A few weeks ago I discovered galettes. For those of you who don’t know, a galette is like an open faced pie. They’re generally made, as best as I can tell, with fruit fillings which is what I’ve been doing. But you can also make them with more savory fare, which I plan to do soon. The awesome thing about galettes is that they’re made to look rustic, so you almost can’t mess them up.
Basic Galette Dough
Here’s the basic galette dough recipe that I use from the July 2020 issue of Food & Wine. It’s pretty much the same thing as a basic pie crust, so if you’ve got one you already like, use that.
Galette Dough
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 tbsp Sugar
- 1/2 tsp Kosher Salt
- 10 tbsp Unsalted Butter Cold & cut in to small pieces
- 2-3 tbsp Ice Water As needed
Instructions
- Combine the dry ingredients in a food processor and pulse until combined.
- Add the butter and pulse until crumbly and it looks like rough sand. Add the ice water and pulse a couple more times until moistened.
- Pinch a piece of the dough and if it holds together, then it's ready. Otherwise add another tablespoon of ice water and pulse again.
- Turn the dough out onto a floured surface and shape into a ball, then flatten it into a thick disk. If you're not ready to make a galette immediately, wrap the disk in plastic wrap and freeze for later.
Notes
Peach and Blackberry Galette
As I type this, the local farmer’s market has just opened back up and peaches are in season. As anyone from Alabama knows, Chilton county peaches are some of the best around and this galette from that same article above is amazing. Don’t let the thyme scare you off. It’s delish.
Peach & Blackberry Galette
Ingredients
- 1 Galette Dough
- 2 tbsp Cornstarch
- ⅓ cup Sugar
- ¼ tsp Salt
- 1 lb Peaches About 3; Peeled & cut into wedges
- 8 oz Blackberries
- 2 tbsp Unsalted Butter, melted
- 1 tsp Grated Lemon Zest
- 1 tbsp Lemon Juice Use the lemon you zested!
- 3 to 4 Thyme sprigs
- 1 Egg, beaten For egg wash on crust
- 2 packets Sugar in the Raw Sprinkle on crust
Instructions
- Preheat oven in 425°
- Let the Galette Dough sit and come to room temperature. If it's too cold, it will crumble as you fold the edges over, which isn't a problem taste wise, but it will really irritate you since the filling will ooze all over the place.
- Whisk together cornstarch, sugar and salt in a large bowl and add the fruit, melted butter, lemon zest and juice. I like to add the thyme leaves from 2-3 sprigs here and then reserve a few sprigs to put on top as a garnish.
- On a large piece of floured parchment paper, roll out the dough about 1/8" thick, 13-14 inches. Try to keep it roughly round.
- Place the dough in a rimmed baking sheet. It's easy to just lift up the parchment paper with the dough and place it on the baking sheet.
- Arrange the fruit mixture in the center of the dough leaving a couple inches of dough around the edges. Then fold the edge of the dough up over the fruit filling, pinching it to stay in place.
- Brush the egg over the edges of the galette and sprinkle the sugar all around the rim.
- Bake at 450° until the fruit filling is bubbling and the pastry is golden brown, approx. 30 minutes.
Notes
Blueberry Galette
After making several peach galettes, I was ready to try something new. I found blueberries for $1.38 a pint at Aldi, and figured a basic blueberry galette would be pretty awesome, which it was. I made this one and served it with a scoop of vanilla frozen yogurt on top and a shot of espresso on the side.
Blueberry Galette
Ingredients
- 1 Galette Dough Room Temperature
- 3 cups Fresh Blueberries About 1 lb
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice Use the lemon that you zested!
- 2 tbsp Corn Starch
- ½ cup Sugar
- ¼ tsp Cinnamon
- ¼ tsp Kosher Salt
Instructions
- Preheat oven to 425°
- Let the Galette Dough sit and come to room temperature. If it's too cold, it will crumble as you fold the edges over, which isn't a problem taste wise, but it will really irritate you since the filling will ooze all over the place.
- Mix together the cornstarch, sugar, cinnamon and salt in a large bowl and add the blueberries, lemon zest and juice.
- On a large piece of floured parchment paper, roll out the dough about 1/8" thick, 13-14 inches. Try to keep it roughly round.
- Place the dough in a rimmed baking sheet. It's easy to just lift up the parchment paper with the dough and place it on the baking sheet.
- Arrange the fruit mixture in the center of the dough leaving a couple inches of dough around the edges. Then fold the edge of the dough up over the fruit filling, pinching it to stay in place.
- Brush the egg over the edges of the galette and sprinkle the sugar all around the rim.
- Bake at 450° until the fruit filling is bubbling and the pastry is golden brown, approx. 30 minutes.