Easier, Tastier, Prettier - Galettes - YouTube

Think of a galette as a flat, freeform pie.  To make an easy one, roll out a frozen pie  

dough out to a 10” round. In a big bowl, mix  together two cups of wild blueberries thawed from  

frozen, a tablespoon of corn starch, a big squeeze  of lemon juice, and a quarter cup of sugar.

You can use any berry or stone fruit in place  of blueberries, but wild blueberries are so  

small that they defrost quickly, don’t  need to be pitted or sliced, and they taste  

more concentrated in flavor-- that’s why they’re  the easier choice. Sugar sweetens the filling,  

lemon adds much-needed acid, and cornstarch  will make sure it gels together instead of leaking  

out everywhere. Also, blueberries naturally have pectin  in them, so that’ll help too. 

Lay the dough on a lined baking sheet.  Spoon the filling into the center,  

but leave about an inch-wide border so you can  fold the edges over towards the center. The entire  

point of a galette is to keep it rustic, which is just marketing speak for "imperfect". If it doesn’t look  

symmetrical, it just means you can charge extra  for it. Brush the crust with some cream, or milk,  

or a beaten egg just to make a sticky surface,  and sprinkle sugar on the crust. Bake it on  

the lower rack of your oven at 400 F until the  crust is like darkened gold … about 45 minutes. 

You already know the tastier version is going  to involve homemade pie dough, and honestly,  

if you have a favorite pie dough recipe just  use that one. I’m an amateur baker at best,  

so I default to the seriouseats technique of  pulsing butter into flour, drizzling in some  

very cold water until it comes together, and  fridgeing that for an hour wrapped in plastic.  

Their recipe is linked in the description. I’ll  roll it out another 10” round, this time without  

bothering to form it into a perfect circle, smear  down a layer of full-fat ricotta, then pause to  

salt and pepper the cheese before dressing it in  thin heirloom tomato shingles of varying colors.  

Tomatoes should be eaten in-season, so only cook  this on days between Memorial Day and Halloween.  

Sprinkle the tomatoes with salt and pepper,  then fold the crust over just as before.  

Brush the crust with egg wash and bake  until gold. Between the thick crust and the ragged edge, this thing is looking rustic with a capital R.

Pour some rivulets of freshly made pesto and a shower  of parm as soon as it comes out of the oven.  

Every galette is held together by the bottom crust,  so that’s why I bake it on the lower rack. No matter  

the filling, you should let it cool completely  before slicing so the insides firm up instead  

of slop dogging everywhere upon first slice. Honestly any galette could be considered prettier  

with the some artful filling arrangement, but if  you really wanna focus on aesthetics above all,  

start by halving and coring a couple  bosc pears, then thinly slicing them,  

stopping short of the stem so they can fan out  while holding together. Roll out a round of pie  

dough, set a base layer of goat cheese, drizzle that  with good honey, and add those pear fans on top.  

Form the crust, hit it with a beaten egg yolk,  and drizzle the whole thing in honey once more.  

Shower the galette in finely chopped rosemary and  bake just like the other two. The resulting dish  

will require you to eat around a couple inedible  stems, but it’s a small price to pay for a crumb  

of clout in this hellish new attention economy. Oh!

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