TWD - Raspberry Lime Galette

Do you ever have "those days" in the kitchen? You know the ones - where no matter what you do, things just don't work out as you'd planned. Such was the case for me with this week's Tuesday with Dorie challenge, hosted by Whitney, April and Elizabeth of Celestial Confections. They chose Dorie's Cranberry Lime Galette.

As I mentioned in a previous post, any cranberries other than dried cranberries are as scarce as hen's teeth in Australia. Accordingly, I substituted the cranberries for raspberries - they are red, tart berries, so I thought they'd fit the bill perfectly. I otherwise made the recipe as Dorie stated, including the optional dried cranberries. Despite my opening paragraph, I loved the flavour of this galette - a little bit sweet (raspberry jam, apple, brown sugar) ad a little bit sour (raspberries, dried cranberries and lime zest). Unfortunately, my galette looked like a huge flat jam drop, because I made it on a very warm night (the temperature would have been in the high twenties Celsius), and I made the mistake of NOT rechilling my galette after formation before baking to firm up the dough. I just bunged it in the oven, and it spread like mad, so that I ended up with what you can see at the top of the post. It was impossible to lift it without it falling to pieces, so I just left it on the rather grubby looking piece of baking paper. I took it to work and cut off sections from around the edge which would stay together, and as for the fruit-laden middle section - well, I just ate that myself with a spoon straight off the paper. We have to make sacrifices sometimes, LOL. It was very popular with the troops, so there is a silver lining in this cloud, as well as a valuable baking lesson.

Here are some step by step photos to show you what should have happened:

First you roll out the dough and "line" it with a mixture of nuts and dried breadcrumbs (or in my case, LSA and wheatgerm) to soak up some of the fruit juices so the middle doesn't fall out of the galette:

Next, you pile on the prepared fruit:

Finally, you fold up the sides of the galette to form a rustic pie:

At this stage, you should chill the galette for twenty minutes or so before baking so that it doesn't do what mine did and spread into a bubbling, flat amoeba.


To see how the other TWD guys and gals went with this galette, visit the TWD website. Celestial Confections will have the recipe, or buy the book.