Adjustments I'd make to this recipe:

1) I know puff needs a high bake, but I think 375° at 30 min would be better for a balanced cook time here.

2) I also followed the proportions for filling precisely, and although it looks tasty (and IS tasty, from the run-off I cut away), I'm not sure it needs to be that overstuffed. I might increase the filling by 50% and make two galettes at once next time.

But - like I said, taste test was yummy! Hope my friend and her parents like it. 🤞

@Kinnison

*checks clock* You'll need to wait 15 minutes for it to settle after I take it out. But if you're patient, you're welcome! 😊

@MLClark

well, traffic is bad, so might be more like 90 minutes

@MLClark
Well done!
Midder Bill's house is at 9800'. Between the altitude and propane burning hotter, cooking is an adventure

@BrentSullivan

NO DOUBT. And I imagine the range of go-to recipes changes a bit to match.

@MLClark
I sous chef for Bill when he's here. He's got it sorted.
@Kellee and I have eaten out a lot😆

@MLClark

Pastry perfection.

I lived at 10K feet in Evergreen CO. You can’t imagine how many bakes hit the bin because I failed to adjust properly.

@LnzyHou

UGH. It's so tricky, because it's not just about cutting down on time. You also need to figure out when a lower heat at a longer time will help better for the moisture content of the bake.

So many variables! Kudos to you for persistence!

@MLClark

My kingdom for a bite of your success.

@LnzyHou At least buy her dinner first 😲 😂 @MLClark

@killingfloorman @MLClark

I’m willing.

@LnzyHou

I have the ingredients to make two more! I just need you and @NiveusLepus and @Graci and @publickovacs and @Kinnison and @BrentSullivan to drop by. No pressure! 😅

@MLClark @LnzyHou @Graci @publickovacs @Kinnison @BrentSullivan

If I could make my way down there, I totally would.

@MLClark
ERMERGERD yessssssss

@LnzyHou @NiveusLepus @Graci @Kinnison @BrentSullivan

@MLClark @LnzyHou @NiveusLepus @publickovacs @Kinnison @BrentSullivan Love ya but $350 is a lot to spend to have a galette.

@Graci @MLClark @LnzyHou @publickovacs @Kinnison @BrentSullivan

It’s not just the food, it’s the experience!

@MLClark @LnzyHou @NiveusLepus @Graci @publickovacs @Kinnison
I'll bring a vegan recipe just to throw another curve😁😋

@BrentSullivan @MLClark @LnzyHou @Graci @publickovacs @Kinnison I’d hope so. Then I can join in. ^_^

@BrentSullivan @LnzyHou @NiveusLepus @Graci @publickovacs @Kinnison

Vegan version already set up in mind for Becca, but the more the merrier! 😋

@MLClark @LnzyHou It’s the same way with tofu. You gotta press it or it comes out all wobbly and weird, but if you press it to much you make hard blocks that crunch down into powder.

I’ve been experimenting and, depending on the oven I’ve got it mostly right.

@NiveusLepus @MLClark

When I’m craving tofu (yes, it happens), I buy lunch at Whole Foods hot bar as they serve tofu Indian-style. Delish.

@LnzyHou @MLClark I have tofu each night for my dinner, with spring mix, or mixed vegetables. It makes it easy.

@NiveusLepus @LnzyHou

There's a recipe for making tofu from chickpea that I've been keen to try, since soybeans aren't common here. Chickpea is marvellously versatile, though, and in great abundance. I look forward to seeing the range of tofu textures I can get out of it.

In most any form, though, tofu's lovely. It absorbs so much so well. :)

@MLClark @LnzyHou Chickpea Tofu was not to my preference. I normally love chickpeas but the brick I got was ten kinds of terrible awful.

I hope you have better luck.

@NiveusLepus @LnzyHou

Oh, good to know! I liked the wobble on the video attached to this recipe, but it's always good to know that there might be challenges to getting that perfect form. 😬 Chickpea bricks! Eesh.

@MLClark @LnzyHou It was a remarkable experience, because I’m generally pretty taste tolerant. Food is much more utility than joy for me in most cases so if it’s kinda bad but I can get it down range, that’s good enough.

This stuff was just beyond what I could tolerate.

@NiveusLepus

Well, I'm glad it hasn't ruined the rest of chickpeas for you, because the Signature Galette I'd be baking for you is aquafaba-reliant! 👌

Fortunately, there are so many good things in this world, to lean into instead. 🤗

@MLClark No reason to let one bad experience blind you to future possibilities to my way of thinking. I’d even try it again, it might have just been a bad block, or a bad brand.

@MLClark
<drools on self>

@Boilergal

Oh, fantastic! I bet it will! 🤗