I made this for the first time over the weekend and my pastry also leaked butter. :-). I made this tonight and it was amazing, though the crust might be unnecessary, as I’d just like to eat a bucket of the filling. Thanks for all you do and Happy Memorial Day! The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? Good morning- I am a long time reader and recipe user and must begin with a huge thank you! Another one of my staples, that’s for sure! You do not taste it and I think it is supposed to activate either the baking soda or baking powder…. This was the perfect vegetarian entree / veggie side dish for our Thanksgiving pot-luck. I find the butter too difficult to cut after it is frozen, so I cut it in first then freeze the butter/flour mixture together. Is. I read through the comments and am wondering if problems with the dough are from inconsistent measuring. Finally gave this a go today. The crust was nicely flakey. So today it’s my first galette ever (pie fan and family) with a handful of blackberries, raspberries and a stalk of rhubarb from my rhubarb bed. Technology. When I mixed in the sour cream-ice water-lemon mixture I was anxious and confused (GD I wanted a good crust!) I hope that helps. I have made this galette no less than 15 times since you posted the recipe two months ago. I will definitely be making that again. wow!!! I really wanted to make this again but am worried about having time and space to do so once we arrive. They’re the perfect oh-I-just-threw-this-together-at-last-last-minute showoff dish. love your site, btw. Just put it in the oven (with goat cheese…). The second time I used sour cream and was over-confident of the outcome. i have a feeling the crust may change my life. Thinking i will make this as an appetizer for Thanksgiving! We loved the butternut squash cartelized onion galette. Love your work, use so many of your recipes! I managed to wrangle the dough into the galette shape anyway, but next time I’ll start with 2. We had grilled Delmonico steaks, broccolini and this galette–absolutely fabulous. To accommodate a vegan friend, i substituted Earth Balance for the butter, Tofutti for the sour cream, and Lisanatti almond milk mozzerella for the fontina. Thank you for adding another fantastic recipe to my list! Would nonfat Greek yogurt work in the pastry? Place both bowls in the freezer for 1 hour. I served it with a pork loin and apple dish made in my crockpot and they were so good together. Otherwise, you might have to add a little baking time. I can’t imagine using a full 3! i will definitely have to share it on my blog and bake it again for Thanksgiving. Will do this recipe again for sure and am thinking I’d like to use this pastry for an apple galette. This recipe is great not only because the flavors are wonderful, but because of the efficiency – every step allows for some downtime to prep the next step. Sprinkle with 1/4 cup loosely packed cheese. I made two, as there were four people and it was the main dish. And for me, I conquered my long-standing fear of pastry dough. Update: I made the filling and dough and froze them separately. I’ve made loads of galettes with Deb’s regular pie crust recipe! The addition of the shortening seems to save me from my sub-par crust skills. dat crust tho! I felt so accomplished cooking this recipe! 5 medium onions, thinly sliced. Step into the Smitten Kitchen for a slice of Deb Perelman's Burst Tomato Galette with Corn and Zucchini! Thank you for the recipe! And then this Sunday i happened to have leftover cut up butternut squash and was actually thinking about dinner a few hours in advance. I like the cookbook’s version of doubling it, to maximize leftovers. I can’t wait to make this! I rolled it out extra thin and it still held up to the heavy pumpkin. The crust is simply fantastic. Still in the top three crusts of all time though. It was glorious and beautiful, and as everyone has said, so easy. I was super excited to make this today, and it smells delightful! I’ve made both your nectarine galette and the blue and red berry galette in the past few weeks! I used your delicious pastry recipe, a cubed, roasted sweet potato; one lb crimini mushrooms, sauteed with garlic and rosemary; 3 onions, carmelized (and i mean, low and slow for an hour); 2c french lentils, cooked; 3oz finely shredded manchego cheese. Thank you. . Will lactose free yogurt work for the crust? I’ll make this again! Great dish! Thanks! Hands-down an #skfavorites! i’m gonna try your mushroom/stilton one. While I find the cayenne to be lovely, I have used paprika when my niece is eating over. Tasted fantastic. Wrap in plastic and flatten into a disc. Two years ago: Ruffled Milk Pie For apples or blueberries, use 1/2 tablespoon