This rustic fruit galette pairs a buttery almond pâte sucrée with juicy raspberries, blueberries, and peaches for a free-form dessert that’s more forgiving than traditional pie. Almond flour under the fruit soaks up excess juice for a crisp, never-soggy crust – no crimping skills required, just golden, bubbly, effortlessly beautiful results.
This rhubarb galette skips standard pie dough in favor of a rough puff pastry made with grated butter — the flakiest upgrade you didn’t know you needed. Macerated rhubarb meets lemon, orange zest, and fresh ginger in a simple, stunning spring dessert from Devin Finigan’s A Kitchen on Goose Cove.
Enjoy this vegetarian delight: Claire Saffitz’s Crispy Mushroom Galette from “Dessert Person.” This vegan-friendly dish features an olive oil crust layered with melty leeks and mustard, topped with garlic-rosemary mushrooms and crispy panko.
Book: Korean American, page 259 Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: pastry doughPricey Ingredients: —Hard-to-find: — Recipe not online