I’m a galette lover. They are oh, so, splendidly free-form. Roll out your pastry dough into a rough circle, or oval, or oblong, or isosceles triangle (remember those?)–almost any shape works. Place your filling roughly in the center and fold over the dough borders. Bake. Tastes as wonderful as any pie you worked at fitting into a pan. Actually. It may even taste better. It’s non-conformist nature adds a taste of the wild.
Me and my love of the itty-bitty, took a galette a step further and made mini-galettes. Individual serving galettes. This takes a bit more time (as anything in many small shapes will) but I LOVE the results.
We make them in my classes and the thrill mounts as the little darlings of a pie come together.
Choose your fruit filling to go with the season. Peaches would be lovely now. Or berries and cherries. We’ve baked them with pears and apples, apricots and plums, blackberries and strawberries. ALL GOOD. Add a spoonful of whipped cream or ice cream to your own little fresh-baked galette and relax in the galette glow.
For the crust:
2 cups flour
1 1/2 teaspoons sugar
10 tablespoons cold butter, cut into cubes
1/3 cup cold white wine
For the filling:
2-3 peaches or pears
1/3 cup walnuts, broken into small pieces
1/3 cup dried cranberries or blueberries
1/3 cup sugar
1 teaspoon cinnamon
2 teaspoons flour
1 egg, beaten in a small bowl with a tablespoon of water
Preheat oven to 375 degrees F.
For the crust: In the bowl of a food processor, pulse the flour, sugar and salt. Add the butter and pulse until butter is broken up but not totally blended— still some small chunks. Add the wine, process until a dough forms in a clump. Take dough out onto a sheet of plastic wrap. Shape into a thick disk, wrap and refrigerate for about an hour.
For the filling: Peel the pears, cut into quarters, cut each quarter in half width-wise, and cut each piece into small chunks. In a mixing bowl stir together the pears, nuts, cranberries, sugar, cinnamon, and flour.
Make the galettes: Roll the dough out on a lightly floured surface to a large circle or oblong, about 1/8” thick. Cut 6-inch circles of dough. Roll up scraps and cut out more circles. In the center of each circle, leaving a 1-inch border, place 2-3 tablespoons of filling. Fold over the border edges like a galette, making folds and flattening slightly. Brush dough with egg wash. Bake for about 30 minutes until the dough is golden, and filling is bubbling.