Galette:      noun;     ga-lette  

 

  Definition: Rustic tart that came about because I couldn't make a pie crust look good to save my life!

     I love fruit pies. Loaded down with beautiful organic fruits and a lovely crust with a creamy dollop of coconut cream. What a perfect way to indulge.  
    I'd love to brag about all the beautiful pies I've made. I'd love to, but my computer would probably blow up from the astounding amount of lying I'd be doing. I make a lovely cake.  I've gotten some bragging rights where my Christmas cookies are concerned. Pie, not so much.  Ok, not at all.  Ok, I've been mocked.
     Then something called a galette came into my life. A crust with rustic folds (rustic, a buzz word for free form and not to neat) with juice bubbling out of the folds.  For some strange  reason, it makes me look like I know what I'm doing.
     The combination of fillings are endless, and they don't always have to be sweet.  A beautiful onion and/or tomato galette is a wonderful addition to a meal.    




Here is my method for making a galette using two of the recipes I cam up with over the last couple of weeks.
I might just have to come up with another one tonight.

 For both gallets the method is the same, just change the fillings.


Preheat oven to 375 degrees. Bake about 25-35 minutes, or until golden and bubbly depending on your oven.  

Roll out your pie dough, or take out a a roll of Immaculate brand pie dough and let it set out about fifteen minutes.  Sprinkle with a generous amount of magic mix. 

              Add filling leaving a two inch margin all the way around.  Cut slits into the dough about two inches  apart     all the way around the dough being careful not to cut in too far..

             Lift each dough up towards the filling overlapping each crust slice to the previous one.



Baste with a small amount of butter (or vegan equivalent) and top with slivered almonds if you like.
Bake on a cookie sheet covered with parchment.  Let cool and transfer to a serving plate. Dust with a little organic powdered sugar






Fillings:
Strawberry Lemon Blueberry
In a saucepan combine:
 1 pint fresh strawberries, sliced
1 pint fresh blueberries
zesgt and juice of 1 lemon
1/3-1/2 cup coconut sugar
Simmer about 15 minutes on medium low.

Make a slurry of :
2T cornstarch and a few tablespoons of the cooked juice.
add into the pan of fruit and simmer a few more minutes until thickened.

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Apple Lemon Blueberry

2 small honeycrisp apples, finely  diced
1 pint blueberries
1/3-1/2 cup coconut sugar

zest of 1 lemon
Combine well.
No cooking of the filling is required