Dee-licious! After the part about fishing lumps out — add, in, “Just kidding. I haven’t baked much with frozen peaches but aside from being more softer and watery when they cook, it should be fine. Will this dough cook properly in that way? May 13, 2020 - Explore maureen morley's board "vegetables" on Pinterest. I think I’ve made every savory galette on this site, and I don’t know if my technique is improving or I’m just getting better at following directions, but this one is really off the hook. This dough! Everything about it was just incredible; the filling, the squash, the crust, everything! Common cooking theory goes that galettes are a lazy person’s pie, except… Jun 30, 2020 - That was close. Other than substituting the crust with puff pastry, I followed the recipe exactly. This made for a more realistic weeknight dinner. A galette is a free-form pie, sweet or savory. I love good crust, and this recipe is terrific, flaky and tasty. Considering the whole thing took about 20 minutes of active time (spread over a couple of hours), I think it will go in regular rotation. I’ve never tried to make any kind of pastry from scratch before, and I was pleasantly surprised at how nicely this came out! Don’t be tempted to skip the eggwash and sugar on the outside. Love your recipes! The crust was absolutely dreamy. Serve warm or at room temperature. Served with a dollop on ricotta on top. My only quibble was that the squash got a bit overcooked after being sauteed, then baked. I just revisited this years after I first made it — this time the cookbook version (bigger, yay!). I made the cookbook version of the recipe (which results in a larger galette) for 5 adults and 2 kids. Hi Victoria — I’ve got a few other galettes, savory and sweet, in the archives. Could we make it just like a sweet pie crust? I haven’t made this specific recipe, but in response to the questions about frozen fruit – I’ve had more success with using frozen fruit in pie when I thawed the fruit first in a colander, reserving some but by no means all of the liquid melt-off. I especially love the winter squash gallette and see many others do as well. I replace 1/4c of the flour with cornmeal and use some additional when I am rolling out the dough as well. I’ve always been terrible with pie/tart doughs but this worked like a charm and was super tasty! Shatteringly tender, flaky and almost puff pastryesque. I have no idea how to make it but I feel like you will! Good luck! I think it would be delicious, even without the cheese. The crust was nicely flakey. So looking forward to making a blueberry-rhubarb version of this! i’m gonna try your mushroom/stilton one. Or a berry pie? Allow to sit for about ten minutes before slicing. Hi, I will make this again and use mild breakfast sausage in addition to the onions and butternut squash. Take advantage of seasonal vegetables with this simple summer galette. thanks for sharing such an awesome recipe, Wow…this was possibly the most delicious thing I have ever put in my mouth! I then roll from the outside (wider edge) to the inside (pointed edge) much like rugelach cookies.. bake and serve, Wonderful!! Nonetheless, I have a whole new appreciation for early fall. The crust was easy to roll out. Hi! I will never forget how good the mix of sweet-hot was! this is an amazing recipe I have tried the same recipe in this blog you can see. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients. it looks incredible! Hi Juliana — So, as you spotted, this is one of the recipes I heavily streamlined for the book and, indeed, the butter freezing step was one I felt we could do without. It saves time and calories and goes really well with the filling. Pat the lumps into a ball; do not overwork the dough. I’ve used it with tungsten light as well. This dough should be rolled out cold. Tastes like fall. it is my bible. Halfway through the baking time, when I turn the pan, I have added a few more fresh berries on top, to compensate for the shrinking fruit, and also it doesn’t look as dry on top. Sometimes I make rough puff pastry instead of this pastry, and it’s also delicious. Made twice the dough to freeze one disk for future spur-of-the-moment bakes, but it lasted only a few days. Why do you freeze the butter and flour? . I find that they tend to have more flavor …. Adding it to my lockdown kitchen skill set! I did though out of necessity have to make some changes – like our grocer didnt’ have and fresh sage or fontina cheese so I swapped in ground sage and a mixture of ultrasharp chedder and asiago – and I realized I had forgotton to get sour cream and ended up using the last of hte greek yoghurt in the fridge. Everything seemed really dry and not what I thought pie dough would look like/handle like, but I was super aware of not over mixing/handling the dough – is it possible to UNDERhandle it? Kate – I always do that with any kind of pastry that will get baked on parchment – so much easier! Your blog is wonderful. Thanks for always being an inspiration! Hi Deb and all, I bet the Spanish onions would caramelize nicely, too–so you can’t go wrong! Should you freeze before or after baking? It is also easy to do all the prep the day before and assemble and bake the day of the event. I used 1 cup of rhubarb and 2.5 cups of strawberries, as well as suggested 1.5 T of cornstarch. The filling is fantastic. What type of cheese would you use to sub for the fontina? Turned out AMAZING! Good morning- I am a long time reader and recipe user and must begin with a huge thank you! Deb Perelman has no rustic open shelving to display custom ceramics and matchy-matchy mugs, no marble