Summer Fruit GalettePosted: August 24, 2013
I am so glad to be back in eastern Ontario, hitting the reset button before starting work again. I’ve been eating almond butter, Triscuits and Indian takeout like they’re going out of style. But let’s talk about FRUIT too. I never realized how much further south Ottawa is than Moscow. Winters here are cold (like, really cold), but the summers are glorious. Not to brag, but that means that at this time of year you can find in-season peaches, nectarines, plums, apples, strawberries, cherries, blueberries, kale, carrots, potatoes, and sweet corn. I have lots more travel stuff to write about, but it’s my first summer back in three years, baby, and I am ready to bake!
Summer Fruit Galette (adapted from my sister’s copy of The Boy who Bakes by Edd Kimber, winner of Great British Bake Off I’ll have you know)
A galette is the easiest pie in the world. What normally scares me is rolling the dough out right. But for a galette you don’t have to worry. Fold up the dough around the sides and call it a day.
You can use any combination of fruit you have on hand: apple-pear, blackberry-raspberry and cherry-vanilla would be very nice.
Pastry (the bread flour and salted butter are kind of unorthodox, but they seemed to work. I like the sweet-salty fruit-plus-dough combination, and the bread flour made for a really sturdy crust):
- 250g really cold salted butter, diced
- 200g all-purpose flour
- 200g bread flour
- 70-125ml ice water
In a large bowl, mix together the flour and salt. Rub the butter in until it looks like big crumbs. It will still be a little dry-looking, but pour about half the water in and mix with your hands until it all comes together. Add more water if it’s still too dry.
Turn out your dough onto a work surface and knead it a couple of times until it’s in an irregular round. Break it into two rounds and wrap each one separately in plastic wrap. Chill for 20 minutes. You’ll only need one round for this recipe. Save the other for a quiche or heck, another galette.
- About 300g fresh fruit. I used a peach-plum combination.
- 1 tbsp plain flour
- Juice of 1/2 lemon
- 3 tbsp fine or crunchy sugar, depending on how you like it. Keep this as guidance, too. You may want to add more sugar if you have really tart fruit like blackberries.
- 10g butter, in small bits
- 1 egg lightly beaten
OK make the crust, and then…
Preheat the oven to 200 celcius (around 390 fahrenheit) and line your baking tray with parchment paper. Then take your fruit and cut it into thin slices, before tossing with the tablespoon of flour, lemon juice and two tablespoons of the sugar.
Put the fruit onto the pastry and fold it up, pleating as you go. Brush the pastry with the beaten egg and sprinkle on the remaining sugar. Stick it in the oven for 45-50 minutes or until the pastry is golden. I bet this would be nice served with cream or ice cream. Go wild, it’s summer!