Galette dough can be wrapped well in plastic wrap and chilled up to 3 days or frozen up to 3 months.
Amazing dessert! I subbed raspberries and blueberries for blackberries as I needed to use them up. Followed the directions exactly and voilà! It was equally delicious the 2nd night just warmed for 40 sec. in the microwave.Read More
10 stars!! Absolutely delicious!! I used 1.25 lbs of peaches and 8 oz Blackberries. Doubled the thyme and used Plugra unsalted butter. I did not use a food processor for the crust and made it by hand. It was fabulous; light, flaky, flavorful and easy to roll out. This is a keeper and will be made over and over again.Read More
Hi all! My husband really love the galettes. Usually I do the gallette with strawberries, but yours looks also very nice and I will try it. You can also make it vegan if you replace the butter with coconut fat and you skip the egg. Anyway if you want to check also my recipe, here it is: https://www.basilbunch.com/summer-fruits-galettes/Read More
Delicious! I did everything step by step. Dough was perfect. Filling was great but I would’ve liked it a bit more sweet. I had to drain the filling prior to placing on the dough since there was too much liquid and still got some on the baking pan. Perhaps draining more and adding more sugar to filling for next time. ;)Read More
Excellent galette. I used 1.25 lbs of peaches and 4oz raspberries and doubled the thyme, stripping the leaves from the stems and mixing them with the sugar mixture. Instead of lemon I used lime zest and juice. It was fantastic.Read More