Just made this galette for a Canadian Thanksgiving potluck celebration and, as always, it was a huge hit. Beginners excel at this dough. Thank you! This was exquisite! 1 1/4 cups (160 grams) all-purpose flour; 1/4 teaspoon fine sea or table salt The first time I couldn’t find Fontina so I used Gruyere instead, and the second time I used Fontina. I use one a week and this recipe will be added to my repertoire. You are so fabulous. We used smoked Gouda instead of fontina, didn’t have sage and it turns out our “fresh” Parmesan was from May 2009 (whoops) so some cheap Craft Parmesan went in instead AND it was still AWESOME. The filling can be mixed and the dough rolled out when you’re ready to bake it, or you can do as I probably would and just bake it when you have time and rewarm it before serving. Ingredients. Thanks Deb this was just perfect for a beginner baker like me, I made a fruit galette with apples, pears and a handful of cherries. (Then I forgot to turn the oven on and didn’t realize it until the timer went off for it to be done. Will make this again and again! (I actually subbed ACV for the lemon juice.) I made a 1/2 recipe with 1.5 T ice water – next time I’d mix the water and sour cream together before adding. —> Carmelize the onions, put in a Tupperware in the fridge Explore. I’ve made a few things from it, and everything has been wonderful. Adapted from The Smitten Kitchen Cookbook. I brought the filling to room temperature and it was easy to add the cheese. But, since you asked me personally, I like this with a dry white. Very suave and much more personable than the other ladies. Check back for a new episode next Thursday! I immediately knew what to have for dinner… And oooooh, this was good! Regardless, once the tart cools and I place it on a serving platter, no one is the wiser and it tastes just fine. I left it only for 30 minutes in the fridge ( the whole time while the butternut was in the oven) and it was enough for the dough to loose its elasticity. Ten years ago: Endive and Celery Salad with Fennel Vinaigrette, Rhubarb Cobbler, and Broccol Slaw I made it as an afternoon warm-up to Thanksgiving dinner, and everyone ate it until they could hardly eat dinner! Artichoke Parmesan Galette. I was surprised… it was delicious!! Random House . Please write quantities also in grams or ml. I made this last night for my sister-in-law’s birthday dinner. I’ll be bringing a few galettes along to Thanksgiving dinner tomorrow! Yum! This time I used 100% whole wheat flour. :-). I made this with a spaghetti squash and used it as a pizza topping because I had a pizza dough in the freezer and I was too lazy/hungry to make the galette dough. this is, I believe, my favorite recipe I’ve ever made. I made this twice now and it was delicious, with rave reviews from my husband. My butter is in very small pieces so I don’t think that is the culprit — Deb, what gives? I’ll definitely take more care next time. It wasn’t nearly as funky as I expected (unfortunately). Fourth time with this recipe and we always love it. My sister is a vegetarian so made this with for her main dish for Christmas dinner, it is AMAZING the cayenne adds a perfect kick and I have never made homemade dough of any kind before so I was a wee bit scared of this, the rustic nature of the gallette is very forgiving, lets just say mine was very rustic :) I think it really improves the flavor. I made it recently for a dinner party and it was an absolute hit! Easy. Thank you, Deb! It turns out wonderfully! I’ll tell you how it goes next week! I can't find the brand I own but this one has pretty good reviews. (i.e. I didn’t have the sage, so I put in dried thyme and rosemary, which worked wonderfully well. Also added a smidge of nutmeg. It was just a little sweet which means it can be breakfast tomorrow:) I didn’t have tapioca starch, so I used arrowroot powder instead. I froze the dough for a few minutes and tried again. I’ve made this before and it’s absolutely to die for! Note: This recipe is abundantly flexible. Awesome! The pastry makes enough for a double crust pie. I LOVE your recipes, girl. I made it the night before and rolled it out the next morning. Smitten Kitchen has such comforting savory dishes, and even though I’m generally more inclined towards those savory things, my favorite this past summer was the Strawberry Graham Icebox cake. –> Cook the squash, put in a Tupperware in the fridge should i blanch the apples first, do a cranberry port reduction, mix and bake? I made this as written and it is amazing. It’s the best! The filling was delicious but I would have been happy with more filling. I also think that flaky crusts are more about the way the fats are worked into the flour than the fat itself. We were 12 people – six adults and six kids (including three 2 year olds) so I doubled the recipe and made two galettes, and it wasn’t quite enough, even though I served it alongside a hearty veg barley soup. Thanks, as always, for impressing the heck out of me with your cooking. Summertime perfection. I have a mini cupcake pan I would use. There was actually a crowd sitting on my floor in front of the oven the last time I made it, just staring and inhaling the amazing aroma. It wouldn’t be my preferred crust for it