Janine. After the part about fishing lumps out — add, in, “Just kidding. Once they’re browning, there’s just the right amount of time left to chop and saute the onion in another pan. For a lemon flavor, I’d use lemon zest in the crust. My husband was a little skeptical when I told him what I was making because he is a meat lover. Gosh. This is the OG recipe. Ooh, yummy! I appreciate that this is a recipe that can be made in stages over a couple of days. Could you make it in advance? Either way, the result tonite was very tasty, elegant, and perfect for my overflow of CSA squash. Wows. Delicious and SO easy! Also a great way to use up blueberries and strawberries we had on hand. So amazing, that I’m making it again this week. turned out very good. 10 Must-Have Cookbooks by LGBTQ Cooks. The Best Brands of Dairy-Free Ice Cream You Can Buy This Summer + Newsletter Shop Site Feedback FAQ. One particular attempt (hi dobos torte!) I really wanted to make this again but am worried about having time and space to do so once we arrive. Filled with apple and plum, no thickener, and one dessertspoon of sugar. My. This was delicious. It’s a keeper and memorized already!!!! I also used a food processor since I currently lack a pastry cutter and haven’t had the best success just using my fingers to break up the butter. I love butternut squash, eat it baked, in soups and anything else I can think of. And my crust actually came out perfect and flaky, I was so excited! Any suggestions on a meat pairing? dough seems nice though. This recipe is amazing! Oh the flakes! Every recipe from smitten is always a winner :). I just mixed up the flour and salt in my KitchenAid, and added cold butter cut into bits, mixing until it looked like coarse meal. I currently have tons of basil and no sage…anyone tried this substitution? Your recipes never fail us…thank you for sharing them! Although I did the dough in a food processor and it didn’t turn out quite right. This autumnal has a prized place on our thanksgiving table; it’s phenomenal. I’ve been browsing your site for the past few days (how in the world could I have been missing this for so long?!? Can I do the mixing with my food processor? The crust turned out so flakey in a good way! any-kind-of-fruit galette. Do you think it will work? I weighed mine and it was 4.5, thank goodness I didn’t cut up the whole thing. Love! I have made this tart several times and I love it! Made it as written with some very sad apples and blueberries and it was delicious. made this last night and it is so wonderful! Thanks in advance! This was perfect! I’ve been on a galette kick lately. Also, sometimes I find that 1/4 tsp is just a little too much cayenne, so I err on the “to taste” side. Tonight I decided to conquer the fear in the name of roasted butternut squash. I switch the fontina for gruyere. Finally gave this a go today. I can’t wait to try another recipe! :). I made this last night, it was delicious, however, while it was in the oven, I had to pull it out twice and drain the oil as it was almost overflowing the pan. Will use the extra for an apple galette tomorrow. Two galettes GONE in less than TEN minutes. When I make galettes, I brown 1-2 tablespoons of butter and brush the pastry edge with it, then if it’s a sweet one I sprinkle sanding sugar over the buttered pastry, and for a savory one, coarse sea salt (but only lightly). Any reason in the world not to give that a shot? didn’t bother the super crisp, delicious crust so it didn’t bother me! I used a heaping 1/2 cup sugar in the fruit mixture. It turned out perfectly beautiful and tasted divine. This was so good! I was skeptical, but it came out delicious! I have a toddler and can only do so much during nap time lol! It was awesome! Save my name, email, and website in this browser for the next time I comment. This has become a Thanksgiving staple as we have made it at least the last 4 years. Or maybe just pumpkin brownies? (I did use regular butter though.). Caramelized onions always make me think of funky cheese. all smushed together. It still turned out delicious! 