I have had several friends ask, "what is the difference between a crostata and a gallette"? Here is my answer...... a galette (french) and a crostata (Italian) are essentially the same thing. Both of them differ from tarts in the sense that a tart is baked into a tart pan. Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.
Here are some other crostata's/gallette's I have made and love.... Fruit Galette uses any fruit, in this blog I used rhubarb and strawberries.
On the savory side I have made Roquefort Tart which uses ready made puff pastry! Zucchini Tart is more like a pizza shape and is not in a tart pan....and no folding of the edge.
Let your imagination fly and think about the the things you love or have available in your garden or refrigerator...feel free to message me for ideas!
Rhubarb and Raspberry Gallette
1 1/2 c. all purpose flour
1 1/2 T sugar
1/2 tsp. salt
3/4 c. chilled unsalted butter, cubed
1 large egg
1 T milk
Combine the flour with sugar and salt in a food processor, pulse for 5-7 seconds. (Option- use a fork to blend) Add butter, pulse until butter is reduced to pea size pieces.(Option to use a pastry blender by hand or in my case as we were camping, two forks and clean fingers) Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps appear.
1/4 c. cornstarch
4 c. rhubarb, cut into 1/2 inch pieces
6 ounces of fresh raspberries
1/3 c. sugar
1 large egg, beaten
sugar for dusting
Preheat oven to 400 F degrees
In a small bowl dissolve cornstarch in 3 tablespoons water, set aside. In a large heavy saucepan combine the rhubarb, raspberries and sugar. cook over medium heat, stirring until the sugar dissolves and juices appear....4-5 minutes. Mix in the cornstarch/water and bring to a boil. Spoon the mixture into a bowl and cool for about 30 minutes. (rhubarb will will not be tender)
On plastic wrap or a floured surface roll out the dough to approximately 12 inches round. Move to a silpat or parchment lined baking sheet, brush with the egg mixture and mound the filling into the center of the dough. Spread out leaving a 1 1/2- 2 inch border. Very gently fold the edges over the filling, pleating it where necessary.
Brush the edge with the egg mixture, sprinkle with sugar. Bake until pastry is golden brown and filling is bubbly, about 45 minutes.
Allow the gallette to cool on the baking sheet. Once it is cool slide it onto your platter or footed plate, present to guests and then cut into wedges.....I serve with whipping cream or vanilla ice cream.