Fruit are my summer food, I'd probably be fine eating all the different variety of seasonal fruit for a few months every year. Just that. But why would I ever do it, when there are endless ways of using them up in recipes ranging from sweet to savory.
Take galettes for example. They are effortless, require just a few ingredients and so little of your time. The dough can be made in less then 5 minutes; all you have to do is leave it in the fridge for 6-24 hours, however much time you can practice a bit of abstinence. :))
The more you leave it in the fridge to rest though, the yummier it gets, but just experiment a bit and see what works best for you.
I am calling this recipe my "berry dream" galette, just for the sake of having a title, but it could just as well be my "whatever" galette, because the sky is the limit, really. Or...well, the farmers market, to be more precise. Just prepare the dough, and use whatever fruit you have available to you, wherever you live in the world, and whatever is in season.
So without further rambling, let's get to it!
Berry Dream galette recipe
makes 3 medium sized galettes
- for the dough
180 gr white flour (allow it to chill in the fridge)
40 gr whole wheat flour (allow it to chill in the fridge)
120 gr butter, cubed (from the fridge)
4 tbsp ice cold water
2 tsp castor sugar
1 tsp cinnamon
1/4 tsp nutmeg
peal of 1 lemon, razed
- for the filling
about 1 cup to 1 1/2 cups fruit of your choice
1 1/2 tsp cinnamon
1 tbsp brown sugar (optional)
To make to dough put the two types of flour in a bowl, add the cubed butter, the water, sugar, spices and lemon peel to flour mixture, then mix quickly with your hand until dough forms into a ball. Do not knead, and try not to manipulate the dough more than it is absolutely necessary. You should still be able to see tiny pieces of butter. (The mixing could be done in a food processor as well in a blink, but I'm usually old school like that).
Leave the dough in the bowl and cover it. Place it into the fridge and leave it there for 6-24 hours.
When you are ready to bake your galettes, preheat your oven to 175 degrees C (or 350 F). Take the dough out if the fridge, divide it into 3 pieces. Don't bother making them equal, because galettes are meant to be rustic and imperfect.
Roll the dough out between plastic wrap. This way you won't need to add more flour to it to prevent it from sticking, and thus your pastry will bake to a nice texture instead of hardening up from all that extra flour (plus you'll end up with nicer edges). Roll out each piece of dough to about a 5mm thickness, lay them onto a large baking sheet lined with parchment paper. Put berries (or any other fruit) onto the middle of the galettes (I usually just toss them on, but you can place them one by one into a concentric circle if you're feeling ambitious), leaving a 2-3 cm margin. Sprinkle the berries with the sugar and the cinnamon, then fold the outer edges of the pastry onto the berries. And bake the galettes for about 25-30 minutes.
I usually leave the berry filling unsweetened, since fruit are sweet anyway, and pat the sides of the pastry with a bit of brown sugar instead, to have it caramelize on there while it's baking, but it's totally up to you how much sugar you like to use in your desserts and what you want to do with it.
If you plan on using juicier fruit, like say peaches, you'd want to stir about a tablespoon of tapioca flour into your filling prior to adding the fruit on to your pastry. The flour will absorb the excess juice and will develop into a jelly-like texture. That way the liquids will not soak your pastry through and prevent it from fully baking.
So there you have it, pretty much all you need to know about this insanely easy recipe. If you do decide to make it (which you totally should), don't forget to take a photo and tag me on instagram, so I can see all your beautiful creations!
Wishing you a yummy summer!