Mexican-Inspired Galette

Source: Raquel Goldman, Norte 54

Recipe Type: | Seasons:

This recipe was demonstrated at the San Francisco Chronicle’s Peak Summer Baking Demo with Raquel Golman of Norte 54. Norte 54 can be found at the Ferry Plaza Farmers Market on Tuesdays and the Mission Community Market on Thursdays.

Serves 6-8


12 tablespoons cold butter
160 grams all-purpose flour
30 grams masa harina
15 grams sugar
5 grams salt
2 ounces ice water
Heavy cream (for brushing the crust)

Fruit Filling

2 pounds stone fruit, such as yellow peaches, plums, and Dandy pluots
2 teaspoons cornstarch
1 teaspoon salt
50 grams sugar
1 teaspoons coarse coriander
Juice of ½ lime
Zest of 1 lime

Coriander Sugar
3 tablespoons sugar
1 teaspoons Maldon salt
1 teaspoons coarse coriander

1 quart goat milk
200 grams sugar
1/4 teaspoon baking soda


To make the dough, cut butter into 1 cubes. Combine the flour, masa harina, sugar, and salt in a mixer with paddle. Add the butter and mix on slow until the butter and dries are roughly combined (pea-sized crumb). Add ice water and continue paddling till dough comes together. 

Pat the dough into disk and plastic wrap, store in fridge for 1 hour, up to 3 days or freeze. Roll out the dough to about 8- to 9-inch disk. Chill.

Combine the cut fruit and cornstarch, salt, sugar, coriander, and lime juice and zest. Add the filling and gently fold edges in an overlapping pattern. Freeze for 30 minutes. 

Preheat the oven to 375°F. Brush the edges of the galette with cream and sprinkle with coriander-sugar mix. Bake for 30 to 40 minutes or until the fruit is bubbling and bottom of galette is baked through. Let cool.

To make the cajeta, heat the goat milk and sugar to a simmer; take off the heat and add baking soda. Cook until thick and the consistency of honey (about an hour), stirring occasionally every 10 minutes or so to make sure it doesn’t burn, and paying more attention as it gets thicker towards the end.

Top your finished galette with the cajeta and enjoy!

Farmers Market Ingredients