Galette
Perfect for any kind of summer fruit, this easy galette is quick to make, saving you time in the kitchen on hot days. Serve it as is, or with a scoop of vanilla ice cream or yogurt on top.
I use my Wähe dough, upping the butter a little, and adding some sugar. You can use any kind of soft summer fruit, like berries, apricots or peaches. Adding a little cornstarch to the fruit will help prevent a soggy bottom, as will brushing the bottom with egg yolk, keeping the pastry cool, and baking it at the bottom of the oven, using bottom heat.
For the dough:
150 g flour
80 g butter
80 ml water
2 tbsp sugar
pinch salt
Filling and assembly:
around 800 g soft summer fruits (berries, peaches, apricots)
1 tbsp cornstarch
3 tbsp sugar
1 egg yolk, beaten
more sugar for sprinkling
For the dough:
In a large bowl, whisk together the flour, salt and sugar.
Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.
Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Do not overwork the dough or it will become tough.
Press the dough into a disc, wrap, and let cool in the fridge for at least an hour.
Filling and assembly:
Preheat oven to 200° C / 400° F / gas mark 6, bottom heat.
Cut up the fruit and mix it with the cornstarch and sugar (if your fruit is very juicy it’s best to strain it first, see below).
Roll out the dough into a large circle and brush the bottom with yolk. Add the fruit, leaving a generous edge. Fold up the edge around the fruit, brush it with yolk and sprinkle with sugar.
Bake in the bottom of the oven for about 30-35 minutes, or until the top has browned and the bottom is baked through.
If using a strawberries or another really juicy fruit (like peaches) it’s best to strain out some of the juice first. Cut up the fruit, add the sugar and let sit for about 15-20 minutes. Then strain out the juice (use this in drinks, if you fancy), and toss the fruit in the cornstarch.
Another great summer bake?
Apricot Crostada
