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Entries tagged with 'galettes'

Bake the Book: Pansy Rhubarb Galettes

Sweets Emma Kobolakis Post a comment

Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share. More

Pansy Rhubarb Galettes

Serious Eats Emma Kobolakis Post a comment

Pouty purses filled with rhubarb and sprinkled with pansy flowers are special Cooking with Flowers treat. They're made with pansy sugar for an added floral undertone. More

Pie of the Week: Strawberry Galette

Sweets Lauren Weisenthal Post a comment

Galettes are the scrappy, easygoing cousins of pie. This strawberry version makes the most of the late summer crop. More

Ginger Caramel Apple Galette

Sweets María del Mar Sacasa Post a comment

As October exhausts itself, apples in all their glorious shades and colors pile high in outdoor market bins and are turned into warm cider and doughnuts. Some of my favorite costumes for apples are sugary coatings like scarlet candy shells, and particularly, sticky caramel blankets. With that in mind, melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon. More

Bake the Book: Apple, Pear, and Quince Galette

Sweets Caroline Russock Post a comment

One of fall's more elegant offerings is the sweetly aromatic quince. Available for just a few months in the early fall, this relative of the apple and pear is best enjoyed in cooked form rather than eaten raw, and just about perfect when baked into this Apple, Pear & Quince Galette. More

Apple, Pear, and Quince Galette

Serious Eats Caroline Russock Post a comment

The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart. More

Pie of the Week: Mini Grape Galettes

Sweets Lauren Weisenthal Post a comment

If I were a poet, I'd write an ode to the grapes that have graced my local greenmarket recently. I love their pucker-inducing skins, and their sweet juicy insides. I love the way that the squishy, gelatinous centers burst out of the skins and squeak between my teeth. I love the seed-spitting contests my husband and amused ourselves with childishly from a blanket in the park. And, most of all, given their perfect combination of sweet, tart and colorful, I'm loving them for baking. More

Gluten-Free Tuesday: Apple Galette

Serious Eats Elizabeth Barbone 2 comments

Every time I make a galette I'm reminded how easy these rustic pies are to make. Roll out a piece of chilled pastry, add some fruit filling, fold the dough over to make a crust and—to borrow a phrase from a certain celebrity chef—Bam! You're done. More

Dinner Tonight: Summer Squash and Ricotta Galette

Serious Eats Blake Royer 7 comments

It doesn't usually occur to me to wrap up my dinner in a buttery pie crust, but I'm a convert now to this dish. That's the genius of a galette: you can take it in any direction you'd like. With vegetables in full summer swing, I'm always looking for new ways to showcase them simply that doesn't involve a bowl of pasta. More

Cook the Book: Nectarine and Walnut Galettes

Serious Eats Caroline Russock Post a comment

I cannot think of a better way to celebrate the nectarine (one of my most favorite fruits, in case you couldn't tell), than with this lovely recipe for Nectarine and Walnut Galettes from Carole Bloom's Bite-Size Desserts. More

Cook the Book: Fig and Honey Cream Galette

Serious Eats Caroline Russock 5 comments

This recipe for a Fig and Honey Galette is adapted from Rustic Fruit Desserts by Julie Richardson and Cory Schreiber. A galette is basically a rustic pie, minus the pie pan. All you have to do is roll out the crust, add the filling, fold the edges over, and bake until the crust is golden brown. More

Buckwheat Crêpes

Lia Bulaong 4 comments

Wandering Chopsticks has a great post on buckwheat crêpes that starts off with a trip to a friend of a friend's favorite Parisian crêperie—the directions going something like "In the Latin Quarter by the Saint Michel metro, past the Easy Internet, look for the Tunisian bakery but don't go inside the bakery, there's a window on the outside corner where they make crepes. But you don't want the old guy, or the really young guy, but the third guy."—and ends with a short video demonstration of how to make some without a griddle or crêpe pan. I myself prefer sweetened wheat flour crêpes (crêpes sucrées) to those made of buckwheat (the savoury crêpes salées, or galettes), but will never... More

La Chandeleur Et Crêpes

Lia Bulaong Post a comment

Bea of La Tartine Gourmand has a beautiful recipe for buckwheat herb galettes and mixed salad and a story about a festival that sounds right up my alley: "Earlier this month, I was reminded, once more too late, that on February 2nd, we celebrated la chandeleur. I wonder how comes that I simply can forget since it happens every year. In France, this originally Catholic festivity calls for cooks to prepare crêpes and beignets (doughnuts). Indeed, on the day of la chandeleur, the customs is to eat crêpes !"... More

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