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Pear Galette from The Salty Tart!


2/17/11 update: Michelle was just nominated for her 3rd James Beard Award!!!! So well deserved. Find more information from the Beard winning journalist Rick Nelson’s Star Tribune article. [2]

I met Michelle Gayer’s [3] desserts many years before I ever met her. When I was still a pastry assistant I came to work with Charlie Trotter’s Desserts [4], which Michelle wrote while she was the pastry chef at Trotter’s, and convinced the team to make everything out of it. Her style was entirely about the food, elegant, but not architectural and overly fussy. I did manage to bake and cook my way through her book and probably landed the Executive Pastry Chef job as a result. Fast forward a decade and I was introduced to Michelle by a mutual friend. Michelle had just moved to Minneapolis from Chicago with her family to create the desserts for a national bakery. It was one of the finest days in our fair city’s history of sweets. We became fast friends, not in the kitchen, but on the playground with our kids. The very first day I met her we talked about her dream of opening her own bakery, which seemed as inevitable as snow in Minnesota.


Just about 3 years ago she finally got the chance and opened the Salty Tart [6]. It is an award winning treasure in the Global Market. Filled with artisan breads (she uses a sour starter she got when she worked with Nancy Silverton), French pastries, to die for cookies and cupcakes. We did an event together last summer for a Farm to Table dinner at the Walker Art Museum and I got to work in her kitchen. Not only were her desserts lick-the-plate-clean-delicious and gorgeous, but her team at the bakery loved every second of being there with her. She opened her dream bakery and it is as wonderful and fun as she is.

Michelle has generously shared her recipe (below) for this stunning Pear Galette, which is rustic and easy to make. She, of course, makes her own puff pastry at the Salty Tart, but you can create this dessert very quickly by using a store bought pastry.

Congratulations to the winners of last weeks American Masala Giveaway, details at the end of the post:


The Salty Tart bakes baguettes every day and also creates sandwiches to go.


Sticky Toffee Pudding Cakes, which you know from last weeks post [9] is one of my weaknesses.


Gorgeous boules.


If you have a big party or wedding this is where you should come for your cake [3]s, if you don’t make them yourself.


The Salty Tart’s Pear Galette by Michelle Gayer:

Home Made Puff Pastry or use store bought:

1 pound Bread Flour

1 pound Pastry Flour [13]pastry flour is lower in protein (about 8%) than all-purpose, but higher than cake flour.

2 pounds cold Butter

1/2 ounce Salt

8 ounces Cold Water

Almond Cream:

8 oz Almond Meal/Flour [14]

1 oz Sugar

4 oz Butter

1 oz Cake Flour

4 oz Eggs

To assemble the Galette:

While I was at the bakery I overheard Michelle saying to one of her pastry assistance to bake it until there is color. “Color is flavor, so let it go until it is nice and caramelized!” I think those are great words to live by in the pastry kitchen and at home!

American Masala Giveaways: [9]

Mortar & pestle, plus a signed copy of American Masala goes to Laurie.

Dinner for 2 at Devi in NYC goes to Andy.


You might also like:

Garlic Kale Tamale Tart - yes, the crust is bright red!
Sugar Plum Pie with a Folded Flaky Crust.
Lemon-Lavender Meringue Tarts (The difference between French, Swiss and Italian Meringues)