just like becoming an expert in wine, you learn by drinking it, the best you can afford. You learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences. Julia Child.
Thank you Julia, that’s just what we’re doing. Sampling, baking, cooking then photography and writing all about it to share and learn from one another’s experiences. If she only knew what a great impact she made on all of us.
This summer I’ve been making galettes with peaches and pears for the farmers’ market. The crust is a simple pate brisee, with frangipane (baked almond cream) and sliced fruit. They’so so tasty and sell out right away. This week’s Baking with Julia galette is slightly different. This one is made with berries, and no filling. The crust is made with flour and cornmeal, making it crunchy and very earthy. If you ‘d like to follow allow and make a galette, Lisa of Tomato Thymes in the Kitchen and Andrea from The Kitchen Lioness will have the reicpe written on their blogs. The best part about this recipe, is you don’t need a fancy schmancy tart ring or pan. Just a baking sheet and some parchment paper.
The dough goes together quickly in the food processor. I found it to be a little dry so I added about 1 T of water. I also used Greek yogurt instead of sour cream. After a good chill, it was very nice to roll, and shape. I used strawberries, blueberries, blackberries.
After 40 minutes of baking, the galette was golden and so wonderfully fragrant! I feel like I should have added a little more sugar to the top. The crust doesn’t have a lot of sweetness, and it could have been just little sweeter. I did really like the additional of cormeal. the earthy crunchy texture was perfect for the freeform beauty. HOpe you enjoy this one! Your friends will love it!