I hope you’re having a lovely start to the new year so far. I’ve been settling back in at home after visiting my family in Florida and was fiiiiinally able to sit down and write this recipe!
I’m really excited to share this with you since galettes are one of my favorite things to make, especially for someone who’s not big into baking. While the French call a few different baked goods galettes, the one I’m referring to is basically a free-form tart.
I love how rustic they look and how versatile the fillings are. Sweet or savory, you can’t go wrong. For the dough, I found this ratio to be pretty foolproof and lends a flakey crust with minimal effort.
Galettes always feel like a fancy thing to make no matter what time of the year. But once you get the process down, you’ll see how simple of a recipe it really is.
In the summertime, I’ll make them with tomatoes, lots of fresh herbs, and serve with a garden salad. For fall and winter, I’m all about squash or mushrooms for a heartier galette to go with radicchio as a salad or sautéed.
You’ll notice the dough recipe yields enough for two galettes, so you’ll have one already prepped for another time. Just make sure to let the dough soften a bit by moving it from the freezer to the fridge for a few hours before you’re ready to roll it out.
If you’re gluten-free, consider getting a good gluten-free crust from the store and using the filling here. You can swap for vegan butter and omit the ricotta cheese if you don’t do dairy.
Consider making this on a night where you have a little more spaciousness so you’re not rushed. Light a candle in the kitchen and pour a glass of your favorite beverage. I hope you enjoy this one as much as I do.
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