Add butter in one bit at a time and then mix until the butter is the size of peas, just a few seconds in the food processor. Combine flour, sugar, and salt and pulse a couple times until combined. I like to make the dough in a food processor, but you could also do this by hand. Equally as delicious and still pretty, but less perfect.ġ2 tbsp salted butter, cold and cut into small cubesġ tsp cinnamon (add nutmeg and cardamom too, if you’d like!)Ģ tbsp turbinado sugar or decorative sugar Our pears were on the ripe side of ripe and mushed together a lot. If you want a really pretty galette, use pears that are just just barely ripe that way they they hold their shape when you slice them and then lay them in a pinwheel. Improvise, substitute, change it as you like…galettes are forgiving!Īnother thing I love about galettes, they can be dressed up or down. This recipe is adapted from Once Upon A Chef’s rustic apple tart recipe changed to our preferences and to make use of the ingredients we stock in our pantry. The combination is a not-too-sweet, rustic, and perfectly fall dessert that’s great to serve for a weeknight family meal or a dinner party. The dough is perfectly flakey and most of the sweetness comes from the fruit. I’ve made quite a few galette recipes over the years but this one is my favorite. And I love that they don’t require a special dish ( ahem pies) and that they’re so unfussy - you really can’t mess them up! Have you ever made a galette before? They can be sweet like this one, or savory with vegetables, meats, and cheeses inside.
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