No pie pan but you are in the mood for pie? The solution is simple – free style open faced pie aka galette. The pie crust could be topped with different combinations of fruits, creamy or tangy cheeses, nuts. Maybe you feel like berry galette or peach galette or tomato goat cheese galette or pear brie galette?
It is an easy to impress dessert that is best eaten fresh out of the oven. If you would like to dress up the galette and amaze even further, think about adding some cardamom, or a scoop of ice cream or serving a slice of gallete along balsamic vinegar reduction. Black coffee is a must!
This week our Tuesdays with Dorie baking group is free styling in the kitchen with a berry galette.
Since berry season is over and the markets are abundant with sexy plump green figs, it hit me that I could bake a fig galette. I followed Julia Child’s galette dough recipe precisely and I improvised on the galette filling. On a second thought, I made yogurt galette dough and I used only ¼ cup of liquid and I added close to ¼ cup of extra flour to compensate for the overly sticky dough.
After the dough was rolled, I spread creamy mascarpone mixed with honey over it leaving an one inch border. The crust was topped with fresh sliced figs arranged in circular pattern. Drizzled with beautiful honey from linden tree blossoms and sprinkled with coarsely chopped walnuts, the galette was ready for the oven.
Although the dough recipe yielded two 8 inch galettes, I did not half the recipe and baked two galettes. One galette was perfect dinner ending for four of us! We loved the crust – it was easy to make, flaky, buttery and slightly crunchy. The fig filling was more than divine!
Note: For the crust: 3 tbs yogurt, ¼ cup ice cold water, 1 ¼ cups all purpose flour, ¼ cup cornmeal, 7 tbs butter, ½ tsp salt, 1 tsp sugar
For the filling: 250 gr creamy mascarpone cheese, 1 tsp pure vanilla, 3 tbs honey, ¼ cup walnuts.