英国威廉希尔

william hill威廉希尔

日子越来越长,水果,最近从地球上出现,而不是玻璃纸,正显示出在市场和成本分摊协议了,你知道这意味着什么,对不对?它的时间来抵抗派赛季的警笛呼叫,并作出加莱特代替。烹制囊是把饼到你的日常生活中的最佳方式 - 是的,我相信你的日常生活值得烤水果黄油,酥壳 - 因为他们的一切更加容易。单壳需要更少的时间和更少的工作。因为它没有保持水果磅浸泡成饼状板的责任,更嫩,酥面团可以使用。灌装使用较少的水果和需要购物承诺的少。有少味吸储食糖和增稠剂,因为烹制囊更宽容混乱的。你并不需要一个特定的锅,甚至形状;椭圆形斑点口感好和工作准确,以及圈。


butter into flour and salt 手指或糕点搅拌器 add sour cream and water bring into a packet

已经有在这个网站12个加莱特食谱,因为我成立了团队加莱特一个令英国威廉希尔人难以置信我的会员资格14 years ago,但他们都从我所说的特异性问题的困扰。This onehas a cool shape and ricotta.This one有amaretti屑。This one较厚,几乎没有甜味。interwetten和威廉 是部分芝士蛋糕。但是,当我有一些草莓,大黄几茎,并在我的冰箱半个柠檬,我不想太辛苦思考的事情?这是一个我做。

我用什么 用糖,增稠剂,柠檬汁 已经准备好了 rolled filled brushed and sugared, ready to bake

地壳是非常轻,你不可能找到一个更容易推出。初学者擅长这个面团。底部是永远潮湿。水果是不会太甜。的时候,你需要未雨绸缪的量是微不足道的,因为我已经在过去的65天学到了一件有趣的事情是,即使所有的世界的时候,我非常的超前谋划无私。它是太可怕了,我希望我的馅饼有冲动的奢华,太?这加莱特说,没有。

any-fruit-you-like galette

Previously

Six months ago:干盐渍土耳其烤洋葱
One year ago:Potato Vareniki
Two years ago:Ruffled Milk Pie
Three years ago:高大的蓬松酪乳薄煎饼andPotatoes Anna
Four years ago:Failproof绉纱+ A绉党Crispy Tortellini with Peas and ProscuittoConfetti CookiesandRoasted Carrots with Avocado and Yogurt
五年前:没有德比馅饼酒吧列日华夫饼and威廉希尔网上娱乐蘑菇和绿党与吐司
Six years ago:Strawberry Rhubarb Crisp BarsandSoft Pretzel Buns and Knots
七年前:Japanese Cabbage and Vegetable Pancakes
Eight years ago:温暖,酥和小MELTY沙拉面包丁andChocolate Buckwheat Cake
九年前:Creme Brulee French ToastsLeek Toasts with Blue CheeseVermontucky柠檬水,and易果酱馅饼
Ten years ago:Endive and Celery Salad with Fennel VinaigretteRhubarb Cobbler,andBroccol Slaw
Eleven years ago:Brownie Roll-Out CookiesGreen Bean and Cherry Tomato Salad
Twelve years ago:玛莎的通心粉和奶酪andCrispy Salted Oatmeal White Chocolate CookiesandCherry Cornmeal Upside-Down Cake
十三年前:Raspberry-Topped Lemon Muffins

任何实物-OF-水果加莱特

  • Servings:8
  • Source:英国威廉希尔
  • Print

    脆皮
  • 1 1/4杯(165克),通用面粉
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2茶匙(6克),砂糖
  • 8汤匙(4盎司或115克),冷无盐黄油,切成片
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 3至4汤匙(45至60毫升)冷水
  • 填充
  • 3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination thereof
  • 盐少许
  • Juice of half a lemon or lime (optional)
  • 1/4杯(50克),砂糖
  • 1/2至1 1/2汤匙木薯粉/淀粉(见注,下文)
  • 完成
  • 1 egg beaten with 1 teaspoon water (optional)
  • Turbinado or coarse sugar for sprinkling
  • 轻轻的奶油或香草冰淇淋,服务

制作糕点:Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons water over mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

请填写:Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.

一个ssemble galette:Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.

