Tag Archives: galette

You Can Make These Mixed Berry Galettes With Easy Pantry and Fridge Staples

Galettes were my introduction to the world of pastry and are still one of my favourite things to make. These single-crust pies are so easy that most kids can make them with very little supervision — and the fact that they are supposed to look rustic is a bonus for those who don’t feel confident making a pie crust. The possibilities for filling a fruit galette are endless, but I’ve chosen mixed berries because they bake up so well and are so pretty. Added bonus? You can bake these galettes with fridge and pantry staples you likely already have on hand: frozen berries are great and the pastry just uses a few items. Once you’ve made one galette, you’ll be hooked!

Mixed Berry Galettes

Prep Time: 50 minutes
Chill Time: 1 hour
Bake Time: 30 minutes
Total Time: 2 hours, 20 minutes
Servings: 8 galettes

Ingredients:

Pastry
1 ½ cups all-purpose flour
¼ tsp fine sea salt
¼ cup granulated sugar
½ cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
2 Tbsp heavy (35%) cream

Filling
2 cups mixed berries (fresh or frozen) such as raspberries, blackberries and blueberries
2 Tbsp granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice (not needed if you use frozen berries)
1 Tbsp lemon zest (1 lemon)

Assembly
1 large egg, lightly beaten for egg wash
Granulated sugar, for sprinkling

To Serve
Vanilla ice cream or Chantilly cream (optional)

Related: The Pioneer Woman’s Most Popular Cake and Pie Recipes

Directions:

1. Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job. Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.

2. Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers. It might be a little crumbly, but form the dough into a ball and wrap it tightly in plastic wrap.

3. Refrigerate for a minimum of 1 hour or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

4. Combine the berries, sugar, cornstarch, lemon juice (if using) and zest in a small bowl. Stir to coat the berries thoroughly and set aside.

Tip: If your berries are quite large, you can cut them in half. If you do that, you might not need as much of the lemon juice, since cut berries may give off more juice.

5. Preheat the oven to 350˚F. Line two baking trays with parchment paper.

6. Divide the pastry into eight pieces and roll each piece out to a rough circle about 6 inches (15 cm) in diameter. If necessary, trim the rolled-out shapes with a pizza cutter so they are more or less round. Place the circles of dough on the parchment-lined baking trays. They should not be touching.

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

7. Use a ¼ cup measure to divide the berry mixture evenly between the dough circles. Place the berries in the centre of the dough and use the bottom of the measuring cup to flatten them slightly. You should leave a border of about 1 ½ inches around the edge.

8. Working with one circle at a time, fold the uncovered edges of dough up and around the filling, working your way around the circle. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust.

9. Brush the edges of each galette with a little egg wash and sprinkle the pastry with sugar.

10. Bake for 25 to 30 minutes, or until the pastry is golden and the berries are cooked. Remove from the oven and place the galettes on wire racks to cool slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or Chantilly cream.

This is an excellent entry-level dessert for novice bakers. Since the dough circles won’t be perfect and the berries will leak some juice out onto the baking  trays, they will all look a little mismatched, but they are meant to be “rustic” (this is what I call anything I make that doesn’t turn out perfectly!). Whenever I make these with my boys’ cooking club, nobody cares how they look — the boys think they are delicious and the parents are impressed their child made pastry from scratch!

Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photographs Copyright © Kyla Zanardi.

This Heirloom Tomato Galette is a Summer Show-Stopper

Sun-ripened tomatoes are my favourite thing about the late summer. They taste so fresh and sweet. I remember my grandma slicing up tomatoes from her garden, drizzling them generously with olive oil and sprinkling with sea salt, to serve to us as the perfect snack. Sometimes the simplest things in life are the best. Maybe it’s the Italian in me, but I can’t help but love every variety of tomato. This galette combines a rainbow of heirloom tomatoes, but regular red cherry tomatoes will do the trick.

