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  Fresh Fruit Galette

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Variations: add cinnamon to the sugar, great on peaches and apples; sprinkle fresh pineapple slices with brown sugar; soak raisins in brandy, etc. and add to mix of unpeeled apple slices with toasted pecans – or add cubed cheddar cheese to apple mixture.





To make the dough and assemble the galette:


Galette dough out of food procecessor


Chilled galette dough


Rolled dough to 10 inches


With fruit dotted with butter and sprinkled with sugar, the dough edges are folded over the filling


 
Galettes can be sweet or savory, cakes or tarts - but whatever form they come in, they’re always easy, rustic and flavorful because the many galette recipes highlight fresh ingredients that are in season.

In this version, the focus is on fresh fruits . . . berries and peaches in the summer and apples with raisins and nuts in the fall. Galettes are great when you don’t have enough fruit for a pie or if you’re a crust fan. This crust is the perfect recipe for learning to how to make homemade pie dough and the small amount of baking powder makes the crust flakier.

Galette Dough - makes 2 galettes
2 ½ cups all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
1 cup butter (2 sticks) frozen
4-6 tbs. ice water

Place flour, salt and baking powder in bowl of food processor and pulse to blend. Cut frozen butter (because the food processor produces more heat than mixing the dough by hand, freezing the butter first ensures a flaky end result) into small cubes and add to the flour; pulse until crumbly. Through the processor’s tube, add one tablespoon of water at a time until dough slightly pulls away from sides of processor bowl. Turn dough out onto wax paper- it will look very crumbly. Pat into a round, and chill for at least one hour or up to two days.

To bake: Preheat oven to 400 degrees. Galette can be baked on a cookie sheet or a baking stone. If using a stone, place it in the oven as you preheat.

Divide dough into two pieces. Put the piece you’re not rolling back into the refrigerator. Flour your board and roll dough into approximately a 10-inch circle, rotating frequently so dough does not stick and to keep it round.

Place rolled dough onto a pizza peel if using a baking stone, or onto your baking sheet. Top (in the center of the dough) with 1 ½ cups to 2 cups of fruit, a squeeze of lemon juice, 2-3 tbs. sugar, and dot with 1 tbs. of butter cut into small cubes. Approximately 2 inches of dough should remain around the fruit. Fold up edges of dough around fruit, leaving the center open to see the fruit and pressing folds to seal. Brush crust with milk or cream and sprinkle with sugar. Place in oven and bake for 25 to 35 minutes.

Copyright 2006.