Bake galette:对于30〜35分钟,或金色的一切都结束了水果冒泡多汁。酷上线架至少20分钟。服务温暖或在室温。

提前做好:水果烹制囊保持在室温下几天,长达一个星期的冰箱。

Note:This recipe is abundantly flexible.
*水果:使用任何水果你喜欢烤(这里显示约2杯切片大黄和1个1/2杯草莓片)。
*Flavors: Use another kind of citrus or none at all; you could add zest or vanilla to the crust. You could slick the bottom of the crust with jam or marzipan.
*Flour: Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour.
*Sweetness: The filling is lightly sweetened; you can add up to 3 more tablespoons sugar without putting it over-the-top. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds.
*Thickeners:Tapioca flour or starchis my favorite for a clear, unchalky set. If you don’t have it, use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener. For apples or blueberries, use 1/2 tablespoon level. For peaches or fresh cherries, use 1 tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons.

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169分上的评论任何实物-的水果加莱特

    1. Colleen

      我用冷冻大黄,它原来的罚款。我没有漏它首先虽然。也许添加一些额外的增稠剂冷冻浆果。

    1. Esvee

      I made this with just rhubarb, using the recommended 1/4 cup of sugar. For me it was perfect, which is not very sweet. And it wasn’t sour at all, which I was concerned about.

  1. 朱莉e

    完美的时机德布,我打算做一个加莱特本周末与3个苹果,梨2和1个梅花我一直挥之不去。

  2. Hi,
    这看起来这么好,正是我一直在寻找。我刚开始草莓园与我的孩子和草莓也开始走出来,使他们一直想寻找食谱,使他们。英国威廉希尔我们遇到了这个配方,并迫不及待地尝试。我爱怎么它可以与任何水果也可以使用。这可能会成为我们新的进入配方遗留下来的水果,我们可能有。面团似乎很容易得为孩子们帮忙的决策和形成。非常感谢你的分享!
    Heather

    1. deb

      I think it will work a little differently because it’s not as firm when it is cold. I would ease off on the water unless the dough seems to need it to come together.

  3. 斯蒂芬妮

    We never have any sour cream in the house, and the only yogurt we have is fruit-flavored for our toddler. Is there something else we could use in the crust instead? Could we make it just like a sweet pie crust?

    1. Helen

      Could you also do a “buttermilk” substitute – milk with a tablespoon of vinegar per cup? I do a shortcrust that uses vinegar all the time. You do not taste it and I think it is supposed to activate either the baking soda or baking powder…

  4. 安娜

    百胜!do you think the crust would hold up to dairy-free swap outs for the butter and yogurt? Thinking an oil-based margarine and an almond- or coconut-based yogurt. Thanks Deb!

      1. Grace

        这是美味,这么简单的放在一起!也是一个伟大的方式使用了蓝莓和草莓,我们手头上。家庭无法获得足够的!

    1. 克莱尔

      因为我是机器人h desperate to make this and too lazy to go to the store, I tried canned coconut milk instead of yogurt or sour cream and it worked perfectly. I used the same 1/4 cup measurement and the dough still needed about 3 tablespoons of water. (I did use regular butter though.)

  5. 一个rianne

    I just made this and it is delicious. We’re from the Netherlands, and here, strawberries are now completely in season. Thanks for the recipe, will make it again!

    1. Natalie

      Yes! I use my food processor for galette and pie dough all the time. Use the fp to cut the butter into the dry ingredients, then dump everything into a bowl, add the wet ingredients, and stir. For me, it works every time!

  6. 可爱!我深深体会到灵活的食谱是这样,特别是那些像PIE这是我的最英国威廉希尔爱。
    (我也似乎没有足够的时间来完成所有的项目和计划,有些人在做? - covidbrain,也许没有愧疚,虽然!)

    1. Kristen

      @Liz我用希腊酸奶在Deb的加莱特食谱每次-的伟大工程!英国威廉希尔我重量的措施,但我敢肯定,使用量就可以了,太多。

  7. 我会去我的坟墓朗诵雅克·佩潘的加莱特配方。在20秒内的食品加工完成的,它是不断地适应,我用它的甜味和咸味。去年春天,当邻居们乞讨人员采取大黄他们的手上,我敲定了浸渍大黄加莱特是开始与杏仁霜。升华。所有冰雹加莱特!

    1. Linda

      可能酸败的奶油替代木薯或玉米淀粉?同样的控管数量,因为这些?

      我通常有香草酸奶的手这样想我可以用这个来代替纯酸奶?

      等不及要试试这几招。

      1. Jen

        Hi Linda, cream of tartar is an acid in dried form (tartaric acid, specifically). It’s not a starch and doesn’t function like them, meaning it won’t provide the thickening action required here. If you don’t have tapioca or corn starch, you can use regular flour although it won’t work quite as well as it’s less absorbent.

