Day: May 28, 2011
Quick review — my last post was for a custard pie. And if you remember, one of the steps involved trimming the edges of the crust to fit the pan. If you’re like me, you don’t like to waste things, so hopefully you didn’t just toss the extra away. Just take all the trimmings and reform them into a ball, refrigerate, and re-roll them out. This is so quick and simple; honestly, this took me five minutes to do (not counting cooking time). It’s the perfect little treat that you can have for yourself after a long day of toil and labor, or your honey when said honey comes home from work (if they are lucky enough to have a job cuz in this economy it seems like everyone is out of work). Or this can be a treat for just one of those do-nothing days where changing your underwear can seem like a task! But I digress. . . you really shouldn’t have to do any shopping for this one cuz all this stuff can come from your pantry.
Now I was on the fence with this one — sweet or savory? I did have a jar of roasted peppers that I could have used and then crumbled some cheese on top. I settled on being lazy (it is a galette, of course!) and went with the black currant galette. For some reason, dealing with cheese was too labor intensive; keep in mind that I was dealing with that custard pie at the same time. Plus it was getting late in the day and the dogs were wanting to go out for a little running around / bathroom time. So lazy it is!
Here’s what you need:
- trimmings from a pie crust gathered into a ball and chilled
- flour for dusting
- about 1/4 c. black currant jelly
- 1 T. chopped walnuts
- 1/2 T. shredded coconut
1. Preheat oven to 350. Dust rolling surface with flour. Roll out your trimmings into a round about 1/8 inch thick. Transfer to a lined pan.
2. Spread the black currant jelly over the round, leaving about a 1/2 inch border around the edges. Sprinkle the walnuts and coconut over the jelly.
3. Fold the edges over, pleating as you go. Bake in the oven until the filling is bubbly and the crust is slightly browned, about 20 – 30 minutes. Let the galette cool before serving. Dust with confectioners’ sugar if you wish.