Let’s face it, desserts can get repetitive. Sometimes we bake a multi-step or slave apple pie A batch of cinnamon rolls It can look daunting. If baking hasn’t been on your schedule lately, meet the Galettes. Easy-to-prepare French pastries are light and full of flavour. This plot galette uses fresh fruit and a decadent cream that’s sure to find its way into the next Dinner party menu.
The best part about Gallet? Maybe Filled with anything your heart desires. From seasonal fruits to savory combos to sweet cream cheese and almond extract, it’s one of those dishes that can adapt to any mood or craving. When the chef and entrepreneur, Camila Marcus This plot served galette’s the lunch She hosted it in her backyard in Los Angeles, and we all considered it the perfect springtime dessert. Why? Because it’s easy, endlessly customizable, and always delicious.
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What is gallet?
Gallettes are a French dish beloved for its beauty and indulgent (re: foolproof) nature that combines puff pastry with sweet or savory fillings. Bonus: Gallette doesn’t require making a tin. Simply roll out your pastry, spoon the filling, wrap the crust, and pop it in the oven. This recipe uses fresh botanicals for the filling, which makes for a sweet and savory treat with the flavors of fresh fruit.
What is the difference between torte and gallette?
There are not many differences between these two beloved desserts. A galette is essentially a pie without the pie pan and can be made with any type of pastry dough. Pancakes, on the other hand, have only a bottom and use a thicker dough.
If the idea of a gallet hasn’t won you over yet, fear not. There are three types of gallites. Galette Breton is a buckwheat-based crepe with savory fillings. A Galette de Rois, also known as King Cake, is a dessert pastry eaten on Epiphany. A Fruit Galette, like this one, takes fresh fruit and makes it the center of this decadent pastry.
How do you serve your galette?
After getting out of the oven, let the galette cool slightly before serving. To prevent the gallettes from becoming soggy, brush the inside with egg white before filling with your mixture of choice. The egg white is pressed tightly to prevent moisture from seeping through the crust. Gallettes can also benefit from sweet or savory toppings, like this recipe’s fresh cream (aka fresh cream).
Scroll through for the recipe, and if you make this galette, be sure to leave a rating and comment below!
It’s hard to say no to fresh fruit dessert, especially when it’s so easy to make. This galette will change the way you bake for the better.
1 package West ~ Born House Bee Crust Mix
2/3 cup Bourbon Refined Avocado Oil (or oil of your choice)
8 ripe plantains (or any stone fruit – Camilla uses plots from Arnett Farms)
1/2 cup sunflower seed butter
1 beaten egg (optional – if vegan)
1 cup fresh cream
Preheat the oven to 350 degrees Fahrenheit.
Put the dry mixture into a bowl with 2/3 cup of the avocado oil and stir until combined. Add 1 cup of water to the mixture, 1 tablespoon at a time to form the dough into a ball. Take the dough out of the bowl and place it on a clean surface.
One dough ball makes two pie crusts. Cut the ball in half and shape each half into discs. Wrap each disk in parchment paper and refrigerate for at least 1 hour and 2 days (you can freeze up to 3 months). Roll the dough between the sheets and press the dough liberally onto the parchment paper. Divide the sunflower seed butter between them and spread over the bottom of the crust.
Slice the ground chunks into thin slices, then fan them into pretty shapes on top of the sunflower seed butter. Leave a 2 inch border on all sides.
Use your fingers to fold the edges of the pie crust over the ground pieces. Brush crust with egg wash, if desired.
Bake for 15-17 minutes, until browned on the outside.
Slice and serve with fresh cream and Maldon salt at the table.