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Galette: Home Cooking Dish of the Month for May 2014

The Dish of the Month for May is Galette. It was a tight race, and Galette won by only one vote. You can view the voting thread here:
http://chowhound.chow.com/topics/973690
And the nomination thread here:
http://chowhound.chow.com/topics/973006

You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:
http://chowhound.chow.com/topics/929718

But for the month of May, we'll be focusing on Galettes. Here is a little info from the Baking Bites website:
"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."

As always, please remember that If you are reporting on a recipe, please paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Now Happy May Day, and let's start baking those galettes!

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  1. I just did a quick search- and to my surprise there are more than a few recipes for galettes with asparagus

    2 Replies
    1. re: jpr54_1

      Are you going to bake one of them? I'd be very curious to know how it turns out. I make salmon in asparagus dish closed in puff pastry and baked. Very tasty and beautiful presentation. But it is not a galette :)

      1. re: herby

        i will try to make one of them

    2. Fortuitously, this just popped up in my newsfeed on a certain other site today: Galette with Wild Greens, Artichokes, and Feta. Looks and sounds lovely! I may have to try it.
      http://wildgreensandsardines.blogspot...

      1 Reply
      1. I'm hoping to make this one soon: http://smittenkitchen.com/blog/2013/0...

        Have had it bookmarked for ages. Right now I'm going through savory galette recipes and getting very excited.

        2 Replies
        1. re: nothingswrong

          That looks so beautiful and summery! I've put it in my to-do list also!

          1. re: nothingswrong

            Looks delicious, can't wait for your report :)

          2. I finally found and bought some all butter puff pastry (without strange additives) and decided to test it out by using the suggested recipe on the bakery's website http://www.panetonbakery.co.nz/media/... an apple galette.

            It's a good thing that I don't really need a recipe for apple galette, because their recipe is rather badly written. However the pastry was superb! It puffed ridiculously high and the galettes were a stunning success.

            1. Apple and Dried Cherry Galette with Gouda Crust

              This was a recipe from Leite's Culinaria calling for dried cranberries and mimoltte cheese. I had apples and dried tart cherries on hand, but there was no mimolette to be found. Gouda was given as an alternate, so I used a wonderful aged, nutty gouda.

              The cheese adds so much to this crust! It smelled heavenly while baking, and the flavor worked so well with the apples. A bit of whipped cream was called for, but we had some locally-made vanilla ice cream that was just waiting for this dish. Perfect.

              Link to the recipe: http://leitesculinaria.com/6667/recip...

               
               
              5 Replies
              1. re: L.Nightshade

                it looks so gorgeous!

                i will try to do one this weekend.

                1. re: L.Nightshade

                  BEAUTIFUL! I need to try that aged gouda crust!

                  1. re: biondanonima

                    Thank you mariacarmen and blondanomina! And, yes, the aged gouda crust was extraordinary. I do want to find mimolette some day; I've heard great things.

                  2. re: L.Nightshade

                    that is absolutely gorgeous. Making my hungry!

                    1. Where are all the galetteers?
                      Am I going to have to make another one to keep things moving here?

                      3 Replies
                      1. re: L.Nightshade

                        Lol, I was wondering the same thing. So every day I decide "Tonight's the night I'm going to make a galette" and then something happens and I end up making something else. Guilty as charged.

                        1. re: L.Nightshade

                          I'm away for almost the whole month, getting very jealous as I look at the photos on this thread and consoling myself that summer veggies will becoming to market about when I get back to my kitchen.

                          1. re: AdinaA

                            Remember that you can always return here and post, when you're back in your kitchen, even if it's no longer May!

                        2. Okay, I made a galette tonight. I had some things to use up, so it was a good opportunity to be a galetteer :)

                          I was a bit disappointed in the crust. I tried an olive oil crust and I am not so fond of just olive oil. I think butter is more tender and has more flavor. However, it was acceptable. I have a few more crust/lipid experiments in the freezer to try out on savory tarts and galettes.

                          I painted the bottom of the crust with chunky fig jam. Then, topped that with shredded smoked mozzarella , added roasted eggplant, sliced tomato and topped with goat cheese sprinkled with mint. A bit of a "Mediterranean fridge clean out". The flavors were nice together, although I would do feta instead of goat next time for more punch!

