Tasty Thursday

The Brazilian Table by Yara Castro Roberts and Richard Roberts is full of delectable recipes that will make your mouth water. This fabulous dessert is exotic and sensual—definitely something everyone should try!

Mango Galette
9 tablespoons chilled unsalted butter
2 cups all-purpose flour
Pinch of salt
1/2 cup ice water, divided
2 mangoes, ripe but firm
2 tablespoons heavy cream
4 tablespoons sugar
2 tablespoons butter
1 1/2 teaspoons lime zest
Sprig of mint or flowers

1. Cut the butter into small cubes and place in the freezer for 10 minutes. In a large bowl, mix the flour with the salt. Place the chilled butter in the bowl, and with the tips of your fingers, press the flour with the butter, forming crumbs. Make a small hole in the center of the mixture and pour 4 tablespoons ice water into it. Gently mix the water with the flour and butter mixture by moving your fingers like the wings of a butterfly. The flour will flow through your fingers and it will absorb the water (the result should not be too wet). Proceed in the same way until no dry flour is left on the bottom of the bowl.

2. Place the dough on a cold counter. With the palm of one hand, smash the dough to combine the flour and the butter. Repeat it in order to create a marbled texture. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.

3. Remove the dough from the refrigerator. Sprinkle flour over a cold counter and start flattening the dough slowly by pushing down with the rolling pin to make indents. Turn the dough 90 degrees and proceed in the same way until the dough is 1/2 inch wide. Add more flour to the counter and the rolling pin as needed. Working rapidly with the rolling pin, flatten the dough, making sure not to press too hard. Turn the dough clockwise 45 degrees each time and proceed in the same way. You should have a circle 12 inches wide and 1/2 inch thick.

4. Cover a cookie sheet with parchment paper and place the circle on it. Refrigerate for 30 minutes.

5. Peel the mangoes and cut in 1⁄3-inch slices. Reserve.

6. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. Distribute the mango slices starting from the center, creating rows in a decorative pattern. Stop placing the mango slices 2 inches before the edges of the dough. Fold the edges gently over the fruit. Make creases on the dough as you fold. Refrigerate the galette if not baking immediately.

7. Just before baking the galette, brush the dough evenly with cream and sprinkle with 2 tablespoons sugar. Distribute small dollops of butter around the fruit, sprinkle with lime zest, and bake for 30 minutes in the lower section of the oven. Lower the heat to 325 degrees F and move the cookie sheet to the mid-oven rack. Bake for another 10–15 minutes until the fruit is slightly golden.

8. Remove from the oven and cool for 10 minutes. Slide the galette onto a serving platter and sprinkle with the remaining 2 tablespoons sugar around the mango. Garnish with mint leaves or flowers.

Serves 6

No comments: