{"id":1366,"date":"2021-07-03T15:55:30","date_gmt":"2021-07-03T15:55:30","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1366"},"modified":"2021-07-03T15:55:47","modified_gmt":"2021-07-03T15:55:47","slug":"cherry-galette","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/cherry-galette\/","title":{"rendered":"Cherry Galette"},"content":{"rendered":"
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Cherry Galette<\/h2>\n
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Galette este un termen folosit \u00een buc\u0103t\u0103ria francez\u0103 pentru a desemna diferite tipuri de pr\u0103jituri plate rotunde sau cu form\u0103 liber\u0103 sau, o cl\u0103tit\u0103 f\u0103cut\u0103 cu f\u0103in\u0103 de hri\u0219c\u0103, de obicei cu o umplutur\u0103 s\u0103rat\u0103. <\/span>
<\/div>Galette, care poart\u0103 mai degrab\u0103 denumirea de galette breton\u0103, este, de asemenea, denumirea dat\u0103 \u00een majoritatea cr\u00eaperiilor franceze cl\u0103titelor de f\u0103in\u0103 de hri\u0219c\u0103 s\u0103rate, \u00een timp ce cele f\u0103cute din f\u0103in\u0103 de gr\u00e2u, de dimensiuni mult mai mici \u0219i \u00een cea mai mare parte servite cu o umplutur\u0103 dulce, sunt crepes. Galeta breton\u0103 este asociat\u0103 regiunii Bretania, unde istoric a fost mai mult un aliment de baz\u0103 dec\u00e2t p\u00e2inea. Hri\u0219ca a fost introdus\u0103 \u00een secolul al XIV-lea ca o cultur\u0103 capabil\u0103 s\u0103 supravie\u021buiasc\u0103 pe solurile s\u0103race din regiune. Produc\u021bia de hri\u0219c\u0103 a atins apogeul \u00een secolul al XIX-lea. Acest tip de galette este o cl\u0103tit\u0103 mare, sub\u021bire, asociat\u0103 \u00een cea mai mare parte cu regiunea Bretaniei, unde a \u00eenlocuit uneori p\u00e2inea ca aliment de baz\u0103, dar este consumat\u0103 \u00een toat\u0103 \u021bara. Hri\u0219ca a fost introdus\u0103 ca o cultur\u0103 potrivit\u0103 pentru solurile s\u0103r\u0103cite \u0219i cl\u0103titele de hri\u0219c\u0103 erau cunoscute \u00een alte regiuni \u00een care aceast\u0103 cultur\u0103 a fost cultivat\u0103, cum ar fi Limousin sau Auvergne.<\/span>
<\/div>Frecvent are garnitur\u0103 din ou, carne, pe\u0219te, br\u00e2nz\u0103, legume t\u0103iate, felii de mere sau ingrediente similare. Unul dintre cele mai populare soiuri este o galet\u0103 acoperit\u0103 cu br\u00e2nz\u0103 Emmental ras\u0103, o felie de \u0219unc\u0103 \u0219i un ou g\u0103tit pe galet\u0103. \u00cen Fran\u021ba, aceasta este cunoscut\u0103 sub numele de galette complet\u0103. <\/span>
<\/div>O form\u0103 frecvent\u0103 de galette este cea care seam\u0103n\u0103 cu un tip de pl\u0103cint\u0103 cu o singur\u0103 crust\u0103, cu form\u0103 liber\u0103, cu umplutur\u0103 de fructe \u0219i crusta pliat\u0103 par\u021bial peste partea superioar\u0103 a umpluturii. Fructele utilizate \u00een aceste tipuri de galete sunt de obicei sezoniere \u0219i pot include unul sau mai multe fructe precum mere, fructe de p\u0103dure cum ar fi c\u0103p\u0219uni sau afine sau alte fructe precum piersici, prune, nectarine sau cire\u0219e. <\/span>
<\/div>\u00cemi plac ambele variante de galette, dulci \u0219i s\u0103rate. Galette este u\u0219or de f\u0103cut \u0219i pute\u021bi ad\u0103uga orice umplutur\u0103 dori\u021bi, rezultatul va fi oricum gustos. <\/span><\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>Fran\u0163uzeasc\u0103<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>6<\/span><\/div>
Calories <\/span>291<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 125<\/span> g<\/span> unt<\/span><\/li>
  • 150<\/span> g<\/span> f\u0103in\u0103 de gr\u00e2u<\/span><\/li>
  • 100<\/span> g<\/span> f\u0103in\u0103 de hri\u0219c\u0103<\/span><\/li>
  • 4<\/span> lingur\u0103<\/span> ap\u0103<\/span><\/li>
  • un praf de sare<\/span><\/li>
  • 80<\/span> g<\/span> zah\u0103r<\/span><\/li>
  • 400<\/span> g<\/span> cire\u0219e<\/span><\/li>
  • 1<\/span> ou<\/span><\/li>
  • 2<\/span> lingur\u0103<\/span> amidon de porumb<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • \u00centr-un bol, amesteca\u021bi untul rece t\u0103iat cubule\u021be cu f\u0103in\u0103 p\u00e2n\u0103 ob\u021bine\u021bi o consisten\u021b\u0103 nisipoas\u0103. Ad\u0103uga\u021bi apa, continua\u021bi s\u0103 fr\u0103m\u00e2nta\u021bi, ad\u0103uga\u021bi 30 g de zah\u0103r \u0219i sare. Dac\u0103 mai ave\u021bi nevoie de ap\u0103, ad\u0103uga\u021bi \u00eenc\u0103 1-2 linguri.<\/span><\/div><\/li>
    • Da\u021bi la frigider aluatul \u00eenvelit \u00een folie alimentar\u0103 \u0219i l\u0103sa\u021bi-l la rece cel pu\u021bin 30 de minute.<\/span><\/div><\/li>
    • Amesteca\u021bi cire\u0219ele cu amidon \u0219i restul de zah\u0103r p\u00e2n\u0103 c\u00e2nd toate fructele sunt acoperite.<\/span><\/div><\/li>
    • Dup\u0103 ce au trecut cele 30 de minute, \u00eentinde\u021bi aluatul \u00eentr-o foaie sub\u021bire pe o suprafa\u021b\u0103 tapetat\u0103 cu f\u0103in\u0103 \u0219i pune\u021bi-l \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt. Ad\u0103uga\u021bi fructele \u0219i a\u0219eza\u021bi marginile aluatului peste compozi\u021bia de fructe, dar l\u0103sa\u021bi mijlocul liber \u0219i unge\u021bi tarta cu oul b\u0103tut.<\/span><\/div><\/li>
    • G\u0103ti\u021bi galette \u00een cuptorul pre\u00eenc\u0103lzit la 180 \u00b0 C timp de 30-40 de minute. Dup\u0103 ce tarta este gata, l\u0103s\u0103\u021bi-o s\u0103 se r\u0103ceasc\u0103 \u00eenainte de a o t\u0103ia. O pute\u021bi servi simplu sau cu ni\u0219te \u00eenghe\u021bat\u0103.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
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