To me, there is nothing better to do with summer fruit that fold it up into a delicious pastry crust. While the pie from my past post was pretty spectacular, it does take some time to make. The chilling of the dough and chilling of the pie are key parts to the success. So when patience is not on my side and I have an abundance of fruit in the house and I’m craving that perfect summer dessert, I turn to pie’s less-fussy, easier cousin, the galette. These free-form, open-faced tarts can be filled with nearly anything — some fruit with a bit of sugar, some cheese bound with a bit of egg.
I’ve made galettes with a variety of different doughs and was excited to try this week’s Tuesdays with Dorrie’s baking assignment. The recipe called for a mix of flour and cornmeal (a nice addition for a bit of texture) and a mix of butter and yogurt (another nice addition for a bit of tang). The biggest difference between a pie dough and a galette dough is the way it’s handled. Pie dough should have big steaks of butter/shortening in it and should not be overworked — this ensures a flaky crust, the hallmark of any good pie. Galette dough, on the other hand, should have the fat worked completely into the flour(s), creating a more sturdy dough with a crumbly instead of a flaky texture. This is good news for the speedy baker — it means making galette dough in a food processor is a great choice….your dough will be ready in minutes!
We stayed true to the recipe and filled this one with a mix of seasonal berries, added just a bit of sugar and honey, folded up the edges and in a short 35 minutes we had this lovely, golden galette.
This week I got a hug batch of plums in my Farm Box. I think a feel a plum and almond paste galette coming on….