A Healthy Galette

Do you know the difference between a tart, a galette, and a pie? Well neither did I until I started typing this post. In fact, at first, this post was titled "A Healthy Tart". I wanted to know the difference between a tart and a pie and ended up coming across this website that defined a pie, tart, and a galette. Upon realizing what this actually was (a galette), I retitled the post and started again.

Basically, a pie is a sweet or savory dish with a crust and filling, a tart is again a sweet or savory dish but this time with shallow sides and only a bottom crust, and a galette is again a sweet or savory dish  but is a round pastry wrapped and fruit/vegetable dessert/dinner. Galettes are usually baked on a baking sheet. If you would like to know more about these very close but distinct cousins, I got my information off of this site here.

Up here in New England, the weather has been so cold this winter. One of the things that has helped me through these dark, bleak days is this galette. Now, this galette is a one-of a kind galette. I am pretty sure that it is meant to be a pick me up when days get long, tiring, and cold. In fact the name of the recipe is even, "Wintergreen Galette".

Inside the galette is a mix of greens, namely greens such as leeks, kale, and mustard greens. Put all of these together and cooked in a slow saute, then cooked in the dough and you have a recipe for DELICIOUS!!!. In fact, I like the filling so much, that I have even had the filling just plain for dinner. For my crust I used whole-wheat pizza dough, that I bought frozen, defrosted, then rolled out just like I was making my own pizza. Remember that from over a year ago? This recipe is from the blog called The Yellow House. I found it by my mother, who made it one day for me, and it became my new go to.

This is the galette

This is a picture of a pie

Here is a picture of a tart 

Without further ado, and because I want to go make one of these right now. Here is my beloved Wintergreen Galette from The Yellow House.

April Showers Bring...

Have you ever read Robert McCloskey's One Morning in Maine? My favorite line of the book is the last line of the book when the two girls, Sal and Jane scream "CLAM CHOWDER FOR LUNCH!" 

Well, instead of Clam Chowder, for me in my best Sal and Jane voice I am screaming FRENCH TOAST FOR DESSERT! 

Who wouldn't love French Toast for dessert? This recipe is easy to make but best for a small crowd as you have to get up in between dinner and dessert to make it. I know right, it is hard to believe that I am giving you a recipe for French Toast. Or even better yet, a recipe for French Toast for dessert. This is a special one though. Read on to find out more about it.  

This is called Pain Perdu and it is a traditional french nursery dessert. Just like the Creme Brulee, this is a french dish. I mean hey, look at the name. The exact translation is lost toast. But I don't think this french toast recipe will ever be lost in my house.  

Have you ever had french toast with almonds? While, this is what this is. With a topping of strawberries, and confectioners sugar. Although the original recipe calls for you to make the "pain perdu" in a skillet pan, I cooked some of mine in a skillet and then switched to a griddle and it worked so much better than a skillet. So, I am telling you definitely use the griddle. It is so much better. 

One reason the griddle is much better is you have to clean out the skillet each time and the skillet gets very hot. You also have to wait like 30 minutes for it to become cool enough, so you can carry it over to the sink . But with the griddle you don't have to wipe down the surface, so you can just keep making them. 


While making this, I noticed a couple of things.

1.) When you soak larger pieces for 4 minutes, they can get very soft. I suggest cutting them in half. It is easier to lift up with a spatula, and is also easier with transporting it to the skillet/griddle. 

2.) Bigger pieces get burnt more easily, again cut them in half. 

3.) 4 minutes can be a lot for pieces to soak, you can soak them for less if need be.