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Eat & Drink

The Galette Girls are Toronto's new Queen of Tarts

Posted by Liora Ipsum / May 21, 2014

Galette GirlsThe Galette Girls are a new addition to Toronto's thriving food festival and flea market circuits. Helmed by chefs Erica Bernhardt and Haley Polinsky, the duo met while working for c5 catering some years back and have launched into this new jobbie (job + hobby) after being inspired by the Brooklyn Smorgasburg.

Since January, the Galette Girls have made appearances at Long Winter, both the Annex and Junction flea markets and the Toronto Underground Market where menus have featured a seasonal variety of sweet and savoury mini tarts personified with sassy French names.

Galette Girls TorontoWhile there are about 10 flavours in rotation, recent variations have included the Camille with braised pearl onions and bacon over a base of chive cream cheese, The Alphonse with roasted grape tomatoes, caramelized onions, mozzarella, basil and arugula, The Mathieu dressed with whipped asparagus chevre and fresh asparagus salad, and The Gaston with thyme cream sauce and cremini mushrooms.

Galette GirlsPriced at $5, the crimped shells are topped to order and can be upgraded with optional prosciutto (add $2). The delicious flaky but firm results are easily handheld but more elegant than most street foods aspire to be.

Galettes TorontoIn addition to the galettes, the girls are also gearing up for picnic season offering paper bag lunches featuring galettes and accoutrements like pickled veggies, fresh fruit and brownies. Only 48 hours notice is required and pick up or delivery can be coordinated via email.

Galette TorontoPhotos by Jesse Milns

Discussion

7 Comments

Jeff / May 21, 2014 at 10:24 am
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I was excited to try them at TUM but they aren't really an ideal item to eat by hand. The toppings were pretty messy (although they look pretty). Also, wish they were served warmer but I understand they were trying to keep the lines down.
Rob / May 21, 2014 at 02:08 pm
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This was one of my favourites at TUM.
I disagree with Jeff in regards to the utensiless eating issue. I got an Alphonse which can be a mess, but I just tacoed it and it was perfect and mess free. I would agree that it would have been even better served warmer. Besides that, they were perfectly seasoned and flavourful. A real work of tart.
Drew replying to a comment from Rob / May 21, 2014 at 05:10 pm
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Kind of defeats the purpose of having a delicately assembled tart if your going to "taco" it. If I want a taco or burrito I'll go get one of those champ.
LC replying to a comment from Drew / May 21, 2014 at 06:34 pm
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You're wrong.
Pipa / May 22, 2014 at 08:00 pm
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These galettes are really special for those who appreciate gastronomy. Well done, Erica & Haley!
Drew replying to a comment from LC / May 23, 2014 at 01:14 am
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OK you win. You changed my mind...
Tyson replying to a comment from Drew / May 26, 2014 at 12:13 am
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Well you see now... the burrito is rolled. You wouldn't taco a burrito! That would just be silly. You're wrong because taco-ing the tart (or, "folding" if you will) simply makes the food product easier to handle and shove in one's face. Similar to how some people "taco" or, "fold" a slice of pizza, or perhaps the remnants of a sandwich or something. No matter how delicately assembled the food is, you're gonna wanna stuff it in your mouth and chew it up into mush anyway so, you're wrong it doesn't really the defeat the purpose, and that you imply tarts are only meant to be eaten a certain way is also wrong. :)

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