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Sustain meet sweet.
Delight in dough over fresh fruit. A delicate crunch folds stone fruit and fresh berries. Time well spent in the making. Are moments on your side? If so, dough’s a fine feeling. If not, a galette is special in how pie like but takes half the time.
How are you feeling these days? I’ve been thinking. Eleven years ago, our world rocked. A jolt I wouldn’t wish but the gifts I would. Dichotomous? Yes, but I imagine those who’ve experienced great loss understand and maybe dwell in a similar feeling every day since.
How the unimaginable can free and shift priorities in a blink. When stripped of life, limbs, voice, and smile—how’s the sky bluer and clouds puffier? Life sure has a weird way of delivering who and what’s important, while dropping the periphery.
Give/take, such is life and sad how it takes a smack up the head or lives lost for a change in perspective, but abrupt doesn’t usually come easy. When drastic happens, new lenses appear. And once the world turns “normal” again, focus is forever adjusted. If time passes and lenses fog—a memory, flash, swipe of the glass and crystal comes clear.
But with challenge comes choice—to rise or fall, sit by or stand, become better or bitter, hoard or help.
Trial welcomes opportunity. If seen, a before and after reset. A slow bringing home to core selves. A chance to renew, feel deeply, be silent, embrace space, take time alone and together, experience for the first and haven’t in a long time.
Back to the galette?
Back to the galette.
A bite of this ultra flaky fresh fruit wonder…
Sends me back for more.
This crust is extra special, so a video. A variety of flours, but if all purpose is on hand, the dough will be flaky good too!
Gather Fruit:
Three nectarines, 1 cup strawberries, 1 cup blueberries
Fruit can be interchanged by what’s on hand though.
The golden number = four cups fruit.
If using really juicy fruit like peaches or pears: increase the cornstarch from 1 to 1-1/2- 2 tablespoons and before arranging the fruit, sprinkle about two tablespoons fine ground nuts mixed with sugar or even coconut. Anything to enhance the galette and help prevent a soggy bottom.
Combine nectarines, strawberries, blueberries, coconut sugar (if using regular sugar, 2-3 tablespoons should be good), cornstarch, orange juice, zest, almond extract, and spices. Mix gently and set aside while rolling the dough.
- Lightly flour your work surface and rolling pin. Starting in the center and with pressure, roll the dough into a 12-13” circle shape. Mine usually looks a little wonky and that’s okay, especially with galettes. Dough tries to stick and crack, so rotate every few rolls. Smaller and on the edge cracks are okay and will add character. If larger and in the middle cracks appear, they can be carefully pushed/worked together.
- Transfer the dough to the Silpat or parchment paper fitted for the baking sheet planned to actually bake in. We want to seal the middle dough to prevent juices from making the bottom soggy, so crack an egg, mix and brush the center. If wanting to use egg wash for the galette, save. Place the whole mat/parchment in the refrigerator until ready to fill with fruit.
Remove dough from the refrigerator. Give the fruit one more mix. Scoop and arrange the fruit (sans drippy juices) into the middle.
Leave 1- 2” around the edge. I overlapped the nectarines in a circle, then filled the middle with berries.
Carefully pull dough up and over the fruit, pinching to secure, pull and repeat another section until finished. Until we make our own, a video I like best for arranging fruit and folding edges. Brush with cream or egg wash.
Sprinkle the crust with almonds and turbinado sugar, then place the pan on the center rack and bake.
How do you prefer fresh fruit galettes? Safe and with ice or whipped cream?
