A galette is kind of a pie, right? Close enough. Today is Pie Day, 2012 and I also happened to make this galette recently. Kismet.
And true to form, I didn’t plan this in any way, shape or form. I bought rhubarb at the grocery store because it was there. I put some cherries in it because they happened to be on the tree. Strawberries? They appeared in my refrigerator–so I used them. I got the bright idea to make a galette because I’m lazy and didn’t want to make two pie crusts.
And somehow it all paid off.
I looked at this recipe from Alice Waters. Too complicated. Beautiful, but complicated. See the above paragraph where I stated I was lazy. I then came across this recipe from Ken Oringer. Just right! Of course, I modified it very slightly to include the other fruits but it’s basically the same. And pretty perfect. The crust! A snap to make and almost shortbread-like in texture and flavor.
I was totally procrastinating about making this pastry. I didn’t want to mix it or roll it or do anything with it for that matter. I was definitely having a Lazy Sunday. But I thought of you, Dear Readers, and got to work. Except it wasn’t really any work. I tossed everything into the food processor and pulsed it a few times. Then it was dough.
That was easier than I thought.
After an hour or so in the fridge, just roll it out into a gigantic circle then transfer the dough to a parchment-lined baking sheet. If you fold the dough in quarters, it’s way easier to move.
Then comes the fun part of putting the thing together. One genius move is putting a layer of ground almonds and flour underneath the fruit to absorb some of the juices and make it all come together in beautiful, fruity harmony.
Bake the thing, yadda yadda yadda, till it’s about done. What old Ken forgot to mention was that the galette is likely going to leak all over the place. At this point, we tipped the pan over the sink and poured some of it off so that the bottom wouldn’t get soggy.
Glaze the top of the sucker with a mixture of water, Cognac and jelly. Ken Oringer used apricot preserves but guess what? I didn’t have any. I think any jelly will work, as long as it’s complimentary to the fruit you’re using. Maybe Concord Grape isn’t the right choice for this one, but currant, strawberry, or raspberry would be great. I used some homemade wild plum jelly that my stepmom made. It’s super tart and awesome. Bake it again for a few minutes so it browns up and gets nice and glossy.
Then the stupid instructions tells you to let it cool for thirty whole minutes. Um, I didn’t wait that long. Fifteen minutes works too. Don’t forget to buy vanilla ice cream.
Now get out there, kids, and celebrate Pie Day! If rhubarb’s not your thing, here are some other good ones to try:
And here are some good ones from some friends around the internets: