Tuesday, August 7, 2012

TWD: Berry Galette

Tuesdays with Dorie baking through Baking with Julia
By Dorie Greenspan



When I saw that this recipe was chosen I initially was going to pass on it. We just made blueberry pie which posted this past Tuesday. Then I thought this would be a great way to use the leftover pie dough I had in the freezer from the blueberry pie recipe.

I had enough dough leftover to make two galettes. I filled one with berries and the other with peaches. I really had high hopes for the peach galette. The peaches are really full of flavor right now. Unfortunately by the time I got around to making this, my peaches, which I purchased too many days beforehand, were less than prime.

The recipes in this book tend to be too sweet for me; therefore I used only about one, to one and a half teaspoons of sugar to the one tablespoon, plus one teaspoon the recipe called for in the berry galette. I also omitted the butter and honey. I added some lemon zest and about three-quarters tablespoon of flour to help thicken the juices. Adding the flour made for a much better result than I had with the blueberry pie.

For the peach galette I sprinkled some Demerara sugar over the formed galette, and once out of the oven, I drizzled some agave nectar over the top. The peaches, being less than par, needed something more.

This is a dessert which the fruit is the star. Make sure your fruit is top notch ~ full of flavor. It will make a difference.

Galette's make for a great last minute dessert that can even be served to guests. I bet you have what you need in your pantry for a crust (just do a google search for galette or pie dough if you don't have the ingredients for this one) and may even have some fruit laying around, and who doesn't like a rustic looking pie, warm from the oven, oozing with goodness?

Success meter (1-3): 2 (this rating should not reflect on the original recipe due to my alterations.)







With the leftover fruit I made a
delicious smoothie!














Our hosts this week are Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness. Visit there sites for the original recipe. You can see other variations from my fellow bakers over at the Tuesdays with Dorie website. Just look for the LYL post.


21 comments:

  1. It's nice to know that last week's dough works well in galette form, too. I love the tart layering you did with the sliced peaches - it made the galette look so elegant.

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  2. Very lovely! This was a great, quick dessert & such a great way to showcase the season's best.

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  3. Great pics! I bet your peach galette tasted great anyway, it looks delicious!

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  4. Your fruit choices are great. Love the peach layout! We had a good time trying to figure out what type of filling to use.

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  5. Looks top notch to me...gorgeous styling!

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  6. Wow, beautiful photos! I like the addition of a little flour, I'll try it next time. This was a fun, delicious treat.

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  7. Your photos are wonderful. Your galettes look marvelous.

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  8. Wow, they look wonderful! So elegantly delicious!

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  9. Very pretty galettes…love the way you pinwheeled the nectarines…simply beautiful!! Lovely photos and presentation, too!!

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  10. Looks great - both galettes look good enough to eat in your amazing photos. I like the demerara sugar crystals idea - nice decorative touch.

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  11. Your pies, especially the peach one, are beautiful! Smart adding the flour and lemon zest. My filling was a little runny.

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  12. Your pies are so gorgeous! I love the way you've arranged the peaches there...pretty!

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  13. The powdered sugar looks beautiful and I love the fanned out peaches. Fantastic job!

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  14. Every single photo was fabulous, all staged differently. Very interesting. I got so busy looking at your pictures that I dissed the written part and had to go back and re-read it. I like the rustic look and although I had trouble with my galette dough, my guinea pigs who tested it said it was delicious. I feel your pain about freshness, in fruits, especially. And, right now, we're spoiled because we know what it should really taste like. Yeah, much berry desserts floating around my house also. Lovely Post.

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  15. Cathleen, your galettes look stunning. Your photography is gorgeous!

    Carmen
    http://bakingismyzen.wordpress.com/2012/08/07/twd-baking-with-julia-strawberry-galette/

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  16. I love the arrangment of the fruit on your peach galette!

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  17. Cathleen, you made two very perfect looking Galettes and I love both your version, I always amazed at your craftsmanship or should I say "craftswomanship"... great presentation!

    P.S.: As far as your question is concerned that you asked me in your kind comment, goosebeeries are not a sort of grape, it is a currant-like berry, it is a bit tart and a bit fuzzy and wonderful.

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  18. I love your photos! Your galettes look so pretty! I wish I used a different dough. I think the sour cream just wasn't for me.

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  19. Oh my- what gorgeous, succulent looking galettes! Marvelous photos for sure!

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