Fruit Galette
When you want an easy summer dessert and you have fruit on hand, this galette is faster than making a pie, but just as delicious.
Makes
Serving size
Ingredients
¾ cup all-purpose flour
½ teaspoon salt
1½ tablespoons sugar, divided (1 tablespoon + ½ tablespoon)
11 tablespoons butter, chilled
⅓ cup ice water (or as needed)
1 pint blueberries
1 medium peach
12 fresh cherries, pitted
Instructions
- Preheat oven to 375°F.
- Combine the flour, salt and 1 tablespoon of sugar in a large mixing bowl and stir with a whisk to distribute evenly.
- Cut the butter into at least 22 small pieces. Sprinkle around the top of the flour.
- Work the butter into the flour, using your finger tips or a pastry cutter. Continue until the mixture is like breadcrumbs and there is no more loose flour – all is incorporated with butter.
- Sprinkle 1 tablespoon of the ice water over the flour and butter mixture. With your hands, work the liquid into the flour and butter mixture. Add more water as needed just until the dough will stick together in a ball, and no loose flour remains. Do not let the dough get too sticky.
- Chill in refrigerator for 5 minutes.
- Slice the peach into wedges and pit the cherries.
- Roll the dough into a round shape of approximately ⅛ inch thickness on a smooth, clean surface that is lightly dusted with flour.
- Fold the dough in half, and center on a baking sheet. Unfold and arrange blueberries in a ring starting at 3-inches from the edge and stop 3 inches from the center.
- Add the peach wedges in a spiral over the inner edge of the blueberries. Fill in the center with pitted cherries. Sprinkle the fruit with the remaining sugar.
- Fold in the dry dough outer edges, pleating to seal in the juices.
- Bake for 25-35 minutes until pastry is cooked and lightly browned.
Cooking Tip
You can make the dough ahead and freeze. Simply thaw before rolling out. Use parchment paper on your baking sheet to avoid burning the juices and a tough scrubbing job after.
Recipe contributed by FamilyCook Productions
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