apricot | desserts | dough | fruit | galette | jam | marmalade | nectarine | peaches | plum | preserves | puff pastry | quick & easy | recipe

Fruit stoned.

July 18, 2012

I might be a summer baby, born on the 30th of July, but I’m not a lover of 95˚ F degree temperatures with dew points that make it feel like it’s 104˚ F. Basically all I want to do once the mercury goes up is… well… nothing. Seriously. I just want to sit and lounge in a cool, comfortable spot, drink frozen adult beverages and get fanned with palm fronds (preferably with Henry Cavill, Alexander Skårsgard and Brad Pitt doing the fanning) and I’d look something like this…

;

You know, impossibly fresh-looking and relaxed, all my makeup in place, with not a drop of sweat to be found. But that isn’t always practical, as you probably well know. That’s a total dream sequence. I still have to work, and do gardening, and cleaning, and eating, and living. And you do too!

And since you’ve still gotta eat, no matter how hot it is, you probably still want dessert too. I know dessert is a must around here. Crazy enough, when you’re known for your baking and you have a blog where you showcase your baked goods, people actually expect dessert all the time! In the summer, especially these hazy/hot/humid “dog days” of summer, the best kind of desserts to make are the easy ones. Ones that don’t take a lot of time, ones that are made from fresh or in-season ingredients, ones that basically make themselves and ones that you can eat with a dollop of ice cream or fresh whipped cream. But more importantly: ones that still look beautiful (despite the ungodly heat) & make everyone think you slaved for hours.

And a galette is one of those.

;

And right about now you may be wondering what the hell a galette is exactly. Well, I’m going to satisfy your curiosity…

Galette is a term used in the French cuisine to designate various types of flat, round or freeform crusty cakes,[1] similar in concept to a Chinese bing. One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies.

Galette, or more properly Breton galette (French: Galette bretonne, Breton: Krampouezhenn gwinizh du), is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. Galette is a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.

It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham and an egg, cooked on the galette.[2] In France, this is known as a galette complète (a complete galette). A hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, France) and eaten like a hot dog is becoming increasingly popular as well.[3]

There is a children’s song about galette: “J’aime la galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”)

-Wikipedia

My galettes aren’t exactly like the traditional galettes, they’re just puff pastry topped with stone-fruits: sliced plums, peaches & nectarines. But they’re pretty, and they’re pretty easy to make. Okay they’re more than pretty. They’re downright gorgeous. Like jewels laid out on pillows… (was that too cheesy? It sounds very cheesy in my head…)


;

Okay, scratch that cheesy crap. This is some hardcore punk rock pastry! Better? No? Alright forget it.

Anyway, all I did was unroll one sheet of frozen puff pasty dough, and cut it into 6 pieces. I placed them evenly on cookie sheets lined with parchment paper. Then I melted some marmalade (I used this one, and heated it just enough so it was more liquidy & easily brushed on) and brushed it onto each piece. I pitted & sliced up some plums, a large peach, and some nectarines and placed them on top of the melted marmalade. I made a different galette for each, but you could make ones that consist of a variety of sliced stone-fruits. I sprinkled them with a little granulated sugar and baked them in a 375° F oven for 40-50 minutes, or until the pastry is golden brown.

You’re done!

;

Remove them from the oven, let them cool for 5-10 minutes on the baking sheet, then remove to a rack unless they’re going to be eaten right then & there. If you leave them on the sheets, they’ll get soggy. Serve them plain, or like I said above: with a big scoop of vanilla ice cream and/or fresh whipped cream.

So yes, it requires that you actually put the oven on. And you have to melt the marmalade a little. But really, that’s a small price to pay for a dessert that looks like this. I guarantee you, if you serve these, someone will ask you what bakery you bought them from. Apricot jam works well too, if you don’t have marmalade. And any kind of stone-fruit works; plums, nectarines, peaches, pluots, apricots… whatever! A sprinkling of sliced almonds along with the sugar on top before baking would be a great addition. You could also spread some frangipane on the puff pastry instead of marmalade. And in the fall, the peaches & plums can be replaced with pears and apples, too, maybe with a sprinkling of cinnamon as well as sugar.Hell, I don’t see why you couldn’t use sliced strawberries either.

;

Of course you can totally make your own puff pastry dough, too. I opted for frozen because this was a last-minute decision based on some peaches & nectarines that were getting too soft and needed to be used (and a kind of over-abundance of plums). It’s good to have some frozen puff pastry in your fridge, along with some crescent rolls and biscuits. They can be used at the drop of a hat to make an excellent breakfast or dessert.

That’s truthfully how I come up with most of my ideas; when I have fruit or something that needs to be used ASAP, and some kind of frozen pastry or crust, etc. I see what I have, what fresh materials are around, and I work around them. I rarely say, “Hey, this week I’m gonna make a stone-fruit galette so I better stock up on peaches & shit.” Nope. If I have strawberries that need to be used, I incorporate them into something. If I buy cherries because they’re on sale, I figure out what I’m going to make after I have them. That’s how it ought to be- you decide what you’re going to eat based on what’s available, what’s fresh, what’s in season. Eh. I’m not going to preach… I had both a big ass burger from Five Guys & a pizza with garlic knots in the past week.

That said, I’m already imagining this done with a thick layer of peanut butter-chocolate ganache and marshmallows on top. The fun ain’t just for fruit! And marshmallows are always in season.

