My “whatever’s in season” Fruit Galette
If you are unfamiliar with a galette, it is essentially a pie that isn’t shaped into a pie pan. Instead, it’s baked on a sheet tray and is flatter in shape than a pie or tart. I love making galette’s mainly because I love the process; I love getting my hands dirty making the crust and I love the process of rolling out the dough and placing the fruit in a beautiful pattern. They always come out delicious and beautiful. Galette’s are a great way to repurpose fruit and capture their beauty.
Ingredients
3 + 1/4 cups all-purpose flour
2 + 3 tbsp sticks of butter diced into small chunks & kept cold until ready to use
appox. 6 tbsp ice water
4 tbsp cane sugar
1 tsp salt
1 tbsp turbinado sugar
Whatever fruit you have on hand - I love using apples, apricots, blueberries, plums, or peaches. Cut into 1/2 inch thick slices.
Directions
Set oven to 350 degrees. Add the three cups of flour to a bowl. Add 2 tbsp of sugar and the salt.. Add the 2 sticks of butter. Begin to press the butter chunks in between your fingers to make them smaller. You should end up with a grainy texture and there should be no butter chunks left. Add water, a little at a time. Your dough should come together. It’s better to have a more wet dough rather than a dry dough. Wrap dough in plastic wrap and refrigerate for at least 45 minutes and up to 24 hours. While the dough is in the fridge, Cut your fruit into about 1/2 inch thick slices. Take the dough out of the fridge and place on floured surface. Flour your rolling pin and roll until it is about 1/8 of an inch thick. Transfer dough to a sheet tray lined with parchment paper. Combine together 1/4 cup of flour and 2 tbsp of sugar. Spread mixture on the dough. This will prevent the dough from getting soggy. Now, arrange your fruit in the desired pattern. Next, create folds on the edges of the dough in order to create the crust and seal in the fruit. Finally brush crust and fruit with remaining 3 tbsp of butter and sprinkle galette with turbinado sugar. Place in oven and check the galette every 10 minutes. It should take about 15 mins but it’s done when the crust is golden brown. Serve and enjoy!
