If you don’t have tapioca or corn starch, you can use regular flour although it won’t work quite as well as it’s less absorbent. Do you prefer the vinegar? Even my 15year old who hates all things weird (and especially butternut squash) liked it. The crust – *Italian kiss* – perfection! Doused the egg-washed dough with lots of black pepper. They loved them! There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. This one has amaretti crumbs. Previous post: simple, essential bolognese. Each time I have made this I am blown away! ), and it had everyone clamoring for more. Will that work with this, or is it too sweet? The juices did leak out during baking but firmed up when cooled. I made Deb’s galette dough (the one for squash in the cookbook) by hand no problem. By Deb Perelman. I think this will be my go-to ratio next time I make a galette! So much great fruit this time of year. one 1/2 chevre, 1/2 feta. I did a sort of combo of this one and one of your mushroom galette recipes, felt a bit dubious about the dough when I was rolling/patting it out (as I’d been a little rambunctious as I was putting it together (“Hmm… no cup measure in this household… pah! Last fall I purchased The Smitten Kitchen Cookbook, written by Deb Perelman, author of one of my favorite food blogs, ... Bake the galette on a cookie sheet or pizza pan for 35-40 minutes, until crust reaches desired doneness. This was delicious! Definitely will make this again but will do some prep work ahead of time so it’s not so time consuming when I actually go to make it. the only thing i did differently was to alter the spices – i always roast butternut squash with a little cajun spice, and then a little ancho chili powder instead of cayenne and rosemary instead of sage/thyme (boyperson doesn’t like sage, i don’t like thyme) to the mix before filling the galette. I refrigerated all ingredients overnight, but next time I make this I will DEFINITELY freeze the pastry first. I’m living in China, and finding certain ingredients can be a challenge, so I changed it around a little, using pumpkin instead of squash, and adding in roasted chestnuts and goat cheese. Thank you so much for the inspiration. I’m about to revert to my favorite all-butter pie dough, but thought I’d give this one one more shot since I have such fond memories of it. Thank you so much for this recipe– I made it for my Husband this weekend and we absolutely loved it. chicken, leek, and rice soup. I’ll admit that I cut some corners on the pastry, (freezing and refrigeration time mostly, and I substituted yogurt for the sour cream). It was picture perfect. I just made this for my NYE party, but with a few alterations. But no matter it tasted so good! I also didn’t feel like whipping cream, so I poured a bit on top, and it was delicious. This is @#$%^ delicious! Unless already using the oven for other things, it’s simpler, faster and more economical to roast the squash cubes in a heavy frying-pan over a hot flame. To accommodate a vegan friend, i substituted Earth Balance for the butter, Tofutti for the sour cream, and Lisanatti almond milk mozzerella for the fontina. I am keeping this crust recipe close by so I can use it with alot of other fillings. Thanks for all of the great recipes! for the non US readers. I love this recipe! The crust turned out so flakey in a good way! and Yum!!! Twelve years ago: Martha’s Macaroni-and-Cheese and Crispy Salted Oatmeal White Chocolate Cookies and Cherry Cornmeal Upside-Down Cake 8 tablespoons (1 stick) unsalted butter, cut into cubes. such a good idea. Regardless, can’t wait to try it! Also an easy weeknight meal. Is this normal? I just wanted to mention that the FB intro from yesterday (10/13) refers to a “yogurt-enriched” crust, but the recipe itself calls for sour cream. Another one of my staples, that’s for sure! Just as your apple and cranberry pate brisee inspired me to take on Ina’s apple crostata for the first time, this has truly inspired me to “go savory” with the pate brisee and serve it for dinner. SO delicious and easy! Would it be fine to freeze this fully-assembled and then just stick it in the oven when needed? I met you at the Mid-Manhattan library signing! Cut them smaller, the absolutely largest should be a small pea but most should be more couscous-ish. There are some other galettes on the site more suited for summer, such as the burst tomato galette with corn and zucchini and the zucchini and ricotta galette. Nope, it totally works savory. Thanks! I’ve rechecked all my measurements! I was hoping for leftovers, considering the amount of work. Pinterest; Facebook; Twitter; Email; Season 1, Episode 4. Then, I just barely pat it into ball, wrap it in plastic, toss it in the fridge, and forget about it for a few hours. Sauteed kale, carm onions, ricotta, and cheddar on another, plus an asst cheese and olive mini for the kids. I was SO relieved when the finished product tasted amazing though so my trust was restored. I didn’t have the sage, so I put in dried thyme and rosemary, which worked wonderfully well. http://bipolarlawyercook.blogspot.com/2007/10/gluten-free-roasted-squash-caramelized.html. It’s a tiny bit less flaky but I don’t think anyone will notice or mind. I wanted to eat the whole galette, but restrained myself! I made this (cookbook version) today for lunch (I had a friend over); it turned out great! The whole thing was DEE-LISH (love that cayenne kick), but I’m especially glad I discovered this crust. I have a toddler and can only do so much during nap time lol! Thanks! One particular attempt (hi dobos torte!) This recipe is amazing! 4. 