We really struggled with how to keep our galette dough from getting soggy, but then we found this amazing tip from Patricia Wells in her book “My Master Recipes.” She's an expert recipe developer as well as a veteran cookbook writer, so she definitely knows what she's talking about!
Simply sprinkle those cookie crumbs over the galette dough before spooning the fruit over top. (She also recommends brushing an egg white onto the pastry and baking on a steel stone or ceramic stone.)
Patricia suggests using biscotti for her Three-Apple and Fresh Rosemary Galette, Blackberry and Raspberry Galette, and Apricot and Lavender Honey Galette—but amaretti cookies would be delicious, as would graham crackers, Nilla wafers, Biscoff cookies, and ginger snaps. (And Patricia isn't the only one who's thought-up this tip: Dorie Greenspan recommends a similar technique—with butter or spice cookies for her What's-on-Hand Galette in Baking Chez Moi.)
What do you think of this tip? Have you ever tried it? How did it work for you? Share your thoughts in the comment section below!
Article Source: Food52
Yummy
Brush egg white over the crust before filling.
Love to make these rustic type of pie they’re great
Lindsey Farrar
Delicious