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!
Find Dessert Person Online: www.dessertperson.com​​​
Claire Saffitz on Instagram: / ​​​
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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?

[@discobeatbox]

Good morning, Claire 🌻

[@playlistmakerz2325]

All of them :D

[@AllegraVivace]

I’m a big fan of the feta za’atar flat bread. It’s so good.

[@BakingByBrandon]

Sour Cream and chive rolls 😋

[@discobeatbox]

@@AllegraVivace I literally grabbed my book because I couldn’t remember the name for this one. Ahhhh delicious

[@MarialauraVallejo]

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

[@vigilantcosmicpenguin8721]

Oh, she's just doing a... high-end creation.

[@persondessert9366]

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

[@ArtanisKizrath]

Except when smoothening out the frosting. That needs perfection.

[@vcross05]

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

[@mjchu1018]

That was honestly adorable.

[@kingquentin8810]

See that's not something we'd hear couple years ago, WE are proud of Claire

[@MsSonnencreme]

@@mjchu1018 you an INTP?

[@CT1010101]

My mom and I acknowledge and congratulate ourselves if no one else is doing it. I think it's healthy.

[@alexinarose5344]

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.

[@aga3006]

So needed in today's diet culture

[@baileytrujillo1834]

I love this comment thread so much... 🥺

[@hayleysmith8494]

why is it only fat people who say things like this lmao

[@baileytrujillo1834]

@@hayleysmith8494 this makes no sense. The insecurity and inability to be compassionate and forgiving towards yourself for the ways you eat and have a body must be speaking for you. This really should’ve stayed in the drafts. You perpetuate and insinuate an extremely unfair and deadly narrative about food and human anatomy by saying thoughtless things like this. It’s okay to be fat, people shouldn’t have to come out and say that they are with so much shame and guilt. I’m not the thinnest but dessert literally saved me from years of suffering from deadly disordered eating patterns, and depression, fear based anxiety, and OCD. It’s actually not just fat people who say these things, it’s healthy and happy and balanced people too. and perhaps to your own surprise, fat people can be healthy and happy and balanced AND FAT. Eat the damn galette and take care of yourself, you’re someone too ❤️ someone who is worthy.

[@kaemincha]

@@hayleysmith8494 i guess you really have fun being a jerk. whatever, im sure bailey is living well anyway! life is too short to be so mean to yourself and others

[@TrinityMacPhisto]

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

[@irenel1119]

For years I thought I was stupid. Nope, just lying recipes.

[@HamCubes]

Hear, hear! It's so discouraging for a newb at cooking to read that it should take ~10 minutes! They will either proceed with undercooked onions, or blacken the onions by turning up the flame. I remember a chef writing about how recipes misrepresent the actual time involved in caramelizing onions ~ten years ago. I can't recall if it was Mark Ruhlman in _Ratio_ or Melissa Clark in one of her NYTimes columns.

[@irenel1119]

I read that same article! Now I freeze little bunches of caramelized onions, works well. There's a great technique where you sweat the onions with salt before adding oil. Google Katya Weiss-Andersson dealbreaker onions for details :)

[@chesterstefan9049]

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

[@joevanderwaag7682]

I read this comment and thought "no way it's almost 30 mins" I agree it flew by

[@bethsmart8594]

I’ve watched it no less than a dozen times.

[@ImSchneckenhaus]

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

[@pd96851]

🤣

[@karlaw6445]

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!

[@NicolasGarciaLieberman]

This really expresses my opinion and feelings as well :)

[@MRSECONDBEST]

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

[@Chinaija]

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

[@cancerianforlife]

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

[@AllegraVivace]

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

[@Handles_Are_Bad.Phuk-them-off]

yeah but how rough are those edges

[@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.

[@shamikatapasvi8345]

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

[@marcya4428]

Yes!! Esp on earth day lol. I will say, it'd probably be easier to store doughs in a wax wrap instead of a bag lol

[@shamikatapasvi8345]

@@marcya4428 Yeah, I agree.

