I usually skip the baking section of most food magazines. Pies with flaky crusts, light and airy cakes topped with glazed fruits, rich and buttery cookies, macarons made exclusively for well-lit Instagram photos, mocking me with their all-knowing glossy stare: “You can’t bake for shit”. And to be honest, that’s mostly true. A co-worker once gave me a supposedly fool-proof recipe for sugar cookies with less than 5 ingredients and the whole mess looked more like a lumpy, rectangular Sicilian flatbread pizza instead of the homey, round circles of rustic sweetness they were intended to be.
And so I usually forego recipes that even involves yeast, rolling, or proofing for something…meatier, vegetable-ier, anything entree-ier! Until I couldn’t. I had promised to bring a dessert into work and I was running out of meringue-based, no-bake ideas and every food magazine I had subscribed to was extolling the virtues of a warm pie. In a fit of pie-ophobia, I opt for the cop-out solution: the Galette. No exacting crust pleats, no mishandled lattice tops, no possibility of fruit exploding through the top in a volcanic mess of burnt sugar…just a rough, quick, almost child-like creation of fruit in baked dough. Pair that with fresh whipped cream (all those meringue-based desserts trained my whipping arm well after all!) and the wrath of the Baking Harpies is assuaged for another day. Thanks Bon Appetit (with some tweaks)!