Are you scared of pie? Does the word “homemade pastry” make you run for the hills in fear? Do all of your previous attempts look like the result of a 2nd graders art project? If you answered yes to any or all of those then the Galette just might be the answers to your prayers. And if you already love pie and make it at home, then you’ll definitely love this little beauty.
A Galette is basically a pie without a pan. It’s the epitome of rustic summer dining if you ask me. It’s SO easy. You whip up a pie crust (in less than 5 minutes) fill it with any kind of fruit you have around and in about an hour you have a gorgeous, scrumptious, impressive, and filling dessert that will win the hearts of everyone at your table. This is my ultimate “crap I need a dessert and I have no ingredients in the house” recipe. Chances are, you have ingredients for this.
All Butter Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that’s just over 2/3 C.
1/4 t Salt
4-5 T ice water
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar*
3 T Flour
2 T Butter
(plus a little extra butter and sugar to brush on top, see directions)
* add sugar depending on the sweetness of your fruit. My cherries were so sweet I only added 1/4 C.
Alright, let’s make that eeeeasy crust. This will only take 5 minutes, I swear! And actually, this makes more crust than you actually need, but I really like having more than enough so I can get it just how thick and just how big I want. I cut it in half for my pictures and I wished that I had made the whole thing. When you do make the whole thing, there’s actually enough crust to make one large galette and one mini one (if you have some extra fruit). So sometimes I make a mini to send home with guests, repay the neighbor for the butter I borrowed to make it, or binge on at 11pm when the kids are sleeping. And who’s kidding who- 98% of the time it’s the last one.
K, now I’m serious. Crust time. And you can make this way ahead of time and just keep it in the fridge.
Step 1: Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour.
Step 2: Cut the butter into the flour. Until butter is in small crumbly pieces.
Now pick a fruit. I’m using these gorgeous cherries friends of ours picked. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. These cherries were so sweet, I only added 1/4 C of sugar. I also added 1/2 t almond extract. If you’re doing apples, pears, etc. add some cinnamon and a splash of lemon juice.
Stir it all up.
Roll out your pastry dough on a floured surface. You want it to be at least 12″ in diameter. Since this dough recipe will yield more than you need, be generous and err on the large side. I also like mine on the thick side. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don’t worry about it being perfect- that’s the beauty of a galette– it’s supposed to be messy looking!
To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold.
Dump your fruit mixture right in the middle and dot with 1-2 T butter.
Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it’s all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.
Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.