Rustic Fruit Galette
Another simple recipe from The Flour Craft Bakery & Cafe Cookbook . A rustic, free-form galette using whatever seasonal produce you have on hand, is great to have in your toolbox. Using the same simple technique, you can adapt to whatever looks best at the Market and present an impressive yet quick dessert for any occasion.
photo by Erin Scott Studio
Ingredients
Yields 1, 8-inch round galette, 4-6 servings
Ingredients
1 pound fresh fruit (peaches and nectarines shown), cut into 1-inch wedges
1/3 cup sugar
2 TB cornstarch (or tapioca starch)
1 tsp Vanilla (paste or extract)
1/4 tsp salt
1, 10”-inch round piece of store-bought or homemade gluten free pie crust, rolled 1/4” thickness (if not making my own, I like Leadbetter’s )
1 large egg, for egg wash
Coarse sugar, for sprinkling (optional)
Method
In a small bowl, mix the sliced fruit, sugar, cornstarch, and vanilla. Toss gently to combine and set aside. Preheat the oven to 375° F. Line a baking sheet with parchment.
Place a piece of plastic wrap (or parchment paper) on the counter. Lay the defrosted pastry on top of the plastic wrap and cover with another piece of plastic. Using a rolling pin, roll the dough out to a 10-inch diameter x 1/4-inch thick circle. Remove the top sheet of plastic wrap and discard. Using the bottom piece of plastic wrap, lift the dough and flip it over onto the prepared baking sheet, removing what is now the top piece of plastic.
Place the fruit filling, which is now nicely macerated, into the center of the pastry circle, leaving a 2-inch border on all sides. Using your hands or a bowl scraper, gently fold the sides of the pastry up onto the filling in a rustic way, taking care not to tear the pastry. Continue around the whole galette, folding the pastry over the fruit. Don’t worry if you do tear the pastry while lifting, just press it back together so it seals itself and contains the fruit fully inside.
Make the egg wash. In a small bowl whisk the egg with 1 TB cold water. Using a pastry brush, brush the sides of the pastry generously with egg wash and sprinkle with coarse sugar (optional). Bake immediately for 25-35 minutes until the crust is nicely golden brown and the filling is cooked through and juices are bubbling.
Cool for 5 minutes on the baking sheet then remove the galette before any leaked juices weld the crust to the parchment. Allow to finish cooling on a serving platter before slicing into wedges. This dessert needs no accompaniment but served with vanilla ice cream or whipped creme fraiche is also delicious.
