I have two terrific recipes for galettes in Baking Chez Moi, one that uses fruits from the summer market – too late for that; and one that uses fruits from the fall market, not one of which I had in the house. And so, using the recipe for the galette dough from Chez Moi and whatever I had at hand, I made a new galette and, happily, it’s pretty swell.
A galette has so many meanings in French. It can be a stone or puck, a buckwheat crepe, a thick cookie or a free-form rustic tart, which is what this galette is. If you’re brain tends toward Italian, think crostata.
I make my dough in the food processor using very cold or frozen butter, and I roll it out between sheets of parchment as soon as it comes out of the machine. While the dough chills, I make the filling and preheat the oven.
For my spur-of-the-moment galette, I mixed apples and cranberries and white and brown sugar, and then added more on-hand stuff: lime zest and juice, fresh ginger, walnuts and a few spoonfuls of orange marmalade. The zest and juice could have come from an orange or lemon; the ginger could have sat this one out; the nuts might have been almonds or hazelnuts (or I could have skipped the nuts); and the marmalade could have been any flavor jam.
These are the kinds of recipes I love: Recipes I can play around with and make even when the only ingredients I’ve got on hand seem like a mishmash.
Here’s the recipe as I made it. Let me know how you make it.