Be well <3
Rustic Fruit Galette
Ingredients:
Crust
- ¾ cup unbleached all purpose flour
- ¼ cup spelt flour
- ¼ cup rye flour
- 1½ teaspoons cane sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 8 tablespoons unsalted butter - cut into ½" pieces, freeze for 10 minutes
- ¼ cup cold water
- 1 teaspoon apple cider vinegar - in water, freeze for 10 minutes
Fruit Filling
- 2 nectarines - pitted and cut into sixteen pieces
- 1 cup strawberries - hulled and thin sliced
- 1 cup blueberries
- ¼ cup coconut sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh orange juice
- ½ teaspoon orange zest
- ¾ teaspoon pure almond extract - (sea level - ½ to ¾ teaspoon)
- ¼ teaspoon ground nutmeg
Wash and Sprinkle
- egg or cream
- ½ cup coarse and fine ground almonds
- sprinkle turbinado sugar
Instructions
Food Processor
- Add flour(s), sugar, salt and spices to the food processor. Short pulse a couple times until mixed. Open the lid and scatter butter over the dry ingredients. Pulse about 6-7 times. Drizzle ¾ of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 4-5 times. Just enough liquid is the name of the flaky crust game. Squeeze the dough between your fingers; crumbs should stick but aren’t sticky. If the dough is dry and crumbles when squeezed, add water sparingly and pulse 1-2 more times. Depending on season and outside temperature, all water may or may not be used.
By Hand
- Combine flour(s), sugar, salt, and spices in a medium bowl. Stir to combine. Add cut butter and coat with the dry mixture. Using a pastry blender, two knives, or your fingers—cut the butter into the dry. When the dough looks shaggy and the butter's well distributed, drizzle the water/vinegar in three stages. Just enough liquid's the name of the flaky crust game. Depending on season and outside temperature, all water may or may not be used. Dough's ready once squeezed between your fingers and the crumbs stick but aren’t sticky.
- When consistency’s reached, pour the mixture onto a work surface. Avoid over handling the dough. Bring dough together, then flatten into a ¾" disk and wrap. Refrigerate for at least an hour or overnight.
- Lightly flour your worksurface and rolling pin. Starting in the center, roll dough into a 12-13” circular shape. To avoid sticking and larger cracks, rotate the dough. Smaller and on the edge cracks are okay and will add character. If larger and in the middle appear, either carefully push/work the dough together or take scrap pieces and patch.
- Transfer the dough to a Silpat or parchment paper fitted for your baking pan. Crack an egg, mix and brush the middle of the dough, sealing to prevent juices from making a soggy bottom. If wanting to use egg wash for the galette, save. Place the mat/parchment in the refrigerator until ready to fill with fruit.
- In a medium bowl, combine nectarines, strawberries, blueberries, coconut sugar, cornstarch, orange juice, zest, almond extract, and spices. Mix gently until combined and set aside for 10 minutes.
- Preheat oven to 400°F.
- Remove dough from the refrigerator. Mix the fruit once more. Scoop and arrange fruit (sans drippy juices) into the middle as wanted, leaving 2” around the edge. I overlapped the nectarines in a circle, then filled the middle with berries. Carefully pull dough up and over the fruit, pinching to secure, pull and repeat another section until finished. Until we make our own, a video I find best for arranging fruit and folding edges.
- Brush with cream or egg wash, sprinkle the crust with almonds and turbinado sugar, then place the pan on the center rack. Bake for 30-40 minutes. At the 15 minutes, rotate 180 degrees. When juices are slow to bubble and the crust is toasty golden, the galette is finished baking.
- Transfer the pan to a wire rack and let cool/settle for at least two hours.
- How do you prefer fresh fruit galettes - warm, room temperature, with ice or whipped cream? Do tell. All ways are good to me.
Notes
- If dough has been refrigerated for over an hour, let stand five to ten minutes before rolling.
- Dough can be made and refrigerated three days in advance.
- Almond extract can be exchanged for vanilla.
- Fruit can be interchanged, four cups is the golden number though. If using really juicy fruit like peaches or pears: increase the cornstarch to 1-1/2 to 2 tablespoons and before arranging the fruit, sprinkle about two tablespoons (fine ground nuts mixed with sugar or coconut) Anything to enhance the galette and further helps with a soggy bottom.
