Summer Berry Galette
Seasonal fruit is the star of this galette (rustic tart) made with a rich, buttery crust. Its free-form shape spares you the trouble of transferring your dough to a pie plate and crimping the edges; simply roll it out on a piece of parchment paper and transfer that to your baking sheet.
Seasonal fruit is the star of this galette (rustic tart) made with a rich, buttery crust. Its free-form shape spares you the trouble of transferring your dough to a pie plate and crimping the edges; simply roll it out on a piece of parchment paper and transfer that to your baking sheet. The galette gets a glossy sheen from a light coating of crème fraîche and a sprinkling of sugar. Feel free to substitute any ripe fruit of your choice, though you’ll need to adjust the amount of sugar in the filling accordingly. (For, say, a strawberry–rhubarb galette, you’d want 1/3 to ½ cup of sugar.)
Yield:
8 servingsFor the crust:
Ingredients
1 3/4 cups all-purpose flour, plus more for work surface and parchment
12 tablespoons (6 ounces) cold unsalted butter (see “Note”)
1 tablespoon granulated sugar, plus more for sprinkling
1/4 teaspoon table salt
1 large egg, stirred with enough water to total 1/4 cup liquid
2 tablespoons crème fraîche
Instructions
First, make the crust: In the bowl of a food processor, pulse together the flour, butter, sugar, and salt until the butter breaks down into pea-sized bits. Drizzle the egg mixture into the bowl, and pulse only until the dough just comes together; don’t overmix.
Turn the dough out onto a lightly floured counter and knead two or three times to bring it together. Form into a ball and flatten it into a disc; then wrap in plastic and chill at least 1 hour (up to overnight).
Preheat your oven to 375° and set a rack to the lower third position. Tear off a piece of parchment paper large enough to cover your baking sheet, dust lightly with flour, and set it on the counter. Place the dough in the middle of the parchment and roll it into a rough circle about 1/8 inch thick, sprinkling with flour as needed to prevent sticking. Transfer the parchment with the dough to your baking sheet. Arrange the fruit around the dough, leaving a 3-inch
border around the edges. Sprinkle 2 tablespoons of sugar over the fruit and taste; add more sugar if needed.
Gently fold the sides of the dough up over the fruit (a bench scraper can help with this step). Brush the crème fraîche over the top of the crust and sprinkle with enough sugar to coat it thinly. Transfer the galette to the oven and bake until golden brown and bubbling, about 45 minutes. Serve warm or at room temperature with a dollop of crème fraîche or a scoop of vanilla ice cream.
For the filling:
Ingredients
1 1/2 cups fresh raspberries
1 cup fresh blueberries
2–4 tablespoons granulated sugar, depending on the sweetness of the fruit
Instructions
Arrange the fruit around the dough, leaving a 3-inch border around the edges. Sprinkle 2 tablespoons of sugar over the fruit and taste; add more sugar if needed.
