Pear Cranberry Galette Recipe (2024)

FAQs

How do you keep galette crust from getting soggy? ›

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

Unlike mile-high pies, galettes should be short and sweet—well, or short and savory. The deep, sloped edges of a pie pan help a pie crust hold its structure as it bakes and firms up, but a galette is baked directly on a rimmed cooke sheet and offers no such insurance.

The three most common types of galette are galette Breton, galette de rois, and fruit galette. A galette Breton is a buckwheat crepe. A galette de rois is a type of flat cake made with pastry dough. Finally, a fruit galette is a freeform pie shaped around the filling.

Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it. I don't recommend making the entire, assembled galette and letting it sit overnight in the fridge, because you run the risk of the crust becoming soggy.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

I found through experience that using tapioca starch to thicken juicy fruit fillings works best to avoid the filling leaking out of galettes during baking. Making sure to brush eggwash between the folds also helps to seal the dough as it bakes and keeps it from cracking at the folds.

Galette des Rois is eaten to celebrate the Biblical Epiphany. It is a religious feast commemorating the arrival of 'Three Kings' at the manger where Jesus was born.

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem.

Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.

How do you flip a galette? ›

Instead, try the sheet pan flip: Once the galette is browned on the bottom, slide it onto a sheet pan. Cover the galette with the skillet, then, holding the handle with one hand and the bottom of the sheet pan with the other, flip the whole thing so the galette lands back in the skillet, browned side up.

Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

If Your Dough Is Too Wet, Rosemary Says...

It [also] depends on how much butter is in the pastry. It can be solved by putting it into the fridge for a few hours!”