We've got great news for timid and beginner bakers, as well as those in the market for an easy dessert. There is perhaps no baking project easier, simpler, or lower-stress than the galette. Plus, it's every bit as impressive as a lattice-top pie, despite requiring about 95 percent less stress. Oh, and did we mention: This free-form pastry can be made either savory or sweet. Ready to make galette magic happen in your own kitchen? Just avoid these common mistakes, and you'll be rolling, folding, and baking your way to weeknight dinnertime bliss.
1. Starting With a Too-Moist Dough
Claire Saffitz, BA's associate food editor says that when it comes to the crust, your favorite tried-and-true pie dough will do the trick. While AP flour is a classic choice, we've made great galette crusts with ingredients as varied as ground pecans and whole wheat flour. One pitfall to avoid, though, is a dough that's too moist or wet. "Don't be afraid of working some moisture into the dough as you roll it, rather than starting out with one that has too much liquid," explains Claire. It's okay if it's a little crumbly when you begin rolling it out. Why is this important? Precision. Although perfection is not the goal in composing a galette, the folded edges shouldn't melt and become lumpy or loose. They should have enough structure to hold the filling inside. Keep your folds pert and perfect with a firm, not wet dough.
Swiss Chard and Mushroom Galette. Photo: Christina Holmes
2. Rolling the Dough Too Thin—or Thick
If your galette dough is too thick, the crust will be gummy and chewy, rather than flaky. (It will also be too small to allow the filling to be dispersed evenly). That said, the dough shouldn't be so thin you can read a newspaper through it. Saffitz recommends a uniform ⅛" thickness for the best results. It'll brown nicely, stay crisp, and won't burn before the filling cooks.
3. Using a Too-Wet Filling…
Choose fruit that's too juicy, says Saffitz, and your crust will become a mushy, soggy mess. Blueberries are a great pick, because they are naturally high in pectin (an ingredient commonly found in jam to help it set). They also have a high skin-fruit ratio, which keeps them from getting too saucy. If you are using a very ripe or juicy fruit, like summer strawberries, add a thickener like cornstarch. And here's a secret tip from Saffitz: You can give yourself extra insurance against a soggy crust by dusting the galette dough with semolina flour or breadcrumbs before adding the filling. They'll keep things firm and crispy, even under a small mountain of berries.
4. …Or Piling It Too High
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. Pile the filling too high, and the crust will turn mushy and shapeless before it has time to "set."
