How do you make a galette not soggy?

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom . Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

What is the difference between a pizza and a galette?

A galette or, more specifically, a Breton galette, is often described as the French version of pizza . It essentially looks like a large grey or dark brown pancake. However, the key difference between this dish and the French crepe is that these so-called 'pancakes' are savoury, rather than sweet.

Is galette crust same as pie dough?

The difference is in the preparation: while a traditional pie crust is pressed into the bottom and sides of a pie plate and crimped along the edges in a decorative fashion, a galette crust is rolled out, topped with filling, and then folded over itself in a round shape and placed on a baking sheet.

What is the difference between a galette and a crepe recipe?

The simple answer is that a galette is a savoury crêpe . Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.

Why do the French eat galette?

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem . Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

Which is the most famous galette in France?

The Galette du Rois , a French cake baked specifically in early January, does this in perfect style, to celebrate the Epiphany which is celebrated 12 days after Christmas on the 6th of January.

What is the Italian version of galette?

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

Why is my galette soggy?

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes . Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

What causes pastry to have a soggy bottom?

Soggy bottoms And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough . However, it can also be because too much water was added to the dough.

How do you keep puff pastry from getting soggy on the bottom?

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

Why is my pastry soggy in my pie?

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy . Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

Three Cheese Tomato Thyme Galette Recipe (2024)

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Three Cheese Tomato Thyme Galette, a true slice of summer packagedperfectly in a tomato pie! A homemade crust layered with heirloom tomatoes, shallots, thyme, Parmesan, Asiago and sharp white cheddar cheese.

It’s that time of year for beautiful, juicy, vine-ripe tomatoes. I’m not sure why the distinct flavor of garden-grown tomatoes cannot be replicated in a green house or in a mass-produced environment. I do know that because of this fact, it makes me appreciate them even more.

Their taste, texture and shape are only something that can come straight from the soil and the sun. An intricate crafted work of art that nature has perfected.

And because of this, tomatoes are the single largest crop in every garden I own – always. I have to be honest: if someone told me I could plant a garden but not tomatoes, I would probably pass on the whole thing. I know - possibly a little dramatic, but the truth nonetheless. If you’ve had the pleasure of enjoying your own homegrown tomatoes or some from the local farmers market, then I’m sure you understand.

I’m quite certain garden-grown tomatoes and fresh corn on the cob are served daily in heaven. Don’t you think? Truly heavenly bounty!

When we had a larger garden in Boston, we planted several different varieties of tomato seedlings we found at a local organic farm: Sun Gold cherry tomatoes, Brandywine beefsteak tomatoes, and some Black Krim slicing tomatoes. We rounded out our medley of heirloom tomato plants with some Super Sweet 100’s and a few Mountain Fresh slicers from the local nursery.

In total we had over 40 tomato plants we nurtured and cared for this summer… and the reward has been massive. We’ve enjoyed and shared bushels of gorgeous, juicy, sweet glorious fruit.

After moving to Florida we downsized the garden, but I stuck with my "tomatoes first!" policy. But the harvest time is still oh so rewarding. And to be honest it’s even a little overwhelming. You have all of these edible treasures that you’re stewarding. They are all little gifts packed in beautiful and unique wrappings that deserve to be savored and celebrated.

Three Cheese Tomato Thyme Galette Recipe

Three Cheese Tomato Thyme Galette - A homemade crust layered with heirloom tomatoes, shallots, thyme, Parmesan, asiago and sharp white cheddar cheese.

Prep Time1 hour

Cook Time45 minutes

Total Time1 hour 45 minutes

Ingredients

For the All-Purpose Galette Dough:

6 ¾ ounces unbleached all-purpose flour, (about 1 ½ cups)
½ teaspoon granulated sugar
¼ teaspoon kosher salt
4 ½ ounces cold unsalted butter (9 tablespoons), cut into ½-inch pieces
4-5 tablespoons ice water

For the Galette Filling:

2 pounds heirloom tomatoes
2-3 large shallots
1 egg
1 teaspoon heavy cream or half and half
2 tablespoons minced fresh thyme
4 ounces shredded sharp white cheddar cheese
2 ounces shredded asiago cheese
2 ounces shredded Parmesan cheese
Salt and pepper

Instructions

For the Galette Dough:

In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-sized pieces. Sprinkle with 4 Tbs. of the ice water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.
Form the dough into a ball, place between two sheets of plastic wrap, and press it into an 8-inch round disc. Wrap it tightly in the plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)

For the Galette:

Slice the tomatoes about ¼ inch thick and place on a wire rack over a baking pan. Sprinkle with salt and let sit for 30-45 minutes. Heirloom tomatoes have lots of juices and some needs to be released in order for the Galette to not be soggy.
Meanwhile, position a rack in the center of the oven and heat the oven to 400°F. Take the dough out of the refrigerator and let sit at room temperature until it is pliable, 10 to 15 minutes.
While waiting for the dough to become pliable, slice shallots thinly and set aside. In a small bowl, whisk the egg and cream and set aside.
Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet, and discard the top sheet of parchment paper.
Leaving a 2-inch border, sprinkle half of the thyme, shallots, and cheese, then layer on all of the tomatoes and sprinkle with pepper. Now sprinkle on the rest of the thyme, shallots and cheese.
Fold the edge of the dough up and over the filling, making folds as you follow the circumference of the galette. Place in the refrigerator for 10 minutes, remove and brush the folded dough with the egg wash.
Bake, rotating the baking sheet once half-way through, until the crust is golden brown, 40 to 50 minutes.
Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature.

Nutrition Information

Yield

Serving Size

1 slice
Amount Per ServingCalories 351Total Fat 22gSaturated Fat 13gUnsaturated Fat 0gCholesterol 80mgSodium 405mgCarbohydrates 25gFiber 2gSugar 4gProtein 13g

Looking for more fresh tomato recipes?

Sweet Cherry Tomatoes With French Feta