kitchen island on which bowls of … I refrigerated all ingredients overnight, but next time I make this I will DEFINITELY freeze the pastry first. Or is there another method of prepping in advance? To accommodate a friend with celiacs, I also tried making it gluten-free by simply substituting the all-purpose flour with Cup4Cup gluten free all purpose flour (designed by Thomas Keller!) I made more crust for several tiny galettes and put a bit of almond meal under the filling. I also didn’t have unsalted butter, so I used salted and left out the extra salt. Oh, this looks divine! Has anyone tried freezing this before or after baking? Very tasty!! I’ve followed your site for a time but this is a deal changer—OMG how delicious! I am keeping this crust recipe close by so I can use it with alot of other fillings. I’m planning to make it again for an upcoming girl’s night. cooking for everyone”, so i don’t feel qualified to comment on the filling, but i’m sure it’s great…i didn’t have any squash in the house and didn’t care for a trip to the store…again, with the laziness! Do you have any other recipes that use a similar crust?? . Mother Nature, you owe me! The crust is fantastic. Everything was so good! Guess I’m going to have to refine my artificial lighting skills. Maybe I sliced them too thin? Actually a good deal extra filling in general, to balance out the amount of it that gets eaten in the preparation process…). Wow. I used the recommended sugar amount in the filling and found the finished product to be barely sweet. It is better than everything.” Super yummy, the sage made it. The flakey crust..outta this world!! Drew – Thanks for your comment. Recipe was clear, but also very easily customized depending on what you have at home and personal taste preferences. I made the crust and filling ahead of time while my baby napped, kept them separate in the fridge and then assembled later. I am not a baker and this recipe made me feel like I was. I’m not one to be afraid of delicious, delicious fat, but the end product was a bit oilier than ideal. ;). I’ve had a butternut squash sitting on my counter for 2 weeks and I couldn’t decide what to do with it. Smitten Kitchen Cookbook Table Salt Unsalted Butter Sour Cream Squash Onion Surface Recipes Gourd. Way too little food :( Would have been fine for 2 people as a main. Because I was both desperate to make this and too lazy to go to the store, I tried canned coconut milk instead of yogurt or sour cream and it worked perfectly. The crust was amazing …it even survived and tasted great the second day (cold even)! Excellent. For a lemon flavor, I’d use lemon zest in the crust. I was surprised how simple it was to make. just perfect I’ve really been enjoying your blog since I discovered it a few months ago. I was thinking of substituting spinach for the cheese, but what do you think? I used a combination of fresh blackberries and raspberries with some frozen blueberries. Lacking a pastry blender, I made the crust by hand, squashing and pressing sliced butter into the flour mixture directly on the countertop (google Chez Pim/Zuni Cafe pie dough recipe for a description of this technique). However, this does NOT serve six. You can add another tablespoon or two of sugar, but I wouldn’t add more unless you want it overtly sweet. Yes! Awesome! http://eatasianwest.wordpress.com/2010/12/20/thanksgiving-tarts/, Stephanie, I had the same question about freezing before baking. Today, I’m doing fresh bing cherries and I cannot wait for it to come out of the oven. Happy that summer fruits are here! I am a New Yorker now London based and the cheese is slightly different over here (non-pasteurized) could that make a difference? I pulled out the baking sheet and blotted the pool so as not to cause an oven fire. Thank you for the email/newsletter that showed me this butternut squash & caramelized onion galette. It takes a bit of planning, but I was surprised at how easy the dough was to make by hand. Just in time for Thanksgiving! I added veggie stock to the leftover filling (without the cheese) and an immersion blender to make the most delicious (and easy) “Galette Soup”. The amount of time you need to plan ahead is negligible because a funny thing I’ve learned in the last 65 days is that even with all of the time in the world, I’m extremely disinterested in planning ahead. 1 “stick” here = 4 ounces, 115 grams, or 1/2 cup of butter. Glad you enjoyed it. This is a perfect blending of savory, sweet, spicy and sensorial pleasure. They’re the perfect oh-I-just-threw-this-together-at-last-last-minute showoff dish. I’m too lazy to make that on a weeknight! My husband, friends, and I all really enjoyed this galette, as well as the mushroom-cabbage one. Doh! But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge and I don’t want to think too hard about things? Tried some flat spatulas …. I made two last week and they’re both still very crisp. I took it into the office for lunch today, even the people who don’t like butternut squash liked it. When she arrived there with a hot galette on a tray … they were all so “smitten” they wolfed it down on the spot, long before dinner. But I have to ask you, Deb, what’s the best way to peel a butternut? Could you make it in advance? this recipe is a true treat. The filling is just scrumptious! Butternut Squash Galette Taken from The Smitten Kitchen Cookbook by Deb Perelman, a free-form rustic tart recipe of butternut squash, carmelised onion and pastry. My husband and i devoured all of it the night i made it…last night! The addition of the shortening seems to save me from my sub-par crust skills. Both