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Apples, cranberries and marmalade make a delicious dessert wrapped in a flaky, tender crust.


It has been very cold the last few weeks here in the Midwest. The winter’s bite can be quite harsh for my liking. So why not bake? It will keep the house filled with warmth and wonderful aromas.

Here is my basic recipe for these galettes. If you are not going gluten-free, try my traditional galette dough here.

Hope you enjoy this simple treat.


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Have a great weekend!



Apple-Cranberry Galettes [serves 3]

1 ¼ cup g/f mix

Hazelnut Caramel Tartlets

¼ cup sweet rice flour

1 ½ Tablespoons cane sugar

½ teaspoon sea salt

8 Tablespoons cold, unsalted butter, cubed

1/3 cup heavy cream

1 large egg

2-3 Tablespoons cold water [optional]


Apple-Cranberry Filling

1 ½ cups small apples, such as Lady Apples, cored & sliced

¼ cup cranberries, sliced

1 ½ Tablespoon lemon sugar -or- cane sugar

2 teaspoons Meyer lemon juice

1 teaspoon corn starch

1 teaspoon Meyer lemon zest

2 Tablespoons orange marmalade [or more to taste]

1 beated egg [for brushing]

Sugar [for sprinkling on egg washed galettes]


Preheat oven to 350°F


preparing the dough:

1. In a food processor combine the flours, sugar and salt.

2. Add in the cold butter and process until coarse bits form.

3. Whisk the cream and egg together.

4. With the machine running add the mixture in and continue to process until it forms a ball, approximately 10 – 15 seconds*.

5. Turn out dough onto a lightly floured surface and knead until smooth.

6. Form into a log and wrap in plastic wrap, chill briefly while you prepare the filling.

*note: The optional water may be necessary if the flour is drier than normal due to the dry cold months. This will help the dough be more elastic and fold better. The dough should be soft and pliable, but not sticky.


preparing the filling:

1. Toss all ingredients together until evenly mixed.

2. Rest for 5 minutes so the sugar can bring out the juices.

assembly & baking the galettes:

1. Cut dough into three equal pieces and form into balls.

2. Roll each piece into an eight-inch circle* on a lightly floured surface.

3. Place filling in the center of each dough round.

4. Fold the sides up and over fruit leaving an opening.

5. Place on a parchment lined baking sheet and brush with beaten egg.

6. Sprinkle with sugar and bake for 35-40 minutes or until golden in color and fruit is bubbling away.

Note: Once the galettes are cool, you can brush extra marmalade for a nice finish. Heat marmalade in a small saucepan with a smidge of water to form a light coating glaze.

*note: Though the dough is not thoroughly chilled for this recipe, it should roll out very well. The process of rolling and filling the galettes should still be quick so the dough does not dry out.


Last weekend I was working on a few recipes and one of them was for this sweet treat. In the midst of tackling the weekly dust buffalos at home, I managed to come up with a nice recipe for gluten free galettes.


As un-romantic as cleaning sounds, these galettes were perfect for the two of us. Forgive me as I find myself lost in these galettes. Sometimes it’s just the way it goes.


As we sat enjoying the galettes, my mind starts to wander off dreaming of new house projects, a new coat of paint for the office, one for the bathroom, a few new furnishings, and of course some new kitchen essentials. I am definitely ready for some bright new kitchen towels, updating some cookware and more baking supplies… where to start?



Spring is on the way and approaching fast, lists need to be made; paint needs to be bought, projects checked off before gardening and outdoor fun can begin. January and February are still times of nestling away and daydreaming of spring. Certainly a great time to refresh the home where time is still a bit relaxed.


Cleaning continues, unfortunately. Each time I passed the galettes, dustpan in hand, I smiled, sneaking another bite. When you’re alone in the kitchen, who’s to see!



Do you have any favorite desserts for two? I would love to hear about them!


