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A galette is a thin, crisp open-faced tart. Its virtues are simplicity and flavor. This recipe can easily be doubled, plus it can be prepared up to 24 hours in advance, making this an ideal choice for entertaining.
- Sweet pastry dough
- 5 egg yolks
- 6 tablespoons sugar
- 2 teaspoons cornstarch
- 1/3 cup fresh lemon juice
- 1 tablespoon unsalted butter, melted
- Grated zest of 1 lemon
- 6 very thin lemon slices, peeled
Companion recipe: Sweet Pastry Dough
Prepare the pastry dough as directed and refrigerate for 1 hour.
Preheat an oven to 400 degrees F.
On a well-floured work surface, flour the dough and then roll it out into a rough round shape about 12 inches in diameter and 1/4 inch thick. Be careful not to tear the dough as any holes will allow the filling to seep through during baking. Carefully transfer the dough to a level baking sheet. Repair any holes, as needed. Fold over about 1/3 inch of the edges of the dough toward the center. Fold the edges again in the same way to create a border about 1/2 inch high.
Using fingers and thumbs, pinch the dough all around to seal the edges and fashion an attractive crimped border. Using the tines of a fork, lightly prick the surface of the pastry.
Bake until a very pale gold, about 10-12 minutes. Remove from the oven and let cool completely. Reduce the oven to 375 degrees F.
In a bowl, combine the egg yolks and sugar. Using a heavy-duty stand mixer fitted with the whip attachment or a handheld electric mixer, whip on high speed until the mixture is a pale lemon yellow and falls in thick ribbons from the whip when it is lifted, about 6-8 minutes.
Stop the mixer, add the cornstarch and then mix again on medium speed until blended. Add the lemon juice, melted butter and lemon zest and mix until well blended.
Pour into the cooled pastry shell. Arrange the lemon slices on the surface.
Bake until the edges of the dough are a rich golden brown and the lemon curd has also turned golden brown on top, about 20 minutes. Remove from the oven and let cool completely on the baking sheet before slicing and serving.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
381 calories; 21g total fat; 255mg cholesterol; 54mg sodium; 42g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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