It was with great sadness that I ate the last slice of the Blueberry Nectarine Pie. The only thing that stopped me from immediately making another one was the fact that there was a new Tuesdays with Dorie recipe to try this week – Mixed Berry Galette. For the past couple of years, I’ve been intrigued by the concept of a galette (a kind of free-form pie) and have wanted to try one but never got around to actually making it. So, thanks to this group, that’s one more thing I can cross off my baking bucket list.
One of the nice things about this recipe is that the filling is pretty much up to you. I confess, I almost made it with a blueberry and nectarine filling. What can I say? I’m now an addict. But I executed great restraint and opted for some fresh peaches and raspberries instead.
So, how did it compare? Here’s an ode to a summer galette —
I love that you’re easy.
Yes, some may take this the wrong way, but it works for you. No crimping. No precise measuring. Just roll, plop, fold and bake.
I love that you’re cute.
I was expecting a pie-sized dessert. I was not prepared for the tiny little bundle of goodness sitting on my baking sheet.
And tucking the little blanket of dough around the layers of fresh fruit . . .
Next to sticky ice cream kisses from my son, it doesn’t get much cuter.
I love that you’re flexible.
Berries? Peaches? Apples? Cranberries? You name it, it can work in a galette. Just toss it in. Sprinkle with sugar. And enjoy. Baking with Julia even includes a variation with tomato and cheese. If my heirlooms survive our 110 degree heat wave, you better believe I’m trying this.
I love that you’re a willing accomplice to my bad habits.
Take this conversation for example —
My husband: Are you eating pie for breakfast?
Me: Unh-uh. It’s a galette.
See how nice that works?
However, all that being said, last week’s pie has still won my heart. But it was close, little baby galette. Real close.