Spelt Crust Fruit Galette
The French fruit-topped galette is the perfect pastry for summer or any time of year. Enjoy this whole grain spelt version with the fruit of your choice. It makes a wonderful summer dessert all by itself or topped with vanilla ice cream for a special cool treat.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- Crust
- 165 g spelt whole grain flour (1 1/4 + 1 Tbsp)
- 1 tbsp sugar (15 grams)
- 1/2 tsp salt (2.75 grams)
- Zest of one small lemon
- 1 egg
- 1 tbsp lemon juice (15 grams)
- 0-1 tbsp milk, as needed (0-15 grams)
- 6 tbsp unsalted butter, chilled and cubed (84 grams)
- Filling
- 3 cup fruit, sliced thin (420-480 grams)
- 1/3 1/2 cup sugar (67-100 grams)
- 3-4 tbsp cornstarch (26-35 grams)
- 1 tbsp lemon juice (15 grams)
- a pinch salt
- optional 1/2-1 tsp ground ginger or cinnamon
- Crust Decoration
- 1 tbsp milk or some of the excess fruit juice to brush on the crust before baking
- 1/2 tbsp sugar to sprinkle on the crust
Instructions
- 1
Crust Prep
- 2
The instructions are for using a food processor or stand mixer, but you can make the crust by hand with a pastry blender or two butter knives at the stage of adding the butter.
- 3
In the bowl of a food processor or stand mixer (paddle attachment), whisk the flour, sugar, salt, and lemon zest.
- 4
In a smaller bowl, beat the egg and lemon juice.
- 5
While running the food processor or stand mixer, drizzle in the egg-lemon mixture. Add the milk if it still looks dry.
- 6
Add the cubed butter and mix just until no pieces of butter are larger than an almond.
- 7
Form the dough into a ball, then flatten it a bit. Wrap and chill the dough in the refrigerator for at least 30 minutes and up to 3 days.
- 8
On a well-floured work surface, roll out the dough with a rolling pin until it is 12-to-13 inches in diameter. Transfer the dough to a parchment paper-lined baking sheet. This is easier to do if you gently fold the dough in half and use a bench knife to lift it.
- 9
If you have refrigerator space, chill the dough while you prepare the filling.
- 10
Preheat the oven to 400°F.
- 11
Filling Prep
- 12
Wash, peel, and slice the fruit if needed. Thin slices help the fruit cook through at the same rate as the crust.
- 13
Toss the fruit with the other filling ingredients in a bowl, then transfer the mixture to the dough, leaving about 1 1/2 inches uncovered around the perimeter.
- 14
Fold the uncovered dough inward over the fruit filling.
- 15
Brush the dough with milk or excess liquid from the filling. You can dip your pastry brush into the filling.
- 16
Sprinkle the crust with granulated sugar.
- 17
Baking
- 18
Bake the galette in the preheated oven (400°F) for 26-30 minutes or until the fruit-center is bubbling.
- 19
Let cool at least 20 minutes before slicing and serving.