[@lemonharrigan2180]

I agree with you, but plastic wrap amounts to such a tiny amount of the overall plastic waste the average person produces. Replacing plastic wrap with tons of thick silicone bags isn’t really effective in limiting waste unless you use them for years. Also, waste in general is bad for the environment, plastic or not. When food waste ends up in a landfill, it can produce greenhouse gasses as it decomposes. All of that is ignoring the immense amount of plastic food is packaged in. Think of thick plastic containers strawberries are sold in. One use of plastic wrap amounts to less than a tablespoon in volume. Overall, it’s great that Claire (and many others) are trying to eliminate plastic waste, but I think generally people are focusing on the wrong things to begin to eliminate.

[@marcya4428]

@@lemonharrigan2180 if you're going to make that point, I think I should point out that the biggest source of plastic pollution in the ocean is not food packaging but commercial fishing nets, so if you really cared, you'd stop eating fish.

[@lemonharrigan2180]

@@marcya4428 I also watched Seaspiracy. I don’t eat fish, or much meat in general. But I’m sure many who cut down on things like plastic wrap or plastic straws do eat fish. This may be because of the misrepresentation of plastic pollution in the media. I don’t think it’s their fault, and it’s truly heartwarming to see that people care. But in my opinion, we won’t truly make a difference until plastic pollution is governmentally regulated, which may never happen because it is not economical to do so. Many people across the country and across the world will continue to use plastic, and it should not be their job to cut down on it. As long as plastic continues to be produced, plastic will continue to pollute. I don’t think cutting down on plastic wrap will stop that. There is the argument that it _feels_ morally wrong to produce plastic waste, and I agree with it. Even if I know a small amount of plastic won’t make a huge difference, I still feel bad in producing it.

[@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. 🐝

[@makeupgrl24]

I was just going to comment this. The beeswax wraps are awesome and so versatile in the kitchen

[@sleverlight]

yeah but becareful they cant be used with heat

[@laartje24]

As far as I understand you can't use those for any animal products and dough usually has eggs and butter in it so I have been afraid to try using them on dough. Anyone any experiences with dough?

[@fhpperkins2735]

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.

[@phantasmex]

Novympia: "The book is titled Dessert Person, that's the title because it's all my favorite desserts. And if you turn to page 47, today we'll be making a savory omelet." Always looking forward to Thursday Claire videos.

[@andreeamicu792]

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!

[@CSaffitz]

Thank you! Hope others give it a try too!

[@flutechannel]

@@CSaffitz well I'm definitely making it tomorrow. Endives are on sale and I'm going to tell all my other cooks about it! Say hi to vinny btw!

[@carolinec5010]

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.

[@CSaffitz]

Thanks for the recommendation, appreciate it!

[@Mr3239202]

And you can always recoat with new beeswax ✨

[@tati.l.]

*inserts 'look at all those chickens!' meme here* What are their names?? You keep teasing cottagecore!Claire, the wait is killing me!

[@cherrycoke031]

nothing like a start a day with dessert person video🌟

Watching Claire being relaxed makes me relaxed. Claire, you gotta cook more for us!!

[@jennykc98]

We have a pizza restaurant around here (CT) and they deliver their salad pizza deconstructed bc of covid so everything arrives fresh. It was kinda fun assembling and not having super hot lettuce bc of delivery! Salad pizza is here to stay!

[@nataliegonzalez8274]

claire, with a ruler in hand as she measures her dough to make sure it’s exactly the right dimensions: perfection is not the goal 😌

[@ArgentAbendAzure]

Looking forward to the Claire moves to the country and builds a chicken house video. Or whatever the heck she's doing. She's going to go all Emmymade for us. Next it'll be bees.

[@ferociousgumby]

Emmy uses reams of disposable kitchen wipes and even advertises them in her videos. I bailed on her at that point.

[@DevastatorIIC]

My wife said we should rename Thursday to Clairesday.

