17 Jul Galettes and The Messy Baker
Hold my hand. I’m very nervous. Today is a big day. A. Very. Big. Day.
First of all, it’s my sister’s 2nd wedding anniversary. (Happy anniversary, Allison and Dale.) That’s not rattling me, although I do shudder when I recall putting her wedding cake together during a heat wave. Secondly, I’m on CTV’s News at Noon today, talking about galettes. Sure, I worry about forgetting a key ingredient or tripping on my way to the car. But that’s not making me antsy, either. Being a guest there is always fun.
No. I’m wringing my hands and flapping about like a puffin in a wind storm because I’m about to make It real. Once I announce It there will be no turning back. I can’t unring that bell. What exactly is It?
I landed a book deal. With HarperCollins Canada.
There. I said it. So now, I guess it must be true.
It’s a baking book — The Messy Baker. If you read this blog I don’t have to explain my approach. There will be mess. There will be a flurry of activity in the kitchen. There will be disasters and triumphs and the odd cat wandering through to see what’s happening. Expect fur on the camera lens and some changes to the website. Like a new title. (Good-bye Christie’s Corner! Hello The Messy Baker!) And a proper recipe index. And other stuff I haven’t had a chance to think about.
So to start things off I’m looking at one of the messiest desserts going — galettes. With no walls to reign in these free-from tarts, their outcome can be unpredictable. Pastry can roll unevenly. Edges curl without warning. Middles make a break fro freedom. But galettes are as flexible as they are unpredictable. And divinely tasty. To make them, all you need is a little imagination and some guidelines.
The Makings of a Good Galette
There is no one way to make a galette. I’ve gobbled ones sealed with a jam glaze. I’ve seen versions with sugar-sprinked edges while other remain plain. I’ve sampled variations made with stone fruit, berries, apples, and mixed berries — all in the name of research. The only thing galettes have in common is fruit and a wobbly edge.
Here’s how I assemble my galettes.
- Pastry: You can use your favourite pie pastry. I like a classic butter pastry since it tends to keep its shape. Puff pastry works nicely, too. I’ve even seen variations made with phyllo. Like most things in life, size doesn’t matter if you know what you’re doing. You can roll out one large galette or four small ones. That’s up to you.
- Frangipane: Although not a requirement, this creamy nut filling is worth the extra step. Usually made with butter, sugar, eggs and ground almonds, frangipane takes less than five minutes to make. Veering from the classic recipe, I omit the butter since the pastry is rich enough. Don’t like almonds? Try walnuts or hazelnuts instead. Add a bit of citrus (lemon, lime or orange zest) and vanilla for a change of pace.
- Filling: If you can bake it into a fruit pie, you can make it into a galette. Use your favourite fruit pie filling or toss a bit of freshly sliced fruit in sugar. For the individual galettes shown at the top of the post, I used 3/4 cup sliced fruit tossed in 1 tbsp white sugar combined with 1/2 tsp corn starch. Dot with butter and you’re set.
- Egg Wash: Another non-necessity, an egg yolk mixed with 1 tbsp of water gives the galette a lovely colour. If you choose to add a sprinkling of turbinado sugar (aka raw sugar) then you get a delightful crunch as well.
- A hot oven: I bake my galettes at 400°F in the lower third of the oven. Large galettes (pastry rolled to 12 inches) take 40 to 45 minutes to bake, small ones (pastry rolled to 7 inches) bake in 35 to 40 minutes.
Still need some inspiration? Here are some of the sweet galettes I’ve made in the past.
- Black Cherry and Raspberry Galette: This version had walnuts frangipane and candied ginger.
- Peach, Apricot and Plum Galette: This rectangular galette featured puff pastry and stone fruit. A cognac and jam glaze gave it a sheen and a delicate boost.
- Rhubarb and Raspberry Galette: In this fruit combo, I swapped raspberries for the classic strawberry, then added orange to the almond frangipane.
What’s your favourite galette? Do you like them big, small or any way you can get them? Feel free to share a link.
Mardi (eat. live. travel. write.)
Posted at 08:47h, 17 JulyWhoo hoo – congrats! I can’t wait to see the finished product!
Aimee @ Simple Bites
Posted at 08:47h, 17 JulyCongratulations! What fun news and it couldn’t have happened to a better person. Looking forward to the book already!
Calantha
Posted at 09:03h, 17 JulyCongratulations! What an exciting journey you’re about to embark on. Right now I’d like to embark on a journey to eat those galettes, though 🙂 Lovely.
Anja
Posted at 09:05h, 17 JulyThat’s incredible news, Charmian! Congratulations.
Charmian Christie
Posted at 09:13h, 17 JulyThanks, Anja! I’m quite excited.
Charmian Christie
Posted at 09:15h, 17 JulyThanks. I think a galette would go down nicely right about now, too. Perhaps with one of your peach-ginger coconut creamsicles?
Charmian Christie
Posted at 09:17h, 17 JulyThanks, Amy. I bet a galette with your sweet cherry-plum jam would be great. I haven’t tried that combination — yet.
Charmian Christie
Posted at 09:17h, 17 JulyThanks, Mardi. You’ll be amongst the first to know when the galleys are ready!
Andrea
Posted at 09:17h, 17 JulyAwesome news! Can’t wait to be brought along throughout the process.. Congrats!
