Sweet and Savoury Galettes: Free-Form Rustic Tarts

If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from root to shoot.

Consequently, I also love baking this time of year. The days are a bit shorter and the air has a slight chill, reminding us that fall is on its way; and nothing says autumn quite like a warm galette. There is just something cozy and comforting about these free-form rustic tarts. They are less fussy and formal and much more forgiving than a traditional tart, especially if you’re a novice pastry maker.

What sets a galette apart from a traditional tart is that it’s baked without that stability of a pie pan or tart ring. Typically made with just a single layer of fruit (or vegetables), the galette pastry is rolled out flat with the edge folded up around the filling.

It’s the simplicity and rusticity of the galette that makes it appealing. They don’t have to look perfect; the juices can bubble up and spill out and the edges of the pastry can be uneven – as long as your crust is buttery, rich, and flaky—it’s about showcasing the filling and the bounty of a summer harvest.

Of course, galettes can be made any time of year with frozen fruit, or whatever veggies you happen to have on hand. If I’m making a pie or fitted tart and I have left over pastry, a galette it is. Small ones are great for take-away lunches, picnics, or a quick bit on the go.

I use the same basic shortcrust pastry recipe for all my tarts and galettes whether they are sweet or savoury. There are a few important tips, however, to making a great shortcrust:

• Resting time – never roll out your dough without letting it chill for at least an hour, otherwise it won’t roll properly and it will shrink when baking.

• When in doubt, double the recipe. We always seem to end up with more filling than dough, so be sure to have enough dough on hand and if you don’t use it all, freeze it. Note: The recipe I use makes two large galettes (four servings each).

• Keep it cold – use cold butter, keep the work area cold (some even say keep your hands cold!) and use cold water. Pastry works better when chilled.

• Be gentle – a light touch is best when working with pastry, so handle it as little as possible.

Shortcrust Pastry Recipe

2 cups all purpose flour

3/4 cup chilled butter (cut into cubes)

pinch of salt

1 whole egg

2 tbsp. cold water

1 tbsp. vinegar

Pulse together the flour, salt, and butter in a food processor (or mix in a large mixing bowl), until fine crumbs form. Add the egg, water, and vinegar and pulse/mix until the mixture just comes together.

Turn out onto a lightly floured surface and lightly kneed with the heel of your hand, being careful not to overwork the dough. Form into a ball, cover in plastic and refrigerate for at least an hour.

Blackberry Nectarine and Almond Galette

Assembling the galette

Shortcrust pastry (chilled and divided in half) – recipe above

3 ripe, but firm, nectarines, sliced lengthwise

1/2 cup fresh blackberries

1/2 cup ground almonds

3 tbsp. honey

1/4 Tsp. almond extract

Preheat oven to 350 degrees Fahrenheit

Remove your pastry from the refrigerator and divide in half. Place one of the halves between 2 sheets of parchment paper. This will make rolling the dough easier. Let it sit until you are ready to use. Wrap the other half in plastic and store in the fridge until ready to use. (Keeps for 2-3 days).

Make the filling: Slice the nectarines in half and remove the pits. Thinly slice the halves and add to a mixing bowl.

Toss in the blackberries, add the honey and almond extract, gently fold together and set aside.

Roll your dough into a 12″ circle. Don’t worry if it’s not a perfect circle. Cut off any scraggly bits of dough to get a fairly even circle.

Sprinkle the ground almonds in the middle of the pastry. Arrange the fruit in a fan shape starting two inches from the outer edge and working your way to the centre. Gently fold over the edges, turning the dough as you go. Slide the parchment onto your baking tray and place in the oven.

Bake for 30-35 minutes, rotating half way through cooking time. Bake until the edges are golden brown.

When finished, remove from the oven to cool. Scatter with some extra blackberries over the top.

Serve at room temperature or slightly warm with a dollop of vanilla ice cream.

Roasted Beet and Squash Galette with Goat Cheese and Walnuts

Roasted beet and squash galette

Shortcrust Pastry (chilled and divided in half) – recipe above

3 medium beets, peeled and thinly sliced

1 acorn squash, peeled, seeded and sliced into wedges

1 red onion, peeled and sliced into wedges

1 tsp. thyme

1 Tbsp. olive oil

Salt and freshly ground pepper, to taste

1/4 cup goat cheese crumbled

Preheat the oven to 450 degrees Fahrenheit

Put beets, squash, and onions into a bowl.

Add thyme, salt, pepper, and olive oil and mix together.

Spread onto a baking sheet and bake covered for 25 minutes, remove from oven and let cool.

Preheat oven to 350 degrees Fahrenheit

While the vegetables are cooling, remove your pastry from the refrigerator and divide in half. Place one of the halves between 2 sheets of parchment paper. This will make rolling the dough easier. Let it sit until you are ready to use. Wrap the other half in plastic and store in the fridge until ready to use. (Keeps for 2-3 days).

Roll your dough into a 12″ circle. Don’t worry if it’s not a perfect circle. Cut off any scraggly bits of dough to get a fairly even circle.

Spread roasted vegetables evenly into the middle, leaving two inches from the edge of the pastry. Gently fold over the edges, turning the dough as you go. Slide the parchment onto your baking tray and place in the oven.

Bake for 30-35 minutes, rotating half way through cooking time, until the edges are golden brown.

When finished, remove from the oven to cool. Serve with a fresh green salad.

Enjoy!