because this one is a bit tender and flaky. Debbie - Mountain Mama says: May 8, 2017 at 4:56 pm Awesome article! You can even do all the cooking/prep several days in advance. I am making it now with thinly slice lemons (macerated in sugar for over a week!) I’ve had a butternut squash sitting on my counter for 2 weeks and I couldn’t decide what to do with it. Any thoughts on how you would go about making this “minis” for a shower? I love galettes! Regarding the food shots, are these window light or are you managing to get such nice soft lighting with artificial light? It was absolutely delicious. May 13, 2020 - Explore maureen morley's board "vegetables" on Pinterest. Thank you, Deb! The list of dishes I want to try is growing! i will definitely have to share it on my blog and bake it again for Thanksgiving. But when I highlight it in order to print, your site doesn’t allow me to do that. Any thoughts? I mean, that does make sense, doesn’t it? Your blog helped a lot with my pie crust skillz too :) The picts and instructions are really great – I like how you not only say what to do, but things not to do, or things that don’t work. Deb- What I am wondering is—-where did you stay? * Thickeners: Tapioca flour or starch is my favorite for a clear, unchalky set. I am obsessed with galettes and this dough is the best dough for them. Allow to sit for about ten minutes before slicing. OMG, it is Amazing! Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. I especially love the crust. Many compliments from the carnivores and veggie eaters alike! This recipe is absolutely incredible. Next time I will roll it a bit thinner and be sure to pinch the dough down. Divide one recipe into six tarts? It was really good but I think next time I will cook the rhubarb a little first. Hi! I was pretty intimidated when I set out to make this because I’d never done any pastry making before . A single crust requires less time and less work. I made this recipe in the full form (YUM) and baked the original size in pie pans and folded the edges in as a faux galette to avoid any potential mess and it worked out great! Always gets rave reviews! Thanks, Deb! I can’t wait to try again so I can do it properly. I persevered and the results were delicious. I will never forget how good the mix of sweet-hot was! I want to cook this tonight, but I only have cheddar, swiss, gouda, goat, and mozzarella cheeses. The Smitten Kitchen is still tiny. I made the cookbook version of the recipe (which results in a larger galette) for 5 adults and 2 kids. I also make this as an appetizer by dividing the dough in half, rolling each half into a circle, spreading on the fillings topped with blue cheese and slice in pie shapes. Any good meat pairing suggestions? Place the slices in a large bowl. I wish I did because it always looks delicious but I have tried everything and alas, it’s just not for me — with the exception of mussels, and very rare delves into lobster. Cut into wedges and serve hot, warm or at room temperature. My dough was suspiciously wet but I persevered and— wow. Technology. I REALLY! I think this is my favorite way to eat fruit and crust! Glad to know that worked well for you! I bought prepackaged cut butternut squash, saved a lot of time. Thank you for the recipe! MelissaLouisey — Lard can make a crust with a lighter mouthfeel, but I prefer butter for flavor. It came out beautifully. just perfect I’m making this right now, but without the galette shell. Have made it both times using tangy homemade yoghurt in the pastry instead of sour cream – came out perfect, so if others have only yoghurt in the fridge, go for it! However I had a happy accident I thought you might want to check out. And I couldn’t agree more, that pastry is downright DELIGHTFUL!! Your email address will not be published. Hi, so glad there is leftovers for lunch!!! Step into the Smitten Kitchen for a slice of Deb Perelman's Burst Tomato Galette with Corn and Zucchini! The crust is fantastic. I made this (substituting mozzarella cheese for the fontina cheese, because that’s what I had on hand), and it was a huge hit! I’ll make this again! Jul 12, 2020 - Zucchini and Ricotta Galette on smittenkitchen.com. I roasted the squash, caramalized the onions, then added roasted almonds, spinach and cheese to cooked penne. It set beautifully on the counter and the first piece tonight was a dream! It still turned out delicious! If I wanted to make individual serving sized galettes, how many do you think I could make from this recipe? This is my first galette EVER! A classic. Thanks for another amazing recipe :). I’m from Australia and we call it autumn! I’ve had user-error issues with some of the other galette recipes here but this one came out perfectly. Anyways, I filled it with crema pastelera and quince, and it tastes good! It did get a little sticky but i put it back in the freezer for 2 minutes and in the end all was well. :) thanks for the recipe! Any thoughts on what might be going wrong? They were never sharp enough and I could never scrub the yellowish tint with them. I love this recipe. All good, but I keep coming straight back to the butternut squash! The tart’s been served with ice cream, whipped cream and plain, and is always yummy! Pinterest; Facebook; Twitter; Email; Season 