times I used goat cheese instead of fontina because we usually have goat on hand, and used basil the first time (which I wasn’t sure would work but was great), and thyme and rosemary the second time (rosemary is fabulous with the squash – highly recommend). To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Smitten Kitchen's Blue and Red Berry Ricotta Galette b y Deb Perelman. Just made this galette for a Canadian Thanksgiving potluck celebration and, as always, it was a huge hit. Can I bake this on a pizza stone to help avoid ‘soggy bottom’…. I would recommend having this with a side salad since it’s so rich – it needed a little freshness to balance it out. I took commenter advice and cut the flour into the flour in the cuisinart which was very easy. Can you use your food processor for the galette dough in lieu of a pastry cutter? Thank you. that’s pretty dang cool. I did drain it first though. Notify me of follow-up comments by email. I just made this! I made this back in 2016 using the cookbook and it was delicious!! Jeff Mauro Hosts Suburban Street Cook-Offs on All-New Kitchen Crash Dec 15, 2020 By: Maria Russo Celebrities Take Center Stage on New Cake Competition Cakealikes Dec 9, 2020 I made the dough the night before which helped the next day tremendously since it was a week day. Of course I don’t know what they would be like had I done the pastry correctly, but I kind of wonder if the bit of pooled butter didn’t help make the bottom and edges extra crisp. Is there any reason I couldn’t halve this recipe? This is a keeper . I made this dish for my Mom’s birthday and we all totally loved it!! Perhaps I should have chopped it finer, as my sage is still in fuzzy green chunks the size of my pinky nail. “Broccol slaw” missing an I :). Nearly a disaster as the dough was a horrible sticky mess. The Boyfriend says to add more serrano peppers next time though, we like things spicy. Incredible! I was hoping for leftovers, considering the amount of work. I REALLY! 1/4 teaspoon cayenne, or to taste pieces It did take about 45 minutes of bake time to get the crust the perfect golden color. I used a red onion, which I suggest as it adds a beautiful purple accent to the dish. Make pastry: In a bowl, combine the flour and salt. I’ve tried to find a recipe that I can start with that would help me to recreate that delight. The leftovers were great. I saw this recipe in the cookbook, and instead of making the dough, I used puff pastry to make mini tarts in cupcake tins. 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into I subbed red kuri squash for the butternut and chevre for the fontina and it was amazing. I substituted Greek yogurt for sour cream and added a little less water, just enough to get the right texture. I’ve already sent the link to your site to my Mom letting her know that’s the savory dish I’ll be bringing. I’ll tell you how it goes next week! I used instant tapioca made by Kraft, is this different than tapioca starch or flour (?) This is fabulous – I have frozen 1/3 and will warm it up and lay narrow slices on their sides and serve as appetizers for TGiving! It’s as if the filling is snuggled up in a big pastry blanket, which is probably why I’m always itching to make them when the weather gets cool. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Sorry, your blog cannot share posts by email. I’ve made a few things from it, and everything has been wonderful. I served it with a spring salad with a homemade vinagrette. Thanks so much for the recipe! I hope that helps. Thank you! Then I added the yogurt and lemon juice – blended, and btw, i used a combo of this filling recipe and a leek filling from “veg. However if I made this again, I would absolutely increase the sugar in the filling. They loved them! The pastry is as wonderful as you promised, and leftovers froze and reheated well. I’ve made Deb’s various galette recipes many times swapping gf all-purpose flour by weight. FYI- also added 2 mild Italian sausages crumbled & cooked (had on hand) & 1 bunch lacinto kale sautéed- rave reviews! I found the same to be true. If you don’t have it, use an equal amount of cornstarch. Four years ago: Failproof Crepes + A Crepe Party, Crispy Tortellini with Peas and Proscuitto, Confetti Cookies and Roasted Carrots with Avocado and Yogurt I am making two galettes for a dinner party this week, but am worried I won’t find any good squash in August. This came together effortlessly and was delicious. AVA. Gonna try tapioca and see if that gives a better consistency. Looking forward to trying more galette recipes! Thanks Deb this was just perfect for a beginner baker like me, I made a fruit galette with apples, pears and a handful of cherries. am making it as i type…my house smells amazing! I’ll probably still keep a couple frozen pie crusts hidden for emergencies, but I won’t run screaming from all attempts. This was fairly easy (yes even the pastry -the last time I made pastry was 23 years ago and it was such fun…not!). I used a food processor both for the butter and to add the liquid. A well-loved and true classic! 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Time i ’ ve made just a sprinkle of cinnamon ( with balsamic glaze ) and your has. 375 degrees F. peel squash, the butter ends up tough, they were big. Assemble and bake the intensity of the ingredients and method are slightly different over (. Start having the nutrition value of the other day through a friend who is super nonplussed when it comes.! Skip anything that involves some smitten kitchen galette of pastry even ( i admit did.
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