Quick Galette with Cinnamon Whipped Cream

Thomas and I have a rule that we eat dessert only on weekends, and another, less rigorously enforced rule that when we do eat dessert it has to be “worth it” – read home made and/or of very good quality.  What’s the point in wasting all those calories on crap right?  Right.  I haven’t baked anything in a few weeks, which has seen me the last couple of weekends craving something sweet and sending T to the store for little pints of Haagen Dazs.  This weekend I resisted that impulse and instead threw together this little galette from things I had in the fridge and freezer, and it was most satisfying.  Just look at that whipped cream.

A galette, in case you are unfamiliar with the term, usually refers to a sort of free-form pie.  Instead of using a pie plate, you just sort of throw the filling into the middle of a rolled out disc or square of pastry, fold the edges over the filling and let them fall where they may.  Sounds sloppy, but it usually turns out beautifully, as did this one, and here is what I did:


1 sheet puff pastry, thawed
2 pears, peeled and thinly sliced
1/2 cup frozen raspberries
1 tbsp butter
2 tbsps brown sugar (I used demerara)
1/4 cup all purpose flour

3/4 cup whipping cream (this will make a lot, you don’t actually need this much)
1 1/2 tbsp sugar
2 tsps Saigon cinnamon


Preheat your oven to 425° F.  Unroll the puff pastry and place it in the centre of a square of parchment paper on a rimless baking sheet.  Set aside.

Melt the butter in a pan over medium heat, add the pear and cook until softened slightly (if the pear is really ripe, let it break up a bit).  Add the raspberries, and once they’ve thawed and begun to break up, add the brown sugar.  Cook until hot and syrupy.  Scrape into a bowl and add the flour a little at a time, tossing the filling until it starts to thicken – if you don’t use the full amount of flour that’s okay, and if you feel you need more, go for it.  The point here is to make the filling hold together a bit.

Scoop the filling into the centre of the puff pastry.  Working in one direction, fold up the edges over the filling, leaving a wide opening in the centre.  Press the folds together to keep them in place.

Bake for about 25 minutes or until the pastry is golden all over.

Meanwhile, whip the cream until soft peaks form, adding the sugar and cinnamon halfway through the process.  Add more of either to taste.  Spoon over slices of the finished galette.

Makes 4 servings (two after dinner, and two the next day for lunch!).

Obviously the options are endless with this.  Apples, peaches, banana, strawberries? Normally I’d add spices to the filling itself, but I wanted Connor to be able to try some, so I left them out and used only a minimum of sugar.  Thomas had the brilliant idea to add the cinnamon to the whipped cream.  I may never eat whipped cream without it again.  I still had a bit of the topping left in the fridge on Monday, and since I was cleaning it out anyway, I thought what the hell, and polished it off – you know, just so it wouldn’t go to waste.  I told Thomas later at dinner that I had finished the cream:

“What did you eat it with?” he asked.

I blinked at him.  “A spoon.”

So much for the first rule…

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