watery (like muskmelon).
  • If you feel the butter is melting too quickly, place the dough back in the refrigerator and continue after
    15 minutes.
Flavour Combinations for a Galette
3

  1. Figs, Honey and Goats Cheese
  2. Broccoli and Mushroom
  3. Peach
  4. Plum
  5. Strawberry or Mixed Fresh Berries
  6. Leek, Potato and Spinach
  7. Salted Caramel and Apple

Nutrition Facts

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Serving size

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