31 comments

    • says:

      October 21, 2013 at 7:25 pm

      Oh, yay!!! If I can do it, you definitely can :) I think the only part that was a little tricky was handling the crust after it was rolled out, but you just gotta go for it, I think. :) Plus, galettes are so forgiving!

  1. says:

    October 21, 2013 at 9:42 am

    They look beautiful! Haha I can completely relate to your work situation – it must be so exciting and scary at the same time to know you’ll be entering “the real world” of adults, good luck!

  2. says:

    October 21, 2013 at 10:01 am

    I hope you have a totally lovely first day of work! You’re going to kill it! I’m so glad you had success with the pie crust. These are gorgeous and your description made me want to go make it RIGHT NOW. Also, I’m totally the same way on my days off. It’s a blur of whipping, kneading, photographing, twittering–usually all in my yoga pants since I’m *definitely* going to work out–but I never do. I end up in a heap on the couch with frosting stuck in my hair. Ah, the blogger’s life. :)

    • says:

      October 21, 2013 at 7:54 pm

      Hahaha, I love it!! Isn’t it funny how that’s what we do to relax? I’m so glad you’re the same way (down to the frosting in the hair! At least it smells nice…) THANK YOU again for your amazing recipe and thank you so much for the kind words!

  3. meg says:

    October 21, 2013 at 12:24 pm

    Sounds perfect for fall! I love it when there is a creamy almond layer in pastries. I’m still funemployed, congrats on getting back into the workforce!

    • says:

      October 21, 2013 at 7:55 pm

      Oh my goodness, that almond filling was so good. I kept almost thinking it was my favorite part, except then I’d be like wait, but the pear…but the crust.. Haha. Thank you so much for your comment, Meg! Enjoy your time off :)

  4. says:

    October 21, 2013 at 2:04 pm

    Good luck on your first day!! I’ve only recently moved into a work-from home pace, and I know totally what you mean- it can be totally floury, messy and exhausting, but I’ve been really digging it every day. White on Rice recipes are always such a home run- these would be perfect to tackle with all the gloomy-turning-to-sunny days we’ve been having!

    • says:

      October 21, 2013 at 7:59 pm

      Oh wow, congratulations!! It must be so tiring and rewarding at the same time :) I’ll have to live vicariously through you for the time being. And yes, I’m going to be such a devoted follower of White on Rice from now on!! (Beautiful, crisp day we had today though, wasn’t it!)

  5. says:

    October 21, 2013 at 4:37 pm

    This sounds delightful, especially the pastry cream and almond mixture – they are two things I’m still not confident about. Good luck in the real real world!

    • says:

      October 21, 2013 at 8:02 pm

      You know, mine was so far from perfect! I wasn’t expecting the pastry cream to thicken as quickly as it did so it was not as smooth as it should have been. But in a dessert like this, it still shone. Definitely a good way to ease into making them. Thank you so much for your comment! :)

  6. says:

    October 21, 2013 at 11:24 pm

    Lol, be as dramatic as you want! And you totally have license to whine ‘n bitch ‘n moan ‘n complain about work too, now that you’re starting. Just think of it as therapy otherwise you’ll go nuts! Ahhhh, I wish I had three months off to just bake to my heart’s content every day. Sounds like a wonderful dream! Now if only someone would pay me to do it and it’d be perfect. Your galettes turned out beautifully! Isn’t Courtney’s recipe the best? I don’t know if I ever need to try another pie crust recipe ever again.

    • says:

      October 22, 2013 at 10:44 pm

      Ooh, girl, let me tell you I’m already exhausted. But I think that’s more from the initial socializing than anything. I think I got too used to only talking to (1) the oven or (2) what was coming out of them. And yes, that time off was just glorious :) I hope you can get some vacation yourself! You deserve it, lady. Thanks again for that phenomenal recipe rec — just like you I don’t think I’ll ever stray!!

  7. says:

    October 24, 2013 at 5:30 pm

    These look beautiful!

    Galettes are how I first got into making pie crusts, too (using a technique I found in an Alice Waters’ cookbook to break up the butter into the dough by hand, without a food processor). Now I’m finally MUCH more comfortable making galettes, tarts, and even occasionally pies (though I still haven’t made a single pie for my blog– pies have their own set of difficulties…), because I know that crusts aren’t actually as difficult as they’re hyped up to be– you just need coldness! Cold butter, cold water, etc. And if at any point the whole dough situation is getting too warm, you can always just stick in in the fridge for 10 minutes and then try again.

    • says:

      October 26, 2013 at 12:29 am

      That is so true! And I did end up doing that quite a bit as I was moving between the four galettes I ended up making. Good to know I was doing things right :) Thanks so much for the comment, Allison! :)

  8. says:

    October 24, 2013 at 10:55 pm

    It’s funny, I love working with pastry. But I very seldom bother to make it for myself. And I’ve yet to make a galette. Although, I’m hoping to make a pumpkin pie next week. They’re not something we have over here so I’m going to have to make it! I’ve bought the pumpkin already.

    Good luck with your new job!

    • says:

      October 26, 2013 at 12:30 am

      Oooh, that sounds wonderful!! Pumpkin pies are on my goal list as well, for sure. I can never get tired of baking with pumpkin…

      Thank you so much! First week done, definitely tired but made it through :)

  9. says:

    February 4, 2015 at 12:40 am

    Hi Cynthia! This galette was also the first time I made a pie crust, pastry cream, and poached a pear. Maybe that’s why this recipe resonated with me. I realize this is a really old recipe, but after discovering your blog and going through the archives, I couldn’t help but make it! I swapped the brandy for Marsala and reduced the poaching liquid to pour over the galettes. They turned out great.

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