Category Archives: Galette

Apple & Pear Galette

Apple & Pear GaletteI don’t know why I’ve never thought to make a galette for Thanksgiving, but it feels like a gross oversight on my part.Apple & Pear GaletteGalettes are pie’s more chilled out cousins. They’re free-form, don’t require a pie plate or crimping, never need blind-baking, and you can put pretty much anything but custard inside. Easy easy easy, and positively perfect for a busy day like Thanksgiving. I’m mystified as to how I didn’t realize that until now–it’s so obvious!Apple & Pear GaletteToday’s galette is filled to the brim with sliced tart apples and sweet ripe pears, and it’s seasoned with cinnamon, cardamom, ginger and nutmeg. I like to think of those spices as somewhere between regular apple pie and chai. Yum!Apple & Pear GaletteAssembling an Apple & Pear Galette is as simple as mounding your dough in the center of a piece of pie dough, folding the excess pastry toward the center, and dotting the whole thing with butter. Brush the exposed pie dough with egg wash, sprinkle it with coarse sugar for beauty and crunch, and then bake your galette for about 50 minutes at 375F. You’ll know it’s ready when the filling is bubbling, the pastry is well-browned and your kitchen smells outrageously good—like apples and pears and brown butter.Apple & Pear GaletteAnother thing galettes have over pies? They cool really quickly. I will pretty much never tell you to slice a pie before it has hit room temperature, which can take hours. Galettes though? They’re thin enough that they can be sliced at warm room temperature without any consequence. This beaut was sliced an hour after it came out of the oven, and the worst thing that happened was that it melted my ice cream slightly more quickly than it would have otherwise. And by worst thing, I mean a very good thing. Very good.Apple & Pear Galette

Apple & Pear Galette
makes 1 galette

2 large tart baking apples, peeled, 1/4-inch sliced
2 Bosc or Bartlett pears (about 7-8 ounces each), peeled, 1/4-inch sliced
1 1/2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/4 teaspoon Kosher or sea salt
1/2 recipe All-Butter Pie Dough, or other good single crust recipe
2 tablespoons butter, cut into small pieces

For assembly:
1 large egg
1 teaspoon water
coarse sugar

For serving:
vanilla ice cream
whipped cream

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine apple and pear slices in a large mixing bowl. Add apple cider vinegar, sugar, cinnamon, cardamom, ginger, nutmeg, cornstarch, and salt. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.

Apple & Pear GaletteApple & Pear Galette

Black & Blueberry Galette

Black & Blueberry GaletteWhile there is a time and place for a traditional crimped and latticed pie, my kitchen in the middle of a heatwave is not it. That said, there are a ton of berries at the markets right now, and it would be a real shame to miss tucking them all into a flaky shell, now wouldn’t it?Black & Blueberry GaletteBlack & Blueberry GaletteGalettes to the rescue! They’re pie’s no-nonsense, rustic sisters–we’re talking all the flavor and beauty of pie with less than half the work. You don’t even need a pie plate! Simply roll out some pie dough, mound a fruit filling in the middle, fold up the edges and bake ‘til golden and bubbly. Boom, done, galette.Black & Blueberry GaletteI used my All-Butter Pie Dough for this glossy beauty, but I know pie dough scares the bejeezus out of some of you. Also, I can’t blame anyone for not wanting to mess with temperature-dependent dough in the middle of summer. I’ll admit that trying to keep tiny bits of butter from melting is not my favorite warm-weather activity either, but when all is said, done, sliced & served, it sure is worth the effort.Black & Blueberry GaletteGenerally speaking, I think baking should be an enjoyable process, so if making dough from scratch is going to ruin the fun of making a galette, by all means, take the easy way out. Use whatever pie dough you like here, even the refrigerated store-bought stuff. I am pretty sure a sheet of puff pastry would work, too. Whatever your dough of choice, just remember to keep your surfaces floured and your dough cold.

