For me, galette is the French word meaning “pastry for the nonbaker,” although obviously that is an inaccurate translation. This open-faced pie is purposely rustic and an amenable canvas for any fruit that likes to be baked. This recipe is more forgiving than a pie dough. It is designed to be pliable and sturdy—kind of like the country wife I always imagine making it—and able to hold up the dessert’s free-form glory while having some semblance of a pie’s flakiness.
We have written the recipe for plums, but you can substitute 4 cups of other seasonal fruits, like blueberries, peaches, or pears. Also, change your spices to complement the fruits—adding cardamom, cloves, or even a little white pepper.
- Yield: 6 to 8 Servings
- 2½ cups all-purpose flour, plus more for rolling
- 2 tablespoons granulated sugar
- Fine sea salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
- ½ cup ice water
- 4 cups plums or other stone fruits, apples, or pears, peeled and sliced
- 3 tablespoons granulated sugar
- Grated zest and juice of 1 lemon
- To complete the galette
- 1 large egg whisked with 1 tablespoon water
- 1 tablespoon raw sugar (optional)
- Whipped cream
- Make the dough: In the bowl of a food processor, combine the flour, granulated sugar, and a pinch of salt. Pulse once or twice to mix everything. Add the butter.
- Pulse until the mixture has broken down to pea-sized pieces, about 5 seconds. If you find the butter is becoming soft, chill the entire bowl for 15 minutes before proceeding.
- Slowly add about 6 tablespoons of the ice water, continuing to pulse, until the dough comes together to form a ragged lump. Continue adding the remaining water bit by bit, pulsing to incorporate all the flour. Stop adding water before the dough becomes soft and sticky, and when it has come together in a firm, compact ball.
- Dump the dough onto a cool surface and form it into a firm, compact disk. This will help when rolling it out into a circle. Wrap in plastic and refrigerate for at least 30 minutes, and up to 3 days. This rechills the butter and lets the dough rest before being rolled out.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Make the filling: In a small bowl, gently mix the fruit, granulated sugar, and lemon zest and juice until evenly distributed.
- Unwrap the chilled dough and place it on a floured surface. Dust a rolling pin with flour, and use it to pound the dough disk until flattened by half its height. Lightly flour the work surface, the dough, and the rolling pin again. Begin rolling out the dough, starting from the middle and working your way out to the edges. Rotate the dough and sprinkle with a bit more flour if it sticks. Continue to roll out the dough until it is a little thinner than ¼ inch and about 14 inches in diameter. Don’t worry if it’s not a perfect circle; it’s meant to look rustic, and you’re going to be folding it. Roll the dough around the rolling pin, then gently unroll it over the prepared pan. Use a pastry brush to dust off excess flour.
- Arrange the fruit in rows or concentric circles, or for a more rustic look, gently pile the fruit in the center of your dough, leaving a 2-inch border. The important thing is that it forms an even layer.
- Working around the circle, fold the border around the filling, partially overlapping as you go. Brush the crust with egg wash (the beaten egg and water) and sprinkle with raw sugar.
- Bake for 35 to 45 minutes, until the fruit is cooked and the fruit is cooked and the crust is golden brown. Let cool on a wire rack for 30 minutes before serving, so the filling has set. Serve with fresh whipped cream.