Rustic Fruit Galette

Name: Rustic Fruit Galette
Prep time: 24 min
Cook time: 40 min
Total time: 64 min
Yield: 8 servings
Cuisine: France
Ingredients: 1 1/2 cup flour (all-purpose); 6 Tbsp butter (salted); 1/4 to 1/3 cup water (ice); 6 medium peach; 1/2 Tbsp cinnamon; 1 tsp sugar (white); 1/4 cup cornstarch

4 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT IS A GALETTE?

A classic French short pastry, galettes are hallmarked by a buttery, crispy, crust. This crust is a far superior way to combine pastry and filling in perfect proportion. Also called crostata in Italian, a galette also offer freedom to experiment because the crust is not sweetened. This makes it versatile enough for sweet or savory fillings. In the free form, butter crust is rolled out, mounded with fruit or other ingredients and then folded up and around the filling.

SUGGESTIONS WHEN MAKING A GALETTE

Keeping It Dry

Apples, peaches, berries, plums, quince, and pears all work well. To retain the flakiness of the crust, dust the filling generously with cornstarch to thicken the liquid released while cooking. Without the cornstarch the liquid will turn the beautifully crisp galette crust into a soggy mess. This is a good method for most fillings. Another foolproof way to keep the tart in top shape is to sprinkle a mixture of ground almonds and sugar on the dough before adding a sweet filling. Also, you can add a grated hard cheese to the bottom of the crust for savory fillings.

Roll & Freeze

As impressive as a finished galette looks, it’s easy enough to make ahead. Rolled out galette pastry freezes well and can be defrosted in the refrigerator. Simply roll out the dough between two pieces of waxed paper to the desired circumference—usually about 18 inches around. Depending on how far you’d like to fold the dough over the filling, fold gently in half and place in a gallon-sized zip top bag and freeze.

WHAT PAIRS WELL WITH A GALETTE?

Whether you call it a galette, crostada or just an open-faced pie, this dessert dish is a a lot of fun to serve with a scoop of ice cream! Or try a gelato if you want less air and more flavor. Dessert wines are a popular tasty beverage pairing here, sweets for the sweet and all that. Though if you want to try an Asian spin on this classic pairing, try some plum wine! If you want a more southeast Asian touch to go with your plum wine, swap out the peach for a mango or some dragonfruit. (written by Chef Stef)

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	1 slice
Calories	320 cal
Fat Content	9 g

Ingredients

Click To Add Selected Items to My Shopping List

Directions

1Make the crust: Place the flour and salt in the bowl of a food processor outfitted with a metal blade and pulse once or twice to combine.
2Add the butter, and continue pulsing in short bursts until the mixture is coarse and the butter chunks resemble small peas.
3Alternatively, you may whisk the flour and salt together in a medium bowl and use a pastry cutter or fork to crumble in the butter.
4Add half the water and pulse in a few more short bursts, until it comes together in a ball. Add more water, as necessary, to achieve this. If mixing the dough in a bowl, gradually add the water while mixing lightly with a wooden spoon until the dough just comes together in a ball.
5Remove the dough from the processor bowl and place on a piece of parchment or waxed paper that has been lightly dusted with flour. Dust the top of the dough ball with flour as well.
6Roll out the dough to a circle that is about 18 inches wide. Place the rolled out dough in the refrigerator for 10 minutes before filling.
7Preheat oven to 400°F
8In a medium bowl, combine the cut fruit, sugar, and cornstarch and mix well. Set aside
9In a food processor outfitted with the metal blade, combine the almonds, sugar, and flour. Pulse to a fine powder.
10Sprinkle the almond/sugar mixture in the center of the rolled out galette dough. Leave a 2 to 3 inch border of plain dough.
11Arrange the fruit in concentric circles in the middle of the dough, on top of the almond mixture, working your way outward. Or, simply, gently spread the fruit in the middle of the dough, on top of the almond mixture. Leave a 2 to 3 inch border of plain dough.
12Fold the dough forward, pleating it as necessary so it lies flat. Most of the fruit will be exposed.
13Sprinkle the edges of the galette pastry with sugar and bake for 30 to 40 minutes or until golden and crispy. Cool slightly and serve with whipped cream or vanilla ice cream if desired

WHAT IS A GALETTE?

SUGGESTIONS WHEN MAKING A GALETTE

Keeping It Dry

Roll & Freeze

WHAT PAIRS WELL WITH A GALETTE?

servings

Ingredients

Directions

1 ) Make the crust: Place the flour and salt in the bowl of a food processor outfitted with a metal blade and pulse once or twice to combine.

2 ) Add the butter, and continue pulsing in short bursts until the mixture is coarse and the butter chunks resemble small peas.

3 ) Alternatively, you may whisk the flour and salt together in a medium bowl and use a pastry cutter or fork to crumble in the butter.

4 ) Add half the water and pulse in a few more short bursts, until it comes together in a ball. Add more water, as necessary, to achieve this. If mixing the dough in a bowl, gradually add the water while mixing lightly with a wooden spoon until the dough just comes together in a ball.

5 ) Remove the dough from the processor bowl and place on a piece of parchment or waxed paper that has been lightly dusted with flour. Dust the top of the dough ball with flour as well.

6 ) Roll out the dough to a circle that is about 18 inches wide. Place the rolled out dough in the refrigerator for 10 minutes before filling.

7 ) Preheat oven to 400°F

8 ) In a medium bowl, combine the cut fruit, sugar, and cornstarch and mix well. Set aside

9 ) In a food processor outfitted with the metal blade, combine the almonds, sugar, and flour. Pulse to a fine powder.

10 ) Sprinkle the almond/sugar mixture in the center of the rolled out galette dough. Leave a 2 to 3 inch border of plain dough.

11 ) Arrange the fruit in concentric circles in the middle of the dough, on top of the almond mixture, working your way outward. Or, simply, gently spread the fruit in the middle of the dough, on top of the almond mixture. Leave a 2 to 3 inch border of plain dough.

12 ) Fold the dough forward, pleating it as necessary so it lies flat. Most of the fruit will be exposed.

13 ) Sprinkle the edges of the galette pastry with sugar and bake for 30 to 40 minutes or until golden and crispy. Cool slightly and serve with whipped cream or vanilla ice cream if desired

PRINT RECIPE

SHOW NUTRITION

This is just an example, will depend on the Nutritional API service used.