Did you know, I’ve been swooning over pictures and photographs of galettes for ever! It took a trip to my fruit vendor to find out that most of my favourite berries were going (if not already) out of season, to wonder why I hadn’t gotten round to baking one. Over the months, I’d been freezing batches of berries, and so many that my berry-packed freezer bags are starting to slide off my over-packed freezer shelves. So it was time. Time for some super berry therapy!
To me, galettes are truly a thing to gaze upon – they look so unpolished, so deliberately unintended in form. Like something you had to put together on the fly, or didn’t give enough thought to. Yet, for a treat that looks like it was meant for a casual tea affair, it’s raw, rustic beauty holds up just as well among the usual array of desserts for any occasion. And would you know it, berry galettes are my soft spot!
How could anyone not take to warm, layered mounds of cooked berries oozing with caramelised juices over a light, buttery, almost puff-like, flaky pastry? Add dollops of vanilla ice cream, and it becomes a dessert to die for! Something warm with something cold, something tart with something sweet, something flaky and buttery with something creamy and velvety smooth…. What’s not to love, really?
Naturally, you can fill galettes with your favourite choice of fruits – peaches are delicious as well. If you’re using citrus fruits, such as berries, it might be a good idea to do a taste test so that you can adjust the amount of sugar, especially if you have a batch of really sourish berries.
A galette is essentially a free-form pie. What is lovely about it is it’s utter simplicity. There’s no need to press the dough into a pie dish. Just roll out, fill up the centre with your choice of fruit (which usually involves no pre-cooking), and pleat (or fold) the edges over the fruit, leaving the centre exposed. That’s it!
In fact, I wonder why I didn’t get onto the galette bandwagon much sooner, like years ago? I think once you’ve experienced just how easy and versatile these are to make, you might actually be tempted to abandon the traditional pie forms in favour of the galette.
If you haven’t yet gotten around to making your first galette, do bookmark this for your next bake – I promise you’ll love it! Oh, by the way, even if you’re not into galettes, do try the pastry dough. It is really, really good! You can use it for tarts, pies, or in place of anything that calls for pastry dough (other than puff pastry). If you prefer making traditional pies, check out this blueberry crumble pie or apple pie in my blog.
This recipe yields enough dough to make three 9-inch (20-cm) pies or galettes. The leftover dough can be wrapped tightly in plastic wrap, and kept in the refrigerator (for a couple of weeks) or in the freezer (for up to 2 months) until your next use.