                          Served with chopped salad and a dark cab.

                           
                          6 Replies
                          1. re: sedimental

                            Hey, that sounds (and looks) fantastic!

                            Will you tell me more about this olive oil crust? Did you use a recipe?

                            The one thing stopping me from a savory galette is all that butter in the dough. Although it's delicious, I have to watch my butter intake (I save it for dessert time). I've been struggling to find a way to do a butter-free savory dough and olive oil hadn't even occurred to me.

                            1. re: nothingswrong

                              I used this crust:
                              http://hipfoodiemom.com/2013/10/02/be...

                              It was the most simplistic one. I used a nice quality, green EVOO to see if I could taste it (I couldn't). From there, I made several other crusts, with different fats and proportions, shaped into disks, labeled them and froze them. Since I know (and like) all butter crusts, I thought this would be a good opportunity to experiment!

                              I saw some EVOO crusts with baking powder in them, some with yeast too. If you try one, I would be love to hear what you think of it.

                              1. re: sedimental

                                Well that's funny... I went searching for an EVOO crust after I saw this last night and that was the first one I bookmarked. Her crust looks amazing, but I'll take your word for it that it was just so-so.

                                I also bookmarked the King Arthur Flour crust with baking powder, and another with yeast. I will try the KAF one I think and report back. Thanks for the info!

                              2. re: nothingswrong

                                For savory tarts and galettes, I like Martha Rose Shulman's yeasted olive oil crust (while the version in this NYT link calls for half whole wheat, in her cookbook Mediterranean Harvest, she makes it with all AP flour, with the option to sub some whole wheat). It's not rich, but because it's rolled thin, it's also not as bready as, say, a calzone or such. It's extremely easy to make and work with, and you can roll it really thin without worries because it rises a bit during baking.

                                http://www.nytimes.com/2009/06/22/sci...

                                1. re: Caitlin McGrath

                                  Thanks Caitlin, this looks perfect. I think I'm going to give it a go tonight. Will report back.

                              3. re: sedimental

                                I could dive right into that, love the flavor combination.
                                I've been pondering an olive oil crust, as I want to make a galette for a vegan friend. Sorry you weren't happy with yours.

                              4. I hope you don't mind a newb jumping into the thread, but when I saw that the home cooking dish of the month was galette this morning, I knew what I was going to make for dinner. I made a sausage, broccoli, peppers, and smoked mozzarella galette. I used a pie crust recipe from The Pie and Pastry Bible, super flakey whole wheat crust, or something like that. I'm attaching a picture even though it's not much to look at.

                                 
                                5 Replies
                                1. re: zitronenmadchen

                                  Welcome zitronenmadchen! Happy you jumped right in! I think that looks just great, and I bet it's delicious.

                                  1. re: zitronenmadchen

                                    what are you talking about, it looks great! I am hoping to participate this month and have no confidence mine will be anywhere near as pretty. but it should taste good, most importantly!

                                    1. Wild Greens Galette with Artichoke,Feta, and Parmesan

                                      Finally got around to this recipe that fell into my lap at the onset of galette month, and wow, I am very happy that I did!
                                      The crust is made of two parts regular flour and one part spelt flour (spelt sounded like a fish to me, but I guess I was thinking of smelt. What a difference one letter makes!) This was an after-work dinner, so the dough only sat in the fridge for about 30 minutes, then easily rolled out. For the greens I used spinach, wild arugula, mizuna, sorrel, and dill. I quick-steamed (not boiled, as the recipe suggested) the greens very briefly, chopped, then tossed them with the sautéed onion (I added garlic), sliced spring onions, quartered artichoke hearts (this cheater used frozen artichokes), lemon zest and juice, feta, grated parmesan, and a beaten egg. Plopped it all onto the rolled-out dough, curled up the edges, and slid it into the oven.

                                      Wow. Big return on little effort and little expense (would have been even better if I had been able to forage some nettles and wild greens). The feta and spinach made me want to think spanakopita, but the bitter greens and lemon told an entirely different story. Served it with just a few sliced tomatoes tossed in rosemary-infused oil, and even Mr. Nightshade, the carnivore, was delighted. Big plus: it was fun to make! A definite do-again.