Heirloom Tomato Galette

Prep Time: 25 minutes (prep pie dough ahead of time)
Cook Time: 45 minutes
Total Time: 70 minutes
Serves: 6 to 8

Ingredients:

Single Pie Dough
½ cups all-purpose flour, sifted
¼ tsp fine salt
⅓ cup unsalted butter, cold and cubed
3 Tbsp shortening, cold
¼ cup ice water

Galette
1 batch Single Pie Dough, chilled
⅓ cup basil pesto, homemade or store-bought
½ cup thinly sliced fresh mozzarella cheese
2 cups mixed heirloom cherry tomatoes, halved
2 Tbsp extra- virgin olive oil
Pinch of fine salt
Pinch of freshly ground pepper
1 egg, whisked, for egg wash
¼ cup freshly grated Parmesan cheese

Directions:

Single Pie Dough
1. In a large mixing bowl, stir together the flour and salt. Add the butter and shortening. Using your hands or a pastry cutter, work the butter and shortening until the mixture forms pea-sized crumbs. Add the water 1 Tbsp at a time, tossing until the dough begins to come together.
2. Turn the dough out onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours. Use within 2 days or freeze for up to 2 weeks. Thaw in the fridge the day before using.

Galette
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pie dough into a circle that is ¼ inch (5 mm) thick. Gently lift and transfer the dough to the prepared baking sheet.
3. Brush the dough with the pesto, leaving a 1-inch (2.5 cm) border. Layer the mozzarella over the pesto.
4. In a large mixing bowl toss together the tomatoes, oil, salt and pepper. Spread the tomatoes over the cheese. Gently fold the dough border over, pleating it as needed. Brush dough with the egg wash and sprinkle the edges with the Parmesan.
5. Bake for 45 to 50 minutes, until the crust is golden brown and the tomatoes burst. Serve immediately.

Recipe Excerpt:
Excerpted from Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout The Year by Marcella DiLonardo. Copyright © 2019 Marcella DiLonardo. Photography by Marcella DiLonardo. Published by Penguin Canada®, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved. 

This Butternut Squash and Goat Cheese Galette is the Perfect Meatless Main

Thanksgiving and the holiday season can often be a challenge if you’re a vegetarian – or if you’re entertaining vegetarian guests.  I always like to make sure my non meat-eating company is offered more than a “meal” consisting of a bunch of side dishes. The good news? This hearty and appetizing galette is sure to please. An all-butter pastry filled with roasted butternut squash, onions, sage and goat cheese is both filling and festive, and would make the perfect addition to any holiday table. It’s actually a wonderful main dish for both vegetarians and meat-eaters alike! It’s also great to prepare ahead of time – and to make things even easier, you can substitute a store-bought shortcrust pastry.

Roasted Butternut Squash and Goat Cheese Galette

Prep Time: 15 minutes (plus chilling time)
Cook time: 65 minutes
Servings: 4-6

Ingredients:

Pastry:
1 1/2 cups all-purpose flour
Pinch flaky sea salt
1 stick (8 Tbsps) unsalted butter
1 large egg
2-3 Tbsps ice cold water

* You can also substitute for store-bought pastry crust

Filling:
1 lb (450g) peeled and cut into 1-inch (2 cm) cubes butternut squash (approx. 1/2 medium butternut squash)
3 Tbsps olive oil
Flaky sea salt
Freshly ground black pepper
2 large onions (approx. 200 g each), thinly sliced
6 fresh sage leaves, finely chopped

Assembly:
150 g firm goat cheese, sliced into 1/2 cm rounds
1 large egg, lightly beaten, for egg washing the edges of the tart
1 cup baby arugula, loosely packed
4 Tbsps pine nuts
Olive oil, for drizzling

Directions:

Pastry:
1. Whisk the flour and salt in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
2. Make a well in the middle of the flour mixture and add the egg. Using a wooden spoon, mix the egg into the flour until completely combined.
3. Add the water and mix until the dough is firm enough to form a ball when you press it together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
4. Refrigerate for at least 1 hour, or up to 3 days in the fridge. You can also freeze the dough, tightly wrapped in plastic for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Filling:
1. Pre-heat the oven to 425˚F.
2. Line a large baking tray with parchment paper and spread the butternut squash in a single layer on the tray.
3. Drizzle with 1 tablespoon olive oil and season with the flaky sea salt and pepper.
4. Bake for 15-20 minutes until the squash starts to brown.
5. Remove from the oven and allow to cool.
6. In a small skillet, heat 2 tablespoons olive oil over medium heat.
7. Cook the onions for about 5 -6 minutes until they start to soften and colour slightly.
8. Stir in the chopped sage and allow to cool.

