The whole wheat pastry dough helps balance out the rich flavors of the caramelized onions and sweet cherry tomatoes. This is best served right away while the dough is still crisp and flaky. If you need to make caramelized onions, make sure you do those ahead of time so they are able to cool before going in the galette.
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Corn and Zucchini Galette
This recipe is great for early summer, before any tomatoes have arrived at the markets! The flaky pastry dough is rich and this galette is best served alongside a fresh salad.
If you already have the dough made (and I would recommend always making one or two extra because they freeze beautifully), then this requires very little hands-on time. I love to make galettes when having people over for dinner – all the work can be done well before anyone arrives.
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Flaky Pastry Dough
This is a great recipe to have in your back pocket. I primarily use this for galettes, both savory and sweet. This recipe produces a rich, flaky dough that will make any filling taste decadent. The key to getting those flaky layers is in keeping your butter cold and not incorporating too much water. Keep your butter in the refrigerator until just before using. It’s important to work quickly here, especially if you have warm hands because you don’t want the butter to get too warm. Cold butter will become flaky layers when baked, warm butter will become absorbed into the dough.
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Pie Dough
The addition of sour cream makes the dough easier to handle and reduces gluten development, which helps the dough stay tender and flaky. The most important thing to keep in mind when making this is to keep the butter cold. Cold butter is what gives you nice, flaky layers. If at any point your dough feels as though it is warming, return it to the fridge until the butter feels firm.
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Lemon Cream Tart
This dessert tempers the intense flavors of lemon into a pleasantly tart but creamy dessert. This tart is especially delicious in the winter months when citrus is at its peak, but is still a bright addition any time of the year.
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