Fruit Galette
By Audrey Plant
Ingredients
All Butter Pie Crust by Erin McDowell
2 ½ cups all-purpose flour
pinch of salt
2 sticks unsalted butter, cut into 1/2-inch cubes
¼ cup ice water, plus more as needed
1 egg, scrambled
1 tablespoon water
turbinado sugar, for finishing
Fruit Filling
3 ½ cups fruit
1 ½ tablespoon cornstarch
1/3 cup granulated sugar
juice of lemon or orange
pinch of salt
Instructions
All Butter Pie Crust
1. In a large bowl, whisk together the flour and salt to combine.
2. Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves-for a flakey crust or peas-for a mealy crust.
3. Make a well in the center, add the water a few tablespoons at a time and mix just until dough comes together.
4. Wrap the dough in plastic wrap and chill for 1 hour.
Fruit Filling
1. In a large bowl with fruit add sugar, cornstarch, sugar, juice, and salt. Using a spatula, fold ingredients until well combined.
Assembly
1. Preheat oven to 400 degrees.
2. On a well-floured surface, using a rolling pin, roll out chilled pie dough to a 12-inch-wide circle. Dough should be about ½ inch thick. The dough may be shaggy. Transfer onto baking sheet lined with parchment paper. In the middle of the rolled-out dough, add fruit filling. Fold the corners around, the galette will be rustic and does not need to be perfect.
3. Using a pastry brush, brush on egg wash onto the edges of the galette. Sprinkle sugar on top. Place in oven and cook for 40-45 minutes until golden brown on edges and bottom.
4. Remove from oven and let rest for at least 20 minutes. Serve with homemade whipped cream or vanilla ice cream.
Notes:
1. Fruits that I personally like to use are: strawberries, blueberries, apples, pears, peaches, and cherries.
2. If you use strawberries, apples, pears or peaches be sure to slice them.
3. Frozen fruit or fresh can both be used in this recipe.
4. Lemon and Orange are interchangeable, I really like orange with blueberries and lemon with apples.
