Inspired by Food52’s Cheddar, Mustard, and Tomato Galette recipe and a big bowl of ripe plums, Matt and I decided to turn on the old oven for the first time all summer and bake a couple of galettes. One savory and the other sweet.
In a food processor we quickly made a simple pâté brisée which in reality is harder to spell than to make. It’s basically flour, butter, and a little ice water that comes together to make beautifully, silky pie dough. We made enough for two galettes.
For one, we layered onto the rolled out dough a smear of grainy mustard, a handful of grated sharp cheddar cheese, and a thick layer of sliced tomato. We drizzled with olive oil, and seasoned with course salt and pepper. Next, we folded each side up to form the typical galette, being sure to make it compact and tight so as to trap any escaping liquid that releases during cooking. We baked on a parchment lined baking sheet for 30-45 minutes in a 375 degree oven until nice and golden brown.
For the plum galette, we sliced the plums and sautéd them in butter with a bit of sugar. We then seasoned the plums with cinnamon and nutmeg, added a dash of vanilla, and a squeeze of fresh lemon juice. We then took this mixture and piled it onto the rolled out dough and again, carefully brought up the dough edges forming a tightly compact galette. For color and shine, we brushed the edges with heavy cream and sprinkled it with sugar. This baked alongside the other, also on a parchment lined baking sheet, until beautifully golden brown. About 45 minutes.
Galette sounds so fancy but in reality it’s a simple peasant pie that’s easy to make and delicious to eat. It’s a great way to use up late-summer fruits and vegetables. Experiment with your own fillings and flavor. We’re thinking we will try zucchini, onion, and bacon next.
—Alex Province
