Thursday, November 5, 2015

Galette Recipe Hack

Nothing says fall like baked goods, but let's be honest, not all of us are really baking people.  I will be the first to volunteer that baking isn't my forte.  But this time of year I love eating something warm right out of the oven, and I also love being able to bring baked goods over to friends' homes as this is the time for get-togethers.  So what can you do when you want to bake, but you know your own limits?  I've got a solution for you:

The Pear Galette via
I stumbled across this Martha Stewart recipe for a pear galette (you can substitute Bartlett pears for apples too, both of which are very easy to find seasonally in the grocery store this time of year). Don't worry about how complicated her recipe it looks.  We're going to hack it below.

I'm sure the Martha Stewart crust is fantastic, but I don't have all day.  Or if I do, I'm probably not going to spend it baking. If you are wanting to take a short cut here, just buy a Pillsbury Crescent Recipe Creations Seamless Dough Sheet.  You can always roll out crescent rolls into a seamless dough too, but honestly it tends to break apart at the serrated edge despite your best efforts so just get the dough sheet if possible.

What You Need:
  • 1 large pear or apple, cut into slices  I have tried using 2 pears but it is just a little too full this way and makes you have to spread your dough too thin--meaning it will be more likely to break!
  • 1 Pillsbury crust
  • 1 tablespoon butter, cut into small pieces
  • 1 egg
  • 2 tablespoons granulated sugar or brown sugar
  • pinch of salt
  • 1/4 teaspoon cornstarch  Cornstarch helps dry up moist mixtures as the heat rises while baking--making your galette hold together better after it cools!
  1. Roll out crust on greased cookie sheet.
  2. In a small bowl, mix sliced fruit, sugar, cornstarch and salt until evenly coated.  
  3. Mound fruit mixture in center of dough, then fold dough around to form a circular pocket. 
  4. Preheat oven to 375
  5. In a small bowl, beat egg and brush yolk on surface of dough.  Sprinkle with sugar.
  6. Dot top of galette with butter pieces 
  7. Bake until golden brown, around 25 minutes

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