9/7/2023 0 Comments Ina garten plum tart![]() Sounds simple enough…ĩ:07 – Now it’s time to work on the Zucchini Gratin which Ina particularly likes because it’s an easy way to make a vegetable dish in advance.ġ0:18 – So, I’ve been watching Ina on the regs for a while now and I still don’t know why nutmeg is a traditional gratin spice.ġ1:34 – Ina is not messing around with this gratin, cheese, breadcrumbs, and little dots of butter are in the topping. For wine – another burgundy or similar to pair with the wine in the dish. Basically, concentric circles of fruit wedges.ĥ:05 – I just realized that Ina didn’t peel the plums, 100 points in favor of fruit that doesn’t require peeling!Ħ:33 – Instructional Phone Call Alert! Genevieve requires guidance on flowers and wine to go with the dinner and Ina says – one color, one type of flower, and lots of them. Pro Tip #2: Flour the measuring cup if it sticks.Ĥ:11 – Ina says she likes to use Italian Prune Plums when they’re in season, but today it’s just regular black plums in a lotus pattern. and Ina is setting some aside to put over the top of the plums.ģ:42 – Pro Tip #1: Use a metal measuring cup to press the crust into place and create a sharp corner where the bottom and sides meet. No rolling involved, you say…?Ģ:16 – The crust mixture is compared with a typical crumble topping – butter, sugar, finely chopped walnuts, etc. This is one legit motivator.ġ:20 – First up is dessert, a Plum Tart with a walnut crust, which just has to be pressed into the pan. The Menu: Filet of Beef Bourgignon, Zucchini Gratin, Plum TartĠ:34 – Ina says this dinner is for her friends’ daughter Genevieve as a post-med school exam treat. The Set-up: Ina’s cooking a dinner party menu that will be delivered to a friend’s daughter in the city. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa! The catch? This is my version of cooking school and I’m making these recipes for the first time. ![]() Brush the egg wash mixture on the pie crust and sprinkle with some coarse sugar.īake in the oven at 400 degrees for 40-50 minutes, until crust is golden brown.Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. Use your hand to gently fold the edges of the pie dough around the fruit filling, pressing lightly to seal and crimp the edges. You could be decorative with the slices if you want, but I left mine a jumble. Place on baking sheet with parchment underneath.Ĭombine ingredients for the filling, and heap into the middle of the pie crust. To assemble to galette, roll out the dough between two pieces of lightly floured parchment paper to a 13 inch round of even thickness, rotating the dough as your roll. Set aside for brushing once the galette is assembled. Using a fork, whisk together the egg and water to create a wash. Use either your hands or a wooden spoon, but don’t squish the fruit. Recipes usually call for “pea sized chunks of butter” but the butter chunks should actually be much larger than that! You want big, visible chunks of butter in your dough.Īdd the fruit, sugar, cinnamon, lemon zest and juice to a large mixing bowl and mix until combined. I usually make my pie crust by hand, but it has been so hot here that I have been doing mine in the food processor to keep my butter from getting too soft. I cube mine and pop it into the freezer for 10 minutes before I make my crust. ![]() Make sure your butter and shortening are very, very cold. Get crazy!Ī great pie crust is key to the success of your galette. You could add nuts or shredded coconut too. Jeff had made some shortbread the day before, so I decided to crumble some in with the fruits to help sop up excess moisture and add some crunch. This galette would be wonderful with apricots, blueberries, strawberries, or whatever fruit is ripe and plenty at your local market. The rustic look of a freeform galette makes for a truly chic presentation. The plums here have been out of the world lately, I could make myself sick eating them! This easy galette is a beautiful treat to bring out after dinner, especially if you have company. This “recipe” is more of a suggestion of how to make the most out of the abundance of summer stone fruit we are enjoying right now. I love non-recipe recipes, and this is one of them. ![]()
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