Claire Saffitz Makes Easy Pie Dough & Savory Galette | Dessert Person

Claire Saffitz Makes Easy Pie Dough & Savory Galette | Dessert Person
True or False: Baking is rigid and only uses pantry ingredients, not fresh produce, and is only for dessert. FALSE! Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?

#ClaireSaffitz #DessertPerson #Galette

Caramelized Endive Galette
6 large Belgian endive (1 lb. 13 oz / 822g)
2 ounces (56g) Parmesan cheese
2 tablespoons plus 1/4 cup extra virgin olive oil (3 oz / 85g)
1 teaspoon fresh thyme leaves, plus more for sprinkling the top
2 teaspoons plus 1 tablespoon white wine vinegar
Kosher salt and fresh ground black pepper
All-purpose flour, for rolling out
1 large egg, beaten
1/2 small shallot, very finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
1 small radicchio, leaves separated and torn
1/4 cup fresh flat-leaf parsley leaves

Flaky All-Butter Pie Dough
1 stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled
1 1/2 cups all-purpose flour (7 oz / 200g) plus more for rolling out
1 tablespoon sugar (0.46 oz / 13g)
3/4 teaspoon Diamond Crystal kosher salt

Video Breakdown:
0:00 Start
0:10​ Intro to Caramelized Endive Galette
0:29​ Dessert Person Intro Animation
0:47​ About Savory Galette
1:10​ Ingredients & Special Equipment
1:49​ How To Make Pie Dough
5:35​ Rolling Out Pie Dough
8:42​ Make The Galette Filling
14:30​ Assemble The Tart
18:17 Bake The Galette
18:31 Make The Vinaigrette
21:08 Prepare The Greens
24:41​ Right on Time
24:47 Top The Endive Galette & Taste
27:10 Like & Subscribe

Thanks for watching!

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[CSaffitz]

A bit of a dark horse, but this Caramelized Endive Galette is something I feel like eating constantly! What’s your favorite recipe from the Bread & Savory chapter?

[MarialauraVallejo]

Claire trying not to say "gourmet version" is me in life trying to avoid my past 😂

[persondessert]

“perfection is not the goal here... and it rarely is” thanks for the free therapy

[TrinityMacPhisto]

Thank you Claire for not lying to us about how long it takes to caramelize onions

[alexinarose]

The ethos shared in the opening of the Dessert Person book about food and desserts being morally neutral and moving away from ascribing guilt to delicious things is something I really appreciate. It's a great message.

[vcross]

“This is incredible, and I am very proud of myself.”

[karlaw]

I really love Claire. I know, i know, i know, we've all said it. But Claire, if you ever read this, you're my people. Sending a big hug. These videos are awesome and comforting, and I'm so grateful we still get to enjoy post-BA. Keep em comin, please!

[chesterstefan]

Also this episode is almost 30 mins long but it felt like it flew by.

[ImSchneckenhaus]

Claire: *beating the dough with a rolling pin*
Neighbor: Ah, I wonder what we will have as an afternoon snack today.

[Chinaija]

I don’t know why the Tupperware screamed and frowned but I’m delighted that it did

[MRSECONDBEST]

Claire, at this point i should be paying you because this is my weekly therapy.

[fhpperkins]

Make this. I did yesterday, The caramelized onion and endive filling is delicious. My fussy, skeptical Italian husband woke up in the middle of the night and finished it off. The instruction for the flakey pie crust is the best I have found online. I am especially grateful that Claire is as allergic to cleaning her food processor as I am. This is a keeper and a Master Recipe to treasure.

[shamikatapasvi]

Kudos to Claire for trying to cut down on her plastic waste. It is really irritating to see most Youtubers used a ton of (unnecessary) plastic wrap when there are ways to prevent doing that. Really an inspiration in this way and otherwise!

[benbrianfernandez]

Vinny's mini animation and sound effects editing is such a signature style. I'm so happy to see it here! Yay!!!! It feels like I'm not just watching Claire's cooking techniques, but also watching Vinny's humour. Love it.

[AllegraVivace]

I love the comment about the pastry not needing to be perfect then it cuts to her measuring out the exact inches 😂

[cancerianforlife]

The “*gourmet” had me giggling like a fool lol. SMH at the ex-who-shall-not-be-named.

[geltonikrantai]

You can use beeswax wraps instead of plastic wrap. You can use it to cover cut fruit, bowls with sauces, etc. and put in the fridge, it's amazing at keeping bread fresh. I really hope you see this, Claire! It's been a game changer for me and many friends of mine. 🐝

[carolinec]

Hey Claire! Saw you've been struggling with a plastic wrap replacement. I use beeswax wraps, they will mold around things like plastic wrap and after about a year when they start to lose their shape they are biodegradable as well! Hope this helps with your future dough endeavors.

[andreeamicu]

I tried many of the recipes in Desert Person and found them absolutely delicious: focaccia, corn muffins, mascarpone prune cake, pecan brittle cookies, flourless chocolate cake... Claire's book is a teaching resource to improve one's baking skills, and it's becoming my go-to baking book.

[flutechannel]

The video i've been waiting for Claire!