French Fridays with Dorie: Sablé Breton galette with berries

Fresh berries by Mardi Michels

This week’s French Fridays with Dorie recipe (Sablé Breton galette with berries, pp 464 – 465) is one of those desserts that looks complicated but it actually really simple – my favourite kind 🙂

It starts out with a Breton-style galette – think a giant buttery, salty-sweet shortbread-y cookie. Top it with an easy lemon curd (one that uses whole eggs, not just yolks, so it’s easy to make and a little lighter than a regular yolk-only curd) and top that with fresh berries.

If you’re lucky like me, you will have a little piece of dough left over to practice making a mini version first…

sable Breton with lemon curd and berries for French Fridays with Dorie by Mardi Michels

Well that one was a little rustic, for sure but it did taste great 🙂

Later that day I served the whole galette at a dinner party… It was pretty funny to say I’m just going to put dessert together” then appear 5 minutes later with this…

From Around my French Table for French Fridays with Dorie sable Breton with lemon curd and berries by Mardi Michels

Honestly it really does not take that long – I made the curd and the dough the night before and baked up the galette that morning. When it came time to plate the dessert it was a simple matter of spreading the curd over the cookie base then topping with berries. That version was delicious but I felt I slightly over-baked the crust (thinking back, I think I might have had the oven on the wrong temperature, a little too high) so, you know, when the time came for our end-of-the-school-year lunch, I offered to make dessert. And made it again. This time, being a little more careful with my berry placement… (excuse the iPhone photo)…

Dorie Greenspan sable Breton galette with berries for French Fridays with Dorie from Around my French Table by Mardi Michels

Gobbled up by one and all.

I’ll admit I’ve been eating the lemon curd on everything. In yoghurt,  on fruit. In yoghurt with fruit…

Lemon curd with yoghurt, strawberries and basil by Mardi Michels

It’s my absolute favourite new thing 🙂

But getting back to the galette…

sable Breton with lemon curd and berries from Around my French Table by Mardi Michels

I liked the large size but really, I’m all about the mini-sizes. I love the idea of making these individual-sized and offering a variety of curds, creams or toppings and different berries so people can customise. Self-serve galette bar anyone?

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19 thoughts on “French Fridays with Dorie: Sablé Breton galette with berries”

  1. If my hostess were to come back with this after 5 minutes, I would be one happy guest…

    Lemon curd is totally spoon it straight out of the jar worthy. it’s one of my favorite foods. Ever.

  2. I was so sad that my lemon curd didn’t work:-( I often buy jars of it to spoon into my yogurt and was excited to learn to make it on my own. I need to buy more lemons and try again.

  3. Now that’s an idea – a self-serving galette bar. What I liked about this tart was that the parts could be made way ahead and the tart could be put together so easily and quickly. Of your two tarts I like the messy vitality of your first tart better. The mini is a good idea also. Susan did that too. I don’t know if it’s better to freeze the dough or to bake all the shortbread mini tarts and then freeze then individually. Didn’t think I could pull off lemon curd in the high altitude so took mine out of a jar. It still was good.

  4. I am on board with the self serve galette bar !! I didn’t have time to make this one but will 110% be making it and it various forms (cookies, etc) in the future. I did have time to eat far too many of Nana’s wonderful creations. OMG they were fabulous. I sent an email- Nana and I are delighted to find that you will be in Paris when we are in France. Fingers crossed !!!

  5. Oh, Mardi, a self-serve galette bar sounds like so much fun. Be sure to include some berry preserves as one of the toppings. This is one of my favorite things we’ve made. I actually assembled it at my desk to serve at a meeting. And, I am definitely going to try the lemon curd in my yogurt for breakfast tomorrow.

  6. I made this from the cook book Around my French Table, followed the galette precisely. It came out very crunchy not shortbread like. What could have been done wrong?


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