galette Tag

Is pastry your nemesis? This easy, no-fail recipe will help you make peace with pastry. Once you learn to knead, rest, and roll perfect pastry dough, you’ll be baking up a storm. In this interactive class you’ll learn to make small but mighty-rich Pecan Tarts,...

Black Cherry Raspberry Galetter by The Messy Baker Do you really need me to write out the instructions with a recipe title like that? Clearly I didn't name the dish with Twitter in mind. Instead, I created this for my parents' anniversary. When asked what he wanted for dessert, Dad requested a "red galette." After a bit of probing, I learned this was code for "use raspberries." When I asked what he wanted to go with the raspberries his response was blunt. "No peaches!" Turns out Dad likes his peaches in their natural state, not cooked. So much for the peach galette I made him when I thought he didn't like pavlova. Perhaps I should start issuing surveys before planning a menu for family events. So, with walnuts in the pantry and a batch of this season's black cherries in the freezer, I riffed on the ruby red rhubarb and raspberry galette my father liked so much. I even made an oil-based pastry so my newly dairy-free sister could enjoy dessert. It was a bit brittle and needed the support of a pie plate, but I got bonus points for the attempt. Despite springing a few leaks, the results were deemed Breakfast Worthy, which in our house, is the ultimate compliment.

Rhubarb-Raspberry Galette with Frangipane Technically this is an original recipe. But like all dishes, its initial creative spark came from a patchwork of ideas. The pivotal concept, pairing rhubarb with raspberry, came via David Lebovitz, who posted a link to Lottie and Doof, who got it...

Stone Fruit Galette getting ready for the oven by The Messy Baker. This recipe is enough to make me eat my words. I don't like marzipan, I find Emeril Lagasse's TV persona annoying (his toothpaste commercials were the final straw for me) and I avoid pre-packaged items on principle. And yet, this recipe, which  became a favourite within two bites, calls for almond paste, boxed puff pastry and is adapted from the Bam Master himself. Like I said, I'm eating my words. And more galette than is good for me.

Pastry is fickle. One day you're rolling dough like it's a bolt of white velvet and pull a golden, bubbling dessert from the oven. The results are so fine you briefly consider embroidering "Pie Guru" on your apron. Only you don't know how to sew,...