Lisa MacColl
Posted at 09:28h, 17 JulyCongratulations! Consider this my official order for my signed copy. I’ll even buy you the coffee when I pick it up.
Charmian Christie
Posted at 09:31h, 17 JulyThanks, Andrea. Be careful what you ask for. I tend to “overshare” 🙂
Charmian Christie
Posted at 09:33h, 17 JulyOh, Lisa. How sweet! Of course this is all far in the future, but I hope you can make the book launch / signing. I think I’ll be the one providing coffee if that’s the case. Thanks so much for the support! One book sold! Guess I’d better write the thing.
Susan Hoffman
Posted at 09:40h, 17 JulyCongratulations Charmian. Andy is very proud of you, I’m sure. How exciting for you.
Charmian Christie
Posted at 09:49h, 17 JulyThanks, Susan! Andy is proud but will no longer be the only published author in the family. 🙂
Emily Dockrill Jones
Posted at 09:52h, 17 JulyCongrats on the book deal, Charmian! That’s wonderful news!! I have no talent in the kitchen whatsoever, but with a name like “The Messy Baker”, that may be one cookbook I can conquer (or at least attempt).
Charmian Christie
Posted at 10:17h, 17 JulyThat’s the whole idea, Emily! I’m aiming to make baking fun and approachable. I’d love to sign you up as a tester!
Cheryl Arkison
Posted at 10:35h, 17 JulyThat’s wonderful news! Congratulations.
Kevin R
Posted at 10:59h, 17 JulyCongratulations on the book deal. Look forward to the final result !
Connie
Posted at 11:08h, 17 JulyOh my gosh, a book deal! That is wonderful news, looking forward to the finished product. Congrats!
A Canadian Foodie
Posted at 12:39h, 17 JulyMy favourite galette is the Saskatoon berry galette I made last Summer – with my homemade raspberry ice cream. Love the individual size (do take a look) it is so purdy! 🙂 Just search saskatoon on my site and it will come up…
And, why didn’t I think of a frangipan base? Saskatoon berries – some varietals – have a definitive almond note. Must do this next!
🙂
V
A Canadian Foodie
Posted at 12:41h, 17 JulyPS – Congrats on the book – I was so caught up in the galette – and talk about messes! You should see my kitchen as we speak. My daughter is coming home in 2 weeks for a meet the husband wedding brunch and I have the entire kitchen upside down churning and creating!
🙂
V
Jill Silverman Hough
Posted at 12:45h, 17 JulyBIG congratulations, Charmian! Yay you!!!
Charmian Christie
Posted at 14:41h, 17 JulyThanks, Cheryl. As an published author, you might be called on for moral support. 🙂
Charmian Christie
Posted at 14:41h, 17 JulyThanks so much, Kevin. I’m looking forward to the final results, too. Step one — write!
Charmian Christie
Posted at 14:42h, 17 JulyThanks. I think “oh my gosh, a book deal!” ran through my head a few times, too!
Charmian Christie
Posted at 14:44h, 17 JulyOh, I think Saskatoon berry galette would be amazing. They’re hard to find here, but if I get a hold of some, I’ll have to give them a try!
And if you do try the frangipane base, feel free to mix it up with other nuts such walnuts or hazelnuts instead of almonds. I’m not sure what nuts go best with those berries, but it will be fun finding out!
Charmian Christie
Posted at 14:45h, 17 JulyThanks. And no worries. I get caught up on galettes, too. And a wedding tops a book any day! Have fun with the brunch and best wishes to your daughter and her fiance.
Charmian Christie
Posted at 14:46h, 17 JulyThanks, Jill. I couldn’t do this without the support of great food writers like you!
Robin Smart
Posted at 21:33h, 17 JulyWow. I am pleased and proud for you!! I’ve been sitting on this secret for weeks and tomorrow I am going public with the news at work – there will be no shutting me up! I’ll explain that I might have to leave the office regularly to whip up the hill to help with taste testing. FABULOUS news. Way to go Sis!!
Love,
Robin
Krista Mallon
Posted at 21:34h, 17 JulyCongratulations, Charmian. Looking forward to trying the recepies out of your new book. If you ever need a ‘guinea pig’ for any of your baking experiments, you know where to find me. Put a signed copy aside for me, please. Enjoy this new adventure.
cathy walthers
Posted at 03:53h, 18 Julyyou did it! very exciting news to hear.
Charmian Christie
Posted at 08:52h, 18 JulyThanks. I know it was hard to keep quiet, but you and your coworkers will be rewarded with baking –if this heatwave ever breaks.
Charmian Christie
Posted at 08:53h, 18 JulyThanks, Krista. Your request for a signed copy means I’ve pre-sold TWO books. Yay! Hope you can make the book launch, but I am getting ahead of myself. Must write the thing first. 🙂
Charmian Christie
Posted at 08:55h, 18 JulyThanks, Cathy. Yes, it’s exciting. I might lean on you for advice now and again since you’ve written a couple of cookbooks yourself. Thanks for the support.
Heather Wright
Posted at 16:04h, 18 JulyCongratulations, Christie! Wonderful news!
Charmian Christie
Posted at 14:48h, 19 JulyThanks, Heather. Or should I say Wright 🙂
Kathryn
Posted at 08:02h, 24 JulyExcellent! Congratulations. Enjoy the adventure. I know that I’ll enjoy the results of your hard work. Kathryn