I had so much fun with this weeks recipe. Thank you Michelle of michelle in colorado springs for your pick.
I probably spent about 40 dollars in summer fruit at the Farmer’s Market in Union Square. I decided I wanted to really push the experiment factor with this recipe; exploring different crusts, fruits, herbal additions and textures. For the fillings I went with gooseberries & apricots, peaches & plums and peaches & apricot. For the crusts I also attempted 3 variations including fresh thyme and cornmeal and a standard plain version of the recipe. Then with the custard I pushed it even further integrating some fresh herbs from our garden; one custard was infused with lemon verbena, another, lavender, and the 3rd with some almond extract (obviously not from the garden).
As I was making these galette’s, mixing and matching fresh and dry ingredients, I thought how wonderful it would be to open up a bakery that only specialized in galette’s!
The final results were all very different in taste and texture. The galette with the lavender in the custard was way too overpowering but would probably be just fine if I used half the amount. The version with the thyme was hearty and filling, it had a really great bold, yet balanced, taste to it and my husband said it would have gone perfectly with a nice tall Guinness—it was also delicate enough to taste the fruit, and so different as to leave a trail of questions on your taste buds after each bite. And lastly the lemon verbana custard was nice and light and airy, the crust was rough and crumbly and the nice balance allowed for a strong taste of the wonderful fresh summer fruit.
Now, who wants to open up that Galette Shop with me?!