  8. Kate

    Is there a reason not to roll the dough out on the parchment directly? Then just transfer paper+crust onto baking sheet?

      1. Mindi

        I rolled mine out and after I piled on the fruit and folded, it leaked. How do you not get strawberry juice everywhere? Mine looks like it was murdered. I’m still going to eat it though!

      2. Tammy Vela

        Made this today and OHHHHHHH MY GOODNESS!!!!!!!! I want to make this 18 times a day we loved it so much!!!! Thank you so much for all your recipes!!

    1. CarolJ

      我与一个全大黄版本的任何调整,再次提出申诉咨询插话英寸我喜欢我的大黄“直线上升” :)

  9. 梅雷迪思

    I’ve made both your nectarine galette and the blue and red berry galette in the past few weeks! It’s strawberry season here, and a galette is perfect, since I have a dough phobia. I’ve found both recipes to be easy-to-follow and delicious. This post will be my go-to reference from now on – thanks for the notes!

    1. Natalie Todd

      Yes! I’ve made Deb’s various galette recipes many times swapping gf all-purpose flour by weight. It turns out wonderfully! No other adjustments needed.

      我用的是ATK多用途混合,加入3/4茶匙的黄原胶。

  10. 一个nnie

    我喜欢烹制囊!我爱的是你可以让他们任何你想要的大小。问:什么特别的原因为在加莱特地壳使用酸奶?(我一直只用一个普通的全牛油皮,但希望能学到新的东西!)

  11. Olga

    This was super delicious. I used strawberries and apricots and oh – the pastry is the star, but fruit and sauce are amazing! Simple whipped cream is perfect with this. Wish we could post pictures. It looks fab.

  12. 一个ny reason to use the crust recipe without the sugar for a savory galette, or does the sugar contribute to the texture somehow? I have this hazy fantasy of throwing whatever I get from my CSA into a galette with some cheese.

  13. 妮可·戈登

    Just made these and they came out perfect! So flaky and delicious. I made them miniature, and they work like that as well! Rolled out circles of about 6cm in diameter. Thanks for another amazing recipe :)

  14. 户次

    I put this together today, it turned out wonderfully and pie crust is usually not my best work!

    We used 3 small, very ripe peaches and about 1.5 cups of blueberries. I used 3/8 cup of sugar and a tablespoon of cornstarch. It held together and released almost no juice, so I think that was about right.

    考虑到整个事情花了大约(在几个​​小时传播)20分钟的活动时间,我认为它会在定期轮换去。感谢您的完美配方!

  15. Linda

    哎呀,我的意思是葛为木薯淀粉或玉米淀粉的替代品。是我可以代替竹芋,你会数量转换为?

    THX这么多,因为我觉得这加莱特将是一个真正的老板!

  16. Melody

    它是最重要的寒意面团?我觉得很难展开它一旦从冰箱中取出的。可以另一种选择是滚出来,然后把它放在冰箱里?谢谢!

    1. deb

      这没关系,如果它的公司,它会软化,你滚吧。这面团应该铺开冷。黄油片会太热情,使面团似乎油腻它有时间放松了。

  17. 凯瑟琳麦考利

    由于大黄是如此挞你做了什么,或不从浆果甜味加白糖照顾的那个的1 / 4C?我们不喜欢太甜所以这听起来真棒。谢谢
    P.s. love getting your emails, always something different

  18. Mandy S.

    昨晚我做了这个!如此兴奋了Smitten Kitchen recipe the day it was released. And it was my first ever galette. I used strawberries & a lime (these fruits all needed to be used ASAP), and I had exactly enough sour cream (maybe a tiny bit under 1/4 cup) for the crust. I used the egg wash and it looks very pretty. I thought it wasn’t quite sweet enough, but my husband had it for breakfast and said it was perfect. (I admit I did sprinkle a little sugar on my second helping.) I also didn’t feel like whipping cream, so I poured a bit on top, and it was delicious. I’ll definitely make this again with different fruits. Thanks for another great recipe!

  19. Luise

    做出的一天,这个食谱的发布和哦,我这是辉煌!超级简单,快速,彻底清爽可口。即使当谈到甜点喜欢这个,要求秒谁是超级不知所措的男朋友。

  20. bookishbiker

    “但是,当我有一些草莓,大黄的几茎,和半个柠檬在我的冰箱......”我觉得看到。这简直是​​发生了什么事情在那里。感谢这个伟大的建议!

