Fruit Galette

There is no better way to enjoy summer’s seasonal delights than baked in a galette. I have deliberately made this recipe with as little sugar as possible so you can enjoy the natural sweetness of the fruit. If you’d prefer sweeter, then by all means a little extra sugar couldn’t hurt. Use your best judgement based on the natural sweetness of the fruit.

The dough is based on a traditional French paté sucre with just a little a little rye flour for texture. 

To prepare the dough: Sift 1.5 cups of all purpose flour with 1/2 cup of rye flour. Add 1/2 tsp salt and 2 tbs sugar, mix well. Cut in 1 stick (8 tbs) of salted butter. Work quickly with your hands by rubbing the butter into the four until butter is thoroughly incorporated. Add zest of one small lemon, then, beat 2 egg yolks with 2 tbs of Ice water and mix quickly with your hands. Add water a little bit at a time until dough comes together and is no longer dry. Roll into a ball, flatten and store in fridge until it is ready to be rolled out.

For the filling: Cut about one quart of fruit, add 5 1/2 tbs of sugar and 3tbs of corn starch (or tapioca flour.) Let sit for 10 min (to allow fruit to sweat out their juices) Drain all juice and one cup of fruit in a small pot and cook over low heat until fruit has all but dissolved and the mixture is very thick (if it begins to thicken to quickly you may need to add some water). Let cool, then mix with remaining fruit.

Cut dough call in half (recipe makes two galettes.) Then roll out on a floured surface so that it is roughly 10 in across and 1/4 in thick (it should not crack.) Place dough on parchment, add fruit, then fold over edges to encase the fruit. Brush crust with an egg wash and sprinkle with sanding sugar.

Bake on the center rack at 425 for 35-45 min. It is done when the crust is deeply golden brown and the filling is bubbling aggressively. Transfer immediately to a cooling rack. Serve warm or cold.


Filling Suggestions


Rhubarb:
Zest and Juice of one small orange. 1/2 teaspoon of grated ginger.

Peach

Juice of 1/2 a lemon, tbs vanilla, fresh grated nutmeg

Blueberry

Zest of one lemon, juice of half. 1 Tsp Cinnamon