Individual Galettes

Howdy! I hope everyone's weeks are off to a good start. Mine started last night with baking. Remember these guys?

Yep, Jeff had a craving for some more Rolo-filled cookies, after I bought him a bag last week as a treat. Gotta keep my man happy, so last night I made another batch :)

I was home alone, so I got to make whatever I wanted for dinner- which was grilled tofu and bok choy with a spicy peanut sauce (with a glass of Malbec). Yum.

I made these galettes on Sunday night after our steak dinner. Because steak, baked potatoes, and summer veggie saute just wasn't enough I guess?

Galettes are basically a rustic tart with dough folded over the filling. I used a basic pie crust recipe for this, and it worked out really well. After I made the dough, I separated it into two discs and wrapped them in plastic wrap. I let the discs cool for about 30 minutes.

Then I rolled them out to a 1/4 inch thickness. They don't ave to be perfect, they are supposed to look rustic, remember?

Next, I chilled these for another 30 minutes. Then sprinkled a mixture of cornstarch and sugar on the dough.

I had bought these yummy apricots to switch it up, but Jeff stuck to old faithful- blackberries.

Next, I placed the fruit in the center of the dough and folded over the edges.

I brushed the exposed dough with melted butter, then sprinkled it with a little turbinado, but any sugar would do. You just want to do this to get a nice, golden crust. Then I heated some apricot preserves and brushed all the fruit for a little glaze effect. Bake these for 40 minutes at 400 and you're ready to eat!

For Her:

And for Him:

This crust is so flaky, and the fruit filling isn't too sweet (just like I like it!). We served ours with vanilla ice cream, of course. Even though you're supposed to make one huge galette, these individual ones were so cute. Not to mention I could switch it up with a different fruit in mine! I don't think Jeff with ever stray from his beloved blackberries :)

INDIVIDUAL GALETTES

2.5 cups of your favorite fruit

2 tbs apricot preserves, heated through

2 tbs sugar, mixed with 2 tbs cornstarch

2 tbs melted butter

1 tbs turbinado or regular sugar

1/2 of the dough recipe from here

Make the dough acourding to directions and separate into 2 discs. Wrap and refridgerate for 30 minutes. Roll out the dough so it is 1/4 inch thick. Refrigerate again for 30 minutes to keep butter cold.

Next, sprinkle the cornstarch/sugar mixture on the dough, then top with 1+ cup of your favorite fruit, leaving 2 inches for the border. Melt preserves and brush them on top of the fruit. Fold over excess dough and brush with butter. Sprinkle with sugar and bake at 400 for 40 minutes.