Why is it that something made with just three of cooking’s most basic ingredients can be so terribly intimidating? A food that has the most basic of foundations that in the wrong conditions can go terribly awry, with multiple variations and nuanced secrets handed down from mother to daughter, from pastry chef to novice baker.
You know what I’m talking about don’t you?
photo > foodiecrush
Yes, I’m talking pie crust.
With a bounty of fresh fruit and an evening BBQ that I had volunteered to deliver a dessert to, I had to come up with something fast, something proven and something delicious.
So instead of poring over recipes and waiting for ingredients to sufficiently freeze, blend and roll, I took the easy way out, dug into my freezer for my emergency stash of store bought Pillsbury roll-up pie crust and went rustic. For the galette filling you can use any combo of fruit, just keep the proportions of sugar and flour the same as in the recipe at the end of the post.
And whaddya know? Noone was the wiser.
If you’re thinking savory is more your flavor, try some of these delicious versions from some of our favorite foodie bloggers.
photo > Aran Goyoaga
Cannelle Vanille‘s delightfully succulent recipe starts with an herb pie dough that sounds like it could be a task, but is actually a basic dough with herbs and pepper artfully added in, making Aran’s Crispy Mushroom, Potato and Blue Cheese Galette takes earthy mushroom and stinky blue cheese to the ultimate savory level, and perfect to share with family. Just like she did.
photo > Sarka Babicka
In my book, nothing says savory like Sarka’s combo of butternut squash, rosemary and goat cheese in a crispy crust. Enveloped in a créme fraiche studded wholemeal pie dough, Cook Your Dream‘s Roasted Vegetable Galette is a healthy, all-in-one feast. Now, if I could just stuff the whole thing in a ravioli I’d be the happiest eater on earth. Hmm, I think I have a recipe idea…
photo > In Praise of Leftovers
Sarah’s last minute tomato harvest provides the rest of us the bounty of her latent gardening habits. Cooking the tomatoes whole and then picking through the sauce for the cooked wrinkled skins is a secret tip to perfecting In Praise of Leftover‘s Green Tomato Chutney Galette topped with brie and chutney.
And now, my super-simple, sweetened-up galette version.
|Strawberry & Blackberry Galette||
- 1 package Pillsbury or favorite brand pie dough (total of 2 pie dough disks)
- 5 cups strawberries, blackberries, blueberries or raspberries (you can always use whatever fruits you would crave, just keep the proportions roughly the same)
- 2/3 cup sugar plus 2 T
- 2 T flour
- 1 tsp grated lemon rind
- 1 egg white, whisked
- Preheat oven to 375 degrees.
- On left side of a cookie sheet, unroll 1 pie dough disk according to package directions (some will flop over the edges of the sheet, and that’s ok.)
- In a small bowl, mix 2/3 cup sugar, flour and lemon rind. In a large bowl, add berries and sugar mixture to coat. Add half of berry mixture to center of pie dough, leaving 2 inches or so of bare pie dough at edges. Fold edges to center in sections leaving the center of the filling uncovered.
- On right side of the cookie sheet, repeat process above. Take egg white and brush top of pie dough with white and sprinkle 1T of sugar on top of each galette. And if you’re like me, you’ll add more sugar, just like you did to your Cheerios as a kid.
- Bake according to package instructions, 30-40 minutes.
As a final note, we have an exciting announcement coming up early next week. Bloggers, pre-heat your ovens and get ready to start your mixers, it’s Christmas in July.