It’s safe to say that this Summer Fruit Galette, chosen for TWD by Michelle, wasn’t my best effort. My baking has gotten really out of control lately – my freezer is full of cupcakes, cookies, muffins, and breads. There’s cookie dough and half a cake in my refrigerator. (But I finally found someone to offload some of this excess onto, so I’m excited about that!) My capacity to bake has far outstripped our capacity to eat. I thought the galette would fit into this pattern perfectly because I could pare down the recipe, which would be tricky with a regular pie.
Last time I made Dorie’s pie crust, I was pretty happy with it, but was put off by the shortening. Mari suggested substituting lard for the shortening, and since the galette uses the same dough as the blueberry pie did, I had that opportunity. I didn’t notice any big differences between the crusts made with shortening and with lard – they seemed equally easy to work with and flavorful. But a few weeks ago, I had noticed two or three TWD members who had problems with the pie crust sort of melting in the oven, and I had a little of that problem this time. In short, I’m going to stick with my old favorite pie crust. They’re both good, but I’ve been using that one for years and I’ve always been happy with it. (I’ll put it on my blog at some point or another – probably the next pie recipe TWD makes.)
The rest of my problems with the galette were my fault. I only made a quarter of the recipe, and I’m afraid that that’s an impractically small fraction. The ratio between the area necessary to hold fillings and the area necessary to pleat the edges gets thrown off, and you end up with far more crust per filling than the recipe intended. And one of the parts of this recipe that I was very interested in was the custard topping that gets poured over the fruit, but again, with so little filling exposed, I was only able to dribble in the slightest amount of custard mix before it overflowed and made a mess.
Despite all of my foibles making this dessert, I still really enjoyed it. I can tell the potential for a really amazing dessert is there. This is another example of how Dorie takes just a few ingredients and shows them off to their best advantage.
The recipe can be found on Melissa’s website.
Beautiful! I love the mini galette. I think it turned out great!
It’s looks lovely. See you needed to make it bigger. Screw the fat and calories! 😉
Hmm, I’ve not had a problem with melting… I’ll have to check that one out 🙂 Even with the problems, the galette still looks really good, Bridget! The last time I made one was with pineapple (and plum before that). It’s been too long since! 🙂
Yes, ours kind of melted……………we didn’t use Dorie’s crust on the blueberry pie, but we used it on the galette.
Lokks yummy btw!
Whoops! Looks 🙂 yummy btw!
I think it’s the perfect size. Looks aren’t everything, right?
My husband would have loved that – too bad I skipped out on TWD this week!
why are things made tiny always so cute?
looks great.
I think the fat to flour ratio is off in Dorie’s crust recipe. That’s where the melting comes in. I used my old standby too.
I loved the custard so much, after the first go round I poured the rest on and re-baked. It’s the only sweetness besides the little bit the preserves offer, especially if you’re working with tart fruits. YUM. I’m seriously drooling. 🙂
Looks great to me…any way you made it! (too cute, those little guys!)
OK off the subject HERE but you absolutely NAILED IT when you said (over at Pioneer Woman’s Blog) that new born babys generally look like a cross of an old man, an alien and a raisin!!!!! So well put!!!!! I just had to tell you and oh yeah I’m digging what look like quilt blocks in the comment boxes!! Happy Monday!!!
I use the non-hydrogenated shortening, which makes me feel a bit better about recipes that call for it. I love your tiny galette, and your photos are great.
Great job! It looks really wonderful!
yumm…looks great!!
i totally agree with you about SO many cakes, cookies, pies, ect. stacked up in my freezer…its insane!
But your galette(s), look amazing!
good jobbbb
<3
It’s so cute! I unload all my baked goods on my unsuspecting coworkers 🙂
How cute and perfect! Looks delicious!
I was watching Martha Stewart make these this week on her show, and I was wanting to do it, too! Yours look great.
Man, oh man. Yours looks great and probably tasted great. Sparing custard is probably okay, since these are mostly about the fruit anyway.
It looks delicious. Nice job.
Your pictures are spectacular, really. The galette looks so tasty, so tasty indeed.
I think your mini-galette looks just right! Delicious!
I froze my two half-size galettes for 20 minutes or so before baking. I think it helped keep the dough from melting. Dorie’s dough has SO much butter, you really have to keep chilling, chilling, chilling it!
I was also overloaded with baked goods and made the same size mini galette (I made a full recipe and froze the rest). The crust/fruit ratio is definitely different, but the crust turned out so well that we didn’t care! I was only able to get about a teaspoon of the custard in, though.
I’m enjoying your site – the white cakes comparison is great.