Yes, it is true. That this isn't the prettiest galette ever made. But while it is not pretty, it is MOST delicious!!!! Thank you, Chaya, for choosing this recipe. Great pick!
I made galette one other time, using Dorie's recipe for Summer Fruit Galette from the Baking: From My Home to Yours cookbook. I really loved the recipe and decided that I would use that crust again and again.
So for my galette for Have the Cake, I made Dorie's Good For Almost Everything Pie Dough for a 9-inch single crust. I filled the galette with peach pie filling and I topped it off with a crumb topping.
Mmmmmmmmmmmmmmmm! It was really really good. The only thing it was missing was some vanilla ice cream.
Good For Almost Everything Pie Dough - Dorie Greenspan
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour.
Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
Shape the dough into a disc and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling.
Center a rack in the oven and preheat the oven to 425 degrees F. Line bake sheet with parchment paper or silicone mat. Work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough out to a 13-inch diameter and place on parchment-lined baking sheet. Lightly trace a 9-inch circle in the center of the dough - this is the area for the filling. Pour the peach pie filling into the 9-inch circle. Gently lift the unfilled border of the dough up and onto the filling.
1 cup flour
1/2 cup butter - softened
1/2 cup brown sugar
Mix all ingredients together.
Sprinkle crumb topping over the peach pie filling. Bake the galette for 25 minutes, or until the crust is brown. Enjoy!