Today marks my blog’s first anniversary, and I will celebrate it with my 100th post. I had my first year all planned out in advance, but as I continue to try new recipes, discover new ingredients, and create new dishes I have learned that spontaneity along with planning makes blogging more fun. Today’s post is my favorite summer dessert – fruit galette. A galette is a French rustic, free-form tart (Italians make it, too) and can be sweet or savory. This recipe has a buttery, flaky crust and a soft, flavorful fruit interior. Many of my favorite desserts incorporate fruit in them because it is one of my comfort foods. As a little girl I rarely turned to chips or popcorn for snacks but instead grabbed a piece of fruit.
This galette is easy to make. Place the dry ingredients in the food processor, add butter followed by ice water, and your dough is done. Wrap and chill, then assemble and bake. You can make a variety of fruit combinations (the photo below incorporates a variety of local, seasonal fruits). Some of my favorites are raspberry and fresh fig (both from our garden), apricot and cherry, and blueberry and peach, apricot, or plum. I have also made rhubarb with custard, as well as apple. They are all delicious. This recipe makes two galettes, but I find this is not enough for a household with hungry teenagers, so I usually make two batches (four galettes), so that each member of the family can choose the fruit filling of his or her choice. Also, a helpful hint: the best way to handle the galettes is to bake them on parchment paper on the back of a baking sheet.
This recipe is adapted from one by Letty Flatt, Executive Pastry Chef at Deer Valley Resorts, Park City, Utah.
2 c. flour minus 1 Tbsp.
1 Tbsp. cornmeal
1/2 tsp. kosher salt
1/4 tsp. lemon zest
3/4 c. cold, unsalted butter, diced
5-6 Tbsp. ice water
1 c. crushed amaretti cookies, divided
3 c. sliced fruit and/or berries, divided
6 Tbsp. sugar, divided
For the Dough: In a food processor combine flour, cornmeal, salt, and lemon zest. Pulse a few times to mix. Add diced butter and pulse about 6 times to get pea-size pieces of butter incorporated into the flour. Add 5 Tbsp. ice water and pulse until dough just comes together when pinched between your fingers; pulse 5-6 times. Turn onto a flat surface and bring dough together into a disk. Wrap in plastic wrap and chill 1 hour. Remove dough from refrigerator and divide in half for 2 galettes. Roll one half of the dough into a 10-inch circle 1/8″ thick, resisting the urge to add more flour to the dough. Place on parchment paper and transfer to the back of baking sheet. Repeat with remaining dough. Sprinkle 1/2 c. of the crushed amaretti onto the dough, leaving a 1-inch border. Arrange 1 1/2 cups of fruit in a circular pattern over the crushed cookies. Fold the 1-inch border of the dough (the part without cookie crumbs) onto the cookies and fruit. Brush dough border with a little water, then sprinkle dough and fruit with 3 Tbsp. sugar. At this point your galette will be 8-9 inches across. Repeat with other round, spreading with cookies, fruit and sugar. Place the 2nd galette next to the first on the same cookie sheet. Bake at 400 degrees for 35-40 minutes until dough is golden and crispy, turning half-way through baking for even cooking. Remove from oven and lift parchment ends to move galettes to a rack to cool, then slide galette off parchment. Serve warm. Makes 2 (8-9 inch) galettes.