Ffwd: Sable breton galette with berries, wheat free
I just finished the last piece of this. With the solstice and full strawberry moon approaching I felt the need for a little bit of comfort. I felt the need to travel in my mind to the shores of Brittany. A place where sea salt pervades the air and spices up everything from savory to sweet.
The salt infused sable (or butter cookie) dough used for this free form pie is the perfect base for the sweet curd and fruit topping. It's name sounds complicated, but it is not. Avoiding a trip to the store, I used the rhubarb curd I had just concocted along with the mixed berry preserves in my pantry from last year. The experience of crunch and cream, followed by an explosion of fruit flavor makes this a perfect way to wind down and enjoy the little things. Thank you Dorie!
- 1 recipe Shortbread with 1/4 tsp salt added (ours is gluten free but it does not have to be) Flaky Crust or Galette Dough may be used if you prefer a less sweet crust.
- 2 cups lemon, lime, or Rhubarb Curd
- 2 cups fresh strawberries, sliced
- 1 cup mixed berry preserves
- 2 tbsp Orange Vanilla Sugar
Make shortbread and spread dough in one, 9x13 or two, 9" tart pans. You can freeze the dough for up to 6 months if you only want to make one tart. Or just make cookies with the extra dough. Bake at 350 degrees F for 12 minutes or until crust begins to brown.
Spoon lemon, lime, or rhubarb curd over warm crust. Sprinkle sugar over the bars. Bake at 350 F for 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve cool.
Adapted from Dorie Greenspan’s Around My French Table.
More from this classic cookbook:
Photo Credit: Julie T Cecchini
I just did a post about rhubarb I've never had it as a curd... sounds great. Mine is also gluten free I used cup 4 cup and it came out great.
Posted by: Diane Balch | 22 June 2013 at 04:07 PM
Love your take on this galette. Sounds great!
Posted by: Kathy | 23 June 2013 at 06:28 PM
Utterly lovely- just wonderful that you put your own stamp on this. Funny how even gluten free or anything free can still end up comfort food when it is home made. That is the best.Great job ~
Posted by: Tricia S. | 23 June 2013 at 07:09 PM
Looks good. I'm intrigued by the rhubarb curd. I'll check that out.
Posted by: Betsy | 23 June 2013 at 09:30 PM
Rhubarb. I bet that was good.
Posted by: Margaret | 24 June 2013 at 12:01 AM
The rhubarb curd was sensational. A great combination with the berries.
Posted by: Terra Americana | 24 June 2013 at 01:47 PM
I have bookmarked that rhubarb curd recipe. I am swimming in rhubarb right now and am intrigued!
Lovely tart
Posted by: Cher | 26 June 2013 at 04:25 PM