Of course! But I was so exhausted because I was making a final (!) quiche same day. This was so foolish of me because there were several steps with each crust recipe and my mind was racing. Note to future self: don’t do more than one crust recipe in one day!
Quiche write up to follow later on. (I was going to laminate that dough too but ran out of steam … as it was, I think it was just perfectly flaky without laminating. I did like it for the galette crust.)
Incidentally, I am a big fan of Deb Perelman’s (SK0 galette dough made with a bit of sour cream. It’s easy to make, handles beautifully, and always bakes up nice and flaky.
That’s the one I used.
It’s very similar to this one and I considered using it … I even have excellent Bellweather Farms grass fed whole milk yogurt I could have used … but I went with this one since I’d made it before. Maybe I’ll give the SK one a try next time.
The sour cream vs just water n the clasic páte brisée a la the one you makes a difference in the texture and how easily it handles, IMO.
I just made the dough that @CaitlinM mentioned for this zucchini galette - one of my favorite dishes of the summer. I find that the dough rolls out best if you make it the night before.
I just spoke to her and a friend came over to help her put together the cake… hoping that it turned out.
I’d never made a quiche from scratch so decided to try the Tartine Bakery recipe posted on alexandracooks.com.
https://alexandracooks.com/2009/08/17/quiche-perfected-homemade-creme-fraiche-a-little-trip-to-tartine-bouchon-napa/
I usually follow the recipe the 1st time but instead subbed well drained cooked spinach, sauteed leeks, shallots, garlic, added chopped parsley and fresh thyme, 300 g goat cheese. I only had a 9" tart pan, recipe calls for a 10" so made small ones with excess.
2nd time I used uncooked Swiss Chard (as recipe indicated but about 3 cups), so much easier since when I use spinach I must remove the tough stems. With chard you just cut away the hard center rib then slice the leaves. This time I also added fresh nutmeg (couldn’t taste it) 3 Tablespoons grated Romano and a jar of well drained, chopped marinated artichoke hearts. My daughter thought that made it too moist but my friend and I thought it was delicious.
I ordered a 10" Fat Daddio Quiche pan and am very happy with this 3rd try.
No artichoke hearts and I forgot to buy leeks. It’s a little soft when warm but perfect cold.
The first time I the crust dough by hand as instructed. Next time I used the food processor method, explained on her site (great photos) wrapping in a tea towel before wrapping in plastic wrap and then resting in the fridge.
It’s a breeze to roll out dough with a pastry mat; I bought this one:
https://www.amazon.com/dp/B0C9CC6Q24?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1
Maybe I should have bought the medium one instead of the larger one!
I considered laminating the dough but was tired so didn’t; even so, I think the crust was flaky and perfect. I had no trouble getting it to release from the pan. (I blind baked using beans … also I put foil all inside instead of parchment paper … it fits much better!)
Jam Filled Donut Cake. Wow does this cake have a lovely dense moist crumb, has buttermilk, sour cream, butter and vegetanble oil. Used quince spread for the center. I am able to cut it very thin. Should be baked in an 8x8 which takes about 30 minutes but i baked it in a 9x5 which took 60 minutes… i reduced sugar to 150grms in the cake and would make half the topping for the cake next time. This is a repeat for me. Recipe from 100 Afernoon Sweet by Sarah Kieffer
Gorgeous! And no slumping! What’s the secret? 
That crumb looks luscious!
Fresh blueberry tarts. I use EJM’s press-in cookie crust, and RLB’s fresh blueberry pie filling.
In both, I cut back the sugar this time - by about 10% in the crust and by about 25% in the filling. These were the perfect changes to make. The blueberry flavor was pushed forward, and the treat less tooth-achingly sweet. I’ll stick with that.
This is the only BB thing I make which must be made with fresh berries - no substituting frozen. So, now is the time.
I’ll cut the sugar too next time -thanks for the suggestion.
Thank you. Its just a sprinkle of cinnamon and sugar,
One of the reasons the 25% sugar reduction worked for me is I’m baking these in a sweetened shell. YMMV if baking in a standard pie crust (just thinking aloud here…).
Flaky biscuits with sourdough discard from The Perfect Loaf. I was starving and ate one warm straight out of the oven. Great flavor but it fell apart because I didn’t let it rest. I’d make them again!
For a small birthday celebration, I made a half recipe of Alice Medrich’s Italian chocolate-almond torte in a 6-inch pan. This torte is simplicity itself: almonds, unsweetened chocolate, and sugar ground in the food processor and folded into egg whites beaten with sugar and salt. It rises high while baking and falls as it cools, making a very “adult” bittersweet confection.
Looks so good. Similar recipe to yours a plain and simple almond cake is baking right now in the oven. Its from Dorie Greenspans Baking Chez Moi. Havent decided what i will serve it with. Also a celebration here.
Lightning Cake - a half recipe based on the one in Joy of Cooking. This simple vanilla 8x8, one-egg cake is fast to assemble, bakes in 20 minutes and is perfect under fresh strawberries. Per the original recipe I baked at 375 F. The cake portion recipe at this site matches the full 9x13 size but is dressed-up with a topping and the inclusion of plums and bakes a bit longer at a lower temp.
