Galettes are one of my favorite desserts to make in the summer. You can put any summer fruit you’d like in it and it’s great for a gathering. I like to serve it with whipped cream on top, or vanilla ice cream pictured above. This recipe is adapted from Ina Garten and the dough makes two galettes. I just freeze one of the disks to use for another time. You could also just make one large galette in a rectangle form.
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
Filling: (the filling is all optional, use what you have, but just to note raspberries will create extra juice and may spill outside the crust as it bakes. I do recommend using one kind of stone fruit)
- 4 ripe peaches sliced
- 1/2 pint of blueberries
- 1/4 pint of raspberries
- 1 tablespoon of flour
- 1 tablespoon of sugar
- dash of cinnamon
- 1/4 teaspoon grated lemon zest
- splash of fresh lemon juice
For the crust: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen. (Note, I save a little bit of the dough to crumble on top of the galette before it bakes)
Preheat the oven to 450. Line a baking sheet with parchment paper.
For the filling: Toss your fruit filling with the 1 tablespoon of the flour, 1 tablespoon of the sugar, cinnamon, lemon zest, and the lemon juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Sprinkle the reserved little bit of dough evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.