Just after the official season change, it’s the perfect time to master a simple*, yet stunning and delicious dessert – the galette!
Friend of berries, stone fruits and the rhubarb featured here, the galette is the perfect sweet treat on a summer night.
*If you have a favorite pie crust recipe, you can use it, or snag a store-made pie crust or puff pastry. Most importantly, keep your dough CHILLED until the moment you’re rolling it out/using it!!
Recipe variations follow…
- 4 cups sliced fruit – rhubarb, strawberries, peaches, plums, apricots, etc.
- Seasonings, extracts (see below)
- Egg wash (1 egg lightly beat with a splash of water or milk)
- Raw sugar
- Slivered almonds (if desired)
Preheat oven to 375 for pie dough/400 for puff pastry.
If the fruit you select is naturally sweet, sprinkle with a touch of cornstarch, a pinch of salt, an pinch or two of any seasonings (cinnamon, nutmeg, etc.) and 1/2 teaspoon of your preferred extract (i.e. apricots pair wonderfully with pistachio extract). Stir well to combine.
While that sits, prepare any of the doughs as you would for pie, rolling out into a circle or oval; place on a parchment-lined sheet pan. Add fruit mixture to center of dough, leaving a few inches along the edges. Fold dough over to surround the fruit, pleating and pinching to enrobe the fruit. Brush with egg wash and then sprinkle with raw sugar and slivered almonds as desired.
Chill for 10 mins or so if you have it (or, make a bunch of mini galettes and freeze them to bust out mid-winter!).
Bake for 20-30 minutes, rotating pan halfway through. Allow to sit for a few minutes before cutting and serving alone or with ice cream!