Galette: The Ins, Outs, and Hows of this Delicious Dessert
One of my favourite summer treats is the galette- a french pastry dish that can be sweet or savoury, baked freeform without a pie pan. It is designed to be rugged, so unlike pies you don't feel like it needs to be perfect. Plus, since it can be any size it serves as the perfect container for whatever you have kicking around, be it blueberries and lemons, or mushrooms and spinach– so it's a great way to use up those little odds and ends that you don't want to throw out.
I recently threw together a galette for a potluck; I had a bit of rhubarb, some strawberries, a small jar of custard, and the ends of a jam. While it may seem like an unlikely combination, the kitchen is a place of adventure! –And it turned out to be a hit!
Here is an easy recipe similar to what I made, but feel free to experiment or substitute your favourite seasonal fruit!
1 cup all purpose flour
1 cup spelt or whole wheat flour
⅓ cup extra virgin olive oil, or a light tasting one of your choice
⅓ cup ice cold water, plus extra if needed
½ tsp sugar
Strawberry Rhubarb Filling:
2 1/2 cups sliced strawberries
1 cup chopped rhubarb (as big or small as you like)
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon chia seeds
1 egg, beaten
2 tablespoons turbinado sugar
Take a nice jam and do a light coating over the entire galette– I used a rose petal jam to give it a faint floral tone
1. Olive Oil Pastry Instructions:
Mix the flour, salt and sugar until combined. Make a deep well in center and add olive oil and water. Mix and knead into a smooth dough, don't over mix it! We don't want the gluten to be too activated, that will make a chewy dough.
Use your hands to gather the dough into a ball. Wrap with plastic wrap or place inside a plastic bag. Leave to rest in the refrigerator for 30 minutes.
2. Center a rack in the oven and preheat to 350 degrees F.
3. To make the strawberry rhubarb filling, combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch is coating the fruit. Set aside.
4. Remove the dough from the refrigerator and place on a sheet of parchment paper.
**SAVVY TIP: Parchment Paper is reusable, so don't throw it out after, just wipe it clean with a damp cloth, let it dry, and fold it to use it again!
Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
5. Lightly brush the edge of the dough with the egg and sprinkle with turbinado sugar or jam, just enough to brush the edges of the galette.
6. Bake for approximately 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
I compiled a few more of my favourite recipes, tips and tricks for you to check out:
Delicious mini blueberry galettes from Completely Delicious
A vegan and gluten free strawberry-rhubarb galette from Heather Cristo
Want something more savoury? Try this mushroom goat cheese galette from A Beautiful Plate
Avoid these common mistakes from Bon Appétit when making your first galette