  21. 乔其纱Hasiotis

    德布 - 作为一个长期的风扇和你的食谱普通用户我不仅佩服你在确保每个配方方面做了什么物质被修剪的任英国威廉希尔何不必要的步骤和成功的结果,我也喜欢你的网站随机选择食谱的方式存档。一想到发生在我身上,我不知道如果你能帮助:请问有什么办法普通用户也许能够跟踪我们从SK制作的食谱,并保持我们自己的笔记?英国威廉希尔感谢所有你做快乐纪念日!乔其纱

  22. 嗯,我刚刚发现您的博客新的灵感素食食谱有一天搜索。英国威廉希尔现在你让我想尝试这道点心,太!也许我给这一个桃子去,因为我看到他们在商店最近。让我知道,如果你有其他的水果/风味建议,桃子顺利!:)

  23. Jessie Duan

    这看起来令人惊讶!我们喜欢的东西非常不甜在我们的房子。如果我在灌装离开了糖,我应该增加更多的玉米淀粉,以保持它变得太水样?

  24. 加比

    小心的水。我用3汤匙和我的面团太湿。我重做它和我的面团只需要2。所以我只想一次添加一汤匙

    1. Marny

      我的面团是令人难以置信的粘性后,我加水3汤匙,我不得不添加更多的面粉,使其可用。并让它冷静之后,那岂不是更有意义,直接滚出来的羊皮纸,而不是试图薄面皮从柜台到羊皮纸转移?然后,你可以移动的羊皮纸锅。我滚出来我洒些粉柜台,并摔了个粉碎,当我试图转移,所以我不得不重新开始冷却过程。我们希望,它仍然会变成在尝试#2没有我不得不从头开始重建。

    2. Betsy

      I found the same to be true. 3 Tbsp was way too much water, and I used a scale to measure my dry ingreds so I know I was exact on the proportions. I was so exact, in fact, that I pressed forward because I couldn’t imagine it might be wrong! Oh boy, was it a sticky mess. I managed to wrangle the dough into the galette shape anyway, but next time I’ll start with 2. Glad to know that worked well for you!

  25. Sallie in Boston

    I was worried that a rolling pin was involved, but this was shockingly easy. I messed up, and there was a hole in the galette, so it leaked out while it baked. Didn’t matter – turned out awesome. Served with whipped cream (mixed together heavy cream, caster sugar, dash of vanilla). “It tastes like it’s from a restaurant” – words spoken to me.

  26. 阿米娜

    SO delicious and easy! I was generous with the sugar and ended up baking for 36 minutes, but would have left them longer in the oven to make them crispier per my tastes. Love this, thank you Deb!

  27. 香农

    Love how your baking recipes are always so simple & well written! If I were to “slick the bottom of the crust with marzipan”, do I need to add anything to it to make it spreadable or just crumble it on? Thanks!

  28. 朱迪

    I was hoping to make 2 small gallettes as gifts. Can dough be divided in two and then chilled and the fruit split between the two?

  29. So good and easy too! I used 1/4 cup of buckwheat flour in the crust, and apricots and sweet cherries flavored with a splash of almond extract and lemon zest. Yum!!!

  30. Jillian

    I’ve followed this blog for many years, though I’ve never commented. My 10 year-old just made this with no help whatsoever. She used some strawberries that were on their way out and some (frozen) rhubarb from last year. It is simple, yet delicious! We will definitely make it again!!

  31. Cherelle

    发带刻度地壳(使用一个第一次),现在知道我理解它为什么这么有用。我用乳清干酪,因为我没有酸奶或酸乳酪。所以片状。充满了不那么成熟的樱桃兵,所以增加了额外5克糖和一些香草精。德布感谢您对本它是如此的华丽和简单。

  32. 苏珊in Peckham

    百胜!我这个昨天3个油桃和覆盆子的小篮(和覆盆子养护的水果下方的光滑)制成。绝对美味!这是太多只是我,所以我已经分配一半的加莱特到三个邻居谁知道会欣赏它(在他们的前门社会远处落客)。非常感谢!

  33. 小威

    Is there any reason I couldn’t halve this recipe? Our six year old just ate most of the strawberries and I was thinking I could make a half recipe.

  34. 艾伦一个nderman

    I made the Chicken Pot Pie dough for 2 large + 1 smaller pot pies (one for us and two to give to neighbors.) Dee-licious! I was left therefore with one “extra crust” which I notice as I read this recipe is very similar to this galette crust, minus its sugar. So today it’s my first galette ever (pie fan and family) with a handful of blackberries, raspberries and a stalk of rhubarb from my rhubarb bed. Thank you from a loooong time fan and recipe user sheltering in rural New Mexico. (Berries from grocery, though. Too high altitude for any kind of berry right now.)

