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Entries tagged with 'galettes'

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

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

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

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