A classic french pastry with some alcohol!
Don't we love brunches? Don't we love them a little bit more because of the Mimosas?? We do!
I did not want to go with the original mimosa, so instead I went with grapefruit. It was an interesting experience.
Galette is one of the most baked thing I could find on Instagram/Pinterest when I was researching. They just photograph so well, it appeals to anyone who looks at it.
Now about some key points, please remember to taste the grapefruit you are going to use. I had two very very bitter ones which just did not work well with the recipe. Fortunately I found a sweeter grapefruit so I decided to move ahead.
To find a sweeter grapefruit, try to look for bright green to lemon yellow skin and pale flesh.
If you are struggling to find a good grapefruit, just go with any citrus fruit.
Ingredients
Galette
1 ½ Cup All Purpose flour
1 Cup Whole Wheat flour
1 Cup Unsalted butter, cold and small cubed
½ Cup Water
½ tsp Salt
Grapefruit and Thyme Mimosa
3 Cups Fresh/Bottled Grapefruit juice
1 tbsp Caster Sugar
½ bottle of Champagne
3 tbsp Fresh Thyme leaves
Galette Filling
1 Grapefruit, sliced
Grapefruit and Thyme Mimosa
½ tbsp Brown sugar
Directions
Grapefruit and Thyme Mimosa
1. DO NOT use Grapefruits that are too sour-as they will result in bitter taste after being mixed with Champagne. For best result, use Sweet Grapefruits.
2. In a jar, pour in ½ of the Champagne bottle.
3. Top this up with Grapefruit juice.
4. Add in thyme leaves. Use this recipe for a glass of Mimosa to enjoy while you cook.
5. For this galette, continue by adding sugar and mixing the mimosa well.
Galette Filling
1. In a small saucepan, warm up the mimosa on low heat.
2. Add in the sliced grapefruit. Let the liquid simmer (and not boil).
3. After 4-5 mins, remove from heat. Let the grapefruit be coated with the mimosa for 10 mins.
4. Remove the Grapefruit and coat in brown sugar. Let it rest for another 5 mins.
Galette
1. Preheat the oven to 200 C(approx. 400 F).
2. Mix together the two flours and salt in a mixing bowl using a stand mixer, at medium speed until well combined.
3. Add in the cold butter slowly while continuing to mix at medium speed. The mixture should look coarse.
4. Add in water slowly, and continue to mix the dough. If the mixture looks too dry, add in some more water.
5. The dough will be coarse in nature but will hold together.
6. Wrap the dough in a plastic wrap. Flatten it and refrigerate for 2 hours.
7. After the dough has chilled, unwrap it.
8. Place it on a parchment paper and cover the top with another parchment paper.
9. Roll the dough with a rolling pin up to 4-5 mm thickness. Cut the dough with a round cutter/glass about 15 cm in diameter.
10. Remove these dough pieces and place them onto a baking paper.
11. Fill the dough with the mimosa filling in the centre. Remember to leave 2-4 cm from the border so the remainder of the dough can be folded onto the filling. Make little folds and retain the round shape.
12. Refrigerate the filled dough for 30 mins so it holds its shape.
13. Place a piece of thyme in the centre and bake the dough for 40 minutes at 200 C or until the crust is golden brown.
14. When serving, drizzle some of the mimosa and drink up the rest. Enjoy!
Comments