Everyday Dorie: The Way I Cook by Dorie Greenspan

   

I have a lot of cookbooks in my TBR, and there is nothing my husband loves more than for me to cook. To inspire me, I took photos with 24 cookbooks I have and I've prescheduled one post a month for the next two years. I'll plan to link up with In My Kitchen, hosted by Sherry's Pickings, and Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker). To further inspire me, I've created a Cooking/Baking Challenge for me for 2026 in which I read and bake from and post about one cookbook a month.

It's been about eight years since I first discovered Dorie Greenspan. Boy, she knows flavor. I bought her cookbook, Paris Sweets, and I made Sablés au Citron (French Lemon Shortbread) for a family gathering in 2019. I've never had such a positive reaction to anything I baked. Everyone who tried the sablés paused after the first bite of the cookie and took another bite and said, "This is delicious." I wrote about baking Sablés au Citron here. Later that summer, I tried Clafoutis aux Pêche (Peace Clafoutis) from the same cookbook. Here's where I wrote about that experience. In 2022, I bought Dorie's latest cookbook, Baking With Dorie: Sweet, Salty, & Simple. I tried making Cheese Puffers from that cookbook here. 

I got a copy of Everyday Dorie: The Way I Cook a few years ago. It's a cookbook that details the foods Dorie cooks on a regular basis. I've been meaning to try something from this book, and I finally decided to make my first galette this week. I am not exaggerating when I say that this galette might be the most delicious thing I've ever made. 

Ingredients

Crust

• 1 ½ cups all-purpose flour

• 2 tablespoons sugar

• ½ teaspoon fine sea salt

• 1 stick cold unsalted butter, cut into 16 pieces

• ¼ cup ice water

Filling

• 4 slices bacon

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• ½ pound mushrooms, such as white, cremini, wild, or a mix, trimmed and coarsely chopped

• 2 leeks, white and light-green parts only, split, washed, and thinly sliced (or 1 large sweet onion, such as Vidalia, thinly sliced, rinsed, and patted dry)

• 1 clove garlic, finely chopped

• Fine sea salt and freshly ground pepper

• 3 tablespoons dry white wine

• 2 tablespoons heavy cream

• 3 tablespoons chopped walnuts

• ¼ cup finely grated Parmesan

• Leaves from 2 thyme sprigs

Directions

1. Crust:

   Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.

2. 

3. Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)

4. When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.

5. Filling:

   Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.

6. Preheat oven to 400 degrees with rack in center.

7. 

8. Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)

9. Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)

10. Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.
11. 

Have you ever made a galette?

I am eager to make more from this cookbook.

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Weekend Cooking was created by Beth Fish Reads and is now hosted by Marg at The Intrepid Reader (and Baker). It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.  

For more photos, link up at Wordless Wednesday, Comedy Plus, Messymimi's Meanderings, Keith's Ramblings, Image-in-ing, Soul and Mind and So On, Wild Bird Wednesday, and My Corner of the World.