I have to start off by saying this recipe was supposed to get added to the blog months ago, but life gets in the way. Better late than never right? Making pies was never something I thought I would be interested in making. After all, I am more of a savory cook than a professional baker, but I wanted to challenge myself in some pastry, so here we are. Galettes are a version of a pie that is incredibly forgiving and versatile. Not only are galettes easy and approachable by anyone willing to try, but they are the perfect vessel for just about any type of filling.
When I made my first galette, it was around Thanksgiving, and my life has been changed ever since. Galette dough is essential flaky pastry dough, with minimal prep required. There are few things to keep in mind when making a galette, and we'll review them here!
Galettes differ from traditional pies because they aren't baked in a pie dish, or used in the same capacity as a pie. Galettes are rustic by nature, with a folding over with the edges of the dough, baked until golden brown, and are open faced. Meaning, the galette does not get an extra layer of crust over it. It's usually served as is or with a large scoop of ice cream. Galettes are seriously delicious.
The beauty of making galettes is the amount of ingredients required to make it. All you really need is:
Cold butter and ice water and the most important ingredients as they will make the crust super flaky and, well, buttery! You want the butter as cold as possible so that the crust does not leak much or run while it bakes. The ice water will help keep everything cold and bind the dough together.
I love galettes for this exact reason: you can put ANYTHING in a galette! Cranberries, featured in this recipe, is perfect for a holiday dessert or a Mother's Day brunch. You could also use sliced pears, apples, citrus fruit, berries. Another idea for galette filling is making them savory. Think onions, leeks, potatoes, broccoli, cheddar cheese, or even make a mozzarella and tomato version. The combinations are endless and very, very tasty.
The easiest way to make galette dough is using a food processor. I like this method because it's not as messy and combines the dough and butter together better than my hands can. Start by prepping the flour and sugar in the same bowl, whisk together to combine and set aside. Cube the butter and add to the food processor along with the flour and sugar. Pulse the food processor to combine the ingredients, and stop pulsing when the mixture looks like pea sized pebbles. Pour the flour and butter mixture into a large bowl. From here, add a tablespoon of ice water at a time to the bowl. Mix the dough together using a spatula and work the dough until it forms a crumbly ball, adding more water as desired so that it comes together. From here, pour the dough onto a floured surface, form a ball, and wrap in cling wrap. Press down on the dough to form a thick disk and place in the fridge for an hour. Once the dough is chilled, roll out the dough and fill with whatever your heart desires. Fold over the sides of the dough and bake to the indicated time (400º for 30 minutes)
Galettes are approachable, easy, fun to make, and taste outstanding! I can guarantee these will be replacing the pies you make (or buy) every year. Once you make one, there's no turning back!
Calling all cranberry lovers, this one is for you. This cranberry galette is everything you need this morning. Flaky, buttery crust surrounding perfectly baked cranberries in a freshly squeezed orange juice blend. I promise you this galette will be on your "Must bake" list over and over again.
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