Pick a plum, pick a peach, pick a bowl. Grab some grapes, pick tomatoes that you like, find some herbs (if you please). Retrieve some butter, get out the flour, find your salt, grab the sugar. Shmush the butter with your fingertips, slice the fruit, lemon squeeze what needs. Roll out some dough, schmear some cheese, drizzle some honey.
Fold and tuck and make a pretty mess.
Take out a book, find a hammock (bench, chaise lounge, patch of grass will do), ice your coffee, grab your galette, find a friend, hit the shade.
* I wish I had done this, instead I ate it with my hands, sloppily, while standing just next to the kitchen table as soon as I finished photographing. I advise you not to do the same.
Feast yourself on this savory treat, feast yourself on sunlight, and delight yourself in buttery goodness. Feast yourself on longer days of sunshine, flowers in bloom and other such treats. Do not overlook the simplicity in this galette, do not underestimate it’s larger than life ability to transform you and your location. Too good to be eaten more than once in awhile, so I say: if you make a galette, make two…and get it over with.
Sweet and Savory Galettes
*Makes two personal sized pastries
For the Crust
1 cup white flour
1 teaspoon sugar
pinch of salt
85 grams of butter
3 tablespoons water
splash of lemon juice
For the Filling
1 plum sliced
1 nectarine sliced
handful of grapes
handful of cherry tomatoes
fresh herbs (i used oregano but rosemary or sage would be perfect here)
3 tablespoons goat cheese or other spreadable cheese (ricotta would be divine)
spoonful of honey
salt and pepper
Preheat to 150C
Start by making the crust. Combine your dry ingredients in a bowl. Dice your cold butter into cubes and incorporate them into the flour using your fingers. The goals is to breakdown the butter into the flour make a crumb before the warmth of your hands begins to effect the consistency. Once the mixture looks like pebbles you are good to go.
Spritz with lemon juice and begin adding your water slowly to the bowl. Use your hands to pull the mixture together to form a dough. If after 3 tbls of water the dough doesn’t want to come together you can add a splash more at a time until it forms a balls. Do not over handle your dough. once it forms a ball – STOP- divide it into two portions, pat them down into thick disks, wrap in saran and pop in the fridge for 30 minutes.
While the dough is resting get all your fruit and tomatoes prepped. Make sure your cheese is room temperature.
Remove the dough from the fridge and generously flour a work surface. Using a rolling pin roll out each disk until it forms a nice circle and place on a baking sheet with baking paper. Spread the goat cheese on the center of the circle leaving at least 1″ around the edge. Drizzle with honey and and season with salt and cracked black pepper.
For each galette layer the fruit (or whatever) on top of the cheese in the center of the dough. I did one with only plum, nectarine and grapes and the other was nectarine and cherry tomatoes. This does not need to be perfect, in fact doing it in a more casual way makes the whole thing look perfectly rustic in the end.
Once you have your filling layered begin folding up te sides of the pastry and pleating it along itself as you go around to create the walls of the galette. Sprinkle with herbs. Brush the outside of the pastry with egg and sprinkle lightly with sugar.
Bake for around 30 minutes until the crust is nicely golden and the bottom of the pastry if lightly browned and not soggy at all. Serve with a salad and some white wine if you want to really live the dream.