The alchemy of an oven and some simple ingredents is a beautiful thing – in this case, blueberries, a couple pears, some spices, sugar, butter, and of course, a prepared sour cream pastry (yeah yeah, can't claim it was completely homemade).
Galette is just one of those french words I love – meaning cake (or very roughly translated) a free form pie. My affection for the word has to do with the fact it is just as much as fun to say as it is to tuck into.
I often marvel at how satisfying it is to bake – particuarly on cold winter days when delicious aromas wafting from the oven take away a bit of the chill.
There is something truly wonderful about the tangible outcomes of making – be it pottery, food, or whatever else takes ones fancy. Not to mention, you can share results with friends.
Just maybe, for my next bit of oven alchemy, I will concentrate more on the oven than writing a blog post – ah well, a bit of carmelization never hurt a tart:
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