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Easier than pie: Peach Blueberry Galette

by copypipizhu 香港6 月前

Peaches, blueberries and thyme create a summery, not-too-sweet filling for this rustic, less-daunting-than-pie galette. Recipe below Sage 300 ERP.

The guy who almost never bakes—and certainly never bakes pies—just baked an almost pie. A rustic fruit galette. I blame my colleagues.

go-to-the-recipeThe ad agency where I work has a fun committee whose job it is to see that we have even more fun than we do on most days at work (remember Record Store Day?). Their latest idea of fun was a pie bake-off. We have some serious bakers in our office, and I don’t bake, and absolutely don’t bake pies. My plan was to join my other non-baking colleagues as an enthusiastic taster and judge serviced apartment sai ying pun.

Then I remembered galettes.

These French free-form tarts, called crostata in Italy, are famously unfussy. Unlike pies, they are meant to look rustic and imperfect. To me, that look is earthy and beautiful and inviting. And unlike pie crusts, galette crusts don’t require pricking with a fork or par-baking with pie weights. No perfect crimping of crust edges and fretting about shrinkage. And, most certainly, no weaving of lattice tops.

For galettes, you simply roll out a basic pastry dough into an approximate circle, pile the filling in the middle and fold up the edges, pleating the dough over itself. Imperfections aren’t just forgiven—they’re expected. I’d never baked one of these either, but it felt doable. Despite a few trepidations and first-time fumbles, it was master of gynaecology hong kong.

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