So much so that when I realised that clubs were starting on Monday this week and that I wouldn’t know who was in the club (i.e. how many people to shop for) until literally they were arriving in the lab at club start time (hello not super efficient sign up system!), I figured galettes were a great way to start the term with the boys because I always have ingredients for pastry on hand at school and I had the fruit to make the dessert for Tuesdays with Dorie anyway!
We used black and red plums and peaches (and I had grapes but in the hustle to get this made in an hour, I forgot them – they made a nice snack as the galettes baked!) since fresh figs aren’t that easy to come by (recipe calls for plums, figs and grapes). I had thought I might use dried figs but couldn’t find any that were guaranteed nut-free so couldn’t bring them to school anyway. In any case, this “Fall” galette was more of a “late summer” variety but noone complained and some boys learned what a galette is (“Oh, it’s like a pie!” < loved hearing that lightbulb moment, love it when kids make cool food discoveries!). Of course we minified this dessert, making individual galettes so they would cook in time (around 25 minutes at 375˚F).
Slicing the fruit kept the boys busy…
Baking with kids is great because there’s always a little “down time” where you can get your kitchen/ STEM lab cleaned up as you bake. And then there just *might* be leftover fruit and cookies to snack on as you wait… But it’s definitely worth the wait…
Because we only had a few boys this week, we had extras – for our admin assistant/mum/nurse/superwoman (the boys thought she deserved a treat!) and one for our Junior School head (boys also thought she could use a treat!). And one for me and Neil! Which we shared with a neighbour…
Get the recipe for Dorie Greenspan’s Fall Market Galette on page 129 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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