Like a few other recipes we've baked these last few months, this one is really quite easy. You just have to plan ahead because the dough needs to rest for a couple of hours. Other than that, you can make this recipe with a bowl and a pastry blender.
I was not delighted with the overall result. I loved the fruit filling and I love the look of the galette, but the dough seemed kind of flimsy for a tart dough. Maybe that's because I used semolina flour instead of courser cornmeal. The next time I make a galette, I may try a different dough.
For those of you who would like the recipe, visit the blogs of Lisa and Andrea, our gracious hosts this time round. The recipe can be found on their blogs. You can also check out others' experiences here. After all, one of the best parts of joining a blogging group is to see the variety of results and learn from others.
I love free-form desserts! Who doesn't like galettes? I ended up using the leftover dough from the blueberry pie recipe. Worked out well.
ReplyDeleteI enjoyed this galette. Using cornmeal gave the dough a sturdy almost nutty flavor. We thought it was perfect. But we love desserts!
ReplyDeleteGalettes are so pretty and easy, too. We used cornmeal in our dough, so maybe that's why we found it a little easier to work with. I also made it ahead of time and froze it, so perhaps that helped, too.
ReplyDeleteI like the addition of semolina to the dough. The mix of berries is yummy and makes for great color!
ReplyDeleteI like the mixture of berries that you used. I was very happy with the recipe and will used it again!
ReplyDeleteMmmmmmm, your galette looks delicious! I used apples since I didn't have berries, but I look forward to a berry version and a peach version before summer is done with. :)
ReplyDeleteLooks delicious! My dough was really sticky as well. I was glad the recipe warned us ahead of time.
ReplyDeleteAlthough I had trouble with the dough as well, I think your result was just fine. Looks like a Galette is supposed to look and the photo looks as if it was very tasty. Yeah, semolina flour was probably not a good choice for this pastry. I exchanged 1/2 AP for Whole Wheat and that threw my dough off, I think. Nextr time, and there will be a next time, I'll do this one by the book.
ReplyDeleteThis dough was very sticky - I had a batch that I let sit a couple of days and that did help some with the sticky.
ReplyDeleteThe berries in the gallete look like they are begging to be attacked with a fork :-)
Very pretty galette! The dough was a bit sticky for me, too. I added some extra flour before I refrigerated it.
ReplyDeleteYours looks great. I thought it looked pretty but lacked a little something in terms of flavor, so I too had mixed feelings about it. I do love that it is pretty and came together so easily.
ReplyDeleteI wish I still had some!!!
ReplyDeleteYour galette looks yummy!
My dough was extremly sticky that I had to add more flour, but the end result was great: a keeper!
I love making galettes and missed this one not realizing we were doing two weeks in a row. But I did make the tomato and cheese galette from the book with the same crust a couple weeks before that and it was SO good.
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