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Let’s talk about the crust. Most galettes are made with a pie crust. However, I had leftover puff pastry from when I developed a cronut recipe, and I decided to use that instead. I absolutely LOVE the flaky, buttery layers with the baked brie and berries … but it is very indulgent. If you want to keep this classic, use a standard pie crust. Pre-made is always fine. In terms of folding the crust, you really can keep this simple and you don’t have to do anything crazy! That is why I love galettes: as long as you encase what’s in the center so it doesn’t spill out, the rustic look is always appealing. Rustic look = takes no technique to specially fold the edges. Of course, you can precisely fold each crevice and make a design, but if you do this, I recommend working with a pie crust instead of puff pastry.

Incase there was any confusion – this dish is rich. We’re using one of the creamiest, triple creme cheeses and throwing it on one of the butteriest pastry crusts around. The berries and cherries break it up and add some fruitiness and tartness. In addition to that, we have this intense cherry balsamic reduction to further contrast the creaminess and richness of the crust. I love this combination. But if you want something light and less *extra* for your party or whatever occasion, I think you should really now with a salad, like my burrata prosciutto cantaloupe salad or my watermelon salad. I’ve never had a light baked brie dish LOL.

For the cherry balsamic reduction: this is really simple to make. It requires 2 ingredients, one which you already have to make this galette in the first place (cherries.) So, that being said, I think it’s worth your while to make this reduction while your galette is in the oven. However, it’s totally not necessary and you can go with store bought reduction instead if you want (even though I have to throw out there that there’s so much extra sugar and thickeners in those!!!! which is so silly because this reduction is very easy to make!) The moral of the story is: DO WHAT YOU WANT!!!

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They may be little, but there is so much flavor happening in these pastries.  Similar to my blackberry and brie puff pastry galette, we’re using pre-made puff pastry for these bad boys. I recommend using Dufour puff pastry from Whole Foods. I also tried using one from Pepperidge Farm and it didn’t yield that golden-brown result I was looking for.

If I had to describe the flavor, I would say that these are like if Caprese had a really sassy, younger, Gen-Z cousin. They are like knock offs of a classic with a lot of funky flare. Instead of tomatoes, we have these tart and sweet peaches. Then, we have this tangy, creamy burrata. Spice is found in the basil and a pop of black pepper. All of this is tied together with the salty prosciutto, sweet honey, and the buttery, flaky crust. It’s just INCREDIBLE.

Making these pastries is so easy and takes less than an hour. The hardest part of the recipe is just getting the ingredients, which you can typically find at any grocery store. If you’re vegetarian, skip the prosciutto. It’ll still taste amazing. There’s a little video tutorial below for your viewing pleasure!

 

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What is a Galette?

A galette is a French style free-formed crust with sweet or savory filling. It’s basically pie and tart’s wayyyy more chill, easy going cousin. Some differences: First, a tart uses a straight up & down crust, and is baked in a baking dish of some kind (think spring-form pan or sheet pan) while a galette is baked right on a baking dish, and usually has a more rustic edge and a little flatter, depending on what it’s filled with. That’s actually the real beauty of a galette- since it’s free-form, you don’t need any special equipment, and the rustic look it’s meant to have means it’s great for amateurs. In simple terms: you really can’t f*ck it up. In this version, I am using puff pastry not traditional dough so it’s going to come out flakier and lighter, compared to a traditional galette that would be a little more dense and crunchy. Either way you want to make this it’s going to come out amazing!

Now for the filling … you can follow this recipe to a tee, OR make it your own. There’s really so much room for personal expression here, everything from the herbs to the cheese to the fruit to the honey is interchangeable. I’m using a nice brie here, but camembert or any kind of creamy goat or sheep’s milk brie works great as well. For the fruit on top, I went with blackberries because I love the color and the tartness they add to the creamy cheese, but you could substitute blueberries, strawberries… even peaches! Feel free to get creative with the fruit/cheese/herb combo here. The only thing I want to note is that you’ve got to use fresh fruit- frozen will make the dough too soggy.  You could even make a fruit compote with a few different types and a little sugar if that’s what you’re feeling. Have leftover pie filling? This is a great use for that. If you are going straight up dessert, that might be the way to go if you want it a little on the sweeter side. 

What’s up with this Homemade Lavender Honey?

