I discovered, about a year ago, how ridiculously easy it is to make a fruit galette. Much easier than pie! And you can fill it with absolutely anything. The only thing that requires a little bit of practice is the crust, but because it’s freeform and rustic, it really doesn’t matter if it splits or cracks, and it doesn’t have to be even. In fact, it should be slightly lopsided to add to that rustic feel. I like using blueberries, strawberries, and peaches in the summer, and in the fall and winter apples and/or pears are great.
One important thing to remember, and I say this from experience, is to transfer your rolled out dough to the parchment paper BEFORE you put the fruit on top! Much harder to move when it’s full. After the dough is rolled out, and your fruit is poured into the middle, take a deep breath and start gathering and folding the sides up. Remember, it shouldn’t look perfect. Fold, crimp, smush…. it will come together into a pretty package. Then just brush the edges with water, sprinkle on some sugar, pop it in the oven and wait….. that’s the hardest part.
For the Crust
- 1 ¼ cups all-purpose Flour
- ½ tsp Kosher Salt
- 8 tbsp unsalted butter cold
- ¼ cup ice water
- 1 tbsp distilled white vinegar
For the Filling
- 5 cups assorted ripe fruit (berries, stone fruit, apples, etc) cut into small pieces
- 2-6 tbsp sugar depending on sweetness of fruit
- 5 tbsp tapioca starch or 2 ½ tbsp corn starch
- 1 tbsp all-purpose flour
- ¼ tsp cinnamon
- a few gratings nutmeg
- zest from one lemon
- 1 tbsp lemon juice
- 2 tbsp apricot jam
Base for Filling
- 2 oz Amaretti cookies or 2 oz ground nuts
- 3 tbsp sugar
- 1 tbsp all-purpose flour
- 1 tsp cinnamon
Make the Crust
- Put flour and salt in the work bowl of a food processor and pulse once to combine. Use a bench scraper to cut butter into small pieces and add to food processor. Pulse about 10 times, until mixture resembles coarse meal with some pea size pieces.
- With the motor running, add the water and vinegar; then pulse until just combined.
- Dump onto a piece of plastic wrap. Use the edges of the plastic (try not to touch the dough with your hands so that it stays cold) to form into a disc and refrigerate for ½ hour to one hour.
Make the Filling
- Wash the berries and cut strawberries (if using) in ½ or ¼, depending on size. Cut the stone fruit into slices (no need to peel, unless you want to). If using apples, peel and slice. Combine in a bowl with 2-3 tbsp of the sugar, cornstarch, nutmeg, lemon zest, and juice and let it rest while the dough chills.
- Place the Amaretti cookies in a plastic bag and use a rolling pin to crush them into fine pieces. Place in a small bowl. Add 3 tbsp of the granulated sugar, 1 tbsp flour, and cinnamon and set aside.
Bake the Galette
- Heat the oven to 400°F.
- Roll out the dough into a disc, about 12 – 14” in diameter. Transfer to a parchment lined baking sheet. Sprinkle the crushed Amaretti mix in a 10” wide circle in center of dough. Place the filling on top of the crushed cookies, leaving a border about 1 ½ – 2” wide. Lift and press the edges up over the fruit, folding and pressing together as you go.
- Brush the edges of the dough with water and sprinkle with the remaining 1 tbsp sugar. Bake until the fruit is cooked and the crust is a deep golden brown, about 45 minutes. Remove from the oven and let cool. Cut into 6 or 8 pieces.