Assembly:
1. Preheat oven to 400˚F. Line a baking tray with parchment paper.
2. Remove pastry from the fridge and let it sit for about 10 minutes so it’s easier to work with.
3. Roll out the pastry to approximately 14-inches (35 cm) in diameter. Place the pastry on the parchment-paper lined baking tray.
4. Spread the cooked onions evenly around the pastry base, leaving approximately 2-inches (5 cm) around the edge.
5. Layer the cooked squash in a single layer over the onions.
6. Tuck the goat cheese rounds around the tart (some of them underneath the squash).
7. Fold the pastry up and around the edges of the filling, crimping slightly with your fingers as you go, and brush the edges of the galette with the egg wash.
8. Bake until the cheese is melted, the edges of the tart are golden brown and the bottom is cooked through, 45 minutes.
9. Remove from the oven and allow to cool slightly on a wire cooling rack. Serve warm or at room temperature topped with the arugula, pine nuts and a drizzle of olive oil.

Looking for more crowd-pleasing vegetarian dishes? See these 24 Vegetarian Thanksgiving Recipes (Including Stuffing!). And since the holidays are nothing without dessert, we’ve got you covered with these Vegan Thanksgiving Desserts Everyone at Your Table Will Love.

Vegan Sweet Potato and Kale Galette with Pistachio Parmesan

We’re in the full swing of fall now and hiding away in the kitchen to make some comforting meals is just what you need. Making your own dough doesn’t have to be a hassle either. Try our easy recipe for this sweet potato and kale galette with a flaky coconut oil and rosemary crust. You can even fill it with other seasonal vegetables like butternut squash or finely chopped Brussels sprouts — it’s up to you!888_sweet-potato-and-kale-galette

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 2-4

Ingredients:

Pistachio Parmesan:
¼ cup roasted & unsalted pistachio nut meat (can sub roasted almonds or cashews)
1 Tbsp nutritional yeast
1 tsp garlic powder
½ tsp sea salt

Crust:
1 ½ cups all-purpose flour
½ tsp finely chopped fresh rosemary
½ tsp sea salt
¼ tsp ground pepper
5 Tbsp solid coconut oil
2/3 cup cold water
¼ cup all-purpose flour (for rolling dough)

Filling:
1 sweet potato
2 cups roughly chopped kale leaves (stems removed)
¼ cup thinly sliced white onion
2 tsp lemon juice
1 Tbsp + 2 tsp olive oil

Directions:
1. Pre-heat oven to 400°F.
2. In a coffee grinder, combine the ingredients for the pistachio parmesan and grind into a fine meal. Set aside.
3. Thinly slice the sweet potato and onion with a mandolin. Coat with 2 tsp olive oil and set aside.
4. Massage lemon juice into roughly chopped kale and set aside.
5. To make the crust, blend together 1½ cups all-purpose flour, rosemary, sea salt and ground pepper in a large mixing bowl.
6. Using a pastry blender, cut in coconut oil until the mixture looks like crumbs.
7. Make a well in the middle of flour mixture and add cold water. Fold it only a few times with your hands to mix the dough until it just comes together. Be careful not to over mix.
8. Lay out a large piece of parchment paper onto a flat, dry surface. Dust the parchment paper with some all-purpose flour and place dough on top. Dust a rolling pin with flour as well, and gently roll out the dough to approximately a 15” oval or circle. It doesn’t have to be perfect as this is meant to look rustic. Note: rolling it out on parchment paper makes transferring it to a baking pan much easier.
9. Sprinkle about ¾ of the pistachio parmesan mixture on the entire surface of the dough.
10. Slightly overlap the thinly sliced sweet potatoes in the centre of the dough, leaving a 2” rim of dough all around.
11. Add a little more pistachio parmesan on top, and then add kale, onion slices and remaining thinly sliced sweet potatoes (you might only use ¾ of the sweet potato depending on its size).
12. Fold the 2”-edge of dough over top of the vegetables and pinch together any excess creating a crust.
13. Take 1 Tbsp of olive oil and brush the edges of the crust with it and drizzle any remaining oil on top of the vegetables. Sprinkle remaining pistachio parmesan all over crust and on top.
14. Lift the sides of parchment paper and gently place the galette on a large baking sheet or pizza pan. Bake for 25 minutes.

