Screen Shot 2016-07-19 at 10.25.33 PM.png

Oh hey there.

Welcome to my virtual recipe box, where I keep notes on what I'm making in my Oakland kitchen. Warning, there's a lot of pasta.

The Simplest Blueberry Galette

The Simplest Blueberry Galette

With it’s hand-formed crust and irregular shape, the galette is the rustic, romantic answer to the folksy American pie. The buttery, flaky dough is an excellent vehicle for sweet peak-season soft fruits—here I used blueberries, but nectarines, peaches, other berries all work equally well.


For the Dough

2 ¼ cups all-purpose flour

1 teaspoon kosher salt

¼ cup sugar

½ pound unsalted butter, cold & cubed (2 sticks)

4 Tbsp ice water


For the Filling

2 pints of blueberries (an equivalent amount of any soft, seasonal fruit works here)

3 Tablespoons fresh-squeezed lemon juice (juice from approx 2 lemons)

A few good pinches of granulated sugar, more for dusting the crust

a splash of cream for brushing the crust




For the Dough

Place all ingredients, except the water, in a food processor with the metal blade attached. Pulse until the mixture becomes a coarse meal (It'll look like irregular couscous).

Once the meal has formed, keep processing and add the water. The dough will come together quickly.

Remove, form into a thick disk, wrap in plastic and chill in the fridge for at least an hour. **I also often buy good store-bought dough from trusted bakeries. No shame in the shortcut.**

Once the dough is chilled, roll it out on a baking sheet lined with parchment, it should be about 1/8th of an inch thick.


For the Galette

Toss berries with lemon juice and sugar *If using another fruit, slice fruit before tossing.

Spoon fruit mixture onto the rolled out dough, leaving a few inches around the edge to fold over into a crust. Use a tuck-and-fold method to create a thick edge to contain your galette. And if  it tears or isn’t perfectly symmetrical, don’t worry, galettes are supposed to be imperfect and rustic.

Freeze the galette for 15 minutes before cooking. (this will help the crust become extra flakey.)

Brush the edges of the dough with cream, sprinkle with sugar and bake for 35 minutes. Reduce heat to 350 and continue to back for another 10 to 25 minutes, or until the crust is golden and the fruit is just beginning to ooze

Serve with fresh cream or vanilla ice cream

Green Lamb Ragù with Tagliatelle, Castelvetrano Olive and Parsley

Green Lamb Ragù with Tagliatelle, Castelvetrano Olive and Parsley

Yogurt Ricotta Blintzes with Meyer Lemon Marmalade

Yogurt Ricotta Blintzes with Meyer Lemon Marmalade