A delicate lattice or crimped pie crust edge can seem intimidating enough to make a home cook skip dessert altogether. On this segment of ChefSteps’ series "Other People’s Ideas," Aran Goyoaga, food writer and blogger at Cannelle et Vanille, demonstrates the ideal dessert for marrying flaky, buttery crust with sweet, seasonal fruit filling without the pressures of perfect: A galette.
Galettes are formed by folding the edges of a sheet of dough up around a pile of fruit filling, the unevenness of which only adds to the dessert's rustic charm. ChefSteps and Goyoaga's version is made with buckwheat flour, which gives the crust a nutty flavor and darker color. This dough also happens to be gluten-free.
Watch the video above to see how it's done, and try your hand at it at home using the recipe available here. For more gluten-free baking courtesy of Goyoaga, check out ChefSteps’ puff pastry and chocolate olive oil cake.
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