What the heck is a Galette???

Galette! Pie's and Tart's weird cousin from Oklahoma :) I am OBSESSED with Galette's, they are rustic, elegant, unusual (by American standards), fun, easy, delicious....what's not to love? This flaky pastry is basically a pie without the fancy edges and no pie plate. You just fold the dough over to gently envelope your fruit, vegetables, cheese, etc...bake, and enjoy! I made two Galette's this morning and there are only 5 slices left. Yeah...they're THAT good.

Cherry-Rhubarb Galette
I used frozen fruit in my galettes becuase it is still the middle of Winter here and even though the weather here is insane ( 20 degrees one day, 60 the next) there is not a stock of good spring fruit at the supermarket yet.
I made a basic pie crust dough that I use for all my pies and galettes. Use whatever recipe you are most fond of.
I rolled the dough into a large circle, artfully positioned my defrosted rhubarb and cherry slices.
Then I made a mixture of vanilla sugar, granulated sugar, and butter, placed it in small dots over the top of the fruit.
I folded the pastry over the sides of the fruit, brushed with butter, sprinkled everything with a healthy palmful of sugar, and baked at 400 degrees for 20 minutes.


The result was AMAZING!!

This is one of the Galette's pre-bake.
Even looks good raw!

And here they are golden and flaky! I had a little juice leakage as the fruit cooked, but I let them cool and when I sliced them all the fruit stayed on the slices and the bottom pastry was still nice and flaky!

Galette's will be something I will make everyday in my bakery!