Two More Galettes
It was 103 in Seattle today. Record-breaking misery. Wyatt came wandering into our room at 3 a.m., all hot, sweaty, and disoriented. He slept between us, spreading out as fully as possible, until I was hanging onto the edge, his fist in my face. I moved to the couch, and got a little sleep until 5:00. I lie awake until 6:00, then decided to get up and turn the oven on. I’m either (A) NUTS, (B) needed to use up some leftovers, (C) taking dinner to a sick friend, or (D) all of the above.
All of the above. The reason I pound you over the head with galettes constantly is because they’re such a perfect vehicle for leftovers. I made two–one for breakfast and one for my friend Jayne who just had knee surgery. I had 3 plums, two white nectarines, and one peach that had gotten a little soft in the heat. I should have stored them in the fridge. I wouldn’t want to eat them out-of-hand, but they’d be delicious in a galette. And here’s the other thing I love about galettes–they are much less of a commitment and require fewer ingredients than a pie or quiche. I could never make a pie out of 5 small pieces of fruit.
For Jayne’s, I had a tub of caramelized onions in the fridge from my Sunday fridge-cleaning. I had somehow ended up with a legion of half onions in my produce drawer. I put them all through the food processor so I had a massive pile of thin crescents, then sauteed them down for about 45 minutes. You will definitely NOT want to do this today if you need to allocate more time to complaining about the heat, which I’m planning on doing. I mixed my onions with whole milk ricotta and an egg for a creamy filling. When it came out, I topped it with crumbled feta, fresh lemon thyme from my garden, and some beautiful little arugula spears that had found some shade under my sage plant.
I’m not going to give recipes–surely you’ve got some things knocking around that need to be rescued and you’ll come up with your own wonderful combos. The crust recipe I’ve always directed you to is here, but this time I used a basic recipe from Gourmet that turned out beautifully flaky and the dough was still easy to work with.
My kids are still asleep as I write, and I’m enjoying the quiet moment before Oscar and Milo come over and Sarah’s Day Camp begins. I hope you find a little pocket of time like this today where you can collect yourself, take a deep breath, and remember that the cool evening comes sooner or later.
Except the evening isn’t cool! At the very least, it looks like we will have a little relief in a few days. Just love the look of both of these galettes. Beautiful as always.
You mentioned previously that we need to pre-cook our fruit for gallettes. Did you here? And did you use any thickener?
Did I say that? I’m pretty sure that was in a post about savory galettes…or maybe the rhubarb one. I definitely wouldn’t be put greens (chard, spinach, kale, etc.) in a galette without cooking them, or anything like zucchini or tomatoes. With plums, peaches, blueberries, apples, they’re not too watery.
Yes, I used thickener here. About 1/4 c. flour.
beautiful. simply beautiful.
also, you once mentioned posting something about meal planning. did that happen + i just can’t find it (very possible)? if so, would you direct me? if not, could i put a request in that that be one of your upcoming posts?
i would follow you for a week if i had it laid it out.
thanks for loving your friends through beautiful + exquisite food creations.
I did talk about doing that and haven’t done it yet…I’m a little nervous about sticking to my own menu! That’s silly, I know. Your request is noted. I would love to make you happy
i just want to die looking at that fruit galette. seriously die. it needs to be in my mouth right now.
So pretty! I wouldn’t be able to choose between the two - they both look absolutely delicious!
Yes. I know about heat. That kind of misery envelops East Texas from May until end of September.
And, I confess that I have never made galettes, but they have moved way up on my must make list, all because of you
I hope tomorrow’s a bit cooler.
Wish PDS would post what she put in her galette that she brought to the Curtains’ house on Sunday.She pulled it out and we immediately could tell who’d been on your site! Everybody rushed over and said, “Oooo, galette, yes!” Ricotta, marionberry something, lavender, something else, c’mon P…give it up. Thanks Sarah, for bringing us together!
Lisa - It’s so sweet of you to ask. I used a store-bought pie dough. I then filled it with strawberries and nectarines (which were a *$&(#*& to peel). I topped it with leftover ricotta. I added marionberry honey and lavender to the ricotta.
Love the idea of a savory galette! You should submit this to Recipe4Living.com!
do you have a recipe for these galettes?
Hi Laurie! I have one in my head…does that count?
I will post them here in the comments tomorrow when I’m thinking straight. Thanks for visiting!