  35. deborah Masterson

    Might you be able to recommend a reliable method/ratio of substituting almond flour for wheat flour for making this recipe and or general baking purposes?

    1. deb

      是的,我在笔记建议你可以很容易地在这里掉1/2杯。我通常用1/3互换开始。如果你认为它可以处理更多的却好像太干或太脆,然后交换高达3/4杯全麦(或黑麦,这也是我喜欢这里)。

  36. 芭芭拉

    The crust was nicely flakey. I used raspberries and blackberries and even with 2/3+ cup sugar, could have used more. I will definitely make again.

  37. 蜜蜂

    Hi Deb – Galettes, sweet and savory, creative and fun, have become a mainstay of my repertoire, thanks to you! I am curious though why you don’t put lemon juice in your galette pastry intended for sweet fillings. Seems the savory recipes do have it. Thanks!!

    1. deb

      我没有发现,柠檬汁确实携带了很多在这里,尤其是强味馅。对于柠檬味,我会用柠檬在地壳热情。

  38. 朱莉e

    可能be I missed this but can some of the baked gallette be frozen? I live alone and I’m not having any friends coming over right now obviously!

  39. 林赛

    I saw this on your Instagram feed and as usual gathered the stuff to make one! I made two, strawberry rhubarb and blackberry. I think this is my favorite way to eat fruit and crust! Such a great recipe, thank you!

  40. 凯蒂

    We made this last night. And just had to tell you that my teenage son asked me to teach him how to make this before he heads off to college. I’d say this recipe is a huge hit!

  41. 安吉拉·斯塔克

    我看到这个弹出的网页上,并跑出我们的新重新开放农贸市场得到浆果。地壳绝对是惊人的。因此,片状,方便工作,!谢谢!

  42. Hendrik

    This is what your strawberries look like after 35′ in the oven ! Are you sure they were grown in this here galaxy? Mine are a rather unappetizing mess.

  43. Bonita Pietila

    Can I make the dough in advance and freeze it? for how long can I keep it frozen? I’m giving birth at the beginning of August and I was planning to freeze doughs in mid-July so when people come to see the baby I can just pop it out and lay it flat, fill it, oven, and woooow everybody’s impressed at my baking skills with a newborn! :D

    1. deb

      You can freeze it before baking or after. And everyone should be baking for you in August (but I do remember the joy of having my own food, exactly the way I liked it most, even when I didn’t have time to make it). Good luck!

  44. Sarah

    I haven’t made this specific recipe, but in response to the questions about frozen fruit – I’ve had more success with using frozen fruit in pie when I thawed the fruit first in a colander, reserving some but by no means all of the liquid melt-off. I came to this after failing to find a consensus online about using frozen fruit in pie, but concluding that just putting in still-frozen rhubarb – even with extra cornstarch – resulted in (delicious) pie soup.

  45. 艾莉森Manthei

    I made this today using a combination of fresh raspberries (3/4 c), blackberries (3/4 c), and strawberries (2 c) – the colors are beautiful. I didn’t chop the raspberries, but did the other fruit and added the full recommendation of tapioca flour. The mixture was pretty juicy when it sit, so I didn’t pour all of the liquid into the galette.

    地壳,我只用了水1.5 TBS。我无法想象用整整3!它已经非常潮湿这里在中西部地区,虽然有雨,这几天,所以我知道我的厨房,现在是不同于如果我做了这个在其他时间。

    Cook time was a few minutes over the full 40 recommended. Juice started to leak out around 30 minutes, but wasn’t a big deal and was in a part of the crust that was a little crumbly to start. It set beautifully on the counter and the first piece tonight was a dream! Looking forward to breakfast tomorrow now…

    I will definitely use this recipe over the summer anytime I have fruit starting to take a turn quickly – can’t wait to make it again with how fast and easy it all was.

  46. 芭芭拉Uziel

    使这个与大多与可能1/2杯大黄,这是所有我可以从我的花园弄草莓。另外,我有我用来代替木薯粉分钟木薯。它出来的完美,味道好!地壳很容易推出。果汁确实在烘焙过程中泄漏出来,但冷却时坚定了。肯定会再次进行。

  47. Esvee

    This was exquisite! A neighbor gave me a rhubarb which I had never cooked with before today. I made it with 3.5 cups sliced rhubarb and used 1/4 cup sugar. It was just a little sweet which means it can be breakfast tomorrow:) I didn’t have tapioca starch, so I used arrowroot powder instead. I did end up using rye flour in the crust which was amazing.

