Galette comtoise au goumeau

Name: Galette comtoise au goumeau
Total time: 120 min
Yield: Serves 6
Cuisine: Franche-Comté
Ingredients: 300 g (2½ cups) all-purpose flour; 1 packet active dry yeast (8 g / 2¼ tsp); 100 ml (scant ½ cup) lukewarm milk; 2 eggs for the dough; 60 g (2 oz) softened unsalted butter; 40 g (3 tbsp) sugar; 200 ml (¾ cup) thick crème fraîche; 1 egg for the goumeau; 50 g (¼ cup) sugar; 1 tbsp orange blossom water

Franche-Comté brioche tart with goumeau cream

⏱ 120 minServes 6Medium350 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)all-purpose flour
1 packetfresh yeast8 g
100 ml (½ cup)lukewarm milk
2whole eggsfor the batter
60 g (2 oz)softened unsalted butter
40 g (1½ oz)superfine sugar
200 ml (¾ cup)thick crème fraîche
1whole eggfor the goumeau
50 g (2 oz)sugar
1 tbsporange blossom water

300 g (11 oz) all-purpose flour
1 packet fresh yeast 8 g
100 ml (½ cup) lukewarm milk
2 whole eggs for the batter
60 g (2 oz) softened unsalted butter
40 g (1½ oz) superfine sugar
200 ml (¾ cup) thick crème fraîche
1 whole egg for the goumeau
50 g (2 oz) sugar
1 tbsp orange blossom water

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan (28 cm / 11 in)

1 bowl (26 cm / 10 in) for the dough

1 small bowl (14 cm / 5½ in) for the goumeau

1 clean kitchen towel (50 × 50 cm / 20 × 20 in)

Oven

03 — Method

Dissolve the yeast in the warm milk and let foam for 10 minutes, then mix with the flour, sugar, eggs and orange blossom water.
Knead in the soft butter for 8 minutes until supple and elastic, then cover with a towel.
Let rise in a warm spot for 1 hour, until doubled.
Press the dough into the buttered pan with a 2 cm (¾ in) rim and dimple the surface with your fingertips.
For the goumeau, whisk the crème fraîche with the egg and sugar and pour over the dough, inside the rim.
Preheat the oven to 200°C (400°F) while the galette rests for 15 minutes, then bake for 25 minutes until the cream is set and golden.
Let cool for 20 minutes. Traditionally served as an afternoon snack with coffee or vin de paille.