Any-Kind-Of-Fruit Galette
Every bit as delicious as a pie, but with half the effort, a Galette is a rustic-looking tart that doesn’t require much time to assemble nor does it require a pie dish. It’s laid-back, forgiving and endlessly riffable, utilizing the fruits of your liking… Convinced yet? First, what is a Galette? A Galette – or a “Tarte Rustique” as it’s called in France – is a very popular dessert, especially during Summer months, to make do with the abundance of fresh fruits. This uncomplicated fruit tart features a flaky all-butter…
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Pâte Brisée:
- 1 1/2 cups (188g) all-purpose flour
- ¾ cup (170g) cold unsalted butter, cut into small cubes
- 1/4 teaspoon salt
- ¼ cup to 1/3 cup (50ml to 78ml) ice water
- Filling base:4 tbsp (24g) ground almonds(or quick oats, or crushed cookies – ie. graham crackers)
- Filling:4 cups berries, stone fruits or pome fruits (chopped or thinly sliced)¼ tsp salt
- 2 tbsp (15g) cornstarch (or tapioca starch)
- 1/3 cup (65g) sugar
- 1 tsp vanilla extract
- To finish:
- 1 egg yolk + 1 tbsp milk, for brushing
Instructions
- 1
Step 1 - Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water). Do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 30 minutes.
- 2
Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.
- 3
Step 2 - Prepare the filling. Place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.
- 4
30 minutes later, take the dough out of the fridge.
- 5
Step 3 - Assemble the galette. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond (or oats) onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top. Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go.
- 6
Step 6 - Brush the egg yolk onto the folded border.
- 7
Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.