                                       
                                      2 Replies
                                      1. re: L.Nightshade

                                        Wow, what a beauty! It looks so perfect, and sounds like a great vegetarian meal.

                                        Is that a butter crust?

                                        1. re: nothingswrong

                                          Thank you nonthingswrong! Yes, a butter crust. I'm not certain I could identify exactly what the spelt flour added to it, but it was definitely tasty.

                                      2. Fridge Clean Out Gallette

                                        I had 5/6 of an onion and half a bunch of silverbeet to use up so I sauteed them, added some previously cooked mince, salt and pepper and plopped it onto a rolled out half recipe of Martha Rose Shulman's Whole Wheat Yeasted Olive Oil Pastry http://www.nytimes.com/2009/06/22/sci... from the freezer (although I had used wholemeal rye rather than wheat). I crumbled feta over the top, flipped up the edges and brushed them with a beaten egg. I poured the rest of the egg over the filling and popped it in the oven.

                                         
                                        1 Reply
                                        1. re: ecclescake

                                          Nice job ecclescake! I love a good idea for a fridge cleanout, and you've got it down. I'll have to try the yeasted pastry, thanks for linking.

                                        2. This thread inspired me to make a galette from some of the spring produce from the farmers' market and CSA share.

                                          I sauteed sliced leeks, chopped green garlic, and quartered (frozen) artichoke hearts, then added some white wine and let it reduce. I mixed this with asparagus cut in 1 1/2" pieces, some chopped up slow-roasted plum tomatoes (lazily bought from the farmers' market), feta, fresh dill, capers, and a beaten egg. Like ecclescake in a previous post, I used Martha Rose Shulman's yeasted olive oil pastry, though I used a full recipe made fresh, with half whole wheat pastry flour. I find this dough easy to work with, but it is so elastic, I wasn't able to pleat it neatly (or maybe that's just me, because ecclescake was able to make it look nice!).

                                          This was a wonderful dinner that hit all the right notes, and the green salad was somewhat ignored in favor of more galette.

                                           
                                          2 Replies
                                          1. re: Caitlin McGrath

                                            that is gorgeous. i'm getting inspired here...

                                            1. re: Caitlin McGrath

                                              Wow, beautiful crust, Caitlin! And great-sounding contents. I like the look of your crust; it looks a bit puffy and luxurious!

                                            2. Any ideas on vegan, or veggie galettes with flavor but without dairy?

                                              Years ago, while living in a warm, hot climate with poor supply lines for kosher meat and cheese, I used to do a veggie Sabbath pastry (very large turnovers) filled with leeks caramelized in olive oil, thinly sliced artichoke hearts, sliced olives and - I really don't remember what else I put in. It was certainly without cheese or meat, and guests loved it. This thread has inspired me to reconstruct that dish.

                                              1 Reply
                                              1. re: AdinaA

                                                That sounds lovely.

                                                As for a vegan crust, try an olive oil or yeasted one (links above).

                                                For fillings, I would think any medley of roasted veggies would be great.

                                                Maybe:

                                                -something like a ratatouille (eggplant, zucchini, tomatoes, onion, herbs)

                                                -antipasti (mashed seasoned white beans, artichoke hearts, olives, spinach, garlic)

                                                -vegan pot pie (make a roux with flour, veggie broth, and soy/almond milk, add in chopped carrots, pearl onions, celery, etc. and wrap in crust).

                                                -vaguely Mexican (mashed black beans or vegan refried topped with roasted poblanos, charred corn, and baked, then topped with greens/tomatoes/avocado/cilantro for serving)

                                                -potato, onion/shallot, rosemary

                                                -roasted pepper, zucchini, basil, mashed white beans

                                                And of course any variety of sweet galettes, maybe made with Earth Balance in the crust, and stuffed with fruit, lemon juice, spices...

                                                1. re: nothingswrong

                                                  Wow! They are apple roses! What a beauty!

                                                      1. Second galette out of the oven... I followed the directions for the yeasted dough to a T, and assemble after rolling very quickly... but it appears my dough puffed up quite a bit and the crumb is definitely that of pizza dough. Not sure what happened, but it doesn't look like the others posted here using the same dough. I did use all white flour, maybe that made a difference.

