Plums, apples, peppers, I want to galette you all up.
Pate brisee, the French version of classic pie or tart pastry, and I are going to be friends for a long time. The thing is it's just so easy. A few whirls in my stand mixer, and it's done. How could I not keep rolling out this dough?
Used in a quiche, this dough bakes up beautifully flaky and crisp, even on the bottom.
Galettes, flat round cakes of pastry, are pie-ish without having to deal with lattice or crimped corners. I'm taking good fruit, slicing it and tucking it into slabs of dough. Rustic, I suppose — simple and beautiful without being perfect.
The plum galettes coming out of our kitchen lately are juicy and vibrant shades of purple and red. A savory galette for lunch is happening soon, but until then, I have a very seasonal galette for you with apples, brown butter and thyme.
I came across an apple galette (also known as a crostata) in my collection of old Gourmet magazines, which Danny gave me as a gift a couple of years ago. This recipe came from a 1994 issue and called for a glaze, which felt a little dated. I wanted to make a simpler version, and once I got the idea of apple and thyme together there was no separating the two. Brown butter? Don't look back now.
When baking with apples, you usually want a combination of varieties. I used a couple of Jonagold apples and one Fuji. Pears would also work well. Serve this for breakfast or dessert. Let's keep pate brisee on speed dial. Berries. Ham and cheese. Squash. Galette it all up.
Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with boyfriend Danny Valentine, an education reporter for the Tampa Bay Times. For more adventures, visit Ileana's blog, alittlesaffron.com. She can be reached at [email protected]