Galette. It’s a fancy (French) word for tart. It looks rustic. And tasty. Like this one Marcie made. Pretty, right?
Mine started out OK. I toasted my almonds.
I chopped my strawberries.
I rolled my dough and piled everything on top.
And folded up the edges.
So far so good, yeah? Well, in the process of baking, it acted like a volcano and came out looking like a crumbled mess. Tasty. But messy.
Dear reader, I don’t know what went awry. Was my dough not thin enough? Did I use too many berries? One thing I know for certain is it was a mistake to move it from one surface to another before baking, and another mistake to move it after baking. Much like a pie, assemble, bake, and serve this dessert in all the same dish. Transporting will not work. The scoreboard officially reads Galette-1, Rachel-0.
Click here for the recipe. Let me know if you have more luck than I did!
Your galette looks delicious. I think if you used less strawberries, it would have kept its shape better. But why sacrifice the amount of strawberries for looks? The mouth doesn’t care!
You’re probably right! Next time, I’ll have to give that a shot