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Egg Yolk Pie Crust + Balsamic Strawberry-Raspberry Galette-3

“Kitchen Sink” Galettes + Egg Yolk Pie Crust

August 28, 2016 | 9 comments

If there was one singularly most hated food in my house, it would be cooked egg yolks. Bright yellow with green-blue sheen (nobody ever bothers to cook eggs properly chez moi) and a delicious sandy, mushy texture -they are freaking DISGUSTING. My parents used to make me eat an entire egg (white and all) for breakfast every day and I would always eat the egg white, stubbornly picking out every little instance of this bright yellow solid stuff and leaving the yolk. It made a little fun game to play -chase the egg yolk around the bowl without getting it on the table (but it was even better on the floor…). My 8 year old self didn’t think of all the starving children in the world.

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My parents don’t seem to like this yellow ball much either because periodically when they would eat an egg, the egg yolk would still be lying on the side of the plate, looking like sad little eye balls, abandoned after a busy morning.

A few weeks ago, I saw this brilliant recipe to combine cooked egg yolks into cookies to make them more melt in your mouth. Yes yes yes!!! This is my kind of kitchen sink cookie! It was absolutely brilliant and made a heck ton of sense too because these little egg yolk particles disrupt gluten formation and result in a more flaky and delicate cookie. Unfortunately, I have some sort of aversion to making large amounts of cookies and following recipes so I turned it into pie crust for some rotting fruit in our fridge.

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It turned out pretty much perfectly. Bubbly fruit encased in the flakiest, melt-in-your-mouth pastry, all the while using fruit that would have ended up in the trash. And we definitely cannot ignore the fact that it uses 3 EGG YOLKS!!

“Kitchen Sink” Pies + Egg Yolk Pie Crust
Egg Yolk Pie Crust
2 2/3 cup flour
1 cup butter
1/2 tsp salt
3 egg yolks, cooked
~1/4 cup water/vodka
Kitchen Sink Galettes
3/4 - 1 cup fruit (I used 1/2 cup strawberries, 1/4 cup raspberries)
1 tbsp brown sugar
1/2 tbsp balsamic vineger
Egg Yolk Pie Crust

In a bowl, add the flour, butter, and salt. Push/scrape the egg yolks through a fine-mesh sieve onto the top of the mixture. Work the four ingredients together until there are only small chunks of butter left (don't work the butter in too well or else you won't get layers in your crust).

Add in the water or vodka 1-2 tbsp at a time until the dough comes together. Divide the dough in two and shape into a circle. Wrap in plastic wrap and let rest for at least 2 hours.

Kitchen Sink Galettes

Preheat the oven to 375 F.

Mix the fruit, brown sugar, and vinegar together. Let rest for at least 15 minutes.

Meanwhile, roll out one of the wrapped circles on a floured surface until it is ~1/2-1/4 cm thick. Spoon the fruit onto the pie (don't include the leftover juice), leaving about a 1.5 inch margin. Fold over the edges of the pie crust and brush with a beaten egg. Sprinkle over some sugar, if desired.

Bake for 20-25 minutes or until the crust is golden and the fruit is bubbly.

http://www.sprinklewithsalt.com/2016/08/28/kitchen-sink-galettes-egg-yolk-pie-crust/


9 comments...

read or add your own

  1. Angela on

    August 28, 2016 at 5:54 pm says

    Hey; just a quick question- what’s the purpose of vodka in the recipe? Thanks! :)

    Reply
    • Anne on

      August 28, 2016 at 6:20 pm says

      Hhahaaaa I was sure somebody would ask! Vodka is usually 40% ethanol, 60% water so the 60% water helps with gluten formation but the ethanol doesn’t do anything but moisten so the dough will come together. That way, the dough is more tender and flaky and not as tough. But I used it (we had vodka in the house:P ) and couldn’t notice much of a difference so you can use either!

      Reply
  2. Christine on

    August 29, 2016 at 8:04 pm says

    Oh my goodness Anne! That looks so delicious. I applaud you on your skill at using up egg whites and other ingredients that would otherwise have gone to waste. Nice backstory as well. I don’t much like egg yolks either, but you’re quite right that they do very well in pie crusts and cookies without our even noticing! Keep up the good work and keep making more posts :)

    Reply
  3. Beeta @ Mon Petit Four on

    August 29, 2016 at 9:57 pm says

    I love galettes, and yours looks gorgeous. So interesting that you used cooked yolks in the crust for these. I’ve never tried that before but now I’m definitely intrigued to give it a go! :)

    Reply
  4. Adina on

    September 2, 2016 at 3:36 am says

    Now that is an interesting idea, using cooked egg yolks to bake, I have never heard of it, but I would definitely love to try it. Should be able to get enough egg yolks, my son only eats the egg whites as well….

    Reply
  5. Denisse | Le Petit Eats on

    September 7, 2016 at 4:12 pm says

    I personally LOVE egg yolks (the runnier the better), but I think galettes are such a clever way to use up fruit that’s a little past its peak!

    Reply
  6. Mary Ann | The Beach House Kitchen on

    September 8, 2016 at 6:14 am says

    Interesting using the egg yolks in the crust Anne! I’ll have to give this recipe a try. Looks just beautiful too!

    Reply
  7. Eva on

    September 9, 2016 at 5:24 am says

    Ta tarte rustique est magnifique!! Je pourrais mangé toute la tarte 😉 Bon weekend!

    Reply

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