If you have ever wondered what is the difference between a galette and a tart (or a pie), and, although there is some, I would say it is not that big. Basically, galettes are more rustic, free-formed and usually the sides are folded up forming a top crust. Tarts are usually made in tart tins with the characteristic curved edges and no crust on top. Truth to be told, tarts seem to be the fancy pastry while galettes are the lazy and the easier version. And if you’re anything like me, the galette will look even more appetising to you.
My first attempt to make a galette was pretty satisfying and I was happy with the results (and I wasn’t the only one).
Most of the dough recipes out there consist of quite a good amount of butter and I always seem to avoid its use. Not that I don’t like the flavour but I don’t think is the healthiest option, not to mention how calorific it is. The result of choosing oil instead of butter is that the galette bakes into a nice and crunchy crust which really helps not ending with way too moist dough, especially if your filling is on the wet side. This also make it improve with time, it gets tastier and tastier, not that you’ll have a chance to prove that!
The filling for this tart was inspired by one of my favourite salads. It’s an explosive combination of the earthy taste of the beetroot, the sweetness of the pears and the rich and complex flavour of the Stilton – the king of cheesedom. It is produced only in particular areas in Britain – its home territory. It tastes really amazing, has less aggressive flavour and is less salty. You should definitely give it try if you’re not a huge fan of the regular blue cheese.
I love how easy it is to make this galette, there’re so many options and ways to experiment and go crazy with the filling and it is kind of a festive meal to serve.