Rustic Fruit Galette Recipes

RUSTIC SUMMER FRUIT GALETTE RECIPE

Steps:

• First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie.
• Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours.
• Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper.
• Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet.
• Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around.
• Place the sliced fruit evenly on top of the frangipane.
• Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats, to create a border
• Brush the crust with the egg wash and sprinkle the crust with sugar.
• Bake for roughly 30 minutes, or until the crust is golden.
• Serve warm with vanilla ice-cream. Store any leftovers loosely covered at room temperature for up to one day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.

FRUIT GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

RUSTIC CREAM CHEESE & FRUIT GALETTE

Steps:

• 1. Mix cream cheese, powdered sugar, 2 Tbsp. of the cornstarch, egg yolk, and 1 tsp. of the almond extract.
• 2. In separate bowl, mix fruit, 2 Tbsp. of sugar, remaining 1 Tbsp. of cornstarch, and 1 tsp. of almond extract.
• 3. On a baking sheet or pie plate (better for containing drips and transporting), unfurl pie crust. Spread cream cheese mixture, leaving a 2" boarder. Top with fruit mix. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with sugar.
• 4. Bake at 400 degrees F, about 30 min., until golden brown and bubbly. Cool slightly. Serve warm with vanilla ice cream.

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

STONE-FRUIT GALETTE

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
• Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
• Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

RUSTIC NECTARINE GALETTE

Steps:

• Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
• Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
• In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon and cardamom. Halve the nectarines and remove pits. Cut each half lengthwise into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the nectarines macerate (exude their juices) for 10 minutes.
• While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
• Put 1 generous tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the nectarine wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
• Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the nectarines begin to caramelize -- 45-50 minutes. Run a thin spatula or knife between the edge of the crust and parchment paper to gently loosen the crust. Then slide the galette onto a wire rack, and let it cool for 30 minutes. Transfer the galette to a wooden board for easy slicing. Serve with or without whipped cream, vanilla ice cream, or Creme Fraiche.

RUSTIC FRUIT TART (FREE FORM GALETTE)

Steps:

• In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
• Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
• Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
• Preheat oven to 350 degrees.
• In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
• Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
• Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
• Cook for 55 minutes or until crust is browned and the fruit is bubbling.

5-MINUTE RUSTIC FRUIT GALETTE RECIPE

Steps:

• Preheat oven to 425 degrees F. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
• In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices.
• Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
• Bake in preheated oven for 12 to 15 minutes until crust is lightly browned. Serve warm or at room temperature.

RUSTIC PIES/GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
• Serve the warm galette with ice cream.
• Cook's Note: The same recipe can be made in individual serving sizes.
• To make pie dough:
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Rustic Pie/Galette Variations:
• Almond Apricot: Season the sliced apricots with almond paste or extract.
• Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
• All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
• Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
• If you want extra sparkle, brush the crust with a glaze of 1 egg white, 1 tablespoon water, and then sprinkle a teaspoon sugar over the crust and fruit.
• Note: Substitute pears or peaches for the apples, if desired. A 1/2 cup of blueberries, blackberries, or raspberries can also be added.
• Note: Apple pie spice can be substituted for the cinnamon, if desired.