I need to make a dessert for a family get together on Monday and after listening to a podcast I want to make a fruit galette. I LOVE pies, but am not a pie baker (therefore don’t have like a favorite crust recipe).
I like the idea of a rustic galette oozing with fruit. I found a video that seems to be a simple recipe…but does anyone have a recipe they especially like - or tips for how not to have an overly oozy mess. Or fruit suggestions! I was thinking peach or peach/cherry.
Um, yes - I love fruit galettes and clafoutis. Two of my favorite desserts! This may be the one you found, but I really like Melissa Clark’s recipe from NYTimes Cooking. I personally like nectarines and apricots (and I do spread a little jam on the crust and cut the sugar) but I think peach and cherry would be delicious.
Another question - could I make it the night before (Sunday night) and still have it be good (and not soggy) for Monday night???
I’m thinking it would be better baked the same day…but to find the time when I’m working! Wonder if I could somehow make the dough Sunday night and then quickly put together Monday late afternoon and bake just before we leave???
@abasket, you could definitely make the crust dough on Sunday, but it will need to “warm up” on Monday from being in the refrigerator so make sure you have plenty of time!
One of my favorites is an open-faced fresh apricot tart, although blanching and peeling the apricots is a bit of a PITA.
I had a bunch of friends for dinner on Thursday and made another, even simpler favorite: a nectarine and blueberry crisp. Easy to make ahead, warm slightly, and serve with vanilla ice cream. Nectarines don’t need to be peeled, and you can use Wyman’s frozen wild Maine blueberries, since they are quite in season yet. I never use oatmeal in the topping, but I do add some pecans at the end for the processor to roughly chop. One of my friends has celiac, so I this time I used Bob’s Red Mill gluten free baking mix instead of flour, plus brown sugar, butter, cinnamon, and ground ginger in the topping.
Nectarines are great in this sort of thing, since they don’t need laborious blanching and peeling, IF you can find ripe ones.
I make a rustic cake, from Cook’s Illustrated,with plums or blackberries. You use a spring form pan and only need a food processor. Not overly sweet. if I use blackberries, I skip the whole jam step, and just stick the blackberries in the dough dry.
Just made a nectarine/raspberry (my favorite combo) crisp 2 nights. Was a huge hit as it always is when I make it. We all discussed how we prefer it to pie. That oatmeal, brown sugar, butter laden crumbly topping is the best. I do remove my nectarine skins though although not necessary. And yes to the good quality vanilla ice cream on top.
Raise your hand if you think the filling is just there to hold up the crumble topping :-h
I tend to prefer making cobblers/crisps at home because I don’t have to mess with a crust and really all I want is an excuse to eat some crumble topping anyway! Here’s a recipe I tried and liked recently, although rhubarb wasn’t in season yet so I used in a couple peaches instead.
Its more I don’t take the time to make a pie crust - or I’d just use the prepared refrigerated. I’m just in love with the “plop the fruit in the middle of the crust, fold up the sides and bake on parchment” idea - and the rustic look. I actually don’t object to making a pie, it’s usually a time factor or just as easy to find a really good pie place and purchase one - for the amount of # I’m going to indulge.
I have made a galette with Pillsbury dough. For ease, I have become a fan of blueberries. Apples work well. Get tapioca, read the proportions on the box, and be sure to let it rest for the recommended time prior to filling.
Why don’t you do a fruit clafoutis. Fruit is baked in a batter, not a crust. The classic fruit is cherry, but you csn use other fruit. Smitten Kitchen website has a recipe.
The clafoutis is interesting! More custard like it seems. To me, not a substitute for a pie/galette - crust is crust! But looks good for sure.
So I wigged out a little bit. Just couldn’t see making the galette happen for the family get together tonight when I have to work all day today. BUT we will be getting together a couple more times in the next 10 days or so so still planning to give it a whirl then. In the meantime I ordered a cherry pie to pick up from a local “like homemade, nice and overflowing with fruit” place.
My wife, who has always been an excellent pie-maker, has been on a galette kick for a couple of years. She makes a lot of savory galettes. Like carmelized onions and cherry tomatoes, which I had a day old for dinner last Thursday.
For a recent party she made one with a bunch of stone fruit and raspberries. I am pretty sure she didn’t bother blanching/peeling the apricots, although I think she did peel the peaches. Anyway, it was delicious.
While the galettes are perfectly yummy when they are a day old and reheated, I wouldn’t serve them to company that way.
