the end of july and well into the beginning of august it seemed that everywhere i looked SOMEONE was making some type of galette. now, i must confess, i had no freaking clue what galette even meant when i started out on this adventure.
the bing dictionary defines galette as,
- round flat cake: a round flat French cake, pastry, tart, or pancake, often filled or topped with jam, whipped cream, cheese, meat, or other foods
alright – simple enough! i have peaches and blueberries from the market. done. let’s do this thing.
from watching way too many chef at home episodes with michael smith in my day, i knew his technique of freezing and then grating butter for perfect flaky pastry and had to try it. now – keep in mind – grating frozen butter is not that easy! try it once and see if you think it’s worth it and then let me know what you decided. it didn’t convert me. this is definitely one of those lazy sunday projects for the amount of it time it takes start to finish.
just the right amount of sweetness from the peaches mixed with the tangy tartness of the blueberries and sprinkled with demerara sugar. yummy perfection.
recipe adapted from martha stewart – peach raspberry galette