Cold dough = cold butter = super flaky crust.Black & Blueberry Galette I used blackberries and blueberries in this galette for a multitude of reasons, chief amongst them that these varieties looked the best at my local green market a few weeks ago. They also happen to remind me of Maine—I love when food and nostalgia line up. I went with a 50:50 ratio of blackberries to blueberries, but you should feel free to play around with the amounts, use all of one berry or the other, or swap in some raspberries. When it comes to galettes and summer berries, there are no bad ideas.Black & Blueberry Galette

Black & Blueberry Galette
makes 1 galette, about 8 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe All-Butter Pie Dough, or other good single-crust pie dough
1 tablespoon unsalted butter, cut into small pieces
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
whipped cream, for serving (optional)
vanilla ice cream, for serving (optional)

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Scatter butter over exposed filling.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.Black & Blueberry GaletteBlack & Blueberry Galette

Sweet Cherry Rhubarb Galette

Sweet Cherry Rhubarb GaletteThis is the 300th post on this site. Three hundredth! That was fast.

Sweet Cherry Rhubarb Galette

May 2015.

Sweet Cherry Rhubarb Galette

June 2018.

It doesn’t seem like it was all that long ago that I purchased this domain and posted a picture of my hand nudging a miniature Sweet Cherry Rhubarb Galette across my now-familiar Carrara marble pie board. The post just said “Making a few adjustments…stay tuned.” It remained the only thing on this site until I posted my inaugural Cocoa Brownies five months later, followed by 298 more things.Sweet Cherry Rhubarb Galette
The fact that post #300 is a recipe for that same Sweet Cherry Rhubarb Galette is pure coincidence—I didn’t even know this was a milestone post until last night. I’ve sworn for the last two summers that I’d post the actual recipe, but two years ago I waited too long into cherry season, and I had a super difficult time finding rhubarb last year. This summer though, I’ve got plenty of both.Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb Galette
You may be wondering why I chose to pair rhubarb with sweet cherries in the first place, instead of the usual strawberries. The answers are:

  • Been there, done that.
  • Because sweet cherries and tart rhubarb are MFEO. (Name that movie.)
  • I like to live on the edge.
  • It was an accident.

Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteBack when I made my first-ever batch of Cream Cheese Pie Dough, I had a fridge full of rhubarb and not one measly strawberry, or even a box of blueberries. What I did have though was a big bag of cherries and a hankering for pie…er, freeform pie. I stirred together a simple filling and folded a circle of pie dough up around it before baking it for the better part of an hour.Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb Galette
The resulting galette was divine: sweet, tart, jammy fruit filling and the butteriest, flakiest crust ever to come out of my kitchen. Three years later, you’ve heard me wax on and on about that pie dough, but I don’t think I’ve ever mentioned that a Sweet Cherry Rhubarb Galette was the first thing I ever made with it.Sweet Cherry Rhubarb Galette
After 300 posts, you’d think I wouldn’t have left out any details, but I guess I still have a few things left to tell you. Chief among them, that you should go buy some cherries and rhubarb (and maybe some ice cream) and make yourself a galette.Sweet Cherry Rhubarb Galette

Sweet Cherry Rhubarb Galette
makes 1 galette, about 8 servings

1 1/2 cups sweet red cherries, pitted and halved
1 1/2 cups chopped rhubarb (1/2-inch dice)
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe Cream Cheese Pie Dough, or other good pie dough
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
vanilla ice cream, for serving (optional)

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine cherry halves and chopped rhubarb in a large mixing bowl. Add sugar, nutmeg, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Use a slotted spoon to remove cherry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Do not trim crust further as it will shrink while baking.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.

Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.Sweet Cherry Rhubarb Galette

Strawberry Rhubarb Galette

Strawberry Rhubarb GaletteMy mother is not a baker. If the main ingredients in a recipe are flour, sugar, and butter, she’ll pass or politely ask someone else to make it. That’s why I found it so funny when Shari’s Berries asked me to pass along this Mother’s Day post featuring baking advice from the mothers of popular food bloggers, including Sally of Sally’s Baking Addiction and Michelle from Brown Eyed Baker. Their mothers impart some great advice–my favorite is “Don’t be afraid to mess up!” from Yossi Arefi’s mom. That’s great advice for life in general.

Strawberry Rhubarb GaletteWhen I first got into baking, my mom was left scratching her head. She’s a great cook, but baking just frustrates her. How I grew up to be a baker, I don’t know. It’s probably some sort of cosmic middle child joke.

I have seen my mother bake exactly one thing: a classic cherry-pineapple dump cake. Except that my mother, ever a lady, would never serve something called “dump cake.” Instead she takes a tip from her mother, tops it with vanilla ice cream, and calls it “Simply Delicious.” That’s what it is, after all. I guess my mom’s lone piece of baking advice–besides “don’t”–would be that if you don’t like the name of your dessert, change it.

Strawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteNo, my mother is not a baker. But when all is said and done, my mom and I, we’re not so different. For one, we’re both caretakers by nature. We express love in acts of service which, incidentally, is also the form in which we receive love. If you mention to my mom that you are struggling with something, she’ll be right there with you, trying to figure it out. If she perceives that you are overwhelmed, she’ll send you flowers or a goofy card. That doesn’t mean she doesn’t occasionally neglect her own needs and make herself crazy because she’s trying to help someone else–that’s something that her mother did before she did and a habit of mine as well. 

Just know that if my mom does you a favor or sends you a gift or calls at 11pm on a Wednesday just because she wants to say hello, it’s because she really values you. And if I make you a pie and put it on the internet for a holiday we can’t even celebrate together, know that it’s because I really value you.

Strawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteAnother way my mother and I are alike? We both prefer fruit desserts over chocolate.* When I started planning what I’d make for my Mother’s Day post, I really thought about what my mom would like to eat. Strawberry rhubarb pie quickly came to mind, with a whole wheat crust, because my mom will take extra nutrition anywhere she can get it, even in dessert.

*Know that my little sister is rolling her eyes as she reads this.

Strawberry Rhubarb GaletteInstead of making pie, something that my mom would literally never attempt, I went for a simple, rustic Strawberry Rhubarb Galette. Free-form pies are definitely my mom’s style. There’s no crimping or anything–just lay the rolled dough on a baking sheet, pile the filling in the middle, and gather it all together with your hands. Bake it for 45 minutes and let it cool before serving.

My mom, a self-proclaimed vanilla person, would insist on a scoop of vanilla ice cream to go with her slice of this sweet-tart classic dessert. I would too. My mom and I–we’re more alike than we are different.Strawberry Rhubarb GaletteStrawberry Rhubarb Galette

Happy Mother’s Day, Mom! I love you waaaaay more than chocolate. XOXO

Strawberry Rhubarb Galette
makes 1 galette, 8 servings

2 cups fresh strawberries, cut into 1/2-inch pieces (about 16 ounces)
1 cup fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 1-2 stalks)
2/3 cup granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
4 tablespoons cornstarch
2 tablespoons fresh lime juice (about 1 lime)
1/2 recipe Whole Wheat Pie Dough, or other good crust
milk, for brushing
1 tablespoon coarse sugar, for sprinkling (I used turbinado)
1 tablespoon unsalted butter, cut into small pieces
vanilla ice cream, for serving, if desired

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine strawberries and rhubarb in a large mixing bowl. Add sugar, ginger, nutmeg, salt, cornstarch, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim scraggly edges, if desired. Transfer to prepared pan. Use a slotted spoon to remove strawberry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Brush exposed crust with milk and sprinkle with coarse sugar. Dot exposed filling with butter.

Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.

Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.

Strawberry Rhubarb Galette