    德布,谢谢你的另一个完美的食谱!

    1. Esvee

      此外,加入大黄填充前,我撒了杏仁粉地壳。这是我记得读戴维·莱博维茨没有用大黄馅饼,也许保持从得到湿漉漉的地壳?反正它的工作,我没有提到的runniness别人,虽然也许这不太只有大黄的问题。
      I dug up and gave away a giant rhubarb plant in my yard because it just wasn’t something I’d ever cooked with, and now I’m really regretting it because I want to make this again!
      I imagine this crust recipe will be amazing with late summer plums.

  48. Melissa Lewis

    Looks amazing! Can I do the mixing with my food processor? I have some sensory issues with dry flour, but I know some recipes really benefit from a hands on approach.

    1. deb

      你可以做黄油到面粉的一部分,但我建议由专人用压舌板或汤匙混合水和酸奶油的,即。为了进一步运行的FP在这一点上,黄油最终得到太小,最终地壳片状少。

  49. 苏珊

    I love this crust. I put the crust in a pie plate instead of on a cookie sheet so I could pile up the filling and contain any juices if the crust cracked. I may do that more often with other pies so I only have to roll out (the biggest PIA of pie making) one crust I didn’t this time, but I might also use some crumble toppings in the future. Delicious, Deb!

  50. I am making it now with thinly slice lemons (macerated in sugar for over a week!) I pout way too much of the syrupy juice so it’s bubbling over and I can smell the burning sugar in the oven…. oops. I hope it tastes good. Fingers crossed.

  51. 艾伦

    我喜欢这种味道,但果汁到处跑和底部外壳为潮湿。我用大黄的1杯和草莓的2.5杯,以及建议的玉米淀粉1.5吨。下一次有什么建议?谢谢!

  52. Jean

    delicious! I used a combination of fresh blackberries and raspberries with some frozen blueberries. I let the berries thaw while the dough was chilling. An easy, appealing dessert that is great for breakfast the next day.

  53. Jae

    如果我想使个别服务大小烹制囊,有多少你认为我可以从这个方子做什么?配方说起到8,但我的目标应该是4个人?或者你认为我能在6潜行?

  54. Ria

    这么美味!我添加了柠檬和1 ts的热情p of vanilla extract, and 1 tbsp of cornstarch instead of tapioca, to the strawberries, and also 1 tsp of vanilla and a dash of cinnamon to the dough, which only needed 2-3 tbsps of cold liquid (i used hard cider). can’t wait to make this again (:

  55. Hillary

    今天我做了这个新鲜的大黄和strawberries from the farmers market. The strawberries were dark red, juicy and sweet. Rhubarb is less sweet. I used the recommended sugar amount in the filling and found the finished product to be barely sweet. Obviously everyone’s fruit is different and preference for sweetness is different. However if I made this again, I would absolutely increase the sugar in the filling. Without it, it doesn’t seem very dessert like – maybe with sweet ice cream on top. The crust was easy to work with. I made it the night before and rolled it out the next morning. I used all the water called for in the recipe and used 5% fage Greek yogurt. I had no issues with too much juice, no soggy bottom.

  56. Jennifer Kerr

    I made this with my garden’s fresh rhubarb. It was really good but I think next time I will cook the rhubarb a little first.

  57. Sarah

    我用面团新鲜的草莓和酸橙汁,和5%的希腊酸奶(一点点额外的水),使这个。这是光荣的,漂亮,大家都已经表示,这么容易。我可以对你总是指望给我一些美味,德布。谢谢!

  58. 黎明麦克尼文

    这是可爱的面团铺开。它是那么容易!我只是喜欢你的网站!大黄是正好在加拿大,所以我用草莓大黄去了!放在每个人的脸上露出了笑容。而不是在烘烤的目标?

  59. 这看起来真好吃!我没有用木薯粉做这一点,但制作草莓馅饼,仍使他们有点流鼻涕时,已经使用的玉米淀粉。要去尝试,木薯,看看是否能给出一个更好的一致性

  60. 铢贤汉哈里斯

    我做了这个加莱特 - 三次!这是我第一次拍加莱特,这是可笑容易,美味可口。高兴的是,夏季水果在这里!我用的桃,蓝莓,樱桃和杏的组合。刮起了一些奶油,用触摸糖来放到了首位。夏日完美。到了秋天我会与柿子试试这个。谢谢!

