Open Pies/Galettes

peachblueberry galette

What I’ve learnt:

  1. A galette is not baked in a pie tin or tart tin. The crust is “unsupported”. It’s also called an open-faced pie.
  2. The crust is regular pie crust.
  3. So normally when you make this pie crust, it is enough for the top and bottom of the pie, right? One of the halves is sufficient for one galette. Leave the other in the freezer for the next galette.
  4. Life is so much easier if you already have pie crust in the freezer.
  5. Galettes can be whichever size you please.
  6. You don’t need as much filling as you would need for a normal pie.

peach-blueberry-galette

Sharing is caring.

Below are some galettes I’ve made, and they can be summed up in the 3 recipes that are in this post (scroll all the way to the end). Please share with me the galettes that you’ve made, or combinations that you think would work. Mine are:

  • Apple galette
  • Pear galette
  • Peach galette
  • Peach and blueberry galette
  • Mushroom and onion galette

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Apple or Pear Galette


Ingredients

  • 4 pears or apples
  • 1/4 teaspoon salt
  • 4 Tablespoons sugar
  • vanilla or cinnamon or ginger (to your taste)
  • juice of 1/2 a lemon
  • 1 egg beaten with a pinch of salt for egg wash

Directions

Peel and slice the fruit in half. Then slice each half into 8 slices. Put the sliced fruit in a large bowl.

Into the bowl with the fruit, add a pinch of salt and whichever complimentary spice or herb you prefer. Add 2 Tablespoons of sugar. Squeeze the juice of half a lemon. Toss it together and let it sit.

Line a baking sheet with parchment paper. (It’s better to have the juice drip—and burn—on the parchment paper than on the oven or baking sheet.)

Flour the work surface and roll out half the defrosted pie crust¹ to about 1/4 inch thick. Lay it out on the parchment/baking paper. Return to the fridge to rest.

Heat the oven to 200°C or 400°F.

Once the oven is hot, remove the pastry from the fridge.

Sprinkle 2 Tablespoons of sugar on the crust. Spoon the fruit (not the juice that’s been released as it sat²) over the crust leaving a two inch border of crust. Fold the edge of the crust over the fruit. Brush the edge of the crust with the egg wash and then sprinkle some sugar over the crust.

Bake in the hot oven for about 40-60 minutes. Until the crust is a rich golden brown and the apples are soft when pierced through.

Enjoy!

¹The full crust is enough for the top and bottom of a closed pie. For a galette, one half is enough. Leave the other half for next time.

²Cook down the juices and use it as a glaze when the pie is done.

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Peach Galette


Ingredients

  • 3 or 4 peaches or nectarines.
  • 1/4 teaspoon salt
  • 25% sugar
  • 5% tapioca starch
  • 1 egg beaten with a pinch of salt for egg wash

Directions

Pit and slice the fruit in half. Then take each half and slice into 5-6 pieces. Measure the weight of the fresh fruit.

Put the sliced fruit in a large bowl and add a pinch of salt and whichever complimentary spice or herb you prefer.

Reach for your phone. Pull up the calculator app. Whatever the weight of the fruit, calculate 25% of the fruit’s weight to get the amount of sugar you need. Add the sugar to the fruit. Leave the fruit to sit for about half an hour to release some of its juices.

Line a baking sheet with parchment paper. (It’s better to have the juice drip—and burn—on the parchment paper than on the oven or baking sheet.)

Flour the work surface and roll out half the defrosted pie crust¹ to about 1/4 inch thick. Lay it out on the parchment/baking paper.

Weigh the fruit (minus the juice²). If the weight is x, then 5% of x is the amount of tapioca starch you need. Combine the starch and the fruit. Spoon the fruit over the crust (not the juice that’s been released as it sat²). Leave a two inch border of crust.

Fold the edge of the crust over the fruit. Stick it in the fridge to keep it cold and relax the gluten.

Heat the oven to 200°C or 400°F.

Once the oven is hot, remove the pastry from the fridge. Brush the edge of the crust with the egg wash. Sprinkle some sugar over the egg wash.

Bake in the hot oven for about 40 minutes. Until the crust is a rich golden brown and juices are bubbling in the centre.

Enjoy!

¹The full crust is enough for the top and bottom of a closed pie. For a galette, one half is enough. Leave the other half for next time.

²Cook down the juices and use it as a glaze when the pie is done.

peach-blueberry-galette

Vegetable Galette


Ingredients

  • Mushrooms and onions
  • 1 teaspoon salt and pepper
  • 1 teaspoon cumin seeds
  • 2 Tablespoons coconut oil
  • herbs (optional)
  • 1 egg beaten with a pinch of salt for egg wash

Directions

Clean the vegetables, and roughly chop (or neatly if you prefer) into big chunks. In a large pan on medium heat, melt 2 Tablespoons coconut oil, 1 teaspoon cumin seeds. When the seeds are aromatic, throw in the vegetables, some salt and pepper and whichever herbs your prefer. Cook it down for about 5-10 minutes. Set aside to cool.

Flour the work surface and roll out half the defrosted pie crust¹ to about 1/4 inch thick. Lay it out on the parchment/baking paper.

Heat the oven to 200°C or 400°F.

Spoon the vegetables over the crust leaving a two inch border of crust. Fold the edge of the crust over the vegetables. Brush the edge of the crust with the egg wash.

Bake in the hot oven for about 30-40 minutes. Until the crust is golden brown.

Pour yourself a glass of wine and serve. Enjoy!

¹The full crust is enough for the top and bottom of a closed pie. For a galette, one half is enough. Leave the other half for next time.

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