Sometimes I build things up, in my head, as being impossible. But, then, when I eventually work up the nerve to give it a go, I find it’s really No. Big. Thang. I succeed and, with a breezy laugh, wonder what I was so worried about for all those years.
a buttload of persistence is required.
Hence the saying, “If at first you don’t succeed, pie, pie again.”
No matter how ‘simple’ my baker friends always assured me it was, I have always been nervous of trying to make a pie crust. And, apparently, I had good reason to be.
On my first attempt, this happened.
My razor sharp instincts told me that this was not good.
My second attempt looked like this:
But I did get 27 comments! Which took the edge off.
Clearly I’d stepped into the ring with my first legit bully. Pie Crust.
Determined not to wave the white flag as easily as I did with the macarons and inspired by fresh strawberries and rhubarb from our farmer’s market, I decided to ditch the idea of par baking and went into the third round with renewed swagger.
See what a good coach can do?! I really like the sour cream in the crust. I recommend this recipe highly.
Three comments from my Facebook friends also helped me out a lot.
- Roll the dough out as thin as you can.
- Because my dish is glass, place it on a metal baking sheet.
- Also because the dish is glass, bake it on the bottom rack.
With one success under my belt, I decided to try a savory galette. Pie is awesome but my taste runs toward the savory. So, I read up on galettes at Food 52 and started to have some fun.
This picture (above) is from my Instagram account. Follow me there >>> @bklynxtine.
That recipe is coming right up but first I’m dying to share my most advanced achievement (so far) in the land of pie with you.
I think it’s the herbs. There’s fresh mint in the filling and thyme leaves in the crust. This adds a layer of sophistication worthy of any wedding. But you can (and should) still bring it to your Fourth of July BBQ.
Here’s what I’ll be working on now because I’m full-on obsessed:
- learning to do that lattice thingy on top
- getting a more perfect circle for the bottom crust
- crumb topping!!
- that par baking thang. Not sure why but I feel the need to master it.
Helpful hints are welcome in the comments! Now for that galette recipe.
For the crust:
- 1 cup unbleached all-purpose flour
- 1/4 cup buckwheat flour
- 1/2 teaspoon kosher salt
- 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces and then cubed
- 1/2 cup cold water
- 2 tablespoons cider vinegar
- 1/2 cup ice
For the filling:
- 4 to 6 spring onions (depending on size) bulb and soft green part of stem, halved lengthwise
- 5 garlic gloves, peeled and halved lengthwise
- 10 heirloom cherry tomatoes, halved lengthwise. Regular cherry tomatoes work, too.
- 1 cup of lacinato kale, chopped small
- 2 tsp shallot, minced
- 1 Tbs vermouth
- 1 1/2 Tbs dijon mustard
- parmigiano reggiano cheese (to taste)
For the crust:
Follow these from Four and Twenty Blackbirds via Food 52. Note: in the comments it’s recommended to rest the dough in the fridge for 5 or 10 minutes. I second that recommendation. I rested mine for a half hour.
For the filling:
- Toss onions, garlic and tomatoes in olive oil and salt and pepper and roast at 400 degrees for 10 to 15 minutes.
- Sautéé kale in olive oil and shallot. When garlic gets brown and sticky on the bottom of the pan, deglaze it with the vermouth. When thoroughly cooked, if your kale is watery, press the liquid out of it with the back of a wooden spoon through a strainer. Add cheese, salt and pepper to taste.
- Let everything cool completely.
- Place cooled roasted garlic and onion in the small attachment of your food processor and combine into a paste.
Assemble your galette:
- Roll out your dough to about a nine inch circle. I found it easiest to roll it out on my silicon mat and then just transfer the whole thing to the baking sheet when ready to cook.
- Leaving about a 1-inch border, coat the middle of the dough with the dijon mustard. Spread the garlic paste over that.
- Top with kale and tomatoes.
- Fold back the sides of the galette over the edges of the filling.
- Grate some parmigiano reggiano over the top.
- Transfer to baking sheet and bake at 400 degrees for 30 to 40 minutes.