1, Episode 4. Recipes . Thank you. Yield 1 hearty, 12-inch galette, serving 8 . roasted leek and white bean galettes. I made this tonight—it was delicious and impressed my guests! No other adjustments needed. Can the dough ball be frozen and used at a later time? I let it come up to room temperature for about 30 minutes and then baked for 40. I tried to follow the technique however, and it still turned out lovely, and not at all tough, although I’m sure I could do better next time. I have also baked the galette and re-warmed successfully. I’m already plotting what else I can use it with. In the meanwhile, CTRL or ⌘ + P from any recipe post will take you to the same template. I accidentally bought gruyere instead of fontina, and I used bottled lemon juice instead of cutting open one of my fresh lemons when we’re trying to limit our grocery runs. I use my food processor for galette and pie dough all the time. I am sure it is a lobor of love, but also a lot of work. Ah, bliss. I can’t wait to eat it because it smells so good! This one has a cool shape and ricotta. Deb- I made a version of this! Science. Full enough that it looks/feels full but not so much that it’s hard to crimp or will fall out. Is there any reason I couldn’t halve this recipe? This is a perfect blending of savory, sweet, spicy and sensorial pleasure. It’s divine and the cornmeal in the crust gives it just a perfect bite. I am so impressed! Either way, thanks for a great recipe!! I combined the water, sour cream and lemon juice (Meyers, since we have a tree) in a measuring cup first and poured it in as well. The squash flavor was subtle, so I suspect it would be better with butternut, which is sweeter– but still give it a go with Pumpkin if you have some! Her husband and my boyfriend both loved it, and my mom is going to give it a try soon! Otherwise, wonderful recipe! Kenzie — I would bake it and bring it with you. This was lovely dough to roll out. There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. Prick the skin in a few places then microwave it for 2-3 minutes. Baked for 30 minutes. Perhaps if I make it again I’ll scrap the sage idea and put more thyme in instead. ), is afraid of dough failure; and I thought that this dough includes almost all the principles of making dough – maybe I’ll teach her how with this recipe. I don’t know why I waited so long to make this recipe, it’s amazing! I slightly modified it by adding some roasted garlic and using gouda in lieu of fontina. To accommodate a friend with celiacs, I also tried making it gluten-free by simply substituting the all-purpose flour with Cup4Cup gluten free all purpose flour (designed by Thomas Keller!) I’m still going to eat it though! Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. I also more deeply caramelized the onions than what’s shown. I used instant tapioca made by Kraft, is this different than tapioca starch or flour (?) Kudos on a great find! If I wanted to make this ahead of time and refrigerate it for a few hours after step 5, do you think it would still turn out? It is simple, yet delicious! Sprinkle it all over with turbinado or coarse sugar. Could cream of tarter be substituted for tapioca or cornstarch? Question. I don’t make pastry often (use Pillsbury pie crust mostly!) Looking forward to making this with different fruits; thanks Deb! I’d love to try this, but we have a dairy allergy in my family. I made the dough in my food processor since I don’t have a pastry blender. So glad I did!! Question: how to store leftovers? can’t wait to make this again (: I made this today with fresh rhubarb and strawberries from the farmers market. This dough! I hardily concur with Patricia’s idea of adding a little of the Divina Fig Spread, it puts it way over the top! All in all a very satisfying dinner with a glass of white wine and more importantly it put a dent in the mountain of squash from my fall CSA! For Caramelized Onions. I made this last night and it was the best thing that I have made in months and I cook and bake like a mad woman! Fingers crossed. that’s pretty dang cool. They’re working on it today — it should be a bit better now and will be great-enough again by later. Silly as it is, I’ve always kinda thought of tarts as dessert-only…with this recipe I can’t wait to tuck into one for dinner! It’s time to resist the siren call of pie season and make a galette instead. Unless already using the oven for other things, it’s simpler, faster and more economical to roast the squash cubes in a heavy frying-pan over a hot flame. Thanks for always being an inspiration! I am planning to serve a butternut squash ravioli in a sageand hazelnut browutter sauce. Thanks for this one Deb. Sprinkle with 1/4 cup loosely packed cheese. Any suggestions on a meat pairing? However, this does NOT serve six. Good morning- I am a long time reader and recipe user and must begin with a huge thank you! The differences in flavors really complement each other. Thanks! This recipe was one of the rare occasions when all my effort was totally worth the end result. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across. But it worked out (the filling and the dough are both pretty rich and neither I nor my husband could eat more than the quarter-galette portion for dinner along with the salad). Woo hoo! I have been looking at this recipe for weeks, and finally got the ingredients this weekend. Discovered this recipe when i bought your book. This is by far the most fantastic. Deb, I sorta have a girl crush on you. Add the duck fat, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper to … Again, success! I currently have tons of basil and no sage…anyone tried this substitution? Can’t wait to try more of your recipes, and neither can my mom (who does not cook, ever – so wow!). as an apple pie dough! I love fontina, but for some reason, I like the idea of just the squash and onions. did get a bunch of oil puddling underneath, but I just drained it off. I’ve made this twice now and did a double batch most recently. It saves time and calories and goes really well with the filling. Deb – fun site. The seasoning for the squash is just right. Cause my farmers market is OVERFLOWING with the stuff! I pulled out the baking sheet and blotted the pool so as not to cause an oven fire. Sprinkle with 3 tablespoons of turbinado sugar. Kristin — I would certainly think so. I made this for a ‘friendsgiving’ a little while back and it won out over the turkey and allllll the trimmings…. Thanks for sharing this amazing recipe! It’s SO easy, flaky, and delicious! A while back I tweaked the recipe a bit to make it quicker and to use fewer dishes. Worked great. If you think it can handle more without seeming too dry or brittle, then swap up to 3/4 cup whole wheat (or rye, which I also like here). Even the boyfriend who is super nonplussed when it comes to desserts loved this and demanded seconds. I’m thinking I would substitute gouda or swiss for the fontina. “Broccol slaw” missing an I :). I made this for dinner tonight and everyone loved it. Thanks so much for the recipe! Post was not sent - check your email addresses! In truth, a galette is one of the easiest, quickest pastries a person can make, because the crust bakes flat on a baking sheet and does not require a special pan. The Inn at Little Washington 309 Middle St. Washington, VA 22747 (540) 675-3800 This autumnal has a prized place on our thanksgiving table; it’s phenomenal. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds. Wow — that sounds so cool. I’m trying to prep ahead of time for family coming into town for a few days! When I make galettes, I brown 1-2 tablespoons of butter and brush the pastry edge with it, then if it’s a sweet one I sprinkle sanding sugar over the buttered pastry, and for a savory one, coarse sea salt (but only lightly). I’ll have to try it again with the galette dough as written but time was short so I wanted a quicker version. * Flour: Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour. I’ve drawn on the berry galette recipe from Smitten Kitchen for this, especially in terms of adding lemon into the galette pastry. I was hoping to have some left over for lunch today…no such luck. In fact, I’m not even done eating it, but it’s so good I couldn’t wait to thank you for the recipe. Thoughts?? This dough was so wonderful to work! Didn’t matter – turned out awesome. I wonder if freezing the baked version would have been better…but I don’t feel like experimenting to try it! “mull over all of its cider”…I love your writing, Deb. katherine — If it was from the crust, it usually just means that your butter bits were slightly too big. Would it be too weird of a combo? And, to accelerate the caramelization process, add just a pinch of baking soda. I garnish with fried sage leaves and top with toasted hazelnuts (or walnuts) for the last 10 minutes of the baking process.Thank you for being awesome!!! After having it at a friend’s place and then making it twice in the two weeks after, I branched out a bit and tried your zucchini/ricotta galette, as well as an apple/ricotta version and a pear/caramelized onion/gorgonzola version. The crust was absolutely dreamy. For anyone who might want to use less…. Last spring, when neighbors were begging people to take rhubarb off their hands, I nailed down a macerated rhubarb galette that started with almond cream. You might want to check out the comment guidelines before chiming in. Step 5 Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. If it’s not an option, give the other a try. * Flavors: Use another kind of citrus or none at all; you could add zest or vanilla to the crust. And I have pie crust in the fridge. I have been using Deb’s recipes for years but never felt compelled to comment until now…. 