Fruit Galette

Everybody can make a nice galette, that’s because this rustic summer dessert is as simple as pastry dough wrapped around fresh fruit (or frozen). Much like making a fruit pie, but with quite a bit less effort.

Ingredients

The dough:

• 213 grams of flour
• 1/2 teaspoon of salt
• 143 grams of butter
• 4-5 tablespoon of water
• 1 egg for the egg wash

The filling:

• 300 - 350 grams of fruits ( but it really depends on the fruits- you can use any fruit. My choice was frozen mixed berries and fresh rhubarb)
• 60 grams of sugar ( if you use sweeter fruits you can reduce the sugar)
• 1 tablespoon of flour

Combine the flour and  butter  together and rub with your fingers until the butter dissolves, add the salt and the water. Gather the dough together, until you form a nice little ball. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

For the fruit filling mix together the fruits with the sugar and the flour. (you can use cornstarch as well)

Roll the galette dough out into a round, no need for neat edges. Put the fruit in the centre of the dough and spread out into an even layer, leaving a border. Now fold the border up over the fruits, making sure to leave a large hole over the fruit so any steam can escape. Before baking,  brush the crust with an egg wash and sprinkle the top with sugar.

 Bake the galette till the crust is a deep golden-brown and the fruit is bubbly and cooked. This takes about 30 minutes or so.  

Enjoy!!!