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. Getting the bottom baked perfectly while not burning the top has always been a challenge, and I never thought it was worth the trouble. But this summer fruit galette is different.
Dessert Pizza Anyone?
But there’s something very awesome about a pie that is so rustic and easy to make, that it’s kinda more like a dessert pizza.
When the sun is shining, and the summer fruit is calling out to you to turn them into something delicious, this is a really good way to go.
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. It’s so good! It’s worth a double share. Plus, I don’t want to make you flip back and forth. So, you’re welcome.
The crust for this summer fruit galette is special. Even when it’s a little bit too thick (which it was in this case because I had leaky galette paranoia) it’s still really really good. In fact, it might be even better. Even if you get a big chunk of it without any fruit, it’s still super delicious. It stands up on its own.
This summer fruit galette crust is as basic as it gets. It’s easy to handle, it doesn’t crumble when you move it around, and 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.
Eat it Warm or Cold
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!
Note: I’ve always been too scared to try this with frozen fruit in case it becomes a really leaky situation. If you try yours with frozen fruit, I’d love to know how it turns out.
Summer Fruit Galette With My Favourite Pie DoughCourse: DessertDifficulty: Medium
there’s something very awesome about a pie that is so rustic and easy to make, that it’s kinda more like a dessert pizza.
- For The Crust
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
- For The Filling
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