Recipe by Roosie
A great alternative to pie that you can use with almost any fruit. The best part is the juices that gather under the crust. It's a free-form tart that looks like a fruit pizza.
Top Review by Nose
Easier than pie, and tartly delicious made with sliced fresh apricots. The crust turned out nicely flaky. I used half white flour and half whole wheat pastry flour. In the future, I might add a teaspoon of sugar to the flour for the crust. I only have a rimmed baking sheet, so I made an oblong instead of a round galette so I could fit it on the sheet, which worked fine. I also halved the recipe, which I would not recommend: it tastes fine, but is almost all crust; I think this is just meant to be bigger.
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt (preferably sea salt)
- 12 tablespoons butter (chilled; cut into 1/4" slices)
- 1⁄2 cup cold water
- 2 tablespoons all-purpose flour
- 7 tablespoons sugar
- 3 -4 cups fruit (I've made this with blueberries, raspberries, blackberries and apples but most fruits can be used)
Directions See How It's Made
- DOUGH--Combine flour and salt in a bowl.
- Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
- Cut in remaining butter until it is in pea-sized bits.
- Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
- Gather dough into 1/2" thick disk and wrap tightly in plastic wrap.
- Refrigerate for at least 30 minutes.
- Dough can be prepared up to 2 days ahead of time and refrigerated.
- To freeze, overwrap in aluminum foil and defrost overnight in fridge.
- If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
- Preheat oven to 400*F.
- Position rack to center.
- A baking stone can be used if availiable.
- On a floured surface, roll our dough into very thin (no more than 1/16" thick) 14" diameter round.
- Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
- Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
- FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2" border.
- Arrange fruit on top of the sugar/flour mixture, again leaving a border.
- Sprinkle fruit with 4 tbs of remaining sugar.
- Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
- Bake 50 minutes to 1 hour, until edges are browned.
- Immediately slide galette off of pan onto cooling rack.
- Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
- ***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
- Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
- Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
- With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.