                                                        Anyway, this "thing" has a blend of mozz, parm, and asiago with marinated sliced zucchini and slow roasted tomatoes. Basil to finish. Fantastic, and fun to make.

                                                         
                                                         
                                                         
                                                        2 Replies
                                                        1. re: nothingswrong

                                                          How thin did you roll the dough, and did you pop it in the oven right after rolling and filling it so it couldn't keep rising? The bottom section on yours does look thicker than mine was, but I rolled the dough very thin - I used the full recipe, and rolled to about 14" diameter, probably no more than 1/16" thick. The edges do bake up thicker than the rest, so are breadier.

                                                          1. re: Caitlin McGrath

                                                            Yeah I think I didn't roll it thin enough now that you mention it.

                                                            I knew I was making it just for the bf and I so I think I stopped myself short of spreading it too big. I'd bet it was 1/8" thick.

                                                            I did pop it into the oven immediately, and only took a couple minutes to fill and shape it. I think the culprit was not rolling thin enough.

                                                            Whatever, it was delicious! We ate the whole thing between the two of us. Bf actually stopped halfway through and said "I like this better than pizza."

                                                        2. Forgot to take a picture (and it was way overstuffed, anyway)! Crust was butter, some evoo, and 2 egg yolks. Filling was swiss chard, tuscan kale, caramelized onions, creme fraiche, eggs, ricotta, all pureed together.

                                                          It was great hot and is also good cold.

                                                          Love the rustic look of galettes!

                                                          1. Made this for dessert tonight as I had a lot of cranberries in the freezer. I did the cranberry prep yesterday and let them sit overnight in the fridge, I made a half recipe and it was plenty large enough. I used my own crust as I had some in the freezer, the vodka crust recipe. This was good, but I didn't think anything special. I think it's good for folks who don't like overly sweet desserts.
                                                            http://www.joyofbaking.com/CranberryG...

                                                             
                                                            3 Replies
                                                            1. re: geminigirl

                                                              wow, that is beautiful, and I love cranberries. Got to make it. thanks!

                                                              1. re: geminigirl

                                                                It is indeed lovely! I almost tossed a bit of alcohol in my crust tonight, but timidly stuck with ice water. Your's looks so light and flaky!

                                                              2. Her is my contribution: Apricot-almond galette. I used my standard pastry crust recipe. Here is the recipe source:
                                                                http://articles.latimes.com/2012/jun/...

                                                                 
                                                                4 Replies
                                                                1. re: Sam D.

                                                                  I'm bookmarking that recipe; it sounds great.

                                                                  1. re: Sam D.

                                                                    Did you use fresh or dried apricots? Looks good, love anything with almond and almond flavoring!

                                                                    1. re: geminigirl

                                                                      Those were fresh apricots. I omitted the optional raspberries.

                                                                    2. Puff pastry? Does anyone else use it? To me, a galette with summer fruit piled into a frozen puff pastry crust that I pick up in a box from Pepperidge Farm is a lazy, summer way of making something great that's super easy. This thread has inspired me to expand to savory galette - with puff pastry. Am I the only one who uses this shortcut?

                                                                      5 Replies
                                                                      1. re: AdinaA

                                                                        I love puff pastry, both sweet and savory. Last night I was planning to make a sour cherry galette with puff pastry for dessert (I fell asleep, so I'll make it tonight :). I use puff pastry for savory galette appetizers when friends come over impromptu. It is always in my freezer.

                                                                        I have never met a crust... I didn't like.

                                                                        1. re: sedimental

                                                                          "I have never met a crust... I didn't like."

                                                                          +1 to this. Store-bought puff pastry included.

                                                                          1. re: nothingswrong

                                                                            I agree. Some are certainly better than others, but they all have their place! Butter crusts, lard crusts, oil crusts, graham cracker crusts, cookie crusts, yeast crusts, almond flour crusts...mmmmm......I like them all.

                                                                            I am making mine in the food processor these days. Once I got the hang of it (and quit over mixing it in there) it makes almost all homemade crusts "instantly". I haven't bought a pie crust in years, but I wouldn't hesitate to buy one if I needed to.

                                                                        2. re: AdinaA

                                                                          I sure do use frozen puff pastry! But I prefer the DuFour which is made with butter as opposed to the PF which no longer is....