  61. Kristin Konsterlie

    喜德布〜
    So looking forward to making a blueberry-rhubarb version of this! Question on the website though; is it just me or did your “Print” button disappear? Loved having the option of easily printing/saving your recipes… Thanks for putting your life into creating truly great, accessible recipes – you are a treasure <3

    1. deb

      Hm, I just checked and I still see it. Is anyone else having this problem? In the meanwhile, CTRL or ⌘ + P from any recipe post will take you to the same template. Hope you enjoy the galette!

  62. 汉娜

    德布!我第一次甜蜜的加莱特与此有关。面团是大量片状,易手工制作。我做到了,同时也使您快速面食éCECI吃饭,让它放松,而我们吃!
    I layered homemade almond paste under sliced cherries with the lemon juice and sugar for the filling. Thank you for this perfect, flexible recipe.

  63. Kara

    你将如何去制作这个“迷你”的淋浴有什么想法?将一个配方分为六个馅饼?会煮的时间是一样的吗?

  64. 汉娜

    我这个昨晚,我和3岁的双胞胎,他们喜爱的全过程。:-)我做它来自我们的院子里一半的黑莓(这是不甜其实还蛮酸)和半冷冻蓝莓我让解冻了一下。我用3汤匙糖在浆果混合,如写的,但希望我们碰到它高达4-5汤匙(符合Deb的说明 - 我只是没时间读它)。由于我们很酸黑莓的结果,我感觉就像是加莱特在所有的甜点甜勉强,但说实话可能会做出美味的早餐,或车辆甜奶油。:-)

  65. Kristen

    I made a half-dough sized galette with this (only two of us to eat it) and it was delicious! Super easy and tasty. Thanks for another winner!

  66. Kylie

    德布!这面团是如此的精彩作品!我搞砸了,并在350F烤它最初,但在400F特殊的几分钟后,它仍然出来精美,是如此美味。我迫不及待地想再试一次,所以我可以正确地做到这一点。所以,我可以在我的生活中有更多的冲动加莱特。

  67. 斯蒂芬妮

    Hello! Long time reader first time poster. Always wanted to double check but never ended up asking, but figured now’s the time. When you list oven temperatures, are they for a NON fan-forced oven? ie. should I be lowering by 20 deg C for a fan forced?

    谢谢!!!

  68. 萨拉·P

    I have made this three times and have my forth in the oven. I love how quickly and easily this comes together. I even subbed ricotta last week because I needed to use it up. Today, I’m doing fresh bing cherries and I cannot wait for it to come out of the oven. Thanks for this one Deb. It’s a keeper and memorized already!!!!

  69. JMS

    优秀的。由具有梨,它是如此多汁我加入糖和淀粉等卜我去把它们放进他们又充斥着果汁,所以我用漏勺进入地壳他们转移地壳的时间之前耗尽他们,折叠地壳周围的边缘,然后从碗里倒上刚好足够的果汁,填补了地壳。出来这么漂亮!我用了一个常规的单馅饼皮,并把它切成两半,使较小的烹制囊。期待使这与不同的水果;感谢德布!

  70. 劳伦S.

    Perfect dessert this time of year and how convenient that I can use the fruit I have on hand! I made with 1.5 cups peaches and 2 cups blueberries tonight. I used instant tapioca made by Kraft, is this different than tapioca starch or flour (?) Thanks Deb!

  71. 艾莉森·墨菲

    嗨!我给大家分享如何我不小心加了糖的1.5杯主场迎战1.5茶匙。花了一个多小时做饭,糖焦糖。地壳是艰难的,像太妃糖。我们切它像一个比萨 - 它散布在Cookie表。每个人都喜欢它!快乐的意外。这将是有趣的,与同量的糖(但一半红糖)和不同的锅再次尝试 - 更像是蓝莓奶糖吧!

  72. sange

    德布,我对加莱特大礼包星期过去了,你张贴在此之前 - 通过你的档案和成任何我可以让我的冰箱里出来的深处,而不必去商店。面团是巨大的。另外一个我一直在享受的底涂在杏仁粉少量,并把在面团杏仁粉的薄壁衬砌放下我的水果了。团队加莱特!

  73. 贝蒂·赫斯

    Just finished making the strawberry galette. I had a little trouble transferring the dough to the pan. Is there any reason I cannot roll out the dough one the parchment paper?
    我会再次这样做,希望完善它!

  74. Carolyne

    这是我最喜欢的绝对食谱加莱特在那里!地壳简直是太好了。我可以用这个地壳馅饼?

