|This is one quarter of the whole Galette. Just imagine what the entire confection looks like. It’s beautiful:)|
I finally caught a picture of this Spring and Summer’s most beloved dessert. We have had it at least four times, and I had not been able to snap a single picture of it until now. James is missing a finger, and Emma is crying in her room since I just ripped into them for almost eating the last living proof of this dessert:) I’m teasing, but sometimes it gets like that. So we have been calling this delectable treat a Galette, but I believe it can go by many a name. Crostini, Tart, Slump, but Galette (We were saying it in a very French accent last night as Ga-lay, but in all reality it is said Ga-let.) is what has stuck. It sounds so refined, lovely, and fancy when really it’s just a lazy girl pie. I’m lazy like that, but it turns out so utterly beautiful. Last night’s Galette was strictly Blackberry, but we’ve made Blackberry Rhubarb, Raspberry Rhubarb twice, and apple. You could make it any fruit of choice. Plum would be awesome, or apricot, peach………..the list goes on and on. I actually think plum makes the most delicious tart on the planet.
So friends it you have a pastry cutter and some Crisco you’ll be set. If not, you can always use store bought pie dough, but come on! Give it a try! There is nothing better than a homemade pie crust, and really, just stop being a panty waist and give up the excuses and make a pie crust! I promise you, you will be so glad you did! (Just kidding about the panty waist thing. It’s the Clawson coming out in me:) I’ll love you store bought or homemade!)
If you are using both Galettes then this fruit filling will only fill one tart. You will have to double it to make both.