I’m a Georgia girl living in the Midwest. I have pecan trees and peaches, and I grow peanuts, okra and collards so I have a piece of home here. I love that you did that for your husband 💙

Retired chef 27 years and homesteader in central Texas and I like the way you keep the recipe simple and creative.

I just admire your confidence in spreading all this jam wearing a white cardigan...;-) The typical French galette is a very different cake, it's a pie of puff pastry filled with frangipane, which is almond cream, totally decadent. Your pie is more like a tarte à la confiture. It looks delicious too. And your pronunciation is spot on, you could linger longer on the syllables to make it absolutely parfait!

OMG I spent half my childhood running down to the basement for “stuff” while my grandmother and mother were cooking in the kitchen. At the time, I truly resented being a “go-fur”, at my age (75) I wish I could go back in time to do just that. Memories…

Everything about your delivery and style is just so real, wholesome, rustic, and beautiful! Thats why I love your channels!

I think I’m kinda in love with that wonderful bowl your mixing in

Actually as someone whose second language is french, I think you pronounced galette perfectly!

I didn't know he is from Georgia !! I am too and live in N. Georgia . We might get a little snow this wekend !!

I'm really excited to try this. Such a charming kitchen and presentation. I have to laugh at the kitchen scale though, I've been watching this older Turkish farm wifes cooking videos and she just grabs handfuls of flour and throws them into a pot, zero measuring, but she creates beautiful baked goods. To each his own. 😅

I sat with my percolated coffee and savoured the sense of enjoying the Galette with you all but wanted to shout out "No, don't go away and leave us. Make the spaghetti too on camera with us, please." Love your simplicity and teaching gift Shaye. Thankyou. xxx

You're the first ever person I've heard talk about shoveling off their roof! I was starting to think we were the only house that had to shovel their roof! I love galettes!

Love this recipe! I make a similar one, but to deal with fruit juices leaking out I make a dough out of 125 grams of all-purpose flour and 50 grams of semolina flour (and then of course an egg, 100 grams of butter and a little bit of sugar). The semolina soaks ups most of the juices coming out of your fruit while in the oven, while helping it maintain it structure and sturdiness. It’s great! My favorite is to put apples and blackberries in there!

This looks fabulous and I truly appreciate your teaching methods! Shaye answers all the questions before I can even ask!

Lovely to see you prepare the galette. I adore your mixing bowl!

Another marvelous episode! Best advice is that scale, you're so right! Your ensemble is adorable, btw, that cardigan links it all together perfectly! Keep up the wonderful work!!

I made this a couple of weeks ago. I made a brown butter, sage and blackberry galette because I had needed to use up some sage butter and I have an abundance of blackberries. We switched to einkorn because of you and the taste is superior imho.

The lighting is gorgeous in this lovely kitchen. I want to make a gelette now. Thank you!

I love your wallpaper.

Looks delicious. French Canadian here. I've always loved making galettes... It's part of the repertoire. They are easy and delicious! And if it helps, your pronunciation is on point for this one!

You make it look so easy and doable. I even just recently purchased some Einkorn flour so I will have to try this 🙂 We are in western Washington and our snow is gone and now we are currently in the process of building an ark! Thank you for this beautiful recipe and video.

When I do this with fresh fruit, I put some semolina in the bottom if the gallette and it soaks up the fruit juices and is a delicious addition.

I have been trying to explain this to my husband ("what are you going to do with all this jam?"). Your video pops up and I'm like, "YES!". Needless to say, he is intrigued.

You are like, my spirit animal. I just love how you live, so cool. I look up to you!

For anybody wondering, I looked it up, and you can make this ahead. 🙌

i find if i use just a few more drops of water in the dough it comes together perfectly & doesnt crack. everyone seems to use “just not enough” these days like its a trend. then you have to gather crumbs and use a lot of pressing together and basically make it harder than it needs to be. dont be scared. use a couple more drops in your dough so it comes together without cracking. it wont break you. you have a nice relaxing voice, and your love of food shows😉

I cannot pin down what exactly it is...but your videos truly are inspiring! thank you!

