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This is a classic apple galette, but the butterscotch sauce makes it over-the-top good! I like to make it ahead to let the flavors infuse, which makes it the perfect dessert for a picnic or party.
It’s a rare Sunday when I’m actually human enough to have a proper brunch before noon. Beyond the mandatory sleeping in portion of Sundays, I also have to lay in bed scrolling through my phone, drink a cup of coffee, and snuggle my dog on the floor for thirty minutes all before putting on my face and some real pants. Luckily, I think Sundays always feel like morning until it starts to get dark and the anxiety of the next work day looms over me. So, brunch usually happens anywhere between 12:30 and 3 in the afternoon which means I get to sleep in and skip all the Sunday-brunch crowds. Win-win!
On the off chance that I have my shit together before noon on a Sunday and don’t think I can handle the weekend brunch crowds, I make breakfast at home and eat while cuddled up on the couch watching Friends for the hundredth time. Usually, it’s just a bagel or cheesy eggs + lots lots lots of coffee. However, every once in a while I will have my shit so together that I even have ingredients at home for a fancy brunch! Those are few and far between, but they are sometimes totally real and make me feel like an actual grown up.
I think I would like to make it a new goal to get up at least one Sunday a month and have a fancy brunch. Maybe I’ll even get into doing yoga on Sundays?! Would that make me an overachiever? It sounds a little meta….
This past week(end), I had probably the worst cold of my life. I felt like one of those wavy inflatable tubemen, but instead of being filled with air, I was actually filled with mud and also I was at the bottom of a swamp. I practically drowned myself in cough medicine and Gatorade, and I ate whatever I wanted since I was feeling sorry for myself. After watching approximately 200 episodes of The Office, I finally peeled myself off the couch and managed to get out of the house long enough to get some good coffee. Also, I’m sending many blessings to past Sara, because when I opened my freezer, I had some of these mini galettes wrapped up! (Ugh, past Sara can be a real MVP sometimes). Since it was the first warm day we’ve had in ages, I swigged some Dayquil and enjoyed these galettes with plenty of fresh coffee at our local arboretum.
These galettes are super easy and a fun play on the French croque madame. When I was in France this past summer, I was utterly obsessed with croque madames and ham and cheese baguettes. Why is it that the French can make a ham and cheese sandwich so amazing and mine taste like they came out of a vending machine? Anyways, I decided to take these ingredients and combine them with another one of my favorite French treats – the galette. If you’ve been reading my blog for a while, you know that I’m totally obsessed with galettes, so it was about time that I made a savory version.
Oh, and I put everything bagel spice on the crust, because I pretty much want everything bagel spice on everything in my whole life.
Croque Madame Galettes with Everything Crust
Makes 4 large servings or 8 small servings
2 – 9 in. pie crusts, store-bought or homemade
1/4 c. dijon mustard
8 oz. ham, thinly sliced
6 oz. swiss cheese, sliced or shredded
1/4 c. everything bagel spice*
Sliced chives, for topping
Preheat oven to 350* F. Divide pie dough into 4 equal parts, and roll them out until they are about 6 inches in diameter. Spread 1 Tbs. of dijon in the middle of each crust. Place 2 oz. of ham and 2 slices of swiss (or 3 Tbs. shredded) in the middle of each crust. Fold the crust edges over. It doesn’t have to be perfect since they are supposed to be rustic!
Mix 1 of the eggs with about 1 Tbs. of water. Brush each of the crusts with the egg wash, and sprinkle each galette with 1 Tbs. of everything bagel spice. Bake for about 15 minutes. Remove the pan from the oven, and break 1 egg over the top of each galette. Bake for about 10 more minutes, or until the white is set and the yolk is still fairly runny.
Sprinkle each galette with the chives and serve!
*To freeze, wrap each galette in tinfoil and store in an airtight container in the freezer. To reheat, throw the wrapped galette in a 350* oven for about 30 minutes.
*I have a jar of everything bagel spice in my cabinet, but if you’re not one of those people, you can mix together 1 Tbs. poppy seeds, 1 Tbs. sesame seeds, 1 Tbs. dried garlic, and 1 Tbs. dried onion together. Sometimes, I use a mix of black and white sesame seeds for fun!
xo Sara Lynn
*Song of the day: Heart in a Cage by The Strokes
Sometimes I yearn for the kind of life that involves an airy, brightly-lit house on a large, green property surrounded by a variety of fruit bushes, trees, roots, and stalks. In my little dream, I don’t necessarily have a job per se, unless by “job” we’re talking something along the lines of “fruit-picker who makes artisan pies and breads and fresh salads while experimenting with ingredients all day”. Then yeah, that’s my job. Also, I wear a lot of sun dresses and big floppy hats.
Oh! Lastly, and I don’t want to ask for too much here, but since this is a dream after all, my life would include a flannel-beard partner who plays guitar and makes me pour-overs and we have at least 2 dogs.
It’s precisely at the flannel-beard-dog moment that I realize this dream is not very realistic, mostly because 1. nice flannel-beards who play guitar and make pour-overs are hard to come by these days and 2. I really like my big-city-luxuries, including easy to find specialty coffee shops, great bars and restaurants, and 24/7 access to a grocery store, even if those “big city-luxuries” are in the BLC itself. However, a dream is a dream is a dream, and I still like to think about it now and again.
My dream was re-inspired the other day while I was walking my parents’ property, picking fresh apples and pears from their newly acquired fruit trees (from their newly acquired house, go figures). Stumped over what to do with a million half-ripe pears, I decided to follow my go-to philosophy surrounding fruit and all foods in general:
Turn it into a *pie.
Turn everything into a pie.
If you’re going to cheat on your **healthy-eating pact, you should just really go for it and eat pie, right? Say it with me: Right! And on that sentiment, I went to work kneading pie dough, slicing pears, and grating ginger. What resulted was probably one of the best desserts – no, recipes – I’ve made to date. Oh pie, I ♥ you.
*If we’re going to get all technical here, it’s actually a galette. I don’t discriminate against anything with pie dough.
**As far as the healthy eating pact goes, I mean, there’s pears in this, ya know?)
Before I give you the recipe, I must say one more thing: Remember when I gave you pie recipes multiple times in the past claiming to have hold on the best pie dough recipe of all time? Remember how I alwaaaaays give you the recipe but never give you a tutorial? Yeah, it happened again. I’m the worst. But I swear to you all so soon, I will have a step-by-step! Let me just say that, as an early-twenty-something single woman, it’s hard to find people who 1. like cooking as much as you do (because early-twenty-somethings can’t cook anything but ramen as it turns out), which means your friends can’t demonstrate as you take pics or 2. use your very particular photography techniques or know how to use a nice camera in general. But no worries, my friends, I already have someone lined up to help a sista out (literally…it’s my brother). Pie dough dreams will arrive momentarily.
But for now, here’s a written step-by-step and one of my favorite desserts I’ve made to date ♥ Thanks for dealing with the crazy.
*Note: I forgot to include this in the recipe card, but I highly recommend serving the galette with butter pecan, salted caramel, or classic vanilla bean ice cream. Butter pecan was my choice, but any of those will go! If you’re not an ice cream person, in which case, I don’t know if we can be friends (just kidding kind of), but a little whipped cream does the trick.
XO Sara Lynn
*Song of the Day: Flowers in Your Hair by The Lumineers