Galettes...rustic simplicity

3/7/2018

The galette (or crostata for the Italians in the crowd) is my favorite cousin of the pie and tart. They look fancy and sound fancy but the galette is quite possibly the most forgiving of all baked goods – a simple pastry dough rolled out, topped with some fresh fruit (or even savory meat/veggie fillings), fold the edges over to hold in the filling and voila! No special pans needed, no precise rolling, no specific filling recipe….just plain ol’ free-forming!

Galettes are so versatile – you can fill them with whatever fresh produce you happen to have at home. I’m loving using all the fresh strawberries to make berry galettes right now. Come summer, stone fruits are the BEST for this delightful snack – peaches, apricots, plums, nectarines pair perfect with a sprinkle of brown sugar and maybe even some chopped nuts. Fall brings apples, pears or figs. Top your galette with a little caramel sauce, vanilla ice cream and/or Chantilly cream (fancy term for lightly whipped cream) and you have something close to heaven. And if you’re not into sweets, sautéed or roasted veggies and cheese are amazing in the buttery crust – perfect for a quick lunch or dinner.

You can make galettes to serve 8 or more, but I prefer making individual ones. That way, they can be eaten by hand - no silverware required! And unlike a slice of pie, the individual galette has no “juice run-off” – your filling/juices are all contained in your own personal serving, leaving no waste in the pie tin.

If I’ve inspired you to make a batch of galette dough, here’s a fun little spring playlist to put some spring in your step. Enjoy!

Simply Spring Playlist

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Why I Bake

June 16, 2017
Baking is incredibly therapeutic for me. It's not just about the yummy treats that come out of the oven. It's about the act of preparing and sharing....a connection that's much deeper than mouth to stomach. It's about the mindfulness of mixing the batter, kneading the dough, shaping the cookies, slicing the bars....It's the emotions and memories that arise from the aromas, the tastes, the colors, and the textures of the different ingredients and the baked treats. There is a purpose to my baking beyond the finished products - it lies in the labor of my hands, mind and heart. For me, baking is calming and brings me joy.

My blog will share with you stories about various treats, occasional ramblings and reflections, and some of my learnings throughout my baking journey. Hopefully it will help paint a picture of what makes KrisPetites unique -- the setting and feelings surrounding the items I bake and perhaps it will add a little intangible "sweetness" to your next KrisPetite treat.

To begin, I will share a key ingredient to my baking: MUSIC. That's right -- music is a constant in our home - if my kids aren't playing it (they have a band in which my oldest plays guitar and sings and my youngest is the drummer), and if my "Sunday afternoon living room band" isn't practicing (I've got the drum kit so yep, I'm the drummer!), then music can be heard coming from at least one room in our house. And when I bake, music is a key ingredient, just like sugar and butter.

What type of music? Well, it depends! Is it a warm summer evening making berry pies and orange dreamsicle cupcakes? Or a crisp fall day making pumpkin pies? Is it a spring afternoon making lemon bars and pistachio macarons? Or is it the holiday season?

Galettes...rustic simplicity

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Why I Bake