Looks Like Waffles, But It's Galette. Cook's note: They look quite fancy, but no special equipment beyond a waffle iron is needed. A Belgian waffle iron, or gullet iron, can be used as well. I don't like this at all.
It's not a pie—but it can still look pretty. But there's an easy trick for making galettes that look neat and tidy (though still easy-going and low-key, of course), no matter how amoeba-like your dough appeared when you first rolled it out. It will take your oven longer to heat up than to prepare this one. You can make Looks Like Waffles, But It's Galette using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Looks Like Waffles, But It's Galette
- It’s 220 grams of Cake flour.
- Prepare 100 grams of Granulated sugar.
- It’s 1 of Egg.
- It’s 100 grams of Margarine.
- Prepare 1 of to spread in oven sheet Margarine.
So gather up whatever leftover fruit is in your fridge, and put it to good use. This looks fantastic and who knew it would be relatively simple to make. And remember, the more rustic it looks the better. It's really not easy to screw up a galette recipe! 😉.
Looks Like Waffles, But It's Galette instructions
- Put the margarine and sugar into a food processor and mix together..
- Add the egg and flip the switch on. Mix well..
- Sift the flour then add it to the food processor and mix together to complete the batter..
- Form the batter into golf ball sized balls. (You can save any extra batter in a freezer to be used for next time.).
- Heat a waffle maker and spread the margarine on the iron. Then place the rolled batter on the iron and close the lid to bake..
- It's done when it's the colour is nice and browned. It's crispy and delicious when piping hot, but it's also tasty when cooled down..
It sounds like you might be a bit more advanced, but it's extremely important to me that anyone who comes to my site finds success with my recipes, whether they are a professional pastry chef or. We all love fruit galettes, but if you haven't enjoyed a savory tomato galette you're definitely missing I find that Heirloom tomatoes have a less acidic and almost wine like taste to them than regular red Make your crust a head of time and place in the fridge to chill. You can even make it the day before. I used Google Translate and it guesses that it's Russian. While your galette cooks, toss together a salad — I'd suggest something crunchy and sturdy like radicchio.