Mother-daughter duo Bethany Jensen and Tere Jensen are the ladies behind m.o.m., a very special boutique in Encinitas, CA. They’re domestic goddesses who not only design fantastic pieces using vintage fabrics “greatly influenced by family history, movies and music”, they also have an annual Pie Day (which will be held this year on March 11th). In honor of this fab tradition we asked them to share a recipe with us and they were kind enough to do so with one that’s super simple and sure to impress. (And since peaches aren’t in season until June you can substitute with any fruit.)
A galette is a super simple way to ease yourself into pie baking. No pie tin necessary, no double crusts to make.
We first encountered galettes through our good friend Molly (this is her very simple pie crust recipe).
Since playing around with the recipe this past week, we’ve made a few galettes: apple with currant and peach. Plus, we made the pie crust with gluten-free flour and rather than use granulated sugar in the recipe, we substituted maple syrup sugar; a nice option for people trying to avoid gluten and sugar.
We’ll definitely be making a few galettes for Pie Day (we’ll probably throw a savory one in the mix – can’t wait!). Here’s what you’ll need:
flour 1 cup
granulated sugar 1TB
salt 1/4 tsp
unsalted butter 6TB -cut into 1TB slices, keep cold
egg yolk 1
lemon juice 1 1/2TB -freshly squeezed
peaches 2 -sliced (or apples, strawberries, apricots, Italian plums)
raw (turbinado) sugar 1/2 tsp -for sprinkling on top
1. Preheat oven to 400 degrees.
2. Sift flour, sugar and salt into a large bowl.
3. Cut-in the butter with a pastry blender (or two knives).
4. Beat egg yolk with lemon juice and water in a small bowl, then add to the flour mixture. Combine and gather into a ball. Flatten dough a bit and store in plastic wrap. Refrigerate for at least 1/2 hour before rolling out.
5. If the fruit you’ve chosen is not as sweet as you would like, macerate it with a bit of sugar (cut the fruit, sprinkle with a little sugar, let it sit for a bit).
6. Roll out dough in a circle (approx 15″ diameter).
7. Arrange chosen fruit in the center of the dough, fold dough over fruit (the dough will not cover all of the fruit).
8. Add the small pat of butter to the top of the galette, sprinkle the dough with a teaspoon of raw sugar (this adds a wonderfully sweet crunch).
9. Bake for 20 minutes. Check the galette at this time, if the fruit is tender and the crust is golden to your liking -it’s done. Enjoy!
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