Filippo Drago Maiorca is a soft wheat with a delicate, fine texture, and a natural sweetness. Our bravissima customer Bridget Murphy took this Sicilian flour made with ancient grain and turned it into a gorgeous flakey galette. Grazie Bridget for sharing the recipe with us!
Maiorca flour is perfect for all kinds of desserts and baked goods. In addition to creating extremely crispy and light results, this flour is very digestible. Bridget confessed “I have an issue with gluten – in the States. So, when I discovered that I could eat the flours from Italy – specifically Molini Del Ponte’s products – with no issues, that was such a game changer for me.” Esatto! Gluten-sensitive friends rejoice thanks to Sicilian ancient grains.
Ingredients
TIME: 2.5 hours (active time: 20 minutes)
SERVES: 6
- Maiorca Flour, 235g / 8.2oz, plus more to dust your work surface.
- Fine Sea Salt, 1/2 tsp
- Butter, 170g / 6oz, very cold
- Water, about 120ml / 1/2 cup, ice-cold.
- One egg, whisked in a small bowl
Cold ingredients yield flakier results. We like to put the butter, flour, and salt in the mixing bowl and refrigerate the whole thing for 30 minutes or so before combining them.
Preparation
- Add the salt to the flour.
- Cut the butter into small cubes.
- Add the butter to the flour and work it in. You can use a blender to start, then use your fingers to incorporate the butter into the flour. It’ll be lumpy and clumpy at this point. Add the water gradually, and gently combine until the dough takes shape. Shape into a ball.
- Cover with plastic wrap and refrigerate for at least one hour.
- About 20 minutes before rolling it out, take the dough out of the refrigerator to help it soften. You don’t want to roll it cold or the dough will crack. Once the dough is ready, flatten it into a disk. Dust your workspace with flour, as well as the top of the dough disk. Using a rolling pin, roll out the dough into a circle about 1/4 inch / 6mm thick. Pinch together any cracks that may have formed while rolling.
- From there, put the dough on your baking surface (a tart pan, a lined cookie sheet…).
- Fill with your ingredients of choice, sweet or savory! Then, brush the exposed crust with the whisked egg.
- Bake at 375°F / 190°C for 45 minutes, until golden brown.
Use it for:
Eggplant Tarte Tatin with Sun Dried Tomatoes and Pine Nuts
