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!
Why I Bake
June 16, 2017