![]() ![]() The ratio of work to payoff for this recipe always has me coming back to it, and my friends all love it as well :) If you can, using local berries takes the filling to new heights. The last time around I used my food processor to make the dough and it saved me a fair amount of time, and the galette turned out just as nice as it had when I made the dough by hand. I'm honestly astounded at the bad reviews here! I've made this galette five times now with zero issues. I'll give you the filling that's spot on but this has been one of the worst doughs I've ever worked with. The crust is flaky and pecan tasty, and overall a very easy recipe. I have been making this 3-4/year since it was first published. Rolling out then - with a little flour like a pie crust was easy. The dough is very wet when first put together so you have to let it sit in the refrigerator before using. This was delicious and a huge hit at a party I brought it to. I have to say, after trying many galettes, the fruit to crust ratio doesn't really work for me personally (I like more fruit), but this was still very tasty. Like most reviewers, I enjoyed the crust - the addition of the nuts was a nice touch (I used almonds because that's what we had - it was straightened circumstances indeed). I didn't have a pie plate (hard to imagine and tragic!), so I tried this and it was wonderful. Any suggestions that would keep the integrity for the filling recipe? ![]() I have a friend with a corn allergy, so I am looking for a substitution for the cornstarch in the filling. In fact, my husband said I need to make it everyday. Overall we loved it though and I'd 100% make it again. I read reviews that said the crust should be flaky, mine was a bit more dense (someone said scone-like and I agree). This was my very first galette and it was rustic, beautiful and delicious! The only modification I made was to double the cinnamon in the crust, which I do in just about every recipe that calls for it. If you cover it with ice cream or whipped cream it is at least edible. The crust is so dry and crumbly it is hard to work with, and completely lacking in flavor. I may also up the cinnamon in the crust a bit. The only thing I will do differently next time is significantly increase the filling. I was careful to make sure that everything was really cold and rested the dough in the fridge for several hours before rolling it out. I really liked the crust.very short and with a great nuttiness. I really liked this and will make it again. Add a bit more fruit-use frozen or fresh blueberries, add a little cinnamon or cardamom to the filling. I’ve made this multiple times and always get compliments. Store tightly wrapped at room temperature. Step 7ĭo Ahead: Galette can be baked 1 day ahead. Step 6īake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Brush dough with milk and sprinkle with sugar. Mound blueberries in center of dough, leaving a 2" border. Carefully transfer to a parchment-lined baking sheet. Roll out dough on a lightly floured surface to a 12" round. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Step 3ĭo Ahead: Dough can be made 2 days ahead. Wrap in plastic and chill at least 1 hour. Gently pat dough into a 6"-diameter disk. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Transfer to a large bowl drizzle with 4 Tbsp. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add flour, sugar, salt, and cinnamon and pulse just to combine. Pulse pecans in a food processor until the consistency of coarse meal. ![]() Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes let cool. ![]()
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