Rustic Fruit Galette

By July 11, 2016Recipes
Plum Galette

Rustic Fruit Galette
As seen on

When the summer fruit abounds I turn to the galette.

Plum Galette

1 ½ cups all purpose flour
½ cup whole wheat flour
1 teaspoon sugar
¼ teaspoon salt
12 tablespoons unsalted butter, cold
1 tablespoon apple cider vinegar
6 tablespoons ice cold water

Combine the dry ingredients together in a large bowl. Cut the butter into small ¼ to ½ inch cubes. Put half the butter in the bowl with the dry ingredients and put the remaining butter back in the refrigerator to stay cool. Using your fingers rub the butter into the flour until it resembles a coarse cornmeal. Add the remaining butter and rub it in until it creates a shaggy texture. Mix the cider vinegar with the ice cold water and sprinkle it in one tablespoon at a time, tossing to combine with a fork after each addition. Press the dough together to form a rough, shaggy ball. Wrap the dough tightly with plastic wrap and press it out flat. Transfer to the refrigerator to rest for 45 to 6o minutes or until it is cold through.

Choose some fruit. 1 ½ to 2 pounds should be sufficient. Soft fruits like apricots, peaches and plums will need less cooking time and can therefore be cut thicker. Harder fruits such as apples and rhubarb will need more cooking time and should be cut a but thinner for this recipe. The amount of sugar you use is entirely up to you. Cut your fruit, toss it in some sugar and perhaps a little lemon juice if you like. Taste the fruit raw and see how you like the level of sweetness. It’s time to take off the training wheels and start living dangerously here. This is where you begin to learn how to really cook. Taste things and see where they are going. Cooking without tasting is like driving a car blindfolded.

Preheat your oven to 400° f. Remove the dough from the refrigerator and let it sit a few minutes to soften. Unwrap the dough and roll it out to 1/8 to ¼ inch thick round, dusting it lightly with flour and turning it frequently as you go. Gently transfer the dough to a large baking sheet and fill with fruit, covering an 8 or 9” diameter circle in the center of the dough. Fold the sides over in a rustic fashion and brush the top with egg wash. Transfer to the lower third of the oven and bake until the fruit is soft and the crust is golden brown, 45 to 50 minutes.

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