I felt so grown up and sophisticated when I served my first galette. I had haphazardly (stupidly) invited a few people to join me for a quick dinner/barbecue. Knowing they would expect something nice for dessert ... I debated and debated before settling for a gallette since it was peach season. EZ-PZ. I love peaches with fresh raspberries, so I threw in a few for the color and extra flavor. It was a real hit. A scoop of vanilla gelato on the side took it over the top for the perfect summer dessert.
A galette is basically a free-form pie. There is no baking dish and really no top crust to speak of. Roll out your dough, fill with fresh fruit. Bake. Cool. Serve. I often just use a Pillsbury rolled crust.
Unlike the traditional pie that is often randomly piled high with fruit, a galette usually has a single layer of fruit, so less sugar. It's healthy! BUT ... strategically and geometrically place your fruit for eye appeal and compliments.
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| An apple galette. Food should be visual as well as delicious. |
Peach is my favorite. It holds up nice, looks great, and peach pie is simply not very common. Add a bit of raspberries, cherries or blueberries, for contrast. A blueberry galette can be "runny," so be careful; for that, I prefer a cobbler.
The crust is up to you. Use an all-butter crust, an almond crust, a cornmeal crust.
But don't stop with a sweet, fruity galette. Think savory, such as a tomato/cheese gallette (recipe coming), spinach/mushroom, or potato/ham/cheese/. Click on this link for fifteen show-stopping creations you can prepare in your own kitchen! https://www.bonappetit.com/recipes/slideshow/galette-recipes
I have never used frozen fruit. The whole concept of a galette is FRESH FRESH FRESH. Experiment. Be happy. Figs, plums ... slices of pumpkin with apples ... Cranberries ... Go for it. You are the alphabet . . . of your galette!
Here is my friend Natasha and her sweet daughter. She will walk you through making a peach galette. She has a great channel with terrific recipes. Subscribe. Enjoy!