See more from hot for food on their YouTube channel.

Cherry Galettes That Are Easier (And Prettier) Than Pie

Galettes are great. They’re not fussy. They don’t care if they’re imperfect on the outside because they know it’s what’s on the inside that counts.  And they don’t require the usual over-the-top latticework and crust crimping that makes you regret baking. Galettes are open-faced pies that ooze fruit juices and rustic charm – and they’re the easiest desserts to bake with fresh summer fruit.

Galettes are a perfectly portable dessert for summer picnics, afternoon teatime, birthdays… any occasion, really. And, they’re even more perfect when served warm with a scoop of vanilla ice cream. These freeform cherry galettes are a bite into summer’s best-kept baking secret.

Cherry Galette

Individual Cherry Galettes

Prep Time: 20 minutes
Chill Time: 2 hours 15 minutes
Bake Time: 30 minutes
Total Time: 3 hours 15 minutes
Makes: 5, 4-inch galettes

Ingredients:
Pastry:
2 1/2 cups all-purpose flour, more for rolling
1 Tbsp granulated sugar
1 tsp salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup cold water
4 Tbsp apple cider vinegar
1 cup ice

Filling:
3 cups cherries, pitted and halved
1/4 cup granulated sugar (see note below)
3 Tbsp all-purpose flour
1 Tbsp lemon juice
Pinch, salt
1/4 cup apricot jelly

Egg Wash and Sanding Sugar: 
1 large egg
1 to 2 Tbsp coarse sanding sugar, as needed

Directions:
Pastry:
1. In a large bowl, stir together flour, sugar and salt. Add butter and coat with the flour mixture using a bench scraper or spatula.
2. With a pastry blender or two forks, cut butter into flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay).
3. Combine water, vinegar and ice in a small bowl. Add 2 Tbsp of the water mixture over the flour mixture, mixing or cutting with a bench scraper or spatula until fully incorporated. Continue to mix in water mixture, 1 to 2 Tbsp at a time, until dough just comes together in a ball, without being soggy (you will likely not use all of the water).
4. Shape dough into 5 flat discs, wrap in plastic and refrigerate for at least 1 hour, until chilled.
5. Lightly dust a clean surface with additional flour and roll chilled dough into a circle of approximately 5- to 6-inches in diameter.

CherryGalette-8

Filling and Assembly:
1. In a large bowl, toss gently to combine cherries, sugar, flour, lemon juice and salt. Let cherry mixture stand for 15 minutes.

CherryGalette-12

2. Spread a spoonful of apricot jelly (about 2 tsp per galette) on each rolled-out pastry disc. Using a slotted spoon, divide the fruit evenly between the discs, leaving liquid behind and allowing a 1-inch border around the edges. Discard liquid or save for another use (e.g. boil to cook out flour and thicken for use as an ice cream topping or cocktail syrup).
3. Fold the edges of the pastry over the filling to create a rustic pleated pattern.

CherryGalette-14

Egg Wash, Sanding Sugar and Baking:
1. Beat egg until uniform in colour. Gently brush egg wash over the folds to seal and sprinkle with coarse sanding sugar. Chill formed tarts until dough is firm, about 1 hour.

CherryGalette-20

2. While tarts are chilling, preheat oven to 400ºF. Remove galettes from refrigerator and immediately transfer to the oven. Bake until fruit juices bubble over and pastry is a deep golden brown, about 25 to 30 minutes.

CherryGalette-25

Serving:
1. Serve galettes warm with ice cream, if desired.

Note: When adding sugar to the galette filling, add it in increments and taste as you go. Riper, in-season fruits may require less sugar in the filling, while under ripe fruits may require 1 to 2 Tbsp more sugar.

