This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a favourite both in our house and in my cooking club for boys, Les Petits Chefs.
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…
And they did a great job…
We added some orange zest and sugar and stirred all the fruit and let it sit whilst we dealt with the dough.
I made the dough at the start of the session so it didn’t get to chill in the fridge but it handled beautifully anyway…
The boys enjoyed crushing some butter cookies to lay at the bottom of the pastry to soak up the juices (because who likes a soggy-bottomed galette?)…
And then for the fun part…
The boys did such a great job here – I barely had to help!
And they looked wonderful all ready for the oven!
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…
Perfectly imperfect!
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…
You pretty much cannot go wrong with a galette and this one was no exception. When I see fresh figs, I’ll pick some up and make the proper version 😉
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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Nice to see LPC back for another season! And thanks for the yummy dessert last night – hit the spot perfectly after the farmers’ market pizza. 🙂
I love your minis, and how wonderful that the boys cooked along with us. I look forward to making this one.
you have taught them well– they have great knife, rolling and pleating skills. a fun and delicious treat to learn how to make!
It’s a pity you’re not living up the road from me… I’d have had a couple of those. Lovely.
Welcome back LPCs.
I enjoyed the process shots….and they do look perfect!
This is a great recipe for Les Petits Chefs. I am glad that you shared your new recruits. We loved this one so much.
How fun! This is a great recipe for kids…easy to customize and all will turn out beautifully! Great job!