                                                                          also use frozen puff pastry for Pissaladieres.

                                                                          1. re: AdinaA

                                                                            I have made Inas apple tart a few times with frozen puff pastry and much success. I need to branch out to savory.

                                                                            http://www.foodnetwork.com/recipes/in...

                                                                          2. glad I saw this thread! I guess I'm going to "have" to make a Galette Bressane. So easy and so good!

                                                                            1 Reply
                                                                            1. re: ChefJune

                                                                              Oh, I just googled images for this, looks good, can't wait to see your pictures and recipie?

                                                                            2. I made this galette. The filling is caramelized onion, leek, spinach, and cheese. I made up the recipe. My galette is square though, so is it still a galette?

                                                                               
                                                                              4 Replies
                                                                              1. re: panthera

                                                                                Of course it's a galette! And it's beautiful!
                                                                                Did you use a yeast crust? It looks so wonderfully puffy!

                                                                                1. re: L.Nightshade

                                                                                  My crust is made with rough puff pastry that I had made and stored in the freezer. I used a recipe from river cottage and brushed it with an egg wash before baking. It comes out of the oven flaky and crisp!

                                                                                    1. Made a quick and simple apricot and cherry galette for Mother's Day using some spelt puff pastry(from Tartin No. 3 book) I had in the freezer. Also sprinkled some crushed graham crackers on the bottom to soak up some of the liquid which helped...I think. All in all, not one of my worst galettes!

                                                                                       
                                                                                      1. I made a sour cherry galette tonight. Puff pastry dough, sour cherries with a bit of almond extract. Egg wash and vanilla sugar on the crust.

                                                                                        Served with whipped cream and a nice 1977 vintage graham port wine. Easy and really good!

                                                                                         
                                                                                         
                                                                                        1 Reply
                                                                                        1. Here is my first go at galette. I just used frozen puff pastry. Cheeses are fontina and asiago, there is also crisped prosciutto, white onions and sun dried tomatoes.
                                                                                          Now that I've got this under my belt, I'll be ready to try making the crust myself.

                                                                                           
                                                                                          1. Boy, was this easy. Thawed puff pastry. Inserted roasted leeks mixed with roasted tomatoes, cheese, 2 eggs and black pepper. Set a few roasted tomatoes on top. Voila: dinner.

                                                                                             
                                                                                            1. This is my first time participating in the thread--I made a galette! I made a version of smittenkitchen's zucchini ricotta, with an olive oil crust. It is SO good I just want to eat the whole thing! I'm going to try a sweet galette next and then a roasted beet one for next week!

                                                                                               
                                                                                              1 Reply
                                                                                              1. re: SarahCW

                                                                                                Looks great! I will have to try that one too. Would be great for a vegetarian meal.

                                                                                              2. Keep making those beautiful galettes, but drop by here too, and nominate June's Dish of the Month!
                                                                                                http://chowhound.chow.com/topics/976347

                                                                                                1. Apple, gorgonzola, and thyme mini-galettes.

                                                                                                  I had a little pastry dough left over, so made two minis last night. Sliced apples were tossed with cognac and lemon zest, plopped onto the pastry, and baked for 15 minutes. Then I added crumbled gorgonzola and fresh thyme, and baked for another 15 minutes. Quick, easy, and tasty!

                                                                                                   
                                                                                                  2 Replies
                                                                                                    1. re: nothingswrong

                                                                                                      Thank you nothingswrong! Amazing how easy this is. I'm loving this month's dish, so many possibilities.

                                                                                                  1. I made this roasted vegetable galette a few nights ago, and forgot to post it. The contents included zucchini, peppers, red onions, portabella mushrooms, feta, and kalamata olives.

                                                                                                    I'd like to use this combination of ingredients again to make individual galettes for brunch, each with an egg baked on top.

                                                                                                     
                                                                                                    1 Reply
                                                                                                    1. I made a galette for dinner tonight - this time I sautéed leeks and sliced cremini mushrooms, added a splash of dry sherry and let it reduce, then mixed it with steamed chard leaves, roasted cherry tomatoes, thyme, and a beaten egg. I sprinkled grated Gruyere on the rolled-out dough, added the filling, and after an egg wash, more cheese over the whole. Once again, I used Shulman's yeasted olive oil pastry, this time with all WW pastry flour (pretty much indistinguishable from half AP/ half WWP). I was able to fold it more neatly this time, I think because it turned out a slight bit drier (but baked up the same).