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do) —-> Make the crust the day before and put it in the fridge Thanks You!! Our family go to for holiday veggie alternative. I’ve made loads of galettes with Deb’s regular pie crust recipe! (If you have a y-peeler, though I don’t, I bet they’d be great for this.) Please advise. I took it into the office for lunch today, even the people who don’t like butternut squash liked it. With your fingertips, mix in the liquid until large lumps form. In the fall I’m going to try this with persimmons. The crust was tough, like taffy. I used fresh thyme and romano, white cheddar, and chevre, as these were the things I had on hand. It is crazy delicious! July 2020. The dough was fairly easy to make: I made the portion as described here and put half in the freezer so I can assemble this quickly on a weeknight. I’d like to make it for Thanksgiving at my parents this year. I’d love to make this (and I’m new to your site and love it) and wondering if I can make the dough w/ just a fork to cut the butter in? Yum. Can I use frozen fruit (say peaches) or will it affect the thickness/make it too watery? I veganized this recipe by subbing in plain soy yogurt for sour cream in the crust, and daiya shreds for the cheese. I guess we will save the maple cookie dough for another day. Yum! Marlene — I think either would work. Also, linked to your spot on Martha ( I don’t watch TV like ever, but I had to see the clip) and you were great! I’ll make this again! Can I make the dough in advance and freeze it? this was VERY YUMMY….. will definitely make it again… while I didn’t alter the ingredients I did alter the method of making the crust… didn’t do the freezing part. I’ve been making pastry for years- and it’s always very good, but this pastry is unbelievably flaky and delicious. Yes! I made this last night and it was fabulous! Thanks! The crust was easy to roll out. This was so tasty that I think it’s going to be the vegetarian main at our Thanksgiving this year! It was DELICIOUS, and with four of us there were no leftovers. Used apples, plums & blueberries, tastes amazing. You say caramelized onion and I say yes! I find that they tend to have more flavor …. I will never forget how good the mix of sweet-hot was! Made my mental list of Smitten Kitchen Classics. I upped the filling and could’ve even upped it more – used 2/3 of a large butternut squash and caramelized two large onions. I’m now on a savory galette kick. Thursday 12 November 2020. Thank you. I love this recipe. Thx so much as I think this galette will be a real keeper! It was a big hit both times. It turns out wonderfully! Spectacular. here are pictures pictures. OMG so so good! I wonder . Thanks for another great recipe! I was SO surprised … because I LOVED it! 1/4 cup sour cream or plain yogurt Thanks so much! Thanks! I love how it can be used with any fruit too. However, it should be tender since gluten wouldn’t really develop if you coat the flour with melted butter. ;) Thanks! I used my standard crust recipe and Gruyere cheese because I had it in hand. I would recommend having this with a side salad since it’s so rich – it needed a little freshness to balance it out. I have this hazy fantasy of throwing whatever I get from my CSA into a galette with some cheese. any-kind-of-fruit galette. I’ve seen similar dough recipes that call for full fat yogurt as a sub for sour cream. Would love to try mini versions too. I made this dish for my Mom’s birthday and we all totally loved it!! OMG, it is Amazing! Artichoke Parmesan Galette. I was super excited to make this today, and it smells delightful! I am years late to the game, but I just made this for the first time and loved it. Reheats beautifully. This recipe is great not only because the flavors are wonderful, but because of the efficiency – every step allows for some downtime to prep the next step. I made the crust and filling ahead of time while my baby napped, kept them separate in the fridge and then assembled later. That just seals the deal. (The freeform crust helps!) I had never made dough before and cut down on prep time by using my new food processor (I am a bit obsessed) and the crust turned out fantastic. From: Smitten Kitchen with Burst Tomato Galette Now Playing. My 10 year-old just made this with no help whatsoever. Tried butternut squash soup. Thank you, Deb! I made this recipe in the full form (YUM) and baked the original size in pie pans and folded the edges in as a faux galette to avoid any potential mess and it worked out great! I was surprised how easy it was. I did still use a little bit of butternut (probably about 1/4 butternut to 3/4 delicata) because I had it on hand, but it was mostly delicata and it was great. I just found you website and i absolutely love it! Full enough that it looks/feels full but not so much that it’s hard to crimp or will fall out. Is one method more reliable than the other? I went through some angst while I was making that crust, but tried very hard to follow directions, even looking at your piecrust post, and did it ever pay off! Tastes even better the next day, as the caramelized onions flavor develops really nicely. Way too little food :( Would have been fine for 2 people as a main. You have lots of beautiful galettes