I’ve never been the biggest pie fan.
A piece of pie would not usually be my first choice for dessert, and I definitely never loved MAKING pie. Trying to get the bottom baked enough while not burning the top has always been a challenge, and I never thought the end result was worth it.
But there’s something very awesome about a pie that is so easy to make and rustic, that it’s almost like a dessert pizza. When the berries and stone fruit are just calling out to you to buy them and make something satisfying out of them, a galette is a really good way to go.
So I guess that makes me a galette person.
This is the 2nd time I’ve shared a galette recipe on the HTMD blog, and I’m kinda cheating because this one uses the same pie dough as the other one. But I don’t want to make you flip back and forth, so I’ll share it here too.
Here’s the link to the apple galette recipe that also uses this same magic pie dough. That post includes a video too!
This is the kind of crust that even when it's a little bit too thick (which it was in this case because I had leaky galette paranoia) it's still good. In fact, it might be even better. It's the kind of crust that when you get a big chunk of it without any fruit, it's still super delicious. It stands up on its own.
This galette crust is as basic as it gets. It's easy to handle, it doesn't crumble when you move it around, and apparently it can handle just about any fruit you throw at it! Which in this case, includes locally grown blueberries, juicy peaches, and a ton of fresh ginger.
Note: I’ve always been too scared to try this with frozen fruit, because I feel like it would be a really leaky situation. If you try yours with frozen fruit, I’d love to know how it turns out!
Summer Fruit Galette
Paula Hingley | July 15 2019
- prep time: 1 hour
- cook time: 45 minutes
- total time: 1 hour 45 minutes
Ingredients: Pie Dough
- 160 grams (1 1/3 cups) all purpose flour
- 10 grams (1 Tbsp) sugar
- 1/2 tsp salt
- 120 grams (1/2 cup) cold butter
- 50 ml cold water
- 500 grams mixed berries or stone fruit
- 125 grams (1/3 cup) sugar
- 2 Tbsp cornstarch
- 1 tsp salt
- Any extra desired spices or flavours. I added 2 Tbsp of fresh ginger
- Weigh or measure flour, sugar, & salt directly into the bowl of a food processor
- Add cubed cold butter to the flour mixture and pulse until there are no big chunks left, but lots of little bits
- Dump all the water in at once, and pulse until the mixture just starts to look like dough
- Transfer dough to a lightly floured surface and bring it all together
- Form into a disc and wrap in plastic or cover in a bowl. Keep the dough in the fridge for 30 minutes while you make the filling
- Make the filling by tossing the ingredients together in a large bowl
- Roll the chilled dough until it is about 1/2 cm thick. It should be just thin enough not to leak or break
- Dump the filling into the middle, leaving about 2 inches around the edge for folding over
- Fold the edge over in an overlapping fashion, and press the overlapping bits slightly so they stay put
- Brush the edge with a beaten egg and sprinkle with sugar
- Bake at 375 for 35 - 45 minutes, or until the galette is nicely golden brown and the fruit is bubbling inside
One of the best things about making a galette instead of a pie, is that you don’t need to wait for it to cool down too much before diving in. You can basically eat this straight out of the oven and it won’t turn into a giant mess. This galette is great on it’s own, but I like serving mine with ice cream, whipped cream, or thick yogurt with honey.
I hope you give it a try! Let me know which fruit combinations you use!