                                                                                                       
                                                                                                      2 Replies
                                                                                                      1. re: Caitlin McGrath

                                                                                                        This looks delicious! I love the sprinkle of cheese over the dough.

                                                                                                        1. re: L.Nightshade

                                                                                                          The cheese worked out well. The portion under the filling helped keep the bottom of the crust firmer, while the part atop the filling got gooey and melted and the cheese over the dough sort of baked into it.

                                                                                                      2. Just seeing this thread now. I love galettes and glad I was late to the party cuz I can only imagine what I would look like if I had license to eat galettes all month long! I try to eat GF, so here is a GF crust option for those of you looking. Will definitely make a galette soon, but probably not before the end of the month.

                                                                                                        http://www.bojongourmet.com/2013/09/g...

                                                                                                        ETA: another GF crust option

                                                                                                        https://food52.com/recipes/24893-rust...

                                                                                                        3 Replies
                                                                                                        1. re: dkennedy

                                                                                                          I just gave away my copy of Harvest to Heat, but I know the cover of that book shows a beautiful galette. If someone who has the book could check to see it this link correctly paraphrases....thanks in advance.

                                                                                                          http://www.mercurynews.com/ci_18240820

                                                                                                          Meanwhile, Here's another tasty looking galette:

                                                                                                          http://wendyellenthomas.com/2014/01/2...

                                                                                                          ETA:

                                                                                                          https://food52.com/recipes/10305-fenn...

                                                                                                          1. re: dkennedy

                                                                                                            yes, that is an accurate rendition of the Harvest to Heat tomato galette.

                                                                                                        2. We had a go at a gallette version of ham and egg pie. I suppose it doesn't technically count as a gallette since it wasn't entirely free form as we used a springform cake tin to provide a bit of support. The yeasted pastry dough didn't turn out as well as the last few times, it was a bit bready. The water must have been missmeasured so the dough was a bit wet and had to be corrected with extra flour it may also have been overworked as we forgot that it's not supposed to be kneaded much. That said, we still preferred this pastry over our previous usual pastry recipe for bacon and egg pie.

                                                                                                           
                                                                                                          1 Reply
                                                                                                          1. re: ecclescake

                                                                                                            I wish I had that for breakfast this morning! Looks great.

                                                                                                          2. Hello. My name is L.Nightshade and I'm a galette-aholic.

                                                                                                            I've been putting aside a little dough when I make a galette, so I have some ready for a quickie version. This was the spelt dough, with a layer of sliced almonds, then sliced peaches. A scan dusting of caster sugar on top, then served with a little scoop of vanilla bean ice cream. Easy and fast, and tasty, once again.

                                                                                                             
                                                                                                            1. Well, galette month is almost over. Didn't make nearly as many as I'd hoped.

                                                                                                              Today I did a quick apple galette, since there were a couple apples that needed using.

                                                                                                              I'm very happy with this crust recipe--it's an all-butter crust which has turned out super flaky and light the last few times I've made it. I used to try this same recipe and had awful, tough, leathery crusts. Not sure what changed, but this makes the 7th in a row that's been perfect, so yaaay! Finally figured out crust.

                                                                                                               
                                                                                                               
                                                                                                              5 Replies
                                                                                                              1. re: nothingswrong

                                                                                                                beautiful! what is the crust recipe?

                                                                                                                1. re: Madrid

                                                                                                                  All butter crust:

                                                                                                                  -1 1/4 cups AP flour
                                                                                                                  -1/4 teaspoon salt
                                                                                                                  -1/2 cup cold cubed butter
                                                                                                                  -1/4 cup ice water

                                                                                                                  You can do it by hand or in the food processor.

                                                                                                                  Mix flour and salt. Cut in butter until just a few pea-sized crumbs remain (a few pulses in the FP, or with a pastry cutter, or rubbing into the flour with your fingers quickly).

