A simple rustic galette, its flaky crust filled with bubbling fruit, is a beautiful and versatile dessert. Follow the seasons when selecting the fruit: pit cherries in the spring; peel, core and slice apples or pears in the fall; or halve, pit, and slice peaches, nectarines, or apricots in the summer. Berries, at their best in spring and summer, should be picked over but not washed (blueberries and strawberries are exceptions).
- 1 batch basic pie dough
- 4 cups prepared fruit (see note above)
- About 1/2 cup sugar, depending on sweetness of fruit
- 2 to 3 Tbs. all-purpose flour, depending on juiciness of fruit, plus more for rolling out dough
- Pinch of salt
- 2 Tbs. unsalted butter, cut into bits
- Vanilla bean ice cream , homemade or purchased, or sweetened whipped cream, for serving
Directions:Prepare and refrigerate the pastry dough as directed. In a bowl, toss the prepared fruit with the sugar, flour and salt. Set aside at room temperature. Position a rack in the lower third of an oven, and preheat to 425°F. Lightly butter a large rimmed baking sheet.
On a lightly floured work surface, roll out the dough into a 12-inch round about 1/8 inch thick, lightly dust it with flour, fold it in half, transfer it to the prepared sheet and unfold it in the middle of the sheet. Pile the fruit evenly on the round, leaving a 2-inch border uncovered. Dot the fruit with the butter. Fold the dough up and over the filling, pleating every 2 inches and leaving the center open. Carefully llift each pleat and brush with cold water to seal it. Gently press the dough against the fruit to compact it and set the pleats. Refrigerate the galette for 20 minutes before baking.
Bake the galette for 15 minutes. Reduce the temperature to 375°F and continue to bake until the crust is golden and the fruit is tender, another 50 to 60 minutes. Let the galette rest for 5 minutes on the pan on a cooling rack, then loosen the edges with a thin spatula. Let cool for at least 20 minutes.
Serve with scoops of ice cream or dollops of whipped cream. Serves 6 to 8.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).