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Any-Kind-Of-Fruit Galette

Any-Kind-of-Fruit Galette

This flexible fruit galette recipe allows for any fruit combination you have on hand, resulting in a delightful dessert that's easy to make and always delicious!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons cold unsalted butter diced
  • 1/4 cup plain yogurt or sour cream
  • 3 to 4 tablespoons ice-cold water

For the Filling:

  • 3 1/2 cups chopped or thinly sliced fruit like berries or stone fruit
  • Pinch salt
  • Juice from half a lemon or lime
  • 1/4 cup granulated sugar
  • 1/2 to 1 1/2 tablespoons tapioca starch or flour

For Finishing:

  • 1 egg beaten with 1 teaspoon water
  • Turbinado or coarse sugar for sprinkling
  • Softly whipped cream or vanilla ice cream for serving

Instructions
 

For the Crust:

  • In a large bowl, combine the flour, sugar, and salt. Then, add the cold butter and blend it until the mixture resembles coarse crumbs.
  • Incorporate the sour cream and 3 tablespoons of cold water into the mixture. Mix until it forms clumps, adding more water if necessary. Form the dough into a ball, wrap it in parchment, flatten slightly, and chill in the refrigerator for about 1 to 2 hours, or in the freezer for about 20 minutes for a quicker option.

For the Filling:

  • In a medium bowl, combine your selected fruit with salt, citrus juice, sugar, and tapioca starch, letting it sit to blend the flavors.

For Assembling:

  • Preheat your oven to 400°F. On a floured surface, roll out the dough to a 14-inch circle. Place it on parchment paper on a baking sheet, then spoon the fruit mixture into the center, leaving a 2-3 inch border. Fold the dough edges over the fruit to create pleats, leaving the center uncovered to showcase the fruit.
  • For an appealing finish, brush the crust with the beaten egg mixture and sprinkle the turbinado sugar on top for added crunch.
  • Bake the galette for 30 to 35 minutes, or until the crust is golden brown and the fruit is bubbling. Allow it to cool on a wire rack for at least 20 minutes before serving it warm or at room temperature with whipped cream or ice cream.