It's almost pie season! Ah! You know the saying, "Easy as pie." Well, what's up with that? I mean, pie crusts are not exactly the easiest thing in the world. Creating that perfectly crimped edge can be a challenge. I love me some pie either way but I think a fun variation is galette. I love that the crust of these galettes is a bit more moist, making it easier to work with and gives it a pretty, but maybe a little bit messy look. A beautiful mess, maybe? (Oh my gosh, I think that's the first time we've ever done that joke on the blog!)
Needed: 3 cups all purpose flour, 1/2 cup wheat flour, 1/2 cup
sugar, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, a pinch of
ground ginger, 1 1/2 cups (cold) butter, 3 eggs and 4 tablespoons water.
First blend together the flours and butter until the batter is like
a coarse grain. I usually do this step in a food processor, but a
pastry blender is great too. Then add in the sugars and spices, mix. Add
in the eggs and water and use your clean hands to press the dough
together. If it still feels too dry add another tablespoon of water.
Press into a ball, cover in plastic wrap and chill in the refrigerator
for 30 minutes. When your ready to fill the crusts simply divide in four
and roll out on a lightly floured surface.
For the Raspberry and Cream galette you will need: 1 1/2 to 2 cups
fresh raspberries, 2 tablespoons sugar and a few tablespoons of cream
cheese. Center the raspberries in the middle of the crust circle. Tuck a
few pads of cream cheese in between some of the raspberries. The goal
is to give most bites a little bit of cream cheese. Sprinkle with sugar
and roll up the edges.
For the Sour Apple and Cheese galette you will need: 1 granny smith
apple and 2/3 cup shredded gruyere cheese (or other cheese you prefer).
In the center of the crust sprinkle on most of the cheese. Cover with
thin slices of apple. Sprinkle on remaining cheese and roll up the
edges.
For the Pear and Caramel galette you will need: 1 pear, 2
tablespoons brown sugar, a pinch of cinnamon and caramel sauce for the
top. In the center of the crust layer on think slices of pear. Sprinkle
on brown sugar and cinnamon and roll up the edges. Drizzle on the
caramel after baking.
Bake the galettes at 375 F for 25-30 minutes. Have fun making up your own delicious flavors!