Monday, August 30, 2010

Clean Out the Fridge Galette: Take 2

I tried posting this last week, but (as usual), my awesome computer crashed. So here's try number two.

Disclaimer: I am not a good baker. It's entirely too precise for me. I joined this blog so that I would be forced to try and bake something. Color me suprised when the recipe I found called for 1/2 a pie crust recipe, but it was okay to used store-bought crust! Score!

I admired all the delicious galettes over the past month, and in my laziness checked the status of our fridge. Pie crust: check! Fruit? bananas (YUCK!) and nectarines... Nectarines could work. And with the handy help of Google, I searched for "nectarine+galette" and came up with The Kitchen Illiterate's End of Summer Nectarine Galette. With a blog name like that, I knew this was my recipe!

1/2 pie crust recipe (I used a Wegmans crust)

3 ripe nectarines, pitted and sliced

1/4 cup sugar

1/2 tsp. ginger

1/2 tsp. vanilla

Mix fruit, sugar, and spices together. Roll pie crust out on cookie sheet. Pile fruit into the middle of crust (fanning optional, I opted not to). Fold crust over fruit in a beautiful manner of your choosing (mine is kind of pleated). Egg wash or sugar sprinkle optional (I opted for the sugar). Bake for 1 hour at 350 degrees.
A fabulously easy recipe! DELICIOUS. Next time, I do think I will mix the ginger with the sugar and then add to the fruit, because there were some extra gingery pieces that I wasn't crazy about... Otherwise, awesome! I can't wait to try more galettes, I *almost* liked it better than pie...

Posted by -Erin


Rena said...

Erin, it looks beautiful! I'm glad you made one. If you are baking then you ARE a baker. It's just about having fun!

Colleen said...

Good job pal! You totally bake (and you're crafty too)!

heartnsoulcooking said...

If this is the way you clean out your fridge I'm going to your house. What a GREAT!!! job and all I can say is YUMMY!!! YUM!!!

Alwayzbakin said...

You did a GREAT job! Your post was funny. LOL I love galette more than pie too.

Sweet and Savory said...

I am sorry, I did not get here, before this. Your galette looks professional. It is the folding not the original crust that makes it look great.

I am petrified of crusts, also, but I have made a few now in tarts and galettes. The galette is very forgiving because it is not important, if the shaping is not exact.
Someday, you will find this out, too. I figure, if I can do it, anyone can do it, so you surely can do it.