                                                                                                                  Stir in most of the water with a fork; dough should just pinch together; do not overmix or overmoisten (I think this is where I always messed up--adding enough water til it formed a nice cohesive dough. Now I cut it off at 1/4 cup or less).

                                                                                                                  Then I just press the dough all together quickly in some plastic wrap, and refrigerate for at least an hour. When time to bake, roll it out with very little or no flour between parchment. And bake as recipe suggests (the apple galette was at 400 for about 30 minutes).

                                                                                                                  1. re: nothingswrong

                                                                                                                    thanks! this sounds great especially with the detailed instructions. I always roll around between parchment, but DH loves to add way too much flour. The refrigeration is also key, I think.

                                                                                                                    1. re: Madrid

                                                                                                                      Yes, I think I was also over-flouring when rolling my crusts out.

                                                                                                                      The refrigeration really helps. I read an article about how it lets the gluten rest (gluten development=chewier/tougher) and it made a lot of sense. The article recommended a 4+ hour rest, but I've been doing like an hour in my very cold fridge and it's worked out fine.

                                                                                                                      1. re: nothingswrong

                                                                                                                        sometimes I pop it in the freezer. and I'm going to keep DH away from it with his flour fetish!

                                                                                                              2. One last galette, on the last day of the month…

                                                                                                                This one was based upon the link that nothingswrong shared at the beginning of the thread, a smittenkitchen recipe. I made the dough in a food processor, with Fage yogurt, and stuffed it with the stated ingredients, cherry tomatoes, zucchini, and corn, but I added a fair amount of chiles and garlic also. Topped it with a combination of parmesan and asiago. Lovely and summery. I'm not at home, and the oven was a little glitchy, so the underside was a tad too well done (no one seemed to notice aside from me), but otherwise, a very nice outcome.

                                                                                                                 
                                                                                                                 
                                                                                                                3 Replies
                                                                                                                1. re: L.Nightshade

                                                                                                                  That looks sooo good! You have great lighting in your kitchen btw.

                                                                                                                  I was really hoping to try that recipe last month but kind of forgot... will have to give it a go with the summer produce.

                                                                                                                  1. re: nothingswrong

                                                                                                                    Yes do, it was quite a success!
                                                                                                                    BTW, I take most all of my photos using a task lamp from a hardware store, my kitchen lighting is not very good at all!

                                                                                                                    1. re: L.Nightshade

                                                                                                                      Good tip on the lighting. The light in my kitchen is gorgeous during the day, but as soon as the sun sets, food looks utterly hideous.

                                                                                                                      I will have to keep the galette in mind... I just put together 2 batches of pie dough for the freezer and am determined to make it soon.

                                                                                                                  1. Figs, peaches, Which crust would you choose?

                                                                                                                    I have perfect summer peaches and wonderful ripe green figs, so the approach will be very simple, I want to make a galette from each and am seeking advice on choosing the perfect crust recipe. (I'm good with eggs, but absolutely no butter, dairy, I will use a vegan oil or margarine)

                                                                                                                    2 Replies
                                                                                                                    1. re: AdinaA

                                                                                                                      I made a fig galette a couple weeks ago, using the following recipe for the dough. I don't see why you couldn't substitute vegan margarine, coconut oil, or another oil for the butter. If you use a liquid oil, as opposed to margarine or coconut oil, I would suggest using a smaller volume to start, checking texture, and adding a tad more iced water before you added more oil.

                                                                                                                      2 cups unbleached all-purpose flour
                                                                                                                      1 teaspoon sugar
                                                                                                                      1/4 teaspoon salt
                                                                                                                      12 tablespoons unsalted butter (or your chosen substitute!)
                                                                                                                      7 tablespoons ice water

                                                                                                                      When I made this I did it all in the food processor, mixing first the dry ingredients, then bits of butter until the dough was pea-sized bits. Then drizzled in the ice water.

                                                                                                                      The photo is my fig galette in dough made with butter, but I bet it would be just fine without. Do let us know if you try it!

                                                                                                                       
                                                                                                                      1. re: L.Nightshade

                                                                                                                        Great crust. Thx. Made the fig and peach galettes. This week made one with fresh raspberries. Served warm. Wonderful way to enjoy summer fruit - and make any Aussies or Kiwis on this list envious of our present bounty of summer fruit.