Galettes: a friendly, approachable, and easier alternative to traditional pie making. Goodbye fussy blind-baking of bases, and pretty (read: time consuming) lattice work. This galette comes together quickly, using easy to find ingredients.

Should you want something a little more savoury, I also have a recipe for a Whole Wheat Butternut And Caramelised Onion Galette. 

A galette will hit all the flavour notes of a golden and crisp pie, but comes in a decidedly less complicated package. Simply make the pastry, roll it into a rough circle, fill it with whatever you like and bake.

Pastry can be fussy and temperamental to perfect, but the pastry I use for my galettes is incredibly forgiving. Also, don’t feel constrained to using this pastry only for galettes. It works well in both sweet and savoury applications, for a number of dishes, and the whole wheat gives a delicious, nutty undertone and crunch. Without getting too sciencey, a successful pastry dough should be light, and melt-in-your-mouth crumbly. In traditional pastry recipes this usually requires freezer-cold butter and, for best results, a food processor. The addition of sour cream is your life hack in pastry success. The butter and sour cream help keep the protein molecules in the flour surrounded by a fatty layer. This makes it harder to overwork the dough and stellar results are a lot more achievable for first-time pastry makers. 

Tips for success:

Feel free to fill your galette with whatever you like but follow a few simple rules to achieve a nice crisp galette base. 

Fruit and veg, once baked, will release moisture. To stop this moisture from ruining your lovely pastry and making it soggy, you are either going to want to add some thickener or flour to your filling or form a nice layer under your filling to suck up the excess moisture. 

In my apple galette you toss your fruit with cornflour which will turn any of the apple juices released into a jammy sauce.