A fruit galette is a rustic, free form tart (in Italy known as a crostata.) In my opinion they're easier and more forgiving than a pie, and only a little more work than a crisp or crumble. I used strawberries and cherries here, but this would be good with any stone fruit as well. Definitely use parchment paper, otherwise your galette will stick to the sheet pan. Trust me.
This recipe serves 6-8 but I often double it to make one large galette that will feed about 14-16.
This recipe serves 6-8 but I often double it to make one large galette that will feed about 14-16.
1 tart crust (recipe below)
1 pound of strawberries, hulled and quartered
1 pint (2 cups) cherries, pitted and cut in half
3 T sugar
1/2 tsp cornstarch
juice of half a lemon 1/8 tsp salt
egg wash (1 yolk and 1 T milk or water whisked together)
2 T turbinado sugar
2 T butter
1 pound of strawberries, hulled and quartered
1 pint (2 cups) cherries, pitted and cut in half
3 T sugar
1/2 tsp cornstarch
juice of half a lemon 1/8 tsp salt
egg wash (1 yolk and 1 T milk or water whisked together)
2 T turbinado sugar
2 T butter
Heat oven to 375 F.
Combine strawberries, cherries, sugar, cornstarch, lemon juice and salt in a bowl and stir gently to combine.
Roll out tart dough on a lightly floured piece of parchment paper until it's 1/8" thick. Transfer dough and parchment to a sheet pan. Place fruit in center of dough, leaving a 2" border. Gently fold the pastry inwards,over the fruit, pleating to hold it in (it can be messy). Brush pastry generously with egg wash. Dot butter over exposed fruit and sprinkle turbinado sugar over everything. Bake for aprox. 45-55 minutes or until crust is deep golden and fruit is bubbling. Let cool slightly before serving.
Tart Crust (Pate Brisee)
1 1/4 c all purpose flour
1/2 tsp salt
1 tbs sugar
1/2 c cold, unsalted butter, cut in to 1" chunks
2-4 tbs ice water
Put the flour, salt and sugar in a food processor and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse sand (about 15 seconds.) Pour two tbs of water through the opening and mix until the mixture will hold together when pinched (you may need to add the remaining water.) Remove the dough and work it into a ball. Pat it down into a disc, wrap with plastic wrap and refrigerate one hour. Let sit at room temperature 30 minutes before assembling tart.
1/2 tsp salt
1 tbs sugar
1/2 c cold, unsalted butter, cut in to 1" chunks
2-4 tbs ice water
Put the flour, salt and sugar in a food processor and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse sand (about 15 seconds.) Pour two tbs of water through the opening and mix until the mixture will hold together when pinched (you may need to add the remaining water.) Remove the dough and work it into a ball. Pat it down into a disc, wrap with plastic wrap and refrigerate one hour. Let sit at room temperature 30 minutes before assembling tart.
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