[@vigilantcosmicpenguin8721]

That makes sense; Claire is the only reason I'm keeping track of the fact that it's Thursday anyway.

[@genesisdelacruz9187]

Claire is a breath of fresh air who keeps a jar of vanilla pod preserve and loves an off-set spatula! Just altogether amazing!

[@aly8659]

"Perfection is not the goal here. And it rarely is." Same.

[@wendyhe1330]

I never liked sweet dessert but I love Claire. So I watched every video anyway. BUT WE GOT A SAVORY RECIPE TODAY!! I’m so happy!!!!

[@wendyhe1330]

Definitely trying this out!!!

[@wendyhe1330]

And I like silicone bags too!

[@CSaffitz]

@@wendyhe1330 Hope you enjoy!

[@Bandstand]

Wow the filling 🤤

[@MammaApa]

I would actually pass on this one...

[@scarletd.artemis5124]

I really love the no single used plastic aproach :) thank you Claire

[@olavotulavas7852]

just wanted to say kudos on reducing your kitchen waste! you're the best. I also struggled with finding a good alternative for single use plastic, until I found beeswax wraps. they're the most magical thing! perhaps that could help you in situations like this. :)

[@jamesdooling4139]

I bought Dessert Person knowing there would be some savory recipes. I've already made this recipe 3 times. Everyone loves it.

[@BethB357]

I love how she wasnt afraid to pat herself on the back at the end 🥺 we love a self-loving queen ✌🏻

[@notmyname327]

Before 1:30 "Freshsss-ly ground black pepper" a la Chef John, instant like

[@colinfew6570]

Claire is so extremely chill in this video. I like the vibe.

[@ALMerrill09]

Thank you for providing closed captions. I follow your dough recipe, and it never fails✨

[@myusernamewastaken_]

Claire, this winged eyeliner looks SO GOOD!

[@rachellauryn9547]

Salad pizza is most definitely a thing! My mom does not eat pizza if there’s no salad on top.

[@molliewatts6445]

Pizza is awesome, but when you have a crispy salad with a vinegar dressing at the same time--that's MUCH better!

[@kalei49]

whoever did the sound effect and faces on the small cup of flour (I'm assuming vinny) i'm laughing so hard

[@London1869]

Someone once chided me for saying N-Dive instead of AHN-Deev. Claire is educated and been to France so now I can enjoy my endive with my head held high.

[@errolwilloughby]

I've been really struggling with pie dough, and I'm so very thankful that you showed the full process of forming the dough. I always had a half over-hydrated, half dry and crumbly dough that won't come together nicely; now I'm confident that I'll never have that problem again. ♡

[@Hannahbeckett894]

the part about sometimes needing a second opinion vs knowing you absolutely crushed it I feel that so much!! And truly laughed out loud - you're killing it Claire!!

[@giualonso]

Do you guys need someone to write captions? I'd love to help with that! (I'm a professional translator btw not just some rando lol) I love having subtitles, it makes following the video much easier for anyone with hearing impairments.

[@wuttbruh]

I am so glad you made this video! I've been trying to find a recipe for pie dough that doesn't require a good processor. Love your channel, Claire!

[@savannahfoote592]

I really appreciate the openness and variety in looking for a plastic replacement!

[@fshbulb1]

Vinny's It's Alive editing style is peeking through. 100% here for it

[@Panda_Amanda]

Vinny never edited It’s Alive; it was always Hunzi.

[@KarmaInTheWater]

Claire: savory galette my brain: *gourmet veggie pizza*

[@jeremycastro3712]

I honestly kept thinking about how I could do this to entertain and you answered all my questions! Also I love the tips on the mechanics of baking that can be applied as desired not just for the recipe...it’s well appreciated! Can’t wait to make it!

[@Leepee91]

I made this today for a friend going through a hard time at the moment. We both loved it so much. Will definitely add it to my list of crowd pleaser dishes to bring to a dinner party. 😊

[@zhaneranger]

I saw your book at Costco! Congrats on the wide distributions!

