Not a baker, but I make a mean Galette

You all know that I am not a baker.  Besides my super-easy cupcakes and an occasional secret family recipe for the-most-delicious-pound-cake-you've-ever-put-in-your-mouth, I don't do much baking.
So when we were invited to dinner with some great friends, what do I say?  What other than "I'll bring dessert!"

Um, what was I thinking?  Not only do I have 457,000 10 orders from my Etsy shop, I DON'T BAKE!!!!!

I scour the kitchen to see what's available.  Pears from Nana's house...check.  Brown sugar...check.  Cinnamon...check.  Butter...check.   Pie crust?  Nope!  So I send Mr. Company to the store to buy one of those refrigerated pies crusts that you roll out, fill and bake.

I remembered reading an article in Real Simple Magazine a while back about 3 ingredient dishes.  One of those was a Plum Galette.  Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes.  It can be sweet or savory.  One of the most famous galletes is the King Cake which is eaten on the Day of the Epiphany.  Or for us Southern folks...during Mardi Gras!

OK people...this thing is so easy...even I can do it!

Fruit Galette

• First, roll out your pie crust.  I used my trusty pizza stone instead of a baking sheet.
• Slice whatever fruit you like into thin slices.
• Layer the fruit around the center of the pie crust leaving a 2 inch border around the edge.
• Sprinkle some brown sugar and cinnamon on top.
• Cut 2 T of unsalted buttter into tiny bits and arrange on top.

• Fold your crust up around the edges.

• Brush the crust with water and sprinkle Turbinado Sugar (Sugar in the Raw) on the edges
• Bake at 375 deg. until the crust is brown and the juices are bubbly. (approx. 30-40 minutes)

• EAT!

My galette got rave reviews.  And it was so easy and delicious that we made another one the very next day!  Try it - you'll love it!

Christine
www.etsy.com/shop/christineandcompany