I LOVE that rounded door and the rest of your very homey, rustic-looking kitchen! And what great tips you've demonstrated! Thank you & God bless you and your family!

The simple things in life are the best......

On from southern Mississippi you got to love the the south food is always amazing I'm going to try this recipe

Such a wonderful video, and I loved all the details you included about what and why and how. Just lovely!

Hey there, Can't wait to see the new calf when the time comes, many of us were there for the last birth , always exciting. Great Galette Shaye. You say Galette perfectly well, I live in Montreal,Quebec which is one place you can find a delicious one to munch on at breakfast in many french Canadian homes.. Always a pleasure to visit with you.

Lovely! Looks delicious.

This was just beautiful - a feast for the eyes as the visual imagery of a mother cooking for her family captured the feeling of home. Well done, as always.

That looks delicious! I appreciate that you explain the science behind your baking steps.

It looks so good!

INSPIRED!!! Thank you for taking the time to share.

What a delicious and easy idea! Thank you for this! 🤍

What a beautiful galette! thank you for sharing your recipe and technique!

Looks fabulous, Shaye! I will have to try it this weekend. Thank you for another great recipe!! 💕

I just love galette's. I made a vegetable galette that was out of this world. Haven't made a desert one yet but this has inspired me.

This was just what I needed today. I can't wait to make it! 😊

This is perfect timing! I was wanting to make something sweet today.

Hey Y'all, what a fine idea for a cold winter after supper treat. I will be making one Friday or Saturday. I'll make it Peach for the Bulldogs Championship and the whole state of Georgia. Thank you so much. God bless y'all take care bye for now

Yum! Making a savory galette for dinner~~thanks!

This looks incredibly yummy! Must try it.

You are SO easy to follow! Your verbal instruction is very clear🪶

I cant wait to try this!

Love, love, love your videos!

I've been baking a long time. You are an excellent teacher. I knew to add salt to my sweets but I have never had any explanation about butter and baking. Well done. I will have to try making a Galette. I love how you created a little bit of the south for your husband.

That looks delicious! I really wanna try making this. Thanks for the inspiration!

Making a yummy vegetarian mincemeat galette today with green tomatoes from the garden.(yup, they lasted this long!).

I learned from this video why a scale is a factor for weighing. Never thought about different flours weighing different as a 1cup measurement vs grams. Looks delicious 😋

Im soooo making this! Thank you! With love from North Georgia !

Excellent idea using parchment and cast iron

4th of July weekend party hit ! I’m definitely making this again…so easy!

What a great recipe for today. Thank you so much

I love that you explain why we should do this or that. I am learning a lot :) thanks for your beautiful videos, I love rustic😍

That looks good

Nevermind the end-of-day-post-workout-hair. It was delicious! Here's the printable recipe: theelliotthomestead.com/2017/07/einkorn-galette/ Also... if you'd like to see what the snow looked like on our farm: theelliotthomestead.com/2022/01/what-2-feet-of-snow-means-on-the-farm/

Excited to try this with my peach preserves 🥰

That looks so delicious!

The most traditional galette is with buckweat flour. Hi from France !!

Thank you for this recipe! I made it today with apples and home made plum jam, delicious!

Looks wonderful - it’s high summer here in Australia and my favourite sweet treat at the moment is white peaches. Just delicious eaten at room temp each bite is full of flavour and perfume. If I can stop eating them fresh I think I’ll make some jam for a nice wintery treat. Thanks for the inspiration and the cooling thoughts of snow drifts on day that is 40 degrees C.🦘🇦🇺

I never thought to use jam for the filling in a galette. Now I know what is for dessert tonight. Thank you!

I made this for dessert last night with apples. It was delicious. Thank you for the inspiration!

Hi Shay from your Central Washington neighbor in Roslyn! We have been running around dealing with all the snow from the winter storm too! So nice to see you are making time to create a fantastic dessert! Wishing you all the best! Laura

Looks good. I'll have to give that a try.

Very inspiring! Thank you for this video!

Looks delicious! I love to bake so will be making this..

wow that looks good!

Hi Shay, this did look so rustic and I bet it tasted yummy 😋 too... thanks for this quick dessert recipe..!! Gatta try it.. It looked good on your cozy warm kitchen.. love ❤️ these kind of videos.

