I’ve tried to explain exactly what a ‘Galette’ is, as its not a PIE per se’ although I can see how it can be mistaken for one. And if it’s NOT a pie, why in the world am I even making it – usually the next question that comes barreling out. So, because I am just as new to the concept of a ‘Galette’ as the next aspiring baker, I ventured out to find a more appealing and understandable description to exactly what these tasty desserts are!
What is a Galette?
Galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind. The term is very broad and can actually encompass a wide variety of different desserts, including a type of buckwheat crepes popular in parts of France and even types of cookies in French Canada. More often than not, despite the fact that it can refer to a number of different baked goods, the term galette typically refers to a free form tart that is made with a flaky pasty crust. These tarts are not molded in tart pans. Instead, filling is placed directly on top of a sheet of rolled out pastry and the edges of that pastry are folded up and around the filling. The tart becomes crisp during baking and the dessert, as a whole, manages to be both rustic and elegant at the same time.
Galettes can be sweet or savory. When you fill the tart with ingredients vegetables, sausage and cheese can turn a sheet of pastry into a beautiful main course. It is more common for galettes to be filled with fruit, chocolate or other sweet elements and served for dessert, though. For a basic galette, you really only need three ingredients: pastry dough, fruit and sugar. Simply roll your pastry out onto a parchment-lined baking sheet (flaky pie pastry will work well) and pile thinly sliced, lightly sweetened fruit in the center of the pastry, leaving a border around the edges. Fold up excess pastry to cover the fruit slightly, then bake until the pastry is brown and crisp. Stone fruits, such as the peaches used in this Easy Peach Galette, make excellent galettes, but so do apples, berries and even grapes. [Courtesy of BakingBites]
As you can see, NOT a pie, but since it has flaky crust and fruit, I’ll allow it!
The Boise Color Run
The wife, ever expanding and broadening her health and fitness ambitions, had me up early to. A five-kilometer, un-timed race in which thousands of participants, or “Color Runners” as they are called, are doused from head to toe in different colors at each kilometer. The race has only two simple rules – Wear white at the starting line and finish plastered in color!
I was the designated camera man for her and her intrepid band of merry women, as they excitedly and with much enthusiasm subjected themselves to salvo after salvo of colorful BLASTS from eager race volunteers. The women had a great time, got really REALLY colorfully-dirty, and it was a great experience to be had from participants and spectators alike.
A Blackberry & Blueberry Galette For You!
I had been pining to bake a Galette ever since I first happened upon them one day while browsing through Pinterest (my favorite pie and pastry recipe hunting grounds).
I had some frozen blackberries I had stocked up on a week or so ago and some leftover blueberries from a recent, hearty breakfast of bacon and blueberry pancakes we just had, so the first thing I did was run a search for a black and blueberry Galette recipe.
One of the first galette recipes I came across was a Berry Galette from Williams-Sonoma. The photograph struck me first then then the simplicity of the prep/cook time and ingredients required. This was not only do-able but was going to get DONE!
I quickly gathered up what supplies I had on hand, which for this particular recipe was basically everything except a little more butter, so after a quick jaunt to the local supermarket I was back at home and lining it all up!. Go time folks!
The prep time was a spot on, such a quick recipe to whip together its almost scary that you could whip up something so freakin’ delicious in so little time. And the cool thing about these Galette dishes is the fact that you can use such a wide variety of fruits in them. Stay tuned for more Galette dishes that’s for sure.
When it was all said and done, to be honest, a Galette wasn’t much different from say a blackberry or blueberry pie. The difference being, and I think many will like this, is that you essentially only have one layer of crust and not as much filling, which makes for a thinner and LIGHTER dessert? At least it feel that way when you slice it up (like a pizza) and have a slice.
Of course, when you dump a scoop of vanilla bean ice cream or a heap of coool whip on it, that seems to add a bit of ‘heft’ to it, but I think if you’re looking for something that by feel and appearance helps you NOT feel so guilty having a slice, a Black & Blueberry Galette like this one may do the trick?
All in all, a delicious recipe and dessert that did not disappoint, was quick and easy to make and may even lessen the guilt for my more health-conscious readers.
So if you don’t mind giving it a shot, here is the Berry Galette recipe at Williams-Sonoma. Happy Baking!