Galettes made with fresh fruit of the season
For the last four weeks, I have been obsessed with galettes. Since I rarely make them, I made quite a few to try and decide which is the best. Herein lies the problem, as all my tasters liked different ones. So I slowly worked my way though them all and decided to post this one. It is a combination of two recipes, one by Jaques Pépin published in Food & Wine and the cover recipe of the July 2015 issue of bon appétit.
Galettes are all about the dough — and keeping the bottom from being mushy. I tried making crust using cornmeal, but was not impressed with the outcome. I like my fruit to be seasonal, so I made galettes with blueberries, raspberries, apricots and plums (my personal favorite). Sometimes I mix various fruits together that are leftover in my fridge. My final galette had blueberries, raspberries and two figs in it.
Jaques Pépin’s galette is marvelous with a buttery, flaky crust that that comes together in mere seconds. I made a couple of changes, such as adding one teaspoon of sugar to the dough, putting the butter in the freezer (until it is almost frozen), and making sure the water is ice cold. The secret to this dough is not to over mix it. I also brushed a tablespoon of milk on the crust and sprinkled it with a tablespoon of turbinado raw sugar before baking. I made the galette twice, but didn’t add the marmalade on the baked crust the first time. Here is the link to the Plum Galette recipe by Jaques Pépin.
I like the idea of adding nuts to the crust, which is what the bon appétit cover recipe did. They used pecans, but I decided to use almonds instead. I also added some ground almonds, sugar and flour to the bottom of the dough to prevent the galette from getting soggy. I am pleased to share the final version with you. I served this with my homemade
strawberry ice cream.
I wrote about my Paris and Brittany trip under my Wanderlust column. If you like, you can click on the link here (Paris or Brittany) or go under my Wanderlust column on the top of my blog to read about my travels.
Enjoy and have a wonderful week. Life is deliciously beautiful.
This Galette tastes good with different fruits. I made it with blueberries, plums, strawberries, and a mixture of fruits. The most important part to remember is not to over mix the dough. I know I'm repeating myself. Have fun!
This galette makes 6 generous pieces.
This looks so simple and fresh, Gerlinde. I just love it. I like the almonds under the fruit — great trick. I usually brush with egg white, but almonds taste better!
5/7/2022 08:09:32 pm
David, I only sent out one letter last month . I saw that you resubscribed , so you should get the next one. Let’s hope for the best and thank you for the comment.
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Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.