I would love to try…. It looked little, but tasted great. Either way, thanks for a great recipe!! Different kinds of fruit have different pectin levels, and might need more or less thickener. xsquared — Indeed they are. I man what I could taste of it – my boyfriend ate most of it, and what we didn’t consume for dinner I gave him for lunch. I made this yesterday and it was phenomenal. I made this but used the olive oil gallette dough recipe from Bon Appetit to make it a bit more heart healthy. http://eatasianwest.wordpress.com/2010/12/20/thanksgiving-tarts/, Stephanie, I had the same question about freezing before baking. Can I freeze the other half of roasted butternut squash for next time , Wonderful recipe! And now he’s found a home….thank goodness, because I was about to do some freestyle experimenting with linguine and sage, and that might have been a disaster. I accidentally forgot to mix the cayenne in with the onions, so I sprinkled it on top. Post navigation. Notes . I made two last week and they’re both still very crisp. However, due to time limitations, I caramelized the onions, roasted the squash, and made the dough one night, then left it all in the fridge until assembling and baking the following night. I have a squash waiting for a use. Eating the berry galette the next day without warming it I experienced the pastry had toughened somewhat but still very palatable. The Smitten Kitchen Cookbook includes more than 100 recipes from Deb Perelman, accompanied by lovely photographs of the dishes. i JUST made this, as in took it out of the oven 3 minutes ago and i’m sooooo excited to eat and share it tonight at dinner! An absolute must. I made this because I wanted something I could have on hand for out-of-town guests to munch on at any time of day. SOOO good. This dough should be rolled out cold. It’s al I have on hand right now. Then I added the yogurt and lemon juice – blended, and THAT good. I am definitely making this one again! I saw this pop up on the homepage and ran out to our new reopened farmers market to get the berries. I am obsessed with galettes and this dough is the best dough for them. Thank you!!! I subbed in asiago and even a pinch of mozzarella to make it more inviting to my family’s palates and it was still very good. These are supposed to serve 4-6 but I can’t stop myself from eating at least half of it! Any thoughts? i have been waiting to make this forever and today had both the ingredients and the time, so i went for it. May 2020 I substituted Gruyere for the Fontina, and I lightened up a little on the oil for roasting the squash. Notify me of follow-up comments by email. I subbed red kuri squash for the butternut and chevre for the fontina and it was amazing. My sister gave me you cookbook for Christmas and tonight I attempted my first recipe from the book…the butternut squash and onion galette. summer: this is amazing but so much work. No need to struggle with a cutter. Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. I can’t wait to adapt it to what happens to be in season. Just wanted to let you know that I made the galette and it was the biggest hit of our Thanksgiving feast. Everyone loved it! Way more interesting recipe, and it was amazing. Also made the pastry in the food processor – easy but probably would’ve been more tender if I’d followed the recipe as written. I got a few jealous noses poking in my office when I warmed a piece up for lunch at work. We LOVE this galette, have made it twice in the last 10 days, and the tomato/corn/zucchini one (also terrific) the week before that. The crust is fantastic. Jul 12, 2020 - Zucchini and Ricotta Galette on smittenkitchen.com. I have been staring (and drooling!) the only changes we made were that a) i didn’t freeze the flour and butter when making the crust, and b) we didn’t add sugar while caramelizing the onions. Because it doesn’t have the responsibility of keeping pounds of fruit from soaking into a pie plate, a more tender and flaky dough can be used. I roasted the squash with a little thyme, as that’s my favorite thing to add to butternut squash soup. I second JMS’ question about substitute cheeses. I was sad. What type of wine would you serve with this? I do solemnly swear to never let that happen. I made this galette last week and absolutely loved it! Husband and I ate almost the whole thing, just the two of us. The recipe says serves 8, but should I aim for 4 individuals? 6. Oh how I love this galette. Your pie crust posts were very very helpful prepping me for the wondrous creation of crust, but in the trenches of a tiny kitchen my thought bubble assuredly read “whaaaat am i doing…???”