Wednesday, July 30, 2014

Galette in the Berkshires, no pie for me.

Berries and fruits are so wonderful in the summer; luscious colors, sweet scents.  Even though most folks believe fruits are better eaten fresh, raw, and from the palm of your hand, I think that sometimes cooking the jewels enhance the sugars and explode the flavors.  Enter, the galette.

In short, galette is a term used in French Cuisine to designate various types of flat round or freeform crusty cakes.  They have half the crust and generally a little less fruit.  In theory, you can pick them up and eat a slice out of the palm of your hand. Yay! This eating technique is a little {very} messy a la mode, so I would definitely consider a plate when serving it with your favorite frozen creamed delight.  Even more inspiring,  you can make individual galettes which would be perfect for picnic or seated dinner party. 

Summer's bounty should always be exploited to it's fullest.  Ne'er a day should go by without a fruit passing your lips. Soon we will be back to tasteless tomatoes and mushy apples.  So right now contemplate your next summer dessert....PEACHES, BLUEBERRIES, RASPBERRIES, APPLES, PEARS....EVEN RHUBARB IS STILL AVAILABLE! 

The dough takes about 10 minutes to make if you have a food processor.  No kneading!

Go for it.  

Joe Pastry Galette Recipe Link

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