A summer galette
Late summer leaves me with too much fruit. Truth be told, I am a bit of a hoarder when it comes to fruit. I just can’t seem to pass up the peaches and the nectarines and the plums. But by the time I bring home my delicious finds, someone always reminds me that I may have purchased a few more things than I can reasonably eat! When that moment arrives, I make galettes!
I’ve always been a little afraid of pastry dough. It seems finicky and technical with all of its talk of ice water and cold butter. I haven’t really felt like I’m missing much, as pies have never been a favorite. But now I realize that pastry is not just for pie crusts and it seems like I’d better learn to get along with my pastry blender. But really, there is nothing mysterious, especially with this recipe. It thrives on a rustic appearance which leaves me plenty of room for practice!
When it comes to fruit, anything goes. Some days I’ll use a bruised peach, the last of the apricots or the black berries that won’t stop growing over the fence. Combine flavors or let something delicious go solo. This recipe allows for total control over added sugar, which I am loving right now, so add just what you need based on the fruit you are using.
This recipe feels more complicated than it really is, so don’t be daunted by the longish set of instructions. Just remember to read on through to the end! The added bonus is that it makes enough dough for two galettes. The dough keeps perfectly in the fridge for a few days, which makes for a wonderful weeknight treat. And while the galette lends itself so beautifully to summer fruit, it could also work equally well with a savory filling—tomatoes and Gruyère, anyone?
Summer galette
Adapted from Baking with Julia
1 cup flour
1/4 cup course yellow corn meal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into pieces
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1/3 cup (approximately) ice water
To make the dough, combine the flour, cornmeal, sugar, salt and butter pieces in a bowl. With a pastry blender, work the butter into the flour mixture until the butter pieces range in size from small crumbs to small peas. Sprinkle the sour cream on top of the flour mixture 1 tablespoon at a time, tossing with a fork to mix in. Begin adding the ice water 1 tablespoon at a time, until a soft dough forms. The dough should be moist enough to stick together when pressed. Gently gather the dough and press it into a large ball.
Turn the dough out of the bowl and divide in half. Place each ball on a piece of plastic wrap and flatten into a disk. Wrap in plastic and place in the fridge to chill for at least 2 hours. It will keep like this for several days.
Filling and cooking the galette:
1/2 recipe galette dough, chilled
Generous 1 1/2 cups fruit
Sugar
Minute tapioca (optional)
Place baking rack in the lower third of the oven and preheat to 400º. Prepare a baking sheet, covering it with parchment paper.
Place the dough on a lightly floured work surface or Silpat and roll into a thin circle, about 10 inches across. Since the dough is soft, you’ll need to work carefully, using a little flour to keep the dough moving around. Transfer the dough to a prepared baking sheet.
Spread prepared fruit on the dough, leaving a 2-inch border. If your fruit it quite ripe and juicy, consider adding a teaspoon or two of tapioca to the very bottom layer of fruit. It will help keep the jammy juices inside the galette. Depending on the sweetness of the fruit, sprinkle with a tablespoon or so of sugar. Fold the border of dough up and onto the fruit, allowing it to pleat naturally. Sprinkle the dough with a teaspoon or so of sugar, if desired.
Bake the galette for about 35 minutes, or until the pastry crust is golden and crisp. Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.
The galette is best enjoyed the day it is made.
