Yield: makes one galette
Fruit Galette
Prep time: 30 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 40 M
Ingredients
for the pie crust
- 1 1/4 cup (165 g) all purpose flour
- 2 tsp granulated sugar
- 1/2 tsp kosher salt
- 1 stick (113 g) unsalted butter, cold and cubed
- 3-4 T ice water
- alternative flour, such as spelt or buckwheat, optional
for the filling
- 2 1/2- 3 cups fruit of choice (such as berries, stone fruit, apples, etc), chopped
- 1-2 T sugar
- 1 lemon, zested and juiced
- 1 tsp cornstarch
- beaten egg, for egg wash
- coarse sugar for sprinkling, optional
Instructions
to make the pie crust
- Cut butter into cubes and place in the freezer while you assemble the rest of your ingredients (about 5 minutes).
- In a medium bowl, toss together flours, salt, and sugar.
- Add butter cubes to the flour and toss to coat. Use your fingers to press each butter cube flat into the flour, breaking them up until the butter chunks are roughly the size of walnut halves. Make a well in the center of the flour.
- Pour 3 tbsp of ice water into the well and then use your fingers to gently toss the mixture to begin hydrating the flour. Add more water, a tablespoon at a time, until the dough begins to come together.
- Turn the dough out onto a work surface and knead gently until there are no more dry spots of flour and dough can be pushed into a cohesive mass, pat into a rectangle, and wrap in plastic wrap. Chill for at least an hour, until firm.
to make the filling and bake
- Preheat the oven to 350° F. Line a sheet pan with parchment paper.
- In a large bowl, toss together filling ingredients. Set aside.
- When the dough has chilled, roll it out into a circle about 9" in diameter, trimming the edges if desired. Place dough circle on your parchment-lined baking sheet.
- Place fruit filling in the center of the dough and spread into an even layer, leaving 1 1/2-2" of pie crust along the edges. Fold extra pie crust over top of filling, creating a border around the filling. Brush the edges of the pie crust with egg wash and sprinkle with coarse sugar.
- Bake the galette for 30-40 minutes, until the edges are deeply golden brown and the filling is bubbly. Let cool to room temperature before slicing and serving.