Pear-Berry galette Recipe [serves 4]


1 cup millet flour

½ cup tapioca flour

1/2 teaspoon xanthan gum

8 Tablespoons unsalted butter, softened

6 Tablespoons confectioner’s sugar

2 egg yolks

1 whole egg

½ teaspoon sea salt


2 large firm, ripe pears, cored and thinly sliced

2 Tablespoons sugar

2 teaspoons cornstarch


1 large egg, beaten

2 Tablespoons granular sugar

2 teaspoons cinnamon


1 Tablespoon finely chopped pistachios

½ cup fresh raspberries


Preheat oven to 350ºF.

preparing the galette dough:

1. Combine millet flour and tapioca flour together, set aside.

2. Cream the butter with the salt and whip in confectioner’s sugar until smooth.

3. Beat in egg yolks and whole egg.

4. Add flour mixture and mix until smooth and dough forms.

5. Press into a flat disc and chill for 4 hours.


preparing the fruit filling:

1. Core and slice pears.

2. Combine the granular sugar and cornstarch and toss with pears. Set aside.


assembling & baking the galettes:

1. Divide dough into four equal pieces.

2. Roll out each dough piece on a millet floured parchment paper into a rustic circle shape.

3. Place one-fourth of the pears in the center and gather up edges; place on a parchment lined baking sheet.

4. Repeat with remaining dough.

5. Combine the remaining sugar with cinnamon.

5. Brush the dough with beaten egg and sprinkle with cinnamon sugar.

6. Bake for 20-25 minutes or until galettes are lightly golden.

7. Garnish galettes with fresh raspberries and finely chopped pistachios.


*note: When working with this gluten-free galette dough, allow the dough to warm up a bit before rolling, as cold dough will crack. Keep the rolling surface well-floured so the dough will not stick to the parchment. This dough is rather soft at room temperature, so if it needs a quick chill down, throw them in the refrigerator for a few minutes and continue. Once you have the time limit down you will enjoy making these as much as I do!


*note: If you are not going gluten-free then try this galette dough recipe.

The name galette just sounds delicious. Filled with ripe summer fruit cradled so delicately within butter-flaked pastry, you can’t but help yourself to a whole galette.  

Summer time was our family’s routine trip to St. Louis where we visited family and to pick up free-stone peaches. To this day I still reminisce over such fresh summer fruit. The peaches were pre-ordered, and picked at the exact ripeness which made for an extraordinary delight.

Galettes are rustic style tarts, free formed by hand and filled with whatever fresh, ripe fruits are available. In this recipe I have added a favorite spice mix, quatre épices. This French four spice blend works well to season sweet and savory foods alike and is easy to make.


Ginger Peach Galette Recipe


2 ¼ cups all-purpose flour

½ teaspoon sea salt

1 ½ Tablespoons granular sugar

12 Tablespoons unsalted butter, chilled

¼ cup ice water

2 eggs


4 large peaches


1 Tablespoon cornstarch

3 Tablespoons sugar

1 ½ Tablespoon ginger, grated

½ teaspoon qautre épice*


2 Tablespoons butter bits [for dotting the galettes]

2 Tablespoons sanding sugar

Confectioner’s sugar [for dusting]

Preparing the dough:

1. In a food processor, combine flour, sea salt and sugar.

2. Add in chilled, butter cubes and process until a coarse meal forms.

3. Beat the water and eggs together. [This step should be done before you start.]

4. While the machine is running pour in egg mixture.

5. Process until a ball of dough forms, approximately 10 seconds.

6. Dump out onto a hard surface and form a ball, wrap in plastic and chill for 30 minutes.



Preparing the fruit filling:

1. Whisk corn starch, sugar and quatre épices together, set aside.

2. Slice peaches into eighth inch slices.

3. Fold in sugar mixture and fresh ginger. Allow macerate for 10 minutes.


Assembling the galettes:

1. Roll out a quarter of the dough to an eighth inch.

-Cut a circle using an eight inch plate as a guide.

2. Place fruit in the center of the dough in overlapping layers, leaving a two inch edge around the fruit.

3. Pull the dough over the sides of the fruit.

4. Repeat with reaming dough and fruit.

-note: I find it best to move the dough onto a sheet pan and fill there. Pâte brisée dough is soft.

5. Brush dough with eggs wash and coat with sanding sugar.

6. Dot the exposed fruit with butter bits.

7. Bake galettes at 400ºF for 35-40 minutes.

-The center of the filling should be bubbling and crust golden.

-Cool for 10 minutes and dust with confectioner’s sugar.


*Quatre Épices Recipe

1 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

½ teaspoon ground cloves

1. Combine all of the spices in a tight sealed jar, use within a month as freshness dissipates rapidly. 

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