The Garden Galette from Lessons in Chemistry
Following on from my previous post about the blackberry pie from Lessons in Chemistry, this post discusses making The Garden Galette from the same show. Of the three pies, it has the smallest role, but it’s still impressive and attractive. I made it as the second dish from Chemistry.
In episode 2, Zott makes it for her dinner after a bad day at work. We see that she has pie crusts made ahead of time and labelled. Zott really was a woman ahead of her time: meal prepping before it was cool.
Choosing not to eat it immediately, she wraps it in foil and then goes outside, discovering a stray dog who she adopts and names Six Thirty (the time he wakes her up every morning). For the uninitiated, a galette is an open pie where the crust is folded as a border over the edges of the filling. They can be savory (as in this case) or sweet. Chemistry’s Garden Galette is made with trumpet mushrooms, leeks, asparagus and Gouda cheese. The recipe doesn’t mention this, but in the show it looks like Zott adds halved cherry or grape tomatoes to hers, and she isn’t shown adding cheese.
When I made this, I didn’t read the recipe in full until the day of, a mistake I’ve made a few times. The filling must be cooked and the galette assembled ahead of time, as it’s got to chill in the fridge for an hour before baking, then be left to cool. By the time the galette had finished baking, it was 7pm. My mother was present with me that night, and she gets very angry if dinner goes beyond 6:30. I served the galette with meatloaves. It was lovely! The fresh summer vegetables melded well with the flavorings of gouda and thyme, and the crust was crumbly perfection. It went down a treat.
Since I had an extra pie crust from making a batch of it, I made a separate blueberry galette, with cornstarch, lemon juice and crunchy sugar as the other ingredients. It was lovely too!
If you want to make the galette recipe yourself, you can get it on the official website here.
Images from Lessons in Chemistry are the property of Apple TV+. All other photographs are the property of Ate Bit Culinarian.