  75. 我用黑麦面粉的半杯做到了,我想,也许它会一直只用万能更好的横空出世,因为,它只是我或黑麦可能过于“强势”的味道甜食?另外,我想补充更多的糖和面粉面团下一次(它得到太粘,当我加入酸奶!)
    一个nyways, I filled it with crema pastelera and quince, and it tastes good! Cheers!

  76. Leah

    这是我第加莱特EVER!我跟着方向和配料。唯一的替代我所要做的就是为玉米淀粉木薯掉,我们采用了各种浆果。原来,太神奇了!我很惊讶是多么容易。所以不难我6岁做了大部分工作。它也需要大约45分钟的烘烤时间来获得地壳中的完美色泽金黄。感谢您对另一个惊人的食谱!

  77. 一个mi

    嗨德布!时间长了,还是第一次。我想知道 - 你推荐这款加莱特地壳配方或全部黄油,真正的薄片馅饼面团?你觉得我能做到这一点加莱特地壳与樱桃杏仁从击打厨房食谱填补?英国威廉希尔如果我只是按照我的心脏(在我的厨房的成分)?

  78. 朱莉e

    I received sour cherries in my CSA this week, but not enough to make a pie. Any suggestions on how much sugar to add to sour cherries as a filling? Would a few extra tablespoons be enough? I’ve never cooked with them before!

  79. Fran

    现在我做了这个配方至少5倍,它总是一击。有时候,我做粗略的酥皮,而不是这种糕点,和它的也好吃。我做了一个草莓大黄,和所有其余的已混合浆果 - 草莓,覆盆子,黑莓和蓝莓。半路通过烘烤时间,当我打开锅,我已经添加在上面多了一些新鲜的浆果,以弥补萎缩的果实,而且它看起来并不干在上面。最后,我很难保持完全的糕点“封闭” - 一个边缘会打开,果汁就用完了,所以现在我在烤的内衬纵容的厨师长潘羊皮纸,它看起来更漂亮。

    挞一直担任冰淇淋,奶油和平原,始终是美味!它是那么的漂亮。

  80. Gina

    供应8?草莓和杏子,我的丈夫和我几乎打磨掉整个事情。它是如此美味!谢谢你,德布!

  81. 的Izzy

    deb, I just wanted to say I stan a legend. I have made this galette no less than 15 times since you posted the recipe two months ago. Thank you, as always!

  82. Natalie

    WONDERFUL与油桃。我用薄片的全部3个1/2杯,发现它需要被煮熟了将近一个小时才深深青铜地壳。

  83. 玛雅

    I made this with fresh sweet cherries and it was so good! I made more crust for several tiny galettes and put a bit of almond meal under the filling. I also used a food processor for the crust and it was perfectly flaky and crisp. I’ll be using this recipe as often as possible, thanks deb!

  84. 名义有效汇率

    是面团应该是相当潮湿时都结合起来呢?它比我期待着多雨。我把它放在冰箱中,但想知道如果我搞砸东西了。我重新检查我所有的测量值!

  85. sallyt

    This was EXCELLENT. I made a 1/2 recipe with 1.5 T ice water – next time I’d mix the water and sour cream together before adding. I used leftover filling from your bourbon peach hand pies, and used cream instead of water for the egg wash, and just an egg yolk (increases glossiness). Baked for 30 minutes.

  86. 劳伦

    I’ve never tried to make any kind of pastry from scratch before, and I was pleasantly surprised at how nicely this came out! I substituted Greek yogurt for sour cream and added a little less water, just enough to get the right texture. I also didn’t have unsalted butter, so I used salted and left out the extra salt. Came out just fine!

    我用苹果的水果,它原来真的好吃,但有些苹果的顶部干涸和烧毁。也许我切片他们太薄?无论如何,我会很快再次尝试这个,这么好玩!

  87. 可能

    I’ve had user-error issues with some of the other galette recipes here but this one came out perfectly. Made peach galette, then mini galettes with peaches and figs (fig jam smeared on the bottom, topped with sliced fresh figs). The dough recipe is easy to batch, so now have a couple of discs of frozen galette dough for the next time I have fruit that doesn’t top well on the strawberry summer cake (I love using cherries and pluots on that particular recipe). This galette comes together so quickly! I like my pastries on the less-sweet side, so this will be great with coffee in the morning for breakfast. I did do 3 tbls of water and found it to be sticky but it still rolled out if you flour the surface, so will do 2 tbls next time.