Sentences with phrase «galette until»

Bake galette until pastry is golden brown and puffed, 15 — 20 minutes.

Bake galette until crust is dark golden brown and filling is bubbling, 45 — 50 minutes.

Bake the galette until the crust is golden and fruit is thick and bubbling, rotating the baking sheet midway through cooking, for 35 to 40 minutes.

Bake galette until filling is bubbling and crust is deeply browned, 40 — 50 minutes.

Put the berries on top of that, then fold over 1 part of the edge and continue folding all around the rest of the galette until you come back to where you started.

Bake galettes until crusts are golden brown and potatoes are soft, 30 — 40 minutes.

Not exact matches

It wasn't until I started to fold and pleat the dough over the fruit that I noticed something seemed strange and remembered the Jammer actually used a sablé cookie dough and not the regular flaky galette dough.

At least until they finish the galette.

Bake the galette for between 25 -30 mins until the crust is golden brown.

I actually didn't even know what a galette was until my friend Ruth brought a rhubarb galette to school a few months back.

Now cook the galettes for 10 - 12 minutes, one tray on the high shelf, the other on the next one down, until golden brown, swapping the baking sheets over halfway through.

9) Bake the galette for 30 - 35 minutes or until golden brown and the juices are bubbling.

Bake uncovered about 40 to 55 minutes, until the top of the galette is browned, the edges are crisp, and the vegetables are cooked through (test by inserting the tip of a small knife straight down - you should feel no resistance).

Bake galette for 30 - 35 minutes until crust is golden and juice from the fruit runs out.

Brush an even coat of the glaze over the surface of the galette then bake it for 30 to 35 minutes, or until it's golden.

Remove the baking sheet from the fridge and bake the galettes for 25 - 35 minutes until the crust begins to brown and the filling is warm and bubbling

Begin to build the galette in the hot skillet by layering potato slices in overlapping circles until the bottom of the pan is covered.

Bake the galette for 30 minutes until the crust is golden brown.

8) Sprinkle some brown sugar over the the folded part of the crust 9) Place the galette with the parchement paper on a baking tray or a cast iron skillet, and bake for 20 -25 minutes or until the edges of the crust are golden brown.

if the top of the galette is browning too quickly, tent with foil and continue to bake until the potatoes are tender.

Brush the exterior of each galette with the egg wash then bake for 25 minutes until golden brown around the edges.

6 / Cook galette for about 2mn or until borders peel off and bottom is slightly brown.

Bake galette for 50 - 55 minutes or until crust is golden and juice from the fruit runs out.

Place the galette on a baking sheet sprayed plonked in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.

Fold over the edges of the galette, working circularly, until the galette has a folded border.

Bake the galette: For 30 to 40 minutes, or until puffed and golden brown.

Slide the piece of baking paper holding the galette on to a baking tray, then place the tray in the oven and bake for approximately 30 - 35 minutes, until the galette crust starts turning a dark golden brown.

Bake the galette for 45 minutes, or until nicely browned and crusty.

Cook, undisturbed, until bubbles form on top of the galette and the bottom is browned, about 1 minute.