While doing my usual internet browsing for menu inspiration, I came across a picture of a galette. I have seen galettes before but have never tasted, baked or even saw a galette in person. What is a galette you ask? It is, in simplest terms, a free-form rustic tart. They can be savory or sweet and filled with pretty much anything you want from various fruits to meat, fish, eggs, vegetables, or just cheese. Since my house is already stocked on sweets, I’m going the savory route today with a pear and prosciutto galette, topped with melted blue cheese. Rustic, simple, delicious!
**Helpful tips and common mistakes
Even if you’re looking to prepare a sweet galette or a savory one with different toppings, this dough is a great basic recipe. Factors such as the moisture level of the fruit may require an adjustment to the recipe, but this is a starting point.
When cutting in the butter into the dough, make sure that the butter stays cold. The pieces of cold butter within the dough will steam and create an airy, flaky texture that cannot be achieved if the butter has melted. A food processor is a great tool for putting the dough together quickly. However, you can also use a pastry cutter or your hands to get the job done. If incorporating the butter with your hands, work quickly!
If you’re making a batch of galettes, you can freeze the dough for up to 2 weeks.
Have fun choosing your toppings. It can be as simple as a peach galette or as sophisticated as leek, fennel and mushrooms with goat cheese galette; the options are limitless!
For a fruit galette, sprinkle sugar on the edges to give it that extra needed sweetness. I love the rustic appearance of these tarts. Not only are they easy to put together, but they also look incredible! I can foresee my next party to consist of many, many galettes…
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