Few things showcase the rustic nature of fruits and vegetables better than a galette. Essentially a freeform tart, a galette has a hand-folded crust that is folded half way into the center, leaving some of its innards exposed. A galette is by definition slightly asymmetrical, but more beautiful for its imperfection, in my opinion.
I most like galettes with thinly-sliced fillings. If slices are more like chunks, it becomes quite unweildy and difficult to eat. However, packed with thin slivers of apples, spices, and brown sugar, or layered with red peppers, yellow squash, onions, and goat cheese, a galette is both easy to eat and oh-so-delicious.
The key to a good galette is to make sure that the exposed part stays moist in the oven. To do this, there are two tricks: first, add a little extra liquid or fat to the middle. Two, cook uncovered until the galette crust starts to turn golden, then cook covered for a bit so the inside has a chance to steam. I've covered both of these bases in the recipe below, but PLEASE, pretty please feel free to improvise. if you don't like onions or goat cheese, throwsome feta, greek olives and tomatoes in instead. Alternatively, use pears and gorgonzola. Wow, I just figured out what to make this weekend.
Basic Flaky Pie Crust
from The Pie and Pastry Bible (© 1998 Cordon Rose, Inc.)
Thursday, January 3, 2008
Posted by Rivka Friedman at 1/03/2008