Print Friendly, PDF & Email
PSST... SHARE THIS:
Facebook Twitter Email
Frozen puff pastry "galettes" Nectarine galettes Peach galettes Plum galettes Puff pastry "galettes" Stone-fruit galettes

Only registered users can comment.

  1. That looks delicious and i agree in the summer heat i would rather eat fresh easy desert where you wont have to stand by an oven all day, i am not a summer person at all. This looks yummy!

  5. Thanks for ones marvelous posting! I genuinely enjoyed
    reading it, you will be a great author.I will remember to bookmark your blog and
    will eventually come back later in life.
    I want to encourage you to continue your great work, have a nice evening!

  6. I’ve been browsing online more than three hours today, yet I never found any interesting article like
    yours. It’s pretty worth enough for me. In my opinion,
    if all web owners and bloggers made good content as you did,
    the internet will be a lot more useful than ever before.

  7. I am extremely inspired together with your writing talents as smartly as with the layout to your weblog.
    Is this a paid subject or did you customize it your self?
    Anyway keep up the excellent high quality writing, it’s rare to look a nice weblog like
    this one these days..

  8. I don’t know if it’s just me or if perhaps everybody else encountering problems with your blog.
    It appears as though some of the text on your posts are running off the screen. Can someone else please comment and let me know
    if this is happening to them too? This might be a issue with my internet browser because I’ve had this happen previously.
    Cheers

  9. Definitely believe that which you said. Your favorite justification appeared to be on the web the easiest thing to be aware of.
    I say to you, I definitely get irked while people consider worries that they plainly do
    not know about. You managed to hit the nail upon the top and defined out the whole thing without having side-effects , people
    could take a signal. Will likely be back to get
    more. Thanks

  10. First off I want to say wonderful blog! I had a quick question in which I’d like to ask if you don’t mind.
    I was curious to find out how you center yourself and clear your mind prior to writing.

    I’ve had difficulty clearing my thoughts in getting
    my ideas out. I truly do enjoy writing however it just seems
    like the first 10 to 15 minutes are usually lost just trying to figure out how to begin. Any ideas or hints?

    Thank you!

  11. This is really fascinating, You’re an excessively skilled blogger.
    I’ve joined your rss feed and look forward to in the hunt for extra of
    your fantastic post. Additionally, I have shared your web site in my social networks

  12. You really make it seem so easy with your presentation but I find
    this topic to be actually something that I think I would never understand.
    It seems too complex and very broad for me.
    I’m looking forward for your next post, I’ll try to get the hang of it!

  14. Greetings from Ohio! I’m bored to tears at work
    so I decided to browse your blog on my iphone during lunch break.
    I really like the information you present here and can’t wait to take a look
    when I get home. I’m amazed at how fast your blog loaded on my mobile ..

    I’m not even using WIFI, just 3G .. Anyways, fantastic blog!

  17. Pretty section of content. I just stumbled upon your site and in accession capital to assert that I acquire actually enjoyed account
    your blog posts. Anyway I’ll be subscribing to your feeds and even I
    achievement you access consistently rapidly.

  19. Its like you read my mind! You seem to know a lot about this, like you wrote the book in it
    or something. I think that you could do with
    a few pics to drive the message home a bit, but other than that, this
    is wonderful blog. An excellent read. I’ll definitely be back.

  21. Nice post. I learn something totally new and challenging on websites I stumbleupon everyday.
    It’s always exciting to read content from other authors and practice something from their sites.

  23. An impressive share! I’ve just forwarded this onto a colleague who had been conducting a little research on this.
    And he in fact ordered me dinner due to the fact that I found it for him…
    lol. So let me reword this…. Thank YOU for the meal!!

    But yeah, thanks for spending the time to talk about this matter here on your web site.

  24. I’m really enjoying the design and layout of your blog.
    It’s a very easy on the eyes which makes it much more
    pleasant for me to come here and visit more
    often. Did you hire out a developer to create your theme?
    Superb work!

  26. A fascinating discussion is definitely worth comment.
    I think that you should write more on this subject matter,
    it may not be a taboo matter but generally people don’t speak about these issues.
    To the next! Cheers!!

  27. Greetings from Ohio! I’m bored at work so I decided
    to browse your website on my iphone during lunch break.
    I enjoy the information you provide here and can’t wait to take a look
    when I get home. I’m amazed at how fast your blog
    loaded on my phone .. I’m not even using WIFI, just 3G
    .. Anyhow, excellent blog!

  28. It’s actually a great and helpful piece of information. I
    am satisfied that you shared this helpful information with
    us. Please keep us informed like this. Thanks for sharing.

  29. My family members every time say that I am wasting my time here at web, however I know I am getting familiarity daily by
    reading such nice posts.

  30. I have been surfing online more than 4 hours today, yet
    I never found any interesting article like yours.
    It’s pretty worth enough for me. In my opinion, if all
    webmasters and bloggers made good content as you did, the web
    will be much more useful than ever before.

  31. Outstanding post however , I was wanting to know if you could write a litte
    more on this topic? I’d be very thankful if you
    could elaborate a little bit more. Many thanks!

  32. When someone writes an paragraph he/she retains the idea of a user in his/her
    brain that how a user can be aware of it. Therefore that’s why this paragraph
    is outstdanding. Thanks!

  35. I every time used to read piece of writing in news papers
    but now as I am a user of net therefore from now I am using net for articles or reviews, thanks to web.

Comments are closed.