Tag Archives: galette

Peach Galette

Even though both my grandmothers loved to bake pies, I always feared them and loved cake baking instead. Until, I found the Galette. They made me change my mind and this Peach Galette is no different. Both true masters at pie baking, but have different approaches for the pastry. Now that I am venturing more into pie making, I realize that my Grandma Flory prefers a flaky buttery crust, and my Grandma Lucy was more of a shortbread kind-of-girl. I find that depending on my mood (and the filling), I can do either. Both always ruled on one thing: rolling out the perfect circle with just the right excess around it to fold it in and make the best pie decorations. Grandma Lucy was more of a free style decorating: either with a fork or just pressing the sides of the pie crust with her fingers. Grandma Flory is a different story: she has endless pie crust cutters (apples, pumpkins, strawberries), and absolutely rules the lattice top on her Pineapple Pie.

Me, I am absolutely loving Galettes, and even more this Peach Galette. Galettes are like the first cousin of Pies. They are so forgiving. You don’t need to be exact in the shape when rolling out the dough. You need to place the fruit in a pretty design and just let the fruit do the work of looking pretty. You don’t need to add a top to the galette, since the pretty arranged fruit does its job. Sprinkle some sugar on the pastry crust. This will add a beautiful golden color and sweet touch to the dough. This open pie lasted just a few days at home. Store in the refrigerator covered with plastic wrap to avoid the galette drying up. If it dries up, you can brush a little mango or apricot jam on top! 

Since these peaches were extra juicy, I placed the galette in a baking dish rather than a baking sheet. But, if you want you can also bake it in a baking or cookie sheet lined with parchment paper. That will make it easier to remove it and to clean up if the juices overflow. 


Peach Galette Continue reading

Loroco & Tomato Rustic Tart

As our Independence Day festivities get closer, I wanted to try out a recipe that used a local staple ingredient to make a fusion dish.  I knew I wanted that ingredient to be loroco. I thought up this recipe for a loroco and tomato rustic tart which I am glad to share with you, I do hope you give it a try!   We ate the whole thing in one sitting for dinner.

You just need to make a pie dough, or buy frozen puff pastry dough.  If you make your own dough, add ½ teaspoon of black pepper to the flour mixture before processing it. This is optional, to give the dough a little flavor. When your dough is ready fill it out with a mixture or locoro, onions, cream, tomato, parmesan and a good quality melting cheese.  In my case, I bought Quesillo from San Julian, which is creamy and melts deliciously.

Loroco, is a vine with edible flowers that grows in Guatemala, El Salvador and other Central American countries. It is an important and popular source of food in Guatemala and El Salvador. The plant’s buds and flowers are used for cooking in a variety of ways, including in pupusas from El Salvador.


Loroco & Tomato Rustic Tart

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Honey Balsamic Strawberry Galette

Need a quick dessert, but also want to serve something that looks like you really put some effort into?  This is the recipe.  I always like to keep a pound of puff pastry in my freezer for whenever the mood for baking something like this strikes.  I defrosted my dough, rolled it out onto a not so thin rectangle and put in my strawberry mixture. Fold, bake and that’s it!

I love how galettes have a rustic pie look, you don’t need a pie dish to make them, just transfer your rolled dough to a cookie sheet or a cast iron pan, if you have it.  This recipe can be used as a base for you to change and use different fillings. Try it with raspberries maybe sprinkle some slivered almonds on top. Or peaches with cinnamon and sugar sprinkling on top. Apples, blueberries, blackberries, plums… whatever you feel like.

A friend on mine saw a photo of my strawberry galette, but she lives in Colombia and swears she can’t find puff pastry anywhere (Hi, Iveth!). Don’t worry about it, you can make pie dough for this galette as well.  Follow the instructions for this easy food processor dough here. (I swear it is very easy, and doesn’t take a lot of time).  Just make the dough, flatten it into a disk and cover it with plastic film. Refrigerate for one hour and get ready to make your galette.


Honey Balsamic Strawberry Galette

Recipe adapted from Honey and Jam
Yields: 1 galette

For the crust:

1lb of store bought puff pastry

For the filling:

1 pint fresh strawberries
2 tablespoons balsamic vinegar
4 tablespoons honey
1 teaspoon flour
1 teaspoon cornstarch
2 teaspoon sugar
1 egg, beaten

Ground black pepper
Whipped cream or vanilla ice cream, for serving.


  1. Slice strawberries, toss in bowl with balsamic vinegar & honey. Let sit for 1 hour or more, up to 24 hours.
  2. Preheat oven to 375. Roll out dough to 1/8 inch thick. Lay crust flat on cookie sheet or cast iron pan. Strain strawberries, reserving the liquid. (this is your sauce, don’t throw it out!)
  3. Combine the flour, sugar and cornstarch, and mix with the strawberries.
  4. Mound strawberries on top of the dough, then fold dough over, overlapping where necessary. Brush dough with egg. Bake until golden brown & bubbling, about 45 minutes.
  5. Meanwhile, place remaining balsamic & honey in a small saucepan, adding 2 more tablespoons of balsamic and 3 more tablespoons of honey, boil until thickened.
  6. Remove galette from oven & top with freshly ground pepper. Serve warm with balsamic honey sauce.




Honey Balsamic Strawberry Galette