Hey everyone, Sam here from Sugar Spun Run, and today I'll be showing you how to make an easy fruit galette.
If you've never made a galette before you are in for a treat today.
Galettes are basically freeform, rustic looking pies. So you have all of the flavor of your classic fruit pie,
but none of the hard work. We're going to be making a very simple pie crust, or in
today's case, a galette crust, and then filling it with a summery fruit filling.
Now to get started, I'm going to be making my pie crust in a food processor.
If you do not have a food processor, this can certainly be done by hand using a
pastry cutter in a large bowl. That's totally fine. If you have a food
processor it's going to make the process a lot faster and a lot easier. So to the
basin of this food processor we are going to add one and a half cups of
all-purpose flour. We are also going to be adding one tablespoon of granulated
sugar, and 1/2 teaspoon of salt. Now we're just going to briefly pulse these
ingredients together just until they're combined. This is looking pretty good so
let's add our butter. You are going to need nine tablespoons of unsalted butter,
and it's very important that this butter be cold. I just took this out of the
fridge. Now as you can see, I've cut mine into about nine pieces. We're just going
to scatter these pieces evenly over our flour mixture.
Now we'll pulse everything again until the butter is combined into the mixture, and our mixture resembles coarse crumbs.
As you can see, this is looking pretty good. You can still see some discernible butter pieces that's fine. It's good
to have a few butter clumps but you want it to be pretty well incorporated.
The last ingredient that we need for our galette crust is six tablespoons of sour
cream. Now I love this pie crust recipe, or galette crust recipe. It's actually my
classic pie crust that I've shared before. It's very simple and the sour
cream makes it so easy to make, and it's not going to make the crust taste like sour cream.
Now we'll pulse everything together one last time until the mixture begins to clump together.
So this is looking good. Our dough isn't completely combined into a ball. It looks a little shaggy
still. That's great, but if you take it out and if you press it and between your fingers,
It's sticking together and that's exactly what we want. So now we're going
to take this dough and we're going to transfer it to a piece of plastic wrap.
What I like to do is, I like to use my hands behind the plastic wrap to form
this dough into a nice ball, and then flatten that into a disk.
You don't want to over handle the dough at this point, so the less you have your hands on it the better.
As you can see this one still has some of those butter pieces that you
can see. That's perfect that's going to help give us a nice a flaky galette
crust. Now we need to take this over to the refrigerator where we'll need to
chill for at least 30 minutes. So there are a couple of things that we can do
while our galette dough is chilling. You're going to want to pre-heat your
oven to 400 degrees Fahrenheit. It is going to take a while for your oven to
get up to that temperature so make sure you give it plenty of time. We can also
prepare our fruit filling. You are going to need a medium sized bowl, and to this
bowl we are going to add our fruit. Now you'll need about a pound or even a
little over a pound of fruit, and you can use any variety of fruit.
I personally love using a blend of different fruits. Today I am using a mix of blueberries.
raspberries, and sliced peaches.
Generally when you are using a fruit like a peach that has a skin, you're going to want to remove the skin,
because it can get a little bit tough while it's cooking in the oven.
I left these on mostly for esthetic reasons and because it doesn't really
bother me, but I did just want to give you the heads up.Jjust in case you wanted
to remove your skins before baking your galette. So once you have everything
nicely combined, we're going to add a little bit of sugar. You'll need 1/4 cup
of granulated sugar. We'll also add some cornstarch. This is going to help thicken
our filling. So this is going to get nice and juicy. This is going to keep it from
being watery and making a mess. Now I'm using one and a half tablespoons of
cornstarch. If you're using really juicy fruits like peaches that are really ripe,
and really juicy, or really ripe strawberries, you might want to bump this up to 2 tablespoons.
I also like to add just a dash of salt for flavor,
and that's just a really little bit of salt. Like 1/8 of a teaspoon.
Finally I'm going to add 2 teaspoons of lemon juice.
And then we'll stir everything together until all of the fruits are well coated in all of our ingredients.
You do want to make sure you stir everything together until the cornstarch is completely
absorbed. You don't want to see any of the white cornstarch on any of your fruit.
Our fruit mixture is looking pretty good, so we're going to set this
aside, and we're going to let that sit. And meanwhile all the juices are going
to be drawn up from the fruit. It's going to make the flavor really good. The fruit
really sweet, very flavorful galette filling we're going to have because of
this. So hopefully by now your galette dough has finished chilling. So I'm just
gonna grab that and we can go ahead and start rolling it out. We're going to want to lightly flour a clean surface.
And transfer our galette dough to that.
We'll roll our galette dough out into about a twelve or thirteen inch circle.
While you're rolling it out, you do want to periodically lift the pie dough and
re-flour underneath it. Just that way it doesn't stick to your surface, and making
it impossible to pull off when you're ready to bake it.
Once you have rolled out your dough we'll lift it up and we're going to transfer it to a parchment
paper lined baking sheet that's large enough to accommodate our galette. I
found that the easiest way to transfer galette dough, or any pie dough for that
matter is just gently roll it over your rolling pin and move it that way.
Before we start filling our galette with our fruit filling, we're going to brush
the inside of our crust, our dough with a simple egg wash. You're just going to
need one large egg and one teaspoon of water.
We're just going to beat these together until they're completely combined.
Now we'll use a pastry brush to just gently brush some of the egg wash over the inside of our galette
crust, or over the top of our galette crust in this case. The reason we're
doing this is, it's going to help prevent our galette from getting soggy once it's baked.
Don't get rid of your egg wash because we are going to need it again in
a minute, and now we can go ahead and grab our fruits. We're just going to
briefly toss the all of the fruit together one more time.
and we're going to carefully pour this into the center of our galette crust.
We're going to leave about two inches of space free around the border of the galette. That's
what we're going to fold over momentarily, and you do want to gently
kind of mound the fruit in the center of the galette, but you don't want it to be
like a big pile. just a slight mound in the center. Now you can take that border
of your galette crust and we're just going to carefully fold it over our fruit filling.
As you can see here, where the dough is folding over itself, you do want
to gently crimp that together. Just to kind of help make a seal and hold the
galette together. Now grab that egg wash that you saved, and we're just going to
gently brush the crust once more with a little bit of egg wash.
Now the last thing that we need for our fruit galette is some coarse sugar. If you don't have
coarse sugar, or turbinado sugar, then you can certainly use regular granulated
sugar. I really like using the coarse sugar. Those crystals just really add a
little extra texture to our galette and it just makes it look really nice. We're
just going to sprinkle this evenly, not over just the crust of our galette, but
also over the fruit, and as you can see I'm very generous when adding my sugar
on top. Now let's take our galette over to our 400 degrees Fahrenheit preheated
oven where it's going to need to bake for about 35 minutes, or until the crust
is a nice golden brown color and the fruit in the center is nice and bubbly.
You're going to want to let this galette cool for about 20 to 30 minutes
before digging in. My favorite way to slice it is to use a pizza cutter, but any sharp knife will work.
Galettes are best served warm, and they're especially
good topped with a scoop of vanilla ice cream. That is how simple it is to make a
galette. I really hope you guys enjoy today's super easy recipe, and if you
try this one out I would love to hear what you think.
I love to know what kind of fruit you put in your galette. Alright well thank
you guys so much for watching and I will see you next time.
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