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"The genius galette, a rustic, freeform tart, is easier to bake than pie. It requires a few simple ingredients, and minimal equipment, meaning that with some pantry basics, a home cook can put one together for no more than the cost of fresh (or frozen!) produce. A galette can be sweet or savory, filled with any imaginable combination of fruits or veggies, meats, cheeses, and spices. They are great for a party-they can be prepared in advance, but they also come together quickly when you're in a pinch-and galettes can be made year-round with whatever produce is available. Galette! celebrates this humble pastry, offering 50 easy-to-follow and customizable recipes. With one basic crust recipe, endless galette possibilities are within reach. Celebrate summer's bounty with a Marinated Artichoke and Tomato or Lofty Peaches and Granola Galette. Brown-Buttered Apples and Honey, rolled out and baked like a slab pie, is the perfect dessert for a crowd, while individual Lemony Spinach and Rice galettes work well for a family dinner. No matter the filling, galettes are the ideal, foolproof bake for home cooks"--
List of contents
Introduction: The Answer is Always Galette
Read this Before Baking (Tools and Ingredients)
A Good Crust Makes All the Difference
A Good Crust
Rolling Out the Dough
Flavored Crust Variations
Dressing Up Galettes
Galette Seasonality Matrix
Stone Fruit
Sugared and Peppered Plum
Lofty Peaches and Granola
Sweet Cherry and Lime
Apricot and Pepita-Sesame Frangipane
Sour Cherry and Campari
Apples, Pears, and Citrus
Creamy Pistachio and Citrus
Sharp Cheddar and Apple
Pear With Sumac and Ginger
Preserved Lemon Curd
Brown-Buttered Apples and Honey
Black, Blue, and Red Berries
Jammy Grape
Gingery Cranberry Sauce
Blue and Black Berries
Roasted and Raw Berry with Whole Lemon
Raspberry and Rose
Minty Blueberry-Chamomile
Chocolate and Other Sweet Things
Handheld Chocolate-Hazelnut
Figgy Miso
Not Quite Galette des Rois
Almost-Cannoli
Rhubarb (or Persimmon!) with Halva
Cocoa and Toasted Pecan
Rightside-Up Pineapple
Winter Squash and Roots
Crumble-Topped Kabocha Squash
Shredded Carrot with All the Herbs
Beet, Cherry, and Radicchio
Buttered, Salted Radish
Mixed Sweet Potato and Harissa
Roasted and Raw Fennel
Nightshades and Summer Squash
Warm-Weather Tian
Potato, Chips, and Red Onion
Spicy Eggplant Parm
Caramelized Zucchini and Bacon
Spice-Dusted Heirloom Tomato
Vinegared Peppers and Big Beans
Summer Squash and Any-Herb Pesto
Greens, Brassicas, and Alliums
Scallion and Asparagus with Miso
Cottage Cheesy Greens with Chili Crisp
Smoky Cabbage and Chorizo
Leek and Sour Cream “Quiche”
Sticky Onion with Anchovies and Black Olives
Spiced Cauliflower, Chickpeas, and Dates
Pantry Staples
Cheesy Ham and Eggs
Pepperoni Pizza
Rotisserie Chicken, Potato, and Chèvre
Marinated Artichoke and Tomato
White Pie with Salad (and Maybe Mortadella)
Lemony Spinach and Rice
Chopped Mushroom and Kimchi
Resources
Acknowledgments
Index
About the author
Rebecca Firkser is a Brooklyn-based writer and cook. Her recipes and writing have appeared in
Bon Appètit, Food52, TASTE, Eater, and Epicurious, among others. She writes a newsletter, Nickel & Dine, celebrating budget-based recipes that are flavorful and exciting. The “k” comes before the “s” in her last name. For more, visit rebeccafirkser.com .
Summary
The galette-unfussy, easy to make, and fully customizable-is presented in 50 sweet and savory recipes using seasonal fruits and vegetables, nuts, chocolate, and accessible pantry staples.
