Comments on: Berry Balsamic Galette

By: Laura

Laura — Wed, 22 Aug 2018 01:12:40 +0000

I made this today with nectarine surplus threatening to go soft. Really delicious!! I used fig balsamic vinegar, honey instead of sugar in the filling. Had some trouble with the crust’s texture. Did you mean refrigerate the dough for at least 30 minutes? I put it into freezer as the recipe was written, and subsequently got sidetracked so it was more like 2 hours when I retrieved dough to roll out. I prepped the filling while it warmed up enough to use. I opted not to use extra flour to roll out so it was a little sticky. Having said that, the dough is divine and the finished galette superb. Thank you for a great recipe!

By: Wanda Burquest

Wanda Burquest — Mon, 13 Aug 2018 17:21:51 +0000

Audra, I made your berry balsamic galette this weekend and we loved it! It looked beautiful and was delicious. While saving the recipe to my computer I realized that the ingredient list calls for balsamic vinegrette, but the description for the recipe mentions balsamic vinegar. It is balsamic vinegar, right? That’s what I used!

By: Wanda Burquest

Wanda Burquest — Mon, 13 Aug 2018 17:19:34 +0000

Audra, I made your berry balsamic galette this weekend and we loved it! I was saving the recipe to my computer and realized that the ingredient list calls for balsamic vinegrette, but the description for the recipe mentions balsamic vinegar. It is balsamic vinegar, right? That’s what I used!

By: Joanne

Joanne — Tue, 07 Aug 2018 10:27:24 +0000

The story of my blogging life is “I mean to get this to you a month ago, but……….” lol. It happens! We are still eating tons of berries because Remy is obsessed. And the best thing about baking with berries is that they don’t have to be perfect to still taste good! This is so gorgeous and delicious, I’m sure.