. Might try Italian plums with a hint of cinnamon next. :). Another one of my staples, that’s for sure! This looks so great! I made the squash, onions and dough the night before, then when my guests were there the next day I got to breezily roll out the (very forgiving) dough, toss the filling together and pop it in the oven while I enjoyed a glass of wine. this is, I believe, my favorite recipe I’ve ever made. Or maybe it was that I made a double batch? I made my first sweet galette with this. I don’t know why I waited so long to make this recipe, it’s amazing! I saw a few giant chunks of butter when I rolled out, so I had a feeling it would turn into a delicious butter fried crust :), Have you ever made it long/oval shaped for the appetizer? I love that it makes leftovers because it means I won’t have to cook dinner as well tonight. I’ve drawn on the berry galette recipe from Smitten Kitchen for this, especially in terms of adding lemon into the galette pastry. I tried it and was so taken with it I’ve made it many times since. This year I will be celebrating Thanksgiving in California with my in-laws and flying there on Thursday morning. Yield 1 hearty, 12-inch galette, serving 8 . To anyone who’s curious, it totally worked! Smitten Kitchen; 1; Food Network Digital Original. You might want to check out the comment guidelines before chiming in. Maybe I’ll have pastry perfection next time, but if not, who cares? The pastry turns out fantastic! I just made this! monavano Jan 2, 2015 07:06 PM re: smilingal Galettes in general, and this one in particular, is not quiche. Made this last night and it was roll-your-eyes-back-in-your-head good! I did a sort of combo of this one and one of your mushroom galette recipes, felt a bit dubious about the dough when I was rolling/patting it out (as I’d been a little rambunctious as I was putting it together (“Hmm… no cup measure in this household… pah! I layered homemade almond paste under sliced cherries with the lemon juice and sugar for the filling. Wow oh wow! Anyone try dotting some blue cheese on this before baking? BTW, you are scrumptious. So witty and thoughtful. I have made the galette here a few times and I love it (thank you!). Can’t wait to try the savory tomato shortcakes next. It was all gone before I even had a chance to try it. Sprinkle with more sugar if desired. xo. I’ve always made a mushy buttery mess of it and ended up crying. love your site, btw. Made this today with provolone cheese and it was absolutely delicious, however I would say that it serves 2 and not 6… will double the recipe next time. However, I’m hoping you can help me with the crust. I can’t wait to make it again. Join the discussion today. ), I also made mine into a long oval shape, then cut it like it was a flat bread. She said that *this galette* was the highlight of her Thanksgiving meal. The crust is amazing, it’s going to become my standard. I made this using Anita’s gluten free flour with a teaspoon xanthan gum and used frozen blueberries with 2 tablespoons tapicoa flour thickener Remove the bowls from the freezer and make a well in the center of the flour. I’d like to make it again this weekend for some company. I’m already plotting what else I can use it with. I have been looking at this recipe for weeks, and finally got the ingredients this weekend. I do a shortcrust that uses vinegar all the time. Yummy, yummy! I subbed ground sage because I didn’t know what to do with the extra fresh sage I’d have had lying around, but I’d take Deb’s word for it and use the fresh next time. I made it . Didn’t have lemon juice so just added a bit more water. Hi Deb, I’m thinking of making this for Thanksgiving but would need to make this ahead of time. Mother Nature, you owe me! Recipes for the top 10 savory galettes. i will definitely have to share it on my blog and bake it again for Thanksgiving. Long time, first time. I did not have any fontina, so used sharp cheddar with a couple of Tablespoons of goat cheese that needed to be used up. Used Cheddar cheese and it was ok, held things together but not much flavour. To-die-for. So I would just add one tablespoon at a time. Thanks again for ANOTHER keeper :). Just wondering. Education. the veg. The flavor of the filling is phenomenal and the pastry is heavenly. You don’t need a particular pan or even shape; oblong blobs taste as good and work exactly as well as circles. Hi Deb! I think this galette is in my future! I used 1/4 cup of buckwheat flour in the crust, and apricots and sweet cherries flavored with a splash of almond extract and lemon zest. A trip to the Farmer’s Market is now in order. First, I peel it twice. my only regret is that i polished off the rest for lunch today