These galettes are perfect pies that can serve 4-8 people any time and in any season.
It can be served hot (with a dollop of ice-cream, crème fraiche or clotted cream) or at room temperature.
It can be served as a nice dessert or even an afternoon teatime snack. ( I'll have to come clean, be very honest and confess that I have had it for breakfast too ? and I loved it?).
There is a twist here as I was saying and that is that no butter was used which makes it a lot healthier with significantly less fat content.
I like it this way a lot more also because I know it is healthier but you can choose to use ready-made pastry which can be both a puff or a shortcrust (sweet version) one. This will mean a significant corner cut transforming this into a dessert made in a flash.
We do like cutting corners sometimes but if that little extra time is in hands I'd always go for the home-made version.
I have also made one galette earlier this summer with cherries, peaches and berries. It was absolutely delicious. I have used a cherry jam them.
You could use frozen fruit as well but you will have to either add more tapioca flour or corn starch or simply defrost and drain to account for the moisture.
In this recipe, I have taken a little bit of dough aside and I have made little ribbons to just cover the edges to look slightly prettier but the rustic look is fantastic as well.
Here is a picture of the mixed fruits (cherry, peach and berries) one made earlier that I was talking about. This was so delish ...