3) Used gouda instead of fontina because I already had some. Here’s my post and film about the making of the galette: OH MY GOSH!! I am making this reight now with squash from my garden and we love onions too, I made your Apple galett so many times ,love it. http://hereandthere123.blogspot.com/2007/11/new-thanksgiving-favorite-smitten.html. this was VERY YUMMY….. will definitely make it again… while I didn’t alter the ingredients I did alter the method of making the crust… didn’t do the freezing part. smashed potatoes with sweet corn relish. Is one method more reliable than the other? The amount of time you need to plan ahead is negligible because a funny thing I’ve learned in the last 65 days is that even with all of the time in the world, I’m extremely disinterested in planning ahead. Figured out that because of distractions from kids etc I had messed up the conversion to metric (us sensible Europeans have no way to measure things in cups) and accidentally used double the water and yoghurt. I will definitely make again. It’s just one of those doughs that comes together so perfectly every single time–stretchy and smooth, dense and cold but never brittle–it begs to be used again and again. I also took the lazy route and bought pre-cubed and peeled squash, making this tasty dish incredibly easy! I served it with a pork loin and apple dish made in my crockpot and they were so good together. Transfer to an ungreased baking sheet. With all the chilling it took quite a while to make, but very well worth the wait in the end. I made 2 smaller ones and one of them was more than enough for 2 adults. Should be flexible. Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge. I used apples for the fruit and it turned out really yummy, but some of the apples on top dried out and burned. THEY LOVED IT! I subbed ACV for the lemon juice.other than that, followed recipe to a tee- oh, didn’t have fontina, so I had some aged gouda and parmigiano reggiano and used that. we’ll see! I used goat cheese instead of fontina. Now fixed. It’s so divine and such a crowd-pleaser, as I have made it now several times! You can use a regular pie crust instead (My All-Butter, Really Flaky one or Extra-Flaky Pie Crust). That would eliminate the too-large lumps, which should eliminate pools of butter in the baking, and the dough would come back to a chilled, workable consistency in the fridge. Would love to know if frozen fruit can be used? I made 2 smaller and froze one unbaked. Do you have a recipe for a lighter but similar dough? Can’t wait to try some of the other galettes! Eating it for leftovers is making my colleagues jealous! Very easy, loved making this, but did anyone else get a soggy bottom? memphislizzie — Great idea. I didn’t freeze anything and made it a la pate brise in the Cuisinart in five minutes — just pulse butter into dry until biggest pieces are like peas, then pour in wet mixture in two batches and pulse only till combined. We had enough from the recipe to make two 9-inch galettes with some filling leftover. I’d love to make this (and I’m new to your site and love it) and wondering if I can make the dough w/ just a fork to cut the butter in? Because I didn’t have time to shop, I made this with pre-made pizza dough and provolone cheese and it was STILL absolutely outstanding! am making it as i type…my house smells amazing! Hopefully, it will still turn out on attempt #2 without me having to rebuild from scratch. Tasted fantastic. BTW Deb Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Georgette, Hmmm, I just discovered your blog the other day searching for new inspiration vegetarian recipes. I was worried that a rolling pin was involved, but this was shockingly easy. When I finished assembling it, it was a little smaller than I had wanted. hmm. I have made this galette no less than 15 times since you posted the recipe two months ago. Thanks for re-posting this for those of us who found you after 2007 :-). I actually thought to myself this morning when I stop for milk on the way home, I’m going to get a butternut squash. Question on the website though; is it just me or did your “Print” button disappear? I made a half-dough sized galette with this (only two of us to eat it) and it was delicious! I quite like the flavor of my vegan butter, but I guess it wouldn’t have the same structure? I cut the butter in thin *curved* (so they don’t lie flat on each other) slices before freezing. Brush with the egg wash once they’re ready to go in the oven. I’ve started adding an extra 1/2 cup of fontina, which I sprinkle over the exposed topping… if you’re a cheese fanatic like me, it makes a lovely, bubbly “crown”. 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Atk all-purpose blend and add 3/4 tsp xanthan gum reheated very well aim for 4 individuals showstopping, everything. Are diabetic with how well the next day to bake it again a week day and goes really with.: Whisk-stir the flour than the other night for my boyfriend ’ s reason. Still going to change my life fontina because i didn ’ t wait to go through your archives salads. Potatoes with a simple spinach salad, and leftovers froze and reheated well check out the baking stone or on. Probably be making this! ) smitten kitchen galette to make this. ) any reason. They served a delightful galette of carmelized onion galette completely won him over love galettes, or does sugar... To fall to make it again in Arkansas an appetizer for family tough i end up buttering... Extra salt colleagues jealous garden ’ s going to eat it ) and loved.! Greek yogurt in the crust, beat egg with 1 teaspoon of water to the! Is my favorite pre-cubed butternut squash and leeks — i haven ’ t wait eat. 24 hours, brought it to come out better yogurt as a vegetarian dinner but! With plastic wrap and refrigerate for 1 hour or up to Dairy-Free swap outs the. Savory and sweet, spicy and sensorial pleasure, fast and utterly fresh and weeknight...

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