Musings about Parenting Through Culinary Creations

You Galette a Be Kidding Me

 

Galette is a term used in french cuisine to designate free form flat round cakes or pastries (these can be both savory or sweet). All that means is in stead of using a tart pan or pie plate this little number’s edges are just folded up around the filling. The result is this fabulous rustic looking timeless creation; Think shabby chic with this dessert. That is not the actual definition but more like the cliff-notes version according to me.

This weekend at my house the refrigerator and freezer decided that they were going to go on strike and quit working! So, I decided that I was going to pull a Queen Bey and make lemonade out of lemons. I had berries that needed to be used because they were now defrosted and that is how my take on the galette came to be. I made a berry compote and filled those Trader Joe’s pre-made pie crust and puff pastry (since those were also now defrosted) right up. Not only was it quick and easy, everyone loved it. Now if only the repair person would get out here on the double. Think they would take galettes as a form of payment?

 

Print Recipe
You Galette a Be Kidding Me
Berry filled pastry
Course dessert
Prep Time 15 Minutes (give or take if you have a helper and the age of that helper)
Cook Time 40 Minutes
Passive Time 30 Minutes which means there is time for some Louis Armstrong
Servings
People
Ingredients
Course dessert
Prep Time 15 Minutes (give or take if you have a helper and the age of that helper)
Cook Time 40 Minutes
Passive Time 30 Minutes which means there is time for some Louis Armstrong
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400. Line a large baking sheet with parchment paper and set aside.
  2. While the oven is preheating you can make the compote that will be your filling. In a sauce pan add the berries, lemon juice, sugar, and vanilla. Cook on med low until everything is incorporated and your mixture appears to be the constancy of syrup with berries. If things start to get a little too thick add a tablespoon or two of water. One tablespoon at a time, you can always add more but cannot subtract. Make sure to keep stirring that way the mixture doesn't burn. Once everything is cooked remove your saucepan from the heat and set aside.
  3. On a lightly floured surface unroll your crust and make sure there are not any cracks in your dough. If there are just smoosh them closed. Then transfer your dough to the parchment lined baking sheet.
  4. Fill your dough with the compote making sure to leaving a two inch boarder around the edges. Fold the edges up the pastry upwards. the center of your galette will show the filling and that is perfect.
  5. To make the egg-wash combine the milk and egg white in a dish and lightly beat with a fork. Brush the dough with this mixture and sprinkle with coarse sugar. The coarse sugar is optional and totally personal preference.
  6. Bake until the filling is bubbly and the dough has turned a golden brown. this is about 30 mins, but everyone's oven is different so just check from time to time.
  7. Top with your fave vanilla ice cream. We love to use Ndali Estate Vanilla ice cream from Jeni's Splendid Ice Cream, and we have a family member who has a lactose allergy so we also use the vanilla soy ice cream from Trader Joe's.
Recipe Notes

If you want to make this a vegan option you can brush the dough with melted vegan butter and omit the egg wash.  The ice cream can also be a soy or coconut milk based ice cream instead of milk based.



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