When I first saw that Breton Sablé was on the rotation for this month’s FFwD assignment, I was excited and nervous at the same time.
Nervous because I’m a lousy baker. Dessert has never been my forte. And this galette just looked so… Intimidating. I have never made lemon curd before and my experiences at making galette are as random as my sister’s taste in men back in her heyday. I actually pondered if the cookie version would be a better idea.. It certainly seemed a lot simpler.
To make things worse, I had nonchalantly proposed to bring dessert to dinner at the boss’ place. And of course I had this galette on my mind. Pretty cocky for someone who doesn’t bake much huh? But of course, I wanted to impress.
The day before the dinner, I started making the dough. I was kinda alarmed by the amount of butter in the dough. I knew that a sablé should indeed be buttery but I didn’t know that it needed THAT much butter. I grumbled frustratingly as I pictured my swimsuit and reduced the amount of sugar to make myself feel better. I then made the lemon curd. I thought that it was going to be complicated but it thickened up effortlessly.
The next afternoon, I pathetically attempted to roll the dough. After the third try, I abandoned the rolling part and contented to pat the dough onto my impromptu pie pan which is actually the bottom of my spring-form pan. Dorie said to bake it for 40/45 minutes, but after only 20, my galette was golden and smelled heavenly. Of course, my galette doesn’t look anywhere near as pretty as Dorie’s. This I blame on my petite oven, so petite that my ikea pie pan won’t even fit into it. So let’s just say that it looks rustic.
That night I brought the galette over to the boss’ place. It got the wows and ahhs that I was secretly hoping for. Mille mercis Dorie 😉
Sablé Breton Galette (in 5 steps)
- Make the galette: Soften butter (LOTS of it) with a mixer until creamy. Add in the egg, flour and sugar. Mix again.
- Form dough into a disk and chill for at least 3 hours.
- Pat dough into a pie pan and bake for 20 minutes.
- When the galette has cooled enough, spread lemon curd over the galette.
- Sprinkle with LOTS of berries
The complete recipe can be found in Dorie Greenspan’s “Around My French Table”.
- Dorie Greenspan’s book: “Around My French Table”
- French Fridays with Dorie
- Amazon page for Dorie’s book