Edible Anatomy

Galettes

By Charlotte Abrams / Photography By Kathryn Brass-Piper | April 04, 2016
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Simple, Rustic, and Delicious

During culinary school, my courses in pastry arts were at once my most dreaded and favorite classes. On the one hand, there was no winging it (my preferred method of completing tasks) and not only were you required to know your stuff, but you had to prove it too. On the other hand, it was incredibly satisfying to create exquisite desserts and engage in the art of pastry design. But, alas, I’m impatient and clumsy, which leads to intricate confectionary disasters. And this is why I adore galettes. Galettes look impressive and taste incredible regardless of your proficiency of pastry.

By definition, a galette is a free-form crusty cake. Emphasis on free-form—this is what makes the galette such a no-pressure pastry. Whatever it looks like is OK! It’s free-form! For this recipe, I went with the soft and buttery puff pastry and filled it with creamy mascarpone and juicy peaches. Just a handful of ingredients is all you need to make these simple and addicting treats.

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/recipes/galettes
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