and am already craving more. Line the bottom with a circle of parchment paper for extra security. If I make a vegan version again, I might try adding some nutritional yeast to give the cheese flavor more of a bite. We will definitely make it again!! It’s a little labor intensive when you make the dough from scratch and took me several of my son’s nap times to get finish but it is a show stopper. I made this for a dinner party this week and the laborious prep was worth it. Made this last night and it was amazing! Oops, I meant Arrowroot as a substitute for tapioca or cornstarch. I have to share how I accidentally added 1.5 cups of sugar vs. 1. Tastes delicious though. Adapted from The Smitten Kitchen Cookbook. Very good veggie meal. I’m anxious to make this galette, especially after reading some of the many wonderful comments! Maybe we’re gluttons? it was absolutely perfect. I have a friend who is undergoing chemotherapy and I would really like to bring one to her and her family. Thank you! Guess I need smaller pieces of butter next time. I hope it tastes good. But I have to ask you, Deb, what’s the best way to peel a butternut? Made this as dinner for two tonight with a small salad… perfection. i lazily added the lemon juice, sour cream and ice water all in one go–that is, dribbling it in as i stirred with a fork, as opposed to taking out the first portion of moist, lumpy dough before continuing. Pastry crust. I have made this several times and thought to share some substitutions that worked. It was really really wet but I fixed it up with some flour. It comes out flaky like croissant dough even using only the all purpose flour- this is by far the best pastry dough I’ve ever made! I came to this after failing to find a consensus online about using frozen fruit in pie, but concluding that just putting in still-frozen rhubarb – even with extra cornstarch – resulted in (delicious) pie soup. Thanks for giving me a new idea for butternut squash! The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? This was my first try with a pastry blender which was a little scary (I grew up on food processor pie crusts).i recommend adding a bit more onion…. Never mind THAT!”), but it was yummo! I have been waiting all year to make this again. It came out delicious and decadent – looking forward to improving next time and trying new variations! It was fun trying out a new tart/galette recipe, and overlapping the dough on the contents. My beloved niece made this amazing galette for us at Thanksgiving just hours before she boarded a plane to Antarctica. I have an abundance of sage in my garden this year, so I think I’ll definitely use some for this. Deb, my sister hosted Thanksgiving this year and cooked all the main dishes; I brought salads and sides. The bottom is never soggy. The caramelized onions were a pleasant surprise and added a nice tang and creaminess to the galette. The dough is so delicious and flaky. Also, if I doubled it, do you think I could put it in a 9 x 13 glass baking dish? crying happened. I agree that the spicy/sweet is the best contrast. I left out the sage because there was none at the market, added more onions, and put some balsamic on the the squash as it was baking to give it some zing. I couldn’t find fontina so I used smoked gouda instead, which worked really nicely, and I added a splash of veggie broth and some more seasoning (salt, pepper, paprika) to the final mixture, which kept it moist and flavorful. Not having that handy pasty blender doo-dad, just used the food processor for combining the butter and flour. However I had a happy accident I thought you might want to check out. If solid, melt 1/4 cup duck fat. Recipe works perfect for that as well! Always wanted to double check but never ended up asking, but figured now’s the time. I didn’t end up making your dough because I neglected to read the recipe sufficiently ahead of time and subbed in a Martha Stewart galette dough recipe. I was a bit worried about the dough because I made it yesterday and it was incredibly hard when I took it out of the fridge today, making it a pain to roll out, but it all worked out in the end. Hi! It’s best in flatter applications. I didn’t have the sage, so I put in dried thyme and rosemary, which worked wonderfully well. made this last night with a friend and it was insanely good. Yum and YUM! Yes and no. Thanks! this recipe is a true treat. I forgot how I stumbled upon your blog, but I have now made several of your recipes. I made this recipe tonight with the delicata and a little bit of sheep’s ossau iraty agour cheese, which is sharp, harder, and moderately salty. 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