Intro

How to slice the apples

How to make a broken caramel

How to prepare the apples

How to whip the cream

Rolling out the crust

Adding the filling

How to prepare the edging

Taste Test

Start

Intro to Caramelized Endive Galette

Dessert Person Intro Animation

About Savory Galette

Ingredients & Special Equipment

How To Make Pie Dough

Rolling Out Pie Dough

Make The Galette Filling

Assemble The Tart

Bake The Galette

Make The Vinaigrette

Prepare The Greens

Right on Time

Top The Endive Galette & Taste

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Intro to Apple Galette

Add in butter

Cover bowl with plastic wrap and transfer to refrigerator

Make the apple filling

What is Beam Dream

Roll out dough into a 12 inch circle

Repeat Shingling Process

Brush with egg wash

Transfer to 375F preheated oven and bake for 40 to 50 minutes

Taste Test

What is a galette?

Make the pie crust

Adding the butter

Add in water

Cover and chill pie crust

Rolling out the dough

Add in sugar and cornstarch

Stir in cornstarch

Brush the edge of the galette with milk and sprinkle with coarse raw sugar

Serving the Galette

GALETTE DOUGH MY FOOLPROOF METHOD

COLD BUTTER CUBES

POUR IN 4-5 TABLESPOONS OF COLD WATER (one at a time)

PLACE IN THE FRIDGE FOR AN HOUR

ROLL INTO A 12-INCH CIRCLE

TRANSFER ONTO PARCHMENT PAPER

BAKE 50-55 MINUTES

preheat to 400F for 30 min

20-25 min on bottom rack

20-30 min on top rack

Assemble the Galette Crust

Working the butter into the dough

Add 3 tablespoons of ice water

Prepare the Filling

Preparing the figs

Roll out dough into a circle between 12 and 14 inches

Sprinkle half of the flour mixture inside the circle

Fanning the Pears

Place the figs in the center of the galette

Conclusion

Introduction

Combine flour, sugar, and salt in the basin of a food processor³ and pulse to combine.

Scatter butter pieces over the top of your dry ingredients and pulse until butter is cut into the dry ingredients and the mixture resembles coarse crumbs.

Add sour cream and pulse again until the mixture begins to clump together. Transfer to a piece of plastic wrap or wax paper and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes in the refrigerator.

While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling.

Combine fruit, sugar, lemon juice, cornstarch, and salt in a large bowl and stir until well-combined. Set aside.

Once dough has finished chilling, remove from refrigerator and transfer to a clean, lightly floured surface. Dust with additional flour and roll out to a 12-13” circle. Transfer to a baking sheet (sometimes I will use a round pizza pan, but a standard cookie sheet works, too).

Prepare egg wash by whisking together egg and water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash (this will help keep the galette from getting soggy). Don’t discard egg wash yet.

Give your fruit one more stir in the bowl and then carefully transfer to the center of your galette crust, leaving a 2” perimeter of fruit-free crust.

Fold the perimeter/border of your crust carefully over the fruit filling and pinch together to secure (it will not completely cover it, you should have a nice circle of exposed fruit in the center!).

Transfer to 400F (205C) oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow to cool before slicing and serving.

What's sumac?

Make the dough

Make the filling

Roll the dough

Assemble and bake

Intro

Cube the blueberries

How to make the dough by hand

Drizzle in ice water

Working the Dough Together

Make the blueberry filling

Add lemon juice to filling

Roll Out Pie Dough

Brush egg wash

Taste Test

Intro

Adding water and vinegar

How to make cherry tomato galette

Zucchini Galette

Adding flavorings

Adding green onions

Adding in the feta cheese

Rolling the dough

How to fold a galette

Conclusion

The only ingredients you need

8.5 ounces AP flour

12 tablespoons cold butter

ice water add gradually until dough comes together

Oops...I forgot the sugar (2 tablespoons)

And a pinch of salt

Off to the fridge for 30 minutes

2 tablespoons sugar

1/4 cup apricot jam

Then bake at 375 F for 30 minutes

Make the Dough

Shaping

Making the grape jelly filling

Making the peanut butter base

How To Make Galette Dough

How To Make Plum Filling

Shaping The Dough

Baking

Final Result

How much thickener should you add?

What other fruit works well for a galette

Make the crust

Assemble the galette

Fold the crust over

Bake at 400 degrees until the filling is bubbling and boiling

Finished Fruit Galette