And, boy did it taste fantastic! The crust was still flaky and delicious, and the additional thickness might have even helped hold up my mountain of ice cream. Fortunately, this recipe is as fuss-free and forgiving as can be so I just made my dough circles a bit thicker than I originally anticipated (as you can tell by the pictures the crust is quite thick and doesn’t have that nice pleated look to it). But as I said earlier, galettes are allll about imperfection so I wasn’t overly concerned with the aesthetics as long as it tasted delicious.
#Rustic plum tart barefoot contessa crack#
Unfortunately, I used too much flour on my surface during my frisage step so when I began to roll out my dough it was a bit dry and started to crack and crumble whenever I rolled my dough out into anything thinner than ¼ inch. I loved this technique, it’s super easy, super forgiving, and nothing like kneading, which still scares me. Frisage is basically smearing the dough with the heel of your hand across a lightly floured surface. Not to mention they are the perfect vehicle for consuming warm seasonal fruit topped with melted ice cream!įor my Peach and Blueberry Galette, I used a new-to-me method called frisage from America’s Test Kitchen to make sure the crust has that perfectly delicate flakiness. I read a quote from Ina saying, “Simple’s the most sophisticated thing of all.” and I cannot agree more, e specially when it comes to galettes. I love everything about Ina and how she describes everything as “gorgeous” and always has an overwhelming amount of attractive gay men attending her fabulous dinner parties in the Hamptons. Galettes are so rustic, fuss-free, and imperfectly perfect… If there was one person in this world that reminds of galettes it’s Ina Garten. I have wanted to make a galette for a very long time now. Something about handing someone a single peach or handful of blueberries isn’t as enticing as sharing a warm slice of Peach and Blueberry Galette! If there’s anything I hate, it’s wasting food, and seeing as though I bought more produce than two people alone can consume in a given time period, a habit very much so passed down from my dad, I decided to bake with all my seasonal fruit.
#Rustic plum tart barefoot contessa full#
What can I say, I’m overcompensating for the last five years of mediocre produce in Chicago and I want to make sure I’m taking full advantage of summer produce! I went a little overboard now that I have an extra set of arms and I bought several kilos worth of fresh peaches, plums, heirloom tomatoes, and blueberries. Since Tony is in full vacation mode now, I have taken advantage of the opportunity by dragging him to the Mercato every morning… After all, carrying those bags can be quite the workout and reinforcement is much needed!
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