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:
And the nomination thread here:
You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:
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!
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.
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...