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. I made soft pretzels from your recipe yesterday, which were so great, and tonight i made this galette and it is amazing! Either way, the result tonite was very tasty, elegant, and perfect for my overflow of CSA squash. love the hint of spice with the cayenne pepper. Made this as dinner for two tonight with a small salad… perfection. I have to fess up that I was way too lazy/impatient to follow the dough directions exactly. Common cooking theory goes that galettes are a lazy person’s pie, except… Jun 30, 2020 - That was close. Some wanted it alone, others needed something to go with it. When I made the single I felt like the filling was taller than in your picture, but it may just be perspective (I didn’t weigh my squash, so it’s possible I used WAY too much). Mmmm. I do make a few changes in the process though. Yay Deb for sharing this one! I prefer chunks — I think they make things flakier. I also think that flaky crusts are more about the way the fats are worked into the flour than the fat itself. And for those wondering about the rock hard frozen butter: yes, it took a lot of elbow grease to cut it in. The filling uses less fruit and requires less of a shopping commitment. Thank you for inspiring me to cook more, I use nothing but SMITTEN KITCHEN NOW! But I can stop contemplating it because this is it– caramelized onion, sage and butternut squash with “stinky cheese” (according to my original note). It’s just one of those doughs that comes together so perfectly every single time–stretchy and smooth, dense and cold but never brittle–it begs to be used again and again. Similar to the way a croissant flakes! Thank you so much for reposting this on Facebook. 2 teaspoons fresh lemon juice. I do solemnly swear to never let that happen. nope. I made two of these, and tripled the filling (divided between the two galettes), and it fed 5 people together with roasted asparagus and salad. I have also baked the galette and re-warmed successfully. Smitten Kitchen's Blue and Red Berry Ricotta Galette b y Deb Perelman. Thx Anywho, since I’ve already given away my location with the crabcakes, have you ever had Virginia peanut soup of the super rich creamy variety? I didn’t have the fontina so I use Bulgarian Feta instead. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons. Thanks, and I hope you and your family have a great holiday season! so glad there is leftovers for lunch!!! I added chili flakes in a fairly large quantity and love the spicy contrast to the sweet squash. At Easter we baked it straight out of the freezer, leaving it in the oven perhaps 15 minutes longer than called-for and with a bit of foil over the top for the first 20 minutes. I will definitely make it again, perhaps for Thanksgiving. Preheat the oven to 400°F (200°C). Nice work Attorney SK. I tried it and was so taken with it I’ve made it many times since. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds. Can’t wait to try other fillings. I didn’t have enough squash, so I added Brussels Sprouts, and that was great. This weekend I made a penne pasta dish based on the galette as a quicker and easier way to enjoy the same flavors. Thanks again for a winning recipe! All were delish! It would be interesting to try it again with the same amount of sugar (but half brown sugar) and a different pan – more like blueberry toffee bars! Assemble galette: On a floured work surface, roll the dough out into a 12-14 inch round. 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. Used Cheddar cheese and it was ok, held things together but not much flavour. tomorrow we are trying the cheddar rolls for breakfast, and then our friends are coming over for a dinner party / “smitten kitchen” themed potluck. It was all but melting by the time I put the filling in. I let it come up to room temperature for about 30 minutes and then baked for 40. Because: sweet potatoes… I love this crust. i’m into it. I got a few jealous noses poking in my office when I warmed a piece up for lunch at work. I mean, I know how decidedly unoriginal that is to say, but I can’t help it. CHERRY ALMOND GALETTE // Serves 6. Has anyone had any success using a non-dairy substitute for the cheese? I didn’t read through all 250, however, so this tip for getting the butter into small enough pieces might have already been posted. Like some other commenters (171 and 191), we didn’t freeze the flour or butter, and the crust came out flaky and tasting really delicious. But, I find that just using the ingredients very, very cold is sufficient. Love how your baking recipes are always so simple & well written! We had enough from the recipe to make two 9-inch galettes with some filling leftover. There was the one that enchanted me on TV a decade ago, with a parmesan crust, bacon, fine breadcrumbs and roasted garlic, that — se… To bump up the fall-overload, I added some roasted apple into the mix, so good! I know you can get a cheesish flavour with nutritional yeast, but that seems the wrong direction for the funkyness of fontina. Gently transfer it to the parchment paper in the pan. The filling is just scrumptious! I did have a bit of butter pooling as the tart baked. Has anyone tried freezing this before or after baking? Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. I am going to a kitchen tea tomorrow for one of my best friends who is getting married and we each have to bring her our favourite recipe, so this is my choice! I remember being infatuated with them when I launched this site, uh, wow, hey, did you know this site is almost four … A friend made this for our book club, and I had to go out and buy the book! i’m gonna try your mushroom/stilton one. If I were to “slick the bottom of the crust with marzipan”, do I need to add anything to it to make it spreadable or just crumble it on? So I would just add one tablespoon at a time. Apparently even better the next day! I want to make sure that everyone (there are 14 people coming, theoretically) gets a taste, but there’s going to be TONS of other food. The differences in flavors really complement each other. All hail the galette! I wanted to share a trick to shorten onion-caramelizing time- I read it somewhere in a magazine- which is to microwave sliced onions before sauteing. Made this tonight with an oil pastry crust and it was amazing! I too refrigerated for 24 hours, brought to room temp for 30 min and then baked for 40. However, while baking a lot of the butter melted out of the dough into a pool on the baking sheet. Been looking for a cherry gallette recipe this is perfect.