Recipe: Any-Kind-Of-Fruit Galette

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Oh hai there stranger. Been awhile, hasn't it? I almost forgot what your face looked like.

Yeeesh, so did I fall of the band wagon hard or what? I kind of felt like this poor sap. Wish I had a good story to go along with it, but really, I just procrastinated x100 and decided to wait until I felt the urge again, which ended up taking 6 (!) months. But hey, better late than never, right?

So I've GOT to share a dessert with you that I'm currently obsessed with: galettes! Heard of them? They're like pie, but easier to make and rustic AF. Bonus: they look impressive too! I made this puppy most recently for a ladies food-themed dinner; this time around the theme was "stone fruit." Sidenote: you might be asking yourself, "what the devil is stone fruit exactly?" I tell you. It's a fruit with a "stone" inside of it, also known as a "pit." #themoreyouknow

What's damn cool about galettes is that you can use any fruit you fancy in it. The only thing you might have to modify is the cornstarch (if the fruit is super juicy to start with, add more) and sugar (if the fruit is naturally super sweet, use less), that's it though. The rest of the recipe is the samesies.

I think y'all should give this a go because A: stone fruit season is phasing out soon, get it while the gettin's good! B: galettes are rookie-friendly, you seriously can't screw this up, and C: because I said so! (aka my least favorite phrase my dad used to use on me growing up...the worst!)

Guys, it's good to be back. See you real soon. 

Any-Kind-Of-Fruit Galette
Yield: 8-10 servings
Recipe: adapted from A Life Well Lived

Ingredients
For the pie dough:
1 1/4 cup all purpose flour
1 tsp. salt
1 stick cold unsalted butter, cut into cubes
3 to 4 Tbs. ice cold water

For the filling:
4 cups fruit, sliced (I used 2 cups peaches, 2 cups strawberries)
1/2 cup granulated sugar (use less if fruit is super sweet pre-sugar)
1 Tbs. lemon zest
2 Tbs. lemon juice
2 Tbs. cornstarch (add more if fruit is super juicy on its own)
pinch of salt

For the egg wash:
1 egg mixed with 1 tbs. half and half or water
turbinado sugar

For the topper:
1 pint heavy whipping cream
4 Tbs. powdered sugar
OR
Go à la mode! Vanilla Bean Ice Cream recipe here.

Directions
For the pie dough:
1.  In a food processor pulse to combine the flour and salt. Add butter and pulse another 10 times or until the butter is the size of peas.
2.  With the motor running slowly add the water and continue for another 20 seconds or so until the dough has come together.
3.  Place dough on a well floured surface and form into a disk shape. Cover and refrigerate for at least 30 minutes.

For the filling:
1.  Pre-heat oven to 400°F.
2.  In a medium bowl, stir to combine the fruit, sugar, lemon zest, lemon juice, cornstarch and pinch of salt.
3.  Roll out refrigerated pie dough until about 1/8 " thick and about 12" in diameter.
4.  Carefully place the fruit mixture in the center of the rolled out pie dough leaving a 2 inch border. Gently fold the dough partially over the fruit mixture pleating the dough. 
5.  Brush the dough with the egg wash mixture then sprinkle with turbinado sugar.
6.  Bake galette for about 30 to 35 minutes or until the crust is golden brown and the filling is bubbling.
7.  Let cool for 15 mins or so before serving.

For the topper:
1.  Whip heavy whipping cream with powdered sugar until soft peaks form.
2.  Top galette with a sexy dollop.
3.  OR, top galette with scoop of vanilla bean ice cream.
4.  Take a combo bite and be happy.

Strawb-Peach Galette à la mode