Conquering galette fear

I made a delicious galette for dinner tonight. My very first one. Yes, I was a 51-year-old galette virgin.

Why? I fear pastry crust. I love to bake, and am pretty good at it. But I cannot for the life of me make a decent pastry crust. Not even my mom’s no-fail recipe. (I’ll post it below.)

But my daughter opened my eyes when she made us a yummy galette over the holidays using one of those pre-made refrigerated crusts that are already cut into rounds. (Not the kind already in pie tins — the ones rolled into a tube shape.) Thanks, Erin!

My first attempt didn’t look all that pretty — a little like a weird pizza. I’ll get better with practice. But oh my, did it taste good.

I just used some of my favorite things for the filling — use your imagination!

Here’s how I made My First Galette:

I sauteed sliced leeks and shiitake mushrooms in butter and olive oil, with fresh thyme, dried tarragon (I like the flavor of dried better than fresh) and S&P. Near the end I splashed in some white wine to deglaze the pan and add more flavor, and let it evaporate. I spread it (alas, too close to the edges) onto the pastry, sprinkled it with crumbled goat cheese, tucked over the edges and brushed them with beaten egg, and baked it at 375 for just under 20 minutes.

I see a lot of galettes in my future. You can make them any size, and they’re pretty quick to throw together (with the pre-made pastry, that is!) — perfect for after-work dinners for us singletons. And you can even impress your friends and family with them.

Here’s Mom’s No-Fail-For-Anyone-But-Terry Piecrust recipe (makes two crusts):

Mix together 2 cups flour with 1.5 teaspoons salt. In a separate bowl, combine 1/2 cup of vegetable oil and 1/4 cup cold milk. Don’t stir. Add flour, but not all at once, stirring. (Mom says the amount of flour is dependent on the weather — don’t add it all if the dough is getting too stiff. See, it’s these kinds of issues I don’t like!) Stir just until mixed. Roll out between waxed paper.

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About atarheeltastes

I'm a passionate foodie who started this "temporary" blog during a gustatory tour of Tuscany. I decided to continue, since I love to dream about, plan for, prepare, eat and write about food!
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3 Responses to Conquering galette fear

  1. Jennifer says:

    I never knew you had a piecrust issue. You should have let me know that crust was a challenge for you. Barb has a tasty recipe for crust too – which uses Crisco, but I use non-hydrogenated shortening! But, all-in-all, yours looks beautiful and delicious!

  2. Thanks, Jennifer! (Something else your mom and mine have in common…)

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