[@reneevasconcellos5335]

I’ve watched so many pie crust making videos but his one was the best by far. Your method seemed to be simple and do-able. I can’t wait to try it.

[@RadioactiveLobster]

Things anyone else would use a spoon/fork/knife for... Claire: WHERE IS COUNT SPATULA!?!?!?!

[@tomkuklinski2084]

okay the little edits on the tupperware was the cutest thing ever

[@ZCount]

As a pizza lover, this notion of salad pizza is a revelation. Fabulous idea, especially as cold pizza is always more flavourful than piping hot pizza. Go Claire!!!

[@phoebe261]

Well that’s my Sunday lunch inspiration sorted! I can’t wait to try it out. I’m getting Dessert Person for my birthday - it can’t come soon enough ✨

[@rebeccaanne8546]

There's something so contained calming and soothing about Claire and this show

[@amanneful]

Claire, you are such a great teacher. I especially love the science tidbits you add. I'm excited to try this recipe. And salad pizza IS a thing! (CHS class of '74)

[@defaultuser1447]

Hey from STL. I liked that you gave the Parmesan measurements as "one ounce, grated". I dislike when recipes call for cup measures of grated or shredded cheese.

[@donkongo5272]

I was a “I can’t bake” person until quite recently, but it’s a game-changer to hear a dough-magician affirm that baking is truly for everyone, every time you do it 😊

[@sbonnett8339]

You should try out some bees wax wraps! Really good reusable options for wrapping food and storing

[@pinkyfromhaughtfarms6550]

Ahhh! The elusive Vinnie!💚

[@reillyjt412]

Would love a video on your favorite sustainable replacements/sustainable tips in the kitchen to help us all embark on a no plastic challenge!

[@daulahiftitah6461]

My mom keeps a lot of air-tight containers, since she often used them as lunch boxes when making some for my brother. Whenever any recipe calls for plastic wrap, I usually just used that container, or for flaky dough recipe (like pie or puff pastry stuffs), I used parchment paper (also, my mom doesn't think that plastic wrap is *that* useful, so... I never dare to buy any)

[@VanyelStefan]

I love how long these episodes are, loving it 😍

[@bhavanisubramoney3954]

Salad on pizza is so delicious but so underrated. Also thank you for the video

[@morgankreifels7041]

I am loving the lighting in the kitchen! Makes it look like a kitchen placed in the clouds

[@Hollis_has_questions]

When you make pastry + salad, I am in heaven! There isn't anything I would change, nothing I would add or take away. This Caramelized Endive Galette is my kind of dessert 😊😊😊❤

[@anetbear]

Omg claire...I had no idea you had your own channel and im so glad you found me

[@jenniferspaeth2757]

Yay! My CSA starts next week and for the first few weeks it's all greens all the time. I am definitely going to be using this recipe both as written and with other greens.

[@246maru]

Hallelujah! The first time in the history of me watching KZbin vids that a chef gives a toss about eliminating plastic wrap! Thank you!!

[@jdchambers8911]

Claire, it's so simple, but the brilliance (!) of using two different cuts of butter has wonderfully changed my pie dough. I used it this Thanksgiving and. the. LAYERRRRS! on my lattice!!! What!?!?! It was a Thanksgiving hit. Thank you!

[@siiriv6750]

I watch these videos a minimum of two to three times. 1. When they come out 2. As I am trying to sleep 3. Whilest having an anxiety attack

[@SLYCoopaEatsChicken]

Claire saying "you should have desert, you don't have to feel bad about it" made me tear up :')

[@elaine-gc5uv]

the faces and sounds in 5:48 and 5:51 were so cute!! i thought it was maya at first so i had to replay that part 😹

[@ferociousgumby]

So it isn't a cat? What is it?

[@elaine-gc5uv]

@@ferociousgumby look at the lower area, there's a cup and they edited a face into it. they also added sound effects that sounds a bit like a meow.

