Fall Inspiration and a Failproof Galette

1 Nov

Hello to you all. My sincere apologies for my recent disappearing act. School will do that from time to time, but be assured the blog will continue, it just may take a few days or sometimes even twelve.

Today I will share a recipe for the perfect galette crust. I have failed numerous times before as I am no professional when it comes to baking, but yesterday I finally got it right. A galette is basically a free form tart, and in this case the dough is very flaky and buttery, more or less like puff pastry. It lends itself to either sweet or savory fillings, and would no doubt be delicious with either one. The trick for me is letting it sit in the fridge over night rather than the recommended hour or so. The dough is mainly butter, so unless you move pretty quickly it will begin to soften at rapid speeds, leaving you with a serious mess and nothing to serve for dessert. Leaving it to chill longer gives you more room to take some time and get it right.

The filling options for this are endless. This time around I went for Apple-Cheddar.

I hope you enjoy this prep school recipe and happy November to you all.

Stay posted for more to come soon.


Makes enough for 2-medium sized galettes.

  • 2 1/2-cups all purpose flour
  • 2- tablespoons sugar
  • 1- teaspoon salt
  • 16- tablespoons cold butter, cut into medium cubes
  • 2/3-cup ice water


Either using a stand mixer, hand mixer or food processor, mix flour, sugar and salt together. Add butter a few cubes at a time until well blended. Add ice water and mix until a nice dough is formed. Note: its okay if there are streaks of butter. Form into two thick disks, wrap with plastic wrap and refrigerate for at least a couple of hours. Again, leaving it in longer will give you more time to work as the dough will not soften as quickly. Once dough is ready, flour your work space and roll disks out into nice flat rounds, about the thickness of a couple flour tortillas stacked on top of each other. Remember that these are rustic, so don’t worry if they aren’t perfect circles.

Fill with your chosen filling, leaving an inch or so around the edges to fold over. Once filling is set, fold the edges to meet your filling (like photo up top) to create the crust. Brush with an egg wash (whole egg plus 1 tablespoon or so of water beaten together) for a nice crisp shine and bake at 400 until lightly golden brown, about 45 minutes.

Serve hot and enjoy…


3 Responses to “Fall Inspiration and a Failproof Galette”

  1. Design Bathroom 11/24/2011 at 10:58 am #

    It’s very exiting to find this thekitchensinknw.wordpress.com website. Oh, this was a really quality post. In theory I’d like to write like this too – taking time and real effort to make a good article… but what can I say… I procrastinate alot and never seem to get something done.

  2. molecule counter 11/01/2011 at 3:30 pm #

    Yummm! Perfect fall inspiration, thanks for this and welcome back-


  1. Peanut Butter Pie With Honey Goat Cheese and Bananas « thekitchensinknw - 01/10/2012

    […] 9-inch pie crust (For a simple butter crust recipe, click here. You can half the recipe for the purpose of this […]

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