CherryGalette-39

Craving more ice cream-topped pies? Here are 45 seasonal favourites to make the most of summer’s sweet bounty.

spring galette

Say ‘Goodbye’ to Winter with These 5 Springtime Galettes

After a long winter of root veggies, we can’t help but get excited over the beautiful bounty of spring produce nature brings. Asparagus, rhubarb and fresh peas are among the first delights of the season, and that’s a delicious reason to celebrate!

You don’t need to make an elaborate meal to harness the goodness of these spring flavours. A simple galette is an easy and excellent way to make the most of spring. These five, no-fuss recipes will have you and your guests overjoyed to officially say ‘goodbye’ to winter.

Spring pea and leek galette

For The Pastry:

Ingredients:
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Directions:
1. In a food processor, mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water 1 tsp at a time through the spout on the top. Dough will come together into a smooth ball.
2. Roll out on a floured surface until dough is between 1/4 and 1/2 inch thick. Refer to recipes below for shape.

Leek, Pea and Egg Galette:
Chop 3 leeks into 1/2-inch rounds. Heat 2 Tbsp butter in a large pan. Cook leeks in pan with 1/2 tsp of salt until fragrant but not soft, about 2 minutes. Let cool. Roll out dough into a 12 inch circle. Toss leeks with 1/2 cup freshly shucked peas. Place mixture in the centre of dough leaving a 3-inch border from the edge. Create a 3 inch divot in the center of the mixture. Crack an egg inside the divot. Fold the edges over mixture and brush pastry with heavy cream. Sprinkle fresh thyme and ground pepper over pastry, egg and leeks. Bake on a lined sheet tray in a 400°F oven until pastry is golden brown, about 35 minutes.

spring--asparagus-tart

Asparagus and Lemony Ricotta Galette
Trim 1lb of asparagus and blanch. Roll dough into a 12×8-inch oval. Mix 1 cup of extra smooth ricotta with 1 tsp of lemon zest. Spread mixture into centre of dough leaving a 3-inch border around the edge. Toss blanched asparagus with 1 Tbsp olive oil, salt and pepper. Arrange asparagus spears side by side over ricotta. Fold over edges of dough and brush with heavy cream. Sprinkle 1/4 cup grated Parmesan cheese over pastry and asparagus. Season with salt and pepper. Bake on a lined sheet tray in a 400°F oven until asparagus is bright green and pastry is golden, about 35 minutes.

Fig and orange galette

Fig and Orange Marmalade Galette
Roll dough into a 12-inch circle. Quarter 3 cups of black mission figs. Microwave 1/4 cup of orange marmalade for 20 seconds. Gently toss figs in marmalade to coat and place in the centre of the circle, 3 inches from the edge. Fold over edges of dough onto figs. Brush dough with heavy cream and sprinkle with 2 Tbsp of turbinado sugar. Place on a rimmed baking sheet lined with parchment. Bake in a 400°F until pastry is golden, about 35 minutes.

strawberry rhubarb galette

Strawberry Rhubarb Almond Galette
Roll out dough into a 12-inch circle. Mix 1 cup of quartered strawberries with 2 cups of sliced rhubarb, 3 Tbsp granulated sugar, 1/4 cup almond flour, 1 Tbsp of corn starch, and 1/2 tsp salt. Place mixture in the centre of dough leaving a 3-inch border around the edge. Fold over edges and brush with heavy cream. Sprinkle 3 Tbsp sliced hazelnuts over pastry and filling. Bake in a 400°F oven on a rimmed baking sheet lined with parchment until pastry is golden, about 35 minutes.

pear-galette

Pear, Lavender and Black Pepper Galette
Slice 3 small ripe pears in half. Remove core with a spoon then place pears cut side down on surface. Slice the pear halves vertically being careful to leave the top 1 inch uncut. Roll out pastry into a 12-inch circle. Place pear halves cut side down in the centre of the dough.
Press on pear halves gently until they fan out. Brush 1 Tbsp of melted butter over pears then drizzle 2 Tbsp of honey. Sprinkle 1 Tbsp of lavender and season with black pepper. Fold over edges of dough and brush with heavy cream. Bake in a 400°F oven until pastry is golden, about 35 minutes.

Looking for more spring dishes? Try our 40 Fantastic Spring Cake Recipes.