With August around the corner, we are entering peak harvest season with ripe veggies stealing the spotlight everywhere you turn. This has been the summer of galettes for me since I've baked one at least every other week. From savory to sweet, this free-form pastry is versatile, delicious, rustic, and much easier to throw together than a pie or a tart. Our neighboring vendor at the North End market traded me some gorgeous tomatoes for a loaf of bread recently which gave way to this caprese galette.
Layer a smear of pesto, fresh mozzarella slices, and tomatoes on top of the dough...then after baking, top it off with chopped basil and a drizzle of balsamic reduction. Here is a good basic dough recipe if you want to give it a try {you can always add a little sugar to the mix for fruit galettes}. After rolling out the dough, place the filling in the center leaving 2-3 inches bare around the edges and then fold over the edges, overlapping folds as necessary.
For markets this week, we will have all our usual fare with the addition of Kalamata Olive sourdoughs and Pain D'Epis (pictured above). Epis are French-style breads that are made with traditional baguette dough. They are shaped as such to resemble the flower of a wheat stalk. With so much surface area exposed from the angled cuts, this is the crustiest loaf there is and it's perfect for sharing with everyone getting their own little "kernel".
In other news, our dough sheeter crossed the Atlantic and finally arrived at the bakery last Friday. We are so excited to start working on our viennoiserie program and introduce croissants, danishes, as well as other laminated pastries to our line-up. As soon as they are available alongside our loaves at the market, you'll be the first to know!