Olivia Frescura

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Strawberry & Peach Galette from Where Cooking Begins by Carla Lalli Music

Any Fruit Galettes from Where Cooking Begins

Gearing up for fall, I wanted to work on my pie dough skills because year after year I seem to fuck up the pumpkin pie. So, a summer galette sounded perfect— especially because I had the most perfect farmer’s market fruit— peaches and Harry’s Berries! I picked up my copy of Where Cooking Begins by Bon Appetit’s Carla Lalli Music and got to work. I liked her recipe because it was super easy to follow. I’m notoriously bad at using cookbook recipes, even though I want to grow my cookbook collection. I don’t know what it is!

Any Fruit Galette

A 10-minute pastry dough to wrap your favorite fruits in for an easy, simple galette!

For Pastry Dough

  • 1 3/4 cups All Purpose Flour
  • 1 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 1 cup Unsalted Butter (cold, cut into 10-12 pieces)
  • 1/4 cup Ice Water

For Fruit Filling

  • 2 pounds Fruit
  • 1-2 tsp Grated Citrus Zest
  • 1 tsp Citrus Juice
  • 1 pinch Kosher Salt
  • 2 tsp Cornstarch (optional)
  • 2 tbsp unsalted butter (melted)
  • sugar in the raw (for topping the crust)

For 10-Minute Pastry Dough

  1. Combine flour, sugar, and salt on your work surface.

  2. Toss butter pieces into dry ingredients until each is coated with flour. Use a rolling pin to roll the butter into the flour until the butter is flattened into long, thin pieces. Use a bench scraper to help gather the mixture back together.

  3. Once combined, drizzel 1/4 cup ice water over and use the becnh scraper to evenly distribute.

  4. Roll dough out to a long 10-inch rectangle. Dust dough and fold top third of dough over the middle, then do the same with the bottom third. Rotate dough 90 degrees and repeat folding 3 times.

  5. Gather dough into a disc, wrap in plastic, and press down to 1 inch thick. Chill for 30 minutes while you prep the fruit.

To Assemble Galette

  1. Roll out chilled dough into a 12-14 inch round that's 1/8 inch thick. Roll dough onto your pin and unfurl it onto parchment or baking mat to refrigerate while fruit is prepped.

  2. Preheat oven to 400℉

  3. Prep your fruit by washing, and slicing as you please. Berries can be cut in half, and peaches into 1/4 inch slices with or without the peel.

  4. Place fruit into a medium bowl. Add citrus zest and juice, a pinch of salt, and cornstarch if needed. Toss to coat.

  5. Melt butter and set aside. You can brown it if you'd like!

  6. Dump fruit into center of pie dough, leaving a 3-4 inch border uncovered. Lift edges of the dough up and over fruit around the circumference. Most of the fruit should still be uncovered.

  7. Brush dough with butter, then sprinkle sugar over the surface of the dough.

  8. Bake for 50 minutes, or until crust is deep golden brown and fruit juices are bubbling.

  9. Let cool until warm, then transfer to a baking rack. If the galette leaked a lot of juices, make sure to transfer before they harden.

  10. Cut into wedges and serve warm with whipped cream or ice cream and enjoy!

Overall I really liked this recipe— I made two galettes with the one recipe— I maybe rolled the dough out too thin because it was fairly brittle (the strawberry one broke in half because it had leaked so many juices), but it was easy to put back together and still tasted good…it was just “rustic!” I even cooked them for the same amount of time and it turned out okay. So, I really think this recipe is pretty fool proof. It did wind up being more crumble and less pie- like, so next time I might dry out a different dough recipe. But, they tasted good, which is what really matters!

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