Bravo et merci !! Bénédictions+++ de France !!!

I learned to if you put your dough in the fridge for 10 minutes it helps

Thanks

Yum! And einkorn, yay! I’m not allergic to einkorn, but conversion is tricky. Thank you!

The cast iron skillet is a great idea. I've had a lot of leaky fruit fillings making galettes on the baking sheet! :)

I love how the plates disappeared before you could even get forks on them. That's how it works in our house, too!

Yum!

YUM!

Beautifully

Loved the video Shaye. Made a blueberry/blackberry Galette. It was the perfect dessert after pasta and Angela's baguettes. Thank You!

David Lebovitz, who was the pastry chef in Alice Waters Chez Panisse restaurant in Berkeley for 13 years, moved to Paris. In his newsletter this month he wrote an article about an apple tart. This is what he says about galette “For some reason, tarts like these have become known as galettes outside of France. (The Italian equivalent is the crostata.) I can’t speak for Italy, but in France, a galette is used to refer to a buckwheat crêpe.” “To fact-check myself (so you don’t have to), I typed “galette aux pommes” into French Google and not a single open-face apple tart showed up on the first two pages of results. When I typed “apple galette” in English, the first two pages of Google were awash with open-face tarts with apples”. Who knew.

I love your cooking segments, but I would love some close ups of the food to see more clearly the food. Yum’

This looks amazing! Thank you for the inspiration. There are days I’m in the mood for pie, but want something simple to put together. On a side note, I love your mixing bowl, and pitcher. May I ask where you found them?

I.finally made a galette! I saw one made years ago by Martha Stewart and so when I saw this video I thought I’d like to make one. I also missed out this Christmas making mincemeat pie, so I used a bottle of mincemeat and a bottle of Polamer fruit only orange marmalade that my friend from England recommended. On your You tube video you used a whole egg for the glaze, but in your instructions you said egg white. I loved how beautiful the egg white made the galette without turning so dark. We loved it and I, too, will probably never make pie again! I can’t wait to try our sour Traverse City, Michigan cherries in a galette, and then, when rhubarb starts up again this year I’ll try your rhubarb and blueberry galette. As a side note I also started some dry sourdough starter with unbleached organic wheat flour, and started a loaf of artisan bread which I will bake this morning. Thank you for being such a great example for learning things that are hard. I haven’t heard recently how you are doing learning to make cheeses, but you said it took you 10 years to learn to make sourdough bread with starter. You said if you had quit at nine years you never would have learned. So glad you didn’t quit. I’m not quitting either!

"Just like so" Bob Ross feelings

Your husband hit the lottery with you. You are a most captivating and remarkable Woman. Keep up the awesome work as a Wife, a Mother and a superb teacher. I love your channel.

Really like the tip with the butter and the box grater. When you were talking about making Stu his little peach tree space you got a bit flustered I saw for a second but I could just picture him smiling and blowing you a kiss as he filmed. Maybe I'm wrong but....So beautiful. And that Galette looked so yumm.

I’d love to see a recipe for a savory one someday!

Do you have your own show? If not, YOU SHOULD!!!! Magnolia Network would grab you up in a heartbeat!

Bom dia do Brasil para vocês 😉 👍

In Quebec, my husband's family calls cake-ish cookies 'galettes'... like applesauce cookies...but I was all confused as I learned French in Europe...there are so many regional changes for food names !

Just a little Tipp. Instead of the Eggwash you can mix a little bit of jam with water and juse this instead.

Looks so yummy, Shaye. I so enjoy your kitchen and how calm you are in it. Thanks for sharing and I’m wondering now if putting my pie in the fridge before baking would be beneficial. I do the egg wash and sugar, too. I dunno. Just a thought. Bet it was delicious. XO

Finely got my kitchen scale 🙌🙌🙌 & im 70 yrs old lol

Thank you so much for this recipe. I'm curious could you make this with fresh fruit in the summertime, would you still need the jam?

Grating the butter, genius!

I'm wondering if you sift your freshly ground einkorn flour? Thank you for lovely video!

I love your bowl! Can you share where you got it?