This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.
This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.
Yield: Serves 8
For the Dough:
4 graham crackers (about 2 oz)
1 cup (125 g) all-purpose flour
1 T granulated sugar
3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
10 T chilled unsalted butter, cut into pieces
For the Filling & to Finish:
2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
2 cups fresh blueberries
1 T cornstarch
pinch of coarse salt
3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
1/4 tsp ground cinnamon
1/3 cup (67 g) granulated sugar
all-purpose flour (for rolling dough)
1 large egg, beaten to blend
2 T chilled unsalted butter, cut into pieces
turbinado sugar, for sprinkling
vanilla ice cream, for serving, optional
To Make the Dough:
Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.
Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)
To Make the Filling & to Finish:
Preheat oven to 400°, preferably on convection.
Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
Arrange fruit on top, leaving a 1 1/4-inch border.
Lift dough edges up and over fruit, pleating as needed.
Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
Brush top of pastry with egg and sprinkle with turbinado sugar.
Dot filling with butter.
Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
Serve galette warm or at room temperature with scoops of ice cream, if desired.
I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! 🙂
This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.
The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.
For the Pastry:
(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)
1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
For the Puff Pastry Crust:
Thaw overnight in the refrigerator or for 2 hours at room temperature.
Line a rimmed baking sheet with parchment paper; remove from the pan.
On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.
To Make the Pastry Crust:
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.
To Prepare the Apples and Finish the Tart:
Preheat the oven to 400 degrees, preferably on convection.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
Sprinkle with the full 1/2 cup sugar and dot with the butter.
Bake for 30 minutes, rotating halfway through.
Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂
This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂
The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.
Yield: One 10 to 11-inch tart
For the Crust:
1 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats
1 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 ounces cream cheese
1 large egg yolk
For the Filling & Egg Wash:
2 tablespoons extra-virgin olive oil
12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
1 large onion, sliced lengthwise 1/4 inch thick
Kosher salt and freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons golden raisins
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces ricotta, room temperature
1/4 cup finely grated Parmigiano-Reggiano
3 tablespoons heavy cream, divided
1/2 teaspoon freshly grated nutmeg
1 large egg yolk
To Make the Crust:
Pulse flour, oats, and salt in a food processor to combine.
Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
To Make the Filling:
In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
Stir in nutmeg; season with salt and pepper.
To Make the Galette:
Preheat oven to 375 degrees, preferably on convection.
On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
Arrange onion mixture evenly over dough, leaving a 3-inch border.
Spread ricotta mixture over onion mixture; top with chard mixture.
Fold edges of dough over and gently press down to seal.
Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.
The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!
2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
1 large red onion, cut through the core into 1/2-inch wedges
1/4 cup extra-virgin olive oil
2 teaspoons Madras curry powder
coarse salt and freshly ground black pepper
1/2 cup sour cream (light okay)
1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving
To Make the Dough:
In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
Stir in 1/3 cup of ice water until the dough is evenly moistened.
Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.
To Make the Filling:
Preheat the oven to 425°, preferably on convection.
On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
Increase the oven temperature to 450°.
Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
Spread the sour cream over the dough, leaving a 1 1/2-inch border.
Sprinkle 1/4 cup of the cheese on top.
Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
Sprinkle with shredded cheese, cut into wedges and serve warm.
Make Ahead: The galette can be made a few hours early and rewarmed before serving.
Nothing is better than having a Happy Birthday Galette after Happy Birthday Mushroom Soup! 🙂 I made this delicious free-form galette for my mom’s early birthday dinner celebration. Today is my mom’s actual birthday, so I felt like it was about time I posted it! Happy Birthday, Mom! ❤
This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Justin Chapel. I loved that the fruit was left unpeeled. It would also be absolutely fabulous for Thanksgiving.
2 Granny Smith apples—halved, cored and thinly sliced lengthwise
2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick (I used Red Bartlett pears)
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 large egg beaten with 1 teaspoon water
turbinado sugar, for sprinkling the crust
Confectioners’ sugar, for dusting, optional
freshly whipped cream, for serving, optional
Make the Crust:
In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas.
Sprinkle the water on top and pulse until the dough just comes together.
Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. (I turn it out onto a large piece of plastic wrap to decrease the mess.) Wrap in plastic and refrigerate until well chilled, 1 hour or up to overnight.
Make the Streusel:
Preheat the oven to 400°, on convection. Spread the walnuts in a pie plate and bake for about 5 to 8 minutes, until lightly browned. Let cool, then chop.
In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using a pastry blender or your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.
Make the Filling:
Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. (I roll the dough out on a piece of parchment paper fitted to the baking sheet.) Ease the dough onto the prepared baking sheet.
Mound the filling in the center of the oval, leaving a 2-inch border.
Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.
Brush the crust with the egg wash and sprinkle evenly with turbinado sugar.
Bake the galette for 37 to 40 minutes in a convection oven, or up to 45 to 50 minutes in a standard oven, until the fruit is tender and the streusel and crust are golden brown.
Let the galette cool. Dust with confectioners’ sugar, if using, before serving. Serve with fresh whipped cream, if desired.
This crostata was worth every bit of effort. The crust was perfectly flaky. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. The garlic oil, gruyere, and thyme added layers of wonderful flavor. Delicious!
I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. We enjoyed a lovely lunch while all of our kids played together. One friend brought a yummy caesar salad to serve on the side. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. It was a great time for all. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of my CSA and colorful heirloom tomatoes, used gruyere instead of cheddar, and reduced the baking time for a convection oven.
125 grams all-purpose flour (about 1 cup), more for rolling out dough
75 grams fine cornmeal (about 1/2 cup)
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
35 grams grated Gruyere or extra-sharp Cheddar (about 1/2 cup)
For the Filling:
1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes), preferably heirloom
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
65 grams Gruyere or extra-sharp Cheddar, grated (about 1 cup)
freshly ground black pepper, to taste
1 large egg
flaky sea salt, like Maldon
To Make the Crust:
In a food processor, briefly pulse together flour, cornmeal and salt.
Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours. (I refrigerated it overnight.)
To Make the Filling:
Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl.
Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized.
Remove garlic and finely chop. Reserve garlic oil.
To Finish the Crostata:
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. (*Alternatively, roll out the dough onto a piece of parchment paper large enough to line a rimmed baking sheet.*) Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes. (longer than 20 minutes is okay)
Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture.
Leaving a 3-inch border, distribute the garlic, then the cheese, followed by half the chopped thyme leaves on center of crust.
Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border.
Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves.
Gently fold crust up around tomatoes, making a 2-inch border.
In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until pastry is deeply golden brown. Serve warm or at room temperature.