Yasmine Razzak '21
With summer winding down and the holidays approaching, sometimes you just crave the comfort of a warm, homey, heaping scoop of plump strawberries or golden apples and pastry. If you’re like me and have penchant towards impulse buying figs and berries at the farmer’s market because sometimes Frank brunch simply doesn't cut it, good news–– galettes are for you! (Go to Frank on Thursday dinner! They have a fresh berry bar :) But shhh… Don’t let anyone else know!)
For those terrified of the crimping, measuring, and pleating associated with the perfect pie, galettes are a delicious fuss-free alternative perfect for the novice (lethargic, lazy, or work-swamped) baker! Basically a hybrid of a pizza and tart, galettes are free-form pies made without a pie-pan or any sort of mold: dough is rolled out flat and then folded around the filling, creating an open-faced dessert that bakes up flaky and golden, with the exposed surface area of the filling creating a heavenly juicy, yet more concentrated fruit center. The best part? It is literally impossible to mess up.
Simply roll out your favorite pie crust (store-bought or homemade, no judgment here–– puff pastry also works well) into a generally round shape, mix fruit with cornstarch and sugar, pile fruit into the center of the circle, fold, then bake! Detailed recipe and instructions are below:
Leave your dough in the refrigerator as long as possible before rolling and shaping. Warm dough becomes flimsy and fragile.
Try not to overfill your galette. Keep the fruit flat and compact, and maintain at least a two inch border between the filling and the edge so that it can be folded over.
Stone fruits (peaches, plums etc.) generally need more cornstarch than pectin-rich fruits (apples, figs, blueberries, etc.)
Don’t worry about any of these too much; baking is supposed to be fun not stress-inducing!
Pie Crust Recipe ( adapted from Serious Eats, makes one pie crust):
1 ¼ cups all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 ¼ sticks butter, cut into 1/4-inch pats
3 tablespoons cold water
Combine flour with sugar and salt in a bowl. Stir to incorporate. Spread butter chunks evenly over surface. Using two fork or fingers, break butter into flour until the mixture resembles coarse pebbles.
Sprinkle with water. Then using a rubber spatula or wooden spoon, fold and press dough until it comes together into a ball. Form ball into four inch disc and keep refrigerated.
Fruit Filling Recipe
3 cups desired fruit cut if necessary (sliced peaches, apples, strawberries, blueberries etc.)
2-5 tablespoons cornstarch
2-5 tablespoons sugar (to taste)
Mix it all together!
Forming The Galette!
Preheat oven to 400º Fahrenheit.
Roll out dough to appx. 12-14inch round (it really doesn’t matter!), and place onto parchment-lined baking sheet.
Pile fruit mixture into the center, trying to limit gaps between the fruit and keeping the filling flat.
Gently fold the excess edges of the dough over the filling, overlapping as needed. Paint with egg wash and sprinkle with sugar (optional).
Bake until filling is bubbly and crust is golden brown, 25-35 mins.
Let cool for 10 minutes (if you can), then enjoy!