For the crust (makes 3):

2 ½ cups all-purpose (plain) flour
1 teaspoon fine-grained sea salt
1 Tablespoon sugar
2 sticks (1/2 pound) butter, cut into eight pieces
About 1/3 cup cold water

For the filling (makes 1):

1 ¼ cup ripe fruit – just about any kind will work!
1/3 cup sugar (more may be needed if the fruit is tart)
1 Tablespoon flour

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Parchment paper
Cookie sheet

Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together.

Gather up the dough and form into a ball. Split into 3 pieces and press each piece into a round disc about an inch thick.  Wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make a galette, preheat the oven to 425 degrees Fahrenheit/ 218 degrees Celsius. Line a baking sheet with parchment paper.

Mix together all three ingredients for the filling and set aside.

Toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place the rolled-out dough on the parchment-lined baking sheet.

Place your filling in the center of the rolled-out dough. Turn the edges up over the filling, leaving open space in the middle so that you can see the fruit.

Bake for about 24 minutes . Allow to cool for at least five minutes before serving.

The galette is best served the day it is cooked. The crust tends to soften up as it sits.

Comments are closed.