This time of year when the farmer’s markets are teeming with fresh fruits and produce, a rustic galette is just the ticket for a delicious summer dessert. Think cherries, peaches, plums, berries (red, blue and black), and currants too! Steve and I love our local Fulton Farmers Market and make at least a weekly visit for our favorite seasonal goods.
Even though our socializing has been curtailed and we’ve been at home for the majority of our time in the last five months, every now and then we get out to Clear Lake to see cousin Jen and her family. What a beautiful spot to enjoy an outdoor meal and of course each other’s company. We provided grilled chicken, fresh green beans and corn while Jen had some deelish nibbles, crusty rolls, followed by vanilla ice cream to accompany the fruit galette. Yum indeed. Thanks Jen, Scott and Claire!
In France a fruit galette (crostata in Italia) is a rustic tart - no tart pan or ring, just a rolled out round of dough topped with a mound of fresh fruit then baked to golden crust perfection. I’ve written about galettes before but it’s always fun to revisit an old friend.
Planning ahead, you can certainly make your dough days or even weeks before, wrap it well and freeze it until you need it. Think about that when, before you know it, the fall and winter holidays will be upon us. What better way to be prepared for the pies or tarts you hope to serve for Thanksgiving dinner or holiday suppers/gatherings than to have your dough already made. Yippee!
For this one I used my favorite pâte brisée recipe but substituted 60 g of spelt flour for 60 g of all purpose flour. What a buttery, flaky, edge-of-nuttiness and melt-in-your mouth dough this is!
I’m a big fan of Bob’s Red Mill specialty flours. While I use King Arthur flour for my all purpose, bread and general whole wheat needs, the wonderful array of BRM’s offerings available on my local grocery store shelves allows me easy access to some of my faves like whole wheat pastry flour (sadly hard to find during this pandemic!), spelt, and semolina, plus non-wheat options like rye, cornmeal, rice and oat flour, potato and tapioca starch just to name a few.
Now mound that pile of fruit in the center, again leaving about a 2-inch border. Notice I’m doing my assembly ON the parchment lined sheet pan rather than my work counter so as to avoid having to lift the filled/shaped galette onto the sheet pan. Yup, it’s all in the details folks.
Bake on the bottom rack for 10 minutes, turn the oven down to 400ºF and give it another 10 minutes. Move the sheet pan up to the middle rack, decrease the oven temp to 375ºF and bake another 15 minutes, periodically checking for the degree of browning. You want to see the fruit bubbly and the edges golden brown. If needed, go another 5-10 minutes. All in all I usually plan on a total baking time of 40-45 minutes for this size galette. Remember - in your oven it may be a bit more or less.
