My favorite restaurant in the world is Al Forno in Providence. I went there as often as I could afford when I was in graduate school, and I try to go every time I get back to Providence (it's so popular, I once went there on Valentine's Day and was told there was a 5-hour wait!). The chef/owners at Al Forno invented grilled pizza; they serve an amazing baked pasta in pink sauce; the corn fritters alone in August make the 3 hour drive worth it. The menu changes daily according to what's in season, and you have to order dessert at the same time as you order your meal. Their signature dessert is their crostata - strawberries in the spring, apples in the winter, berries in the summer, and if you're very very lucky, white peach. Yumm.... This galette (i.e. crostata) uses the Al Forno dough, with a berry and lemon curd filling. If you're feeling extra indulgent, serve the galette in a pool of creme anglaise.
You'll have lots of extra lemon curd, but it tastes great with scones or fruit; or fold in some whipped cream for a light lemon mousse. It lasts a few weeks in the fridge, and several months in the freezer.
My favorite thing about the galette: it looks great (think rustic!), and is so much easier than a traditional pie. So if you're scared of making pie dough from scratch, try this - you still have to roll it out, but no struggles to fit the dough perfectly into the pie plate and no fancy crimping required.
This was another recipe we covered in baking class. Stay tuned for the students' final projects, they did great work! Baked alaska, an orange and white chocolate Charlotte, Pierre Herme's plaisir sucre, macarons, Opera Cake, and so much more!! Pictures and recipes coming soon.
Brushing excess flour off dough
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