WHAT IS A GALETTE?
A classic French short pastry, galettes are hallmarked by a buttery, crispy, crust. This crust is a far superior way to combine pastry and filling in perfect proportion. Also called crostata in Italian, a galette also offer freedom to experiment because the crust is not sweetened. This makes it versatile enough for sweet or savory fillings. In the free form, butter crust is rolled out, mounded with fruit or other ingredients and then folded up and around the filling.
SUGGESTIONS WHEN MAKING A GALETTE
- Keeping It Dry
Apples, peaches, berries, plums, quince, and pears all work well. To retain the flakiness of the crust, dust the filling generously with cornstarch to thicken the liquid released while cooking. Without the cornstarch the liquid will turn the beautifully crisp galette crust into a soggy mess. This is a good method for most fillings. Another foolproof way to keep the tart in top shape is to sprinkle a mixture of ground almonds and sugar on the dough before adding a sweet filling. Also, you can add a grated hard cheese to the bottom of the crust for savory fillings.
- Roll & Freeze
As impressive as a finished galette looks, it’s easy enough to make ahead. Rolled out galette pastry freezes well and can be defrosted in the refrigerator. Simply roll out the dough between two pieces of waxed paper to the desired circumference—usually about 18 inches around. Depending on how far you’d like to fold the dough over the filling, fold gently in half and place in a gallon-sized zip top bag and freeze.
WHAT PAIRS WELL WITH A GALETTE?
Whether you call it a galette, crostada or just an open-faced pie, this dessert dish is a a lot of fun to serve with a scoop of ice cream! Or try a gelato if you want less air and more flavor. Dessert wines are a popular tasty beverage pairing here, sweets for the sweet and all that. Though if you want to try an Asian spin on this classic pairing, try some plum wine! If you want a more southeast Asian touch to go with your plum wine, swap out the peach for a mango or some dragonfruit. (written by Chef Stef)