Galette Disaster 101

When you’re cookin, things always go according to plan…

That’s a blatant lie. Things regularly get royally ef’d the crap up. I haven’t really included much of that on the blog, thus far. But I figure I maybe ought to. Those of us on food blogs sure like to show off our successes – but what about the little bits that make us human? Or at least, not perfect cooks.

There is no such thing as a perfect cook. In fact, I take pride in not being perfect.


Again, that’s a blatant lie. I strive for perfection all the time. Irritatingly so. I’m not good with personal failure, and I have very high standards for myself in the kitchen – especially when others are experiencing my food. And in life, for that matter. I really need to relax a little bit, and give myself a little more wiggle room.. And thus, Galette Disaster 101.

Galette Disaster 101 - What Not to Do


  • 4 Large Peaches, roughly chopped.
  • 3 Nectarines, roughly chopped.
  • A Package of Filo Pastry, thawed.
  • 1/4 C Butter, melted + 2 Tsp for dotting.
  • 1/4 C Finely Ground Toasted Almonds.
  • 1/4 C Brown Sugar.
  • 1 Tsp Ground All-Spice.
  • 2 Tbsp Local, Organic Honey.
  • Juice of Half a Lemon.


  1. Pre-heat your oven to 400 degrees F. Line a 9" X 9" removable bottom cake pan with parchment paper.
  2. Then, line the pan with the filo so the edges drape casually and haphazardly over the sides. Baste well with melted butter.
  3. In a bowl, mix together the rest of the ingredients sans blotting butter.Dump mixture into the filo "crust" and dot with blotting butter.
  4. Place pan on a baking sheet (to catch butter drips) and bake in the oven for about 30 minutes until filo is golden brown. Remove from heat and let sit 10 minutes to cool. Remove the bottom and lift the sides off the pan.
  5. Oh wait, you can't. The drapped filo is all over the place and essentially attached to the pan itself.
  6. Break off excess filo from the sides and remove the sides of the pan. It comes off. But then filo hasn't browned or hardened at the bottom and it crumbles to the floor and all over the counter.
  7. Taste a peach. It's crunchy. Shouldn't be. But you didn't cut the fruit into thin enough slices and thus they didn't cook.
  8. The almonds are grainy. Didn't work so well, did it?
  9. Throw in the trash, wipe up the counter, broom the floor, and wash the butter off of everything with hot soapy water. Dry dishes. Put away. Open up a bottle of wine and pout on the couch.
  10. Take a nap.


 P.S. To see the inspiration for this atrocity of a recipe – and how it’s done correctly – check out Glutton for Nourishment.
  • Ali Stockwell
    June 23, 2011 at 4:04 PM

    Oh no. I still would have eaten it off the floor so don’t feel so bad. So.. what SHOULD have been done with all of that haphazardly draped filo? Should it be trimmed instead?

  • Kristy Lynn
    June 23, 2011 at 4:06 PM

    @ Ali: Oh I know you would – you’re that kinda girl 😉 Yes, it should have been trimmed. And it should have been cooked in the oven I think maybe before the fruit went in so the bottom could “crust” up..

  • Eron
    June 23, 2011 at 11:16 PM

    Oh — too bad! But thanks for documenting… I appreciate lessons learned. I’ve never tried a galette with filo dough. Would it have worked to fold it over before baking? I make galettes once in a while, but with a regular pie dough. Here’s a recipe I love from a few weeks back:

  • Kristy Lynn
    June 24, 2011 at 3:54 AM

    @ Eron: I just checked out yours – love it! Maybe I’ll give er another shot in the near future. Aye. I suck at baking.

    PS. Love your blog!!

  • Eron
    June 24, 2011 at 4:21 PM

    Thanks, Kristy, I just discovered your blog and love it, too! It is so inspiring to see the photos of you tearing out your yard to plant a garden. Keep up the great work and don’t give up on baking!

  • Stacy
    June 24, 2011 at 7:20 PM

    Great post, Kristy! It’s kind of inspiring me to post my blueberry cobbler disaster from last night’s little dinner party. If you see a post titled: Blueberry Soup, you know what it is. 🙁

  • patience
    June 25, 2011 at 4:30 AM

    i love that you did this and showed how cooking/recipes don’t always work out!!

  • Kristy Lynn
    June 25, 2011 at 4:42 PM

    @ Stacy – I would love to see that post!

  • Kristy Lynn
    June 25, 2011 at 4:42 PM

    @ patience – I actually think they fail more often than not 😉

  • gluttonfornourishment
    July 12, 2011 at 3:16 AM

    Oh no, sorry it didn’t turn out so well! Maybe next time…

  • Kristy Lynn
    July 12, 2011 at 4:26 AM

    @ gluttonfornourishment: it’s my own fault. I wasn’t thinking. Next time will be better, for sure.. well, maybe not for sure. haha..