Stay in the Loop!

Join our mailing list and receive member only invites, recipes, discounts and more neat stuff.

First Name:
E-Mail:
 
border

 

My New Book!

What's New?

I'm so happy to announce that my book is now available! Check back or join the mailing list for updates on book-related events and signings.

press Kit

Press Kit

Please let us know if you intend to use our press kit. When notifying us, please include name of media outlet, website, contact person and purpose for use.

Upcoming Classes + Events

What's New?

Coming Up in 2014: Weekend and Evening Classes. Watch for the schedule! Sign up for our newsletter to Stay in the Loop!

Susan's Paris Notebook

Did you know you can gather a group of 4 or more friends for a private class? Pick your own class topic and a date that works for you. Just contact Susan for more details.

 

border

 

Berry Galette

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.

 

galette-on-plate-6

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.

crostada-ingredients-1

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.

crostada-before-3

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!

crostada-finished-4

crostada-slices-5

Tags: , ,
Posted on: 8 Comments

8 Responses

  1. Maggie says:

    So pretty Susan!!! I especially like the shot before it’s baked and the one of all the ingredients in little bowls. I can’t believe I haven’t been to the Farmer’s Market to see what you’ve created yet. That’s it – I’m going this week!

  2. Julia says:

    So pretty. Yours is perfect. Mine looks a little more, um, “rustic.”

  3. Stunningly beautiful. Your photography is gorgeous.

  4. Teresa says:

    Good choice of quotation! It’s nice sharing Julia Child with a whole new generation (my nieces), who were too young to see her on television. Your photos are really lovely.

  5. Wow, it looks so delicious! Beautiful.

  6. A lovely post and beautiful galette! Wonderful pictures Susan!

  7. Cher says:

    Lovely photos & beautiful galette.

  8. Ckay says:

    This recipe is a winner: we loved it so much that I will rebake it in a couple of days, since I have my brothers’ family visiting us.
    Your galette looks beautiful. Thank you for all the lovely pictures.

Leave a Reply

Gift Certificates
Newsletter
Join our mailing list and receive member only invites, recipes, discounts and more neat stuff.
border
©2014 The Little French Bakery
DesignKit LLC