level. RA — Chin up! Reduce the oven temperature to 375°F, move the baking sheet to the middle rack, and continue baking until the pastry has a nice, dark golden brown color and the fruit is bubbling, 25 to 30 minutes more. When I finished assembling it, it was a little smaller than I had wanted. Thank you so much for this recipe– I made it for my Husband this weekend and we absolutely loved it. I saw that a couple of people had asked about it in the past, but no responses. When we got home this evening, all he had to do was assemble, bake, and receive praise. Thanks a million! Would this recipe work as an hor doerves? I was thinking of making it into minis (using mini metal tart shells) for appetizers for Thanksgiving and was wondering if you had any suggestions on baking time etc! Thanks! This might be the first time I’ve cooked with butternut squash. wow. It has a lightness to it without the layers or fluff. If you find it makes things easier (especially if your kitchen runs hot or you’re making this over the summer), you can absolutely still do it (for this, for pie dough, etc.). (My non-vegetarian husband also loved it, and didn’t even whine about the lack of meat!). One particular attempt (hi dobos torte!) And the recipe also calls for yogurt or sour cream, and I think a vegan version would lend an unwanted flavor. Not today! From: Smitten Kitchen with Burst Tomato Galette Now Playing. Served it with a salad of green leaf, apples, gouda, and pecans with a maple dressing, and it was a wonderful dinner. I didn’t chop the raspberries, but did the other fruit and added the full recommendation of tapioca flour. Tonight though, I used some of the dough to make pigs in a blanket. Thank you, as always! My husband and I just finished the whole thing! hmm. I love how it can be used with any fruit too. I substitute blue cheese for the fontina as I love the contrast of salty to the sweet onions and squash. I like to add fresh thyme leaves into the pastry dough because i love the combination of sage a thyme next to a turkey. Can’t wait to try some of the other galettes! Served narrow slices, turned on their sides – the brilliant butternut squash cubes were to beautiful. The pastry was light and flaky and the filling was devine! Team Galette! I highly recommend adding some roasted garlic. I haven’t made this specific recipe, but in response to the questions about frozen fruit – I’ve had more success with using frozen fruit in pie when I thawed the fruit first in a colander, reserving some but by no means all of the liquid melt-off. Required fields are marked *. 9 Responses to “Meet In Your Kitchen | Deb Perelman – Smitten Kitchen’s Berry Ricotta Galette” Patricia Scarpin says: May 11, 2017 at 1:29 pm Two talented ladies baking together – beautiful! Pleasant and mild, but not a keeper for all the work involved. Wow! . . I made this from the cookbook tonight with the leek fritters as a side & the brown butter rice krispies as a dessert. I added chili flakes in a fairly large quantity and love the spicy contrast to the sweet squash. The first time I couldn’t find Fontina so I used Gruyere instead, and the second time I used Fontina. I want to stud it with coarse sugar and fill it with sweetened apples and whole cranberries. I made a version of this for Thanksgiving, it was delicious! If my sage hadn’t died in the last three weeks from lack of water/attention/time and if I had an oven I think I’d make it tonight. This turned out amazingly delicious. Can the dough ball be frozen and used at a later time? This is the third time making this for us… always with a variation and always delish! Thank you, Deb! Everything was so good! Looks delicious! Thank you, thank you, thank you!! I just made this for my NYE party, but with a few alterations. When I make galettes, I brown 1-2 tablespoons of butter and brush the pastry edge with it, then if it’s a sweet one I sprinkle sanding sugar over the buttered pastry, and for a savory one, coarse sea salt (but only lightly). I find it makes the crust more tender and flaky. Oh my, this was delicious. So much great fruit this time of year. I used golden acorn squash instead of butternut, but it worked well. Many compliments from the carnivores and veggie eaters alike! I am keeping this crust recipe close by so I can use it with alot of other fillings. Tonight I decided to conquer the fear in the name of roasted butternut squash. Everything about it was just incredible; the filling, the squash, the crust, everything! My taste buds were in heaven! Eating it for leftovers is making my colleagues jealous! Yes, I suggest in the notes that you can easily swap 1/2 cup here. Use this as a guide… it’s awesome! 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