[@estoniass]

What claire said about the accessibility of baking is such an underrated point to make, you can ABSOLUTELY bake like you cook. I don't normally read books anymore but i'm actually considering buying dessert person ahah

[@suzu9404]

It’s a great book, worth a purchase.

[@Sanriko]

First off, this is such a lovely combination I never considered, will need to look into trying this! I love making galettes and esp love how you don't have to "clean up" the look of the dough before baking, it makes things so easy. It's very approachable for those who are intimidated from making regular pies or tarts. Putting the pastry dough on the parchment paper and then using it to fold over the edges is making me spin -- in the past, when making galettes, my biggest struggle was folding it over and the edges breaking so realizing that there is an easier way around it haha...I feel so silly.

[@atron.studios2536]

The biggest thing I'm learning from these videos: Once you smell that smell. You know it's done. I love it and can't to make it and smell it myself =)

[@Dreamthemoment]

I love this woman and everything she does

[@voidofshiningdarkness148]

Just moved and lost my recipe book. These videos are a lifesaver!! Makes life more savoury for sure

[@laurapiacentinicasarin8205]

I honestly cant wait to have my own kitchen to try all these recipes, they are all so good and the way Claire make them looks so easy and fun!

[@blobster91]

It is ramadan and I'm gonna make some apple pie pockets with Claires flaky dough recipe. Yay!

[@JohnMichaelCagle12]

Vinny with the crisp visuals as usual 👌

[@evannirl]

i just bought Dessert Person and even though I have never baked anything in my life I will be attempting to make most of the things in your book lol

[@fionam5879]

Always appreciative of your efforts to reduce single use plastic! Update us when you find the perfect dough chilling method and I will add it to the collection of shower caps over bowls, tea towels etc.

[@beth8775]

Beeswax wraps work really well for it

[@SnobbyLion]

This is such a creative recipe! I would have never considered putting greens on a tart

[@Cc-cu4zh]

Can I just say thank you Claire for being such a great teacher!

[@irenel1119]

Happy Earth Day!!!! Thanks for showing us some alternatives to single use plastics 💚🌍

[@kestrelhawkins6078]

I loooooove those stasher bags. They also come in stand-up style, which is super great for dough. You can still squeeze out the air, and the closure is just... (chef's kiss.)

[@aigoochamnaa]

I made this pie dough and it is spectacular! Like Claire says, a cross between a puff pastry and buttery pie crust... you can see the flaky layers. It’s become my go-to for all pie dough recipes.

[@Barbara-Hernandez]

She didn’t say how much flour was it one or two cups for that ratio of butter 10 tablespoons

[@bethsmart8594]

I have made this recipe twice. The first time I messed up on my crust. Second time I followed the recipe. The crust was flaky and crispy. It’s so much better than the store bought kind. I’m buying Dessert Person because of this recipe. ❤️❤️❤️

[@laurazahn5973]

Tried this yesterday and it's AMAZING!! I think onions might be missing from the ingredient list but I just guessed based on what I saw in the video (about 2) and it definitely seemed right. Side note: this pie dough recipe is the best I've ever used!

[@anetbear]

the intro is *CHEFS KISS*

[@jasmia6146]

I learned a few things; the tips about pie crust & carmelizing onions I'll definitely be using. 👍🏽

[@julissaaguilera6267]

claire with eyeliner will forever be my favorite thing

[@ernesthroop]

I have never baked anything in my life but Claire makes it look so simple, approachable, fun and delicious that I want to give it a try. I never miss an episode and I’m looking forward to get my Dessert Person copy soon!

[@samantha4324]

The easiness of the dressing oh my lord, I have all these ingredients and never thought to use them in a dressing... WHY. Looks and sounds SO good. I also agree with the wonderful message of what a dessert person actually is; so refreshing!

[@AnneBeamish]

I love this! I used to make caramelized onion galette with puff pastry. This is much better. Definitely trying.

[@chesterstefan9049]

I'm so about this recipe. Also progressively getting more hype for this cabin episode coming up!