Recipe: Sugary, buttery, fruity and crisp — that’s what comes to mind when dreaming of the perfect galette
For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.Sugary, buttery, fruity and crisp — that’s what comes to mind when dreaming of the perfect galette. Mouthwatering, indeed. But perhaps equally appealing are the termsThat's right, you can make this spectacular, shows-stopping dessert with very few ingredients and even fewer steps.
Kidding aside, the Italian term for galette is crostata. Since crostata is also a hand-formed, flat tart made with pastry and filled with savory and sweet fillings, it’s essentially the same thing as galette and the terms can be use interchangeably. While a variance of 2 percent might seem small, there is a noticeable difference in color, flavor and consistency. European butter adds a slight tanginess to the dough and because the butter has less water than American butter, your pastry will bake up golden, flaky and crisp without fail.For flawless results, your dough needs to be cold. So, start with cold butter and once the dough is formed, chill it before rolling out. Once the galette is crafted, chill it yet again before baking.
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