Obviously this sounds pretty intense, but let’s be real, I made it, so it’s not. Traditionally, you’d take sprigs of culinary lavender and let it soak in some good quality honey for like a month…. but I don’t have time for that and I doubt you do either. So instead, I’m infusing lavender with water and reducing that in some honey so that it picks up the flavor. You can also buy store bought lavender honey. Or, you can use regular honey and the dish won’t suffer at all.  I just love lavender so that was a personal choice.

This galette is a real stunner and I recommend bringing it as an appetizer or dessert to share- it’s sort of like a sweet and savory and SUPER rich pizza, so eating this solo might take its toll. Either way, you’ll be whipping up an incredibly beautiful and delicious final product that looks like something only a pro could create!

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This recipe was born like a lot of my other recipes: because I had the ingredients lying around and I wanted to make something fun with them. What’s great about this tart is that it’s its “own thing,” meaning it’s *similar* but different enough than pizza, and it’s *similar* but way more decadent than a simple Caprese salad. It’s crusty, buttery, cheesy, hearty, refreshing, herby, next-level and oh, so special.

What is Caprese?

If you aren’t familiar with Caprese and you’r reading this like “wtf?” let me give you the rundown on my favorite salad made of cheese. Caprese stems from Insalata Caprese which means Capri salad in Italian. It’s a traditional summer salad said to come from the island of Capri. Italians enjoy it as a simple side dish made with fresh tomatoes, sweet basil, and mozzarella, drizzled with balsamic vinegar. It features the colors of the Italian flag and can also be made as a pizza, pasta, or a sandwich. The fact the Italians categorize Caprese as a salad is extremely important to me because it debunks the myth that salads have to have lettuce, or that salads can’t have cheese. I love you, Italy. I really do. Thanks for being you.

Let’s talk about this Parmesan Crust…

The parmesan crust that I make in this recipe is a traditional pie crust infused with shredded aged parmesan. I recommend grating your own cheese because you get a finer consistency and much better quality taste and aroma. I do want to note that it’s important to use a food processor for this step for it to easily turn out perfect. If you don’t have one, you can also make a perfect crust, but it will require the pinching method, where you meticulously pinch the butter into the layers of flour as if you were making a pie crust. This is also called “cutting the butter into the flour.”

Sounds amazing, but an I use pre-made pie crust?

If making the crust isn’t sounding fun to you…do not fret. You can use regular old store-bought pie crust.  A pre-made pie crust isn’t going to have as many flaky layers, but using one doesn’t hurt if you want to save time. You can also top it with Parmesan before the first baking stage to achieve a similar Parmesan-infused quality that the homemade crust will give you.

Why do I have to bake the tart crust before adding the filling?

This probably wasn’t a question you were wondering, but I wanted to throw it in here because this step is important!!! The reason we bake the crust before filling it is because it can get very soggy when adding the tomatoes (which have a ton of water.) Something else that’s important during this step is to weigh down the center of the crust so that it doesn’t rise. Lots of people use pie weights for a purpose like this, but I just used dried chickpeas. You can use weights or really any dried legume on top of parchment paper. If you do use dried legumes, you can store or reuse them as pie weights later on…but don’t try and eat them because they will probably taste weird.

Can I make this tart with other toppings?

YESSSS. If you don’t vibe with Caprese, here’s another favorite of mine. Add tomatoes with balsamic, gruyère and caramelized onions. You can make this 100% French or make the Italian spin that I did. Another option is prosciutto with figs and salted honey….brie…. oh jeez…literally anything that goes with Parmesan, honestly.

I don’t have a tart pan, can I use something else?

I didn’t have one either! I used a sheet pan and made a rustic-style flat crust with larger edges. I just rolled it out and shaped it into this giant rectangle toaster streudel looking thing. But you can make it any shape that your heart desires so long as you bake it before you put the filling in. No one likes soggy tarts.

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If you are more of a traditionalist, or you don’t like the strong umami taste of miso (I’m not judging!) just skip this butter, or make a honey butter! OR, just pair these with salted butter because I’m a firm believer that salted butter reigns supreme in the butter world. Don’t @ me.

I actually made this recipe for my show on Amazon LIVE and I used the NINJA Power Pitcher blender which actually has a dough blade that’s great for things like scones, pie crust and cookies. I’ve linked the set below, which comes with that blender and a food processor. I also linked a pastry cutter  set (always a better value!) if you want to make the dough the old school way.

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