Galette

Name: Galette
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Cuisine: French
Ingredients: 1 ½ cup All-Purpose Flour (1 ½ cups [210 grams] all-purpose flour); 1 tbsp Granulated Sugar (1 tablespoon granulated sugar + ½ cup granulated sugar (or more to taste*)); ¾ tsp Kosher Salt (¾ teaspoon kosher salt); ¼ tsp Baking Powder (¼ teaspoon baking powder); 10 tbsp Unsalted Butter (10 tablespoons cold unsalted butter (or vegan butter)); 5 tbsp Water (5 to 6 tablespoons cold water — up to 6); 1 piece Egg (1 egg, for the egg wash); 0 pieces Turbinado Sugar (Turbinado sugar, for sprinkling); 3 cup Seasonal Fruit (3 cups seasonal fruit (or make a Savory Galette)); ½ tsp Lemon (½ teaspoon lemon zest); 1 tbsp Cornstarch (1 tablespoon cornstarch); ½ tsp Cinnamon (½ teaspoon cinnamon); 0.13 tsp Table Salt (⅛ teaspoon salt)

A French-inspired rustic fruit tart with an all-purpose flour dough, a seasonal fruit filling spiced with cinnamon, and a golden, turbinado-sugared crust.

150 minFrench

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
2Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
3Preheat the oven to 400 degrees Fahrenheit.
4Mix the filling ingredients in a medium bowl: fruit (thinly sliced for peaches, apples or pears), sugar, lemon zest, cornstarch, cinnamon and salt. Taste and add a bit more sugar if necessary, depending on the type of fruit you’re using.
5On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
6Pile the fruit in the center of the crust and spread in an even layer, leaving at least 2 inches of dough around the outside edge. (If using sliced fruit, you can arrange the slices a spiral pattern as shown in the photos.) Evenly sprinkle any extra sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos.
7Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar).
8Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.