I sort of specialize in making Galettes, a French free-form pie…which can be made is sweet or savory styles. I sell a wide variety of flavors but here are a few I will have available at my cottage-bakery in Florida this summer.
BLUEBERRY GALETTE
The Blueberry galette is a flakey pastry filled with delicious organic blueberries, sugar and lemon. I love eating this with lemon curd & and a cup of tea!
MUSHROOM & HERB GALETTE
This is a savory galette with goat cheese, thyme & rosemary and variety of mushrooms. One of my customers referred to this as an elevated pizza pie. It typically has a blend of Shiitake, White and Portabella mushrooms.
WILD-BERRY & PEACH GALETTE
Juicy ripe peaches and mixed berry galette was a surprise hit with my customers….this turned out to be way more popular than expected! It’s lovely blend of fresh peach slices and a mix of blueberries & blackberries.
STRAWBERRY GALETTE
This is my most popular pie, the strawberry galette. I think it may be my most purchased item because it is so naturally sweet and it comes with a side of lemon curd. Regardless, I’ve made so many of these I cant even count!
APPLE-CINNAMON & BRIE GALETTE
This one borders on savory with the brie cheese melted on the bottom, you can literally eat it for dinner or dessert! Sometimes I add a date caramel sauce, which blends really well with the earthy autumn spices in the homemade apple jam.
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General Galette Recipe–
Galette pie crust – easily researched on web, easy to make
– 2.5 cups fresh fruit of your choice
– 1/2 cup granulated sugar
– 2 tablespoons flour
– Juice of 1-2 lemons
– 2 tsps lemon zest
– pinch salt
1 egg, for egg wash
sugar for crust
Preheat oven to 400ÂşF. Line pie pan or baking sheet with parchment paper. Combine the sugar, lemon zest, flour and salt in a bowl. On floured surface roll the dough into a general oval or circle between 1/8-1/4-inch thick then move it to a parchment lined baking sheet or pie pan. Then stir the fruit mixture with sugar/lemon mixture until well combined. Let
it sit for at least 30mins to allow juices to absorb sugar and the flour to thicken
Spread the fruit onto the center of the dough. Form the fruit into an even round layer with about an inch from the edges. Then fold the edges of the dough over the fruit and seal. Brush the galette with egg wash, sprinkle with sugar and bake until medium brown and bubbling, 40-55 minutes – take out of oven and cool for at least 35 mins before eating.
This is just a small assortment of bakery items I make….maybe I’ll highlight my fruit tarts or cookies next time 🙂