And just like that, it’s mid-August.
This summer — this whole year, really — has been a bit of a blur. Is it new parenthood? I don’t know. I do know that all of a sudden I’m looking up ideas for first birthday cakes and wondering how we made it here so fast.
But let’s not get too far ahead of ourselves. I still have about a month before that first birthday, so it’s time to take advantage of this late summer fruit. Pies are usually my go-to for using up ripe and unphotogenic fruit, but I thought I’d go for quick(er) and rustic and opt for a galette this time around. After making this I wondered why I don’t galette more often. They’re easy and unfussy, and also the perfect size for our Sunday night family dinners. While I’m certainly not giving up pies, I do think galettes have earned their spot in the dessert rotation.
My favorite pie crust recipe these days is half all-purpose flour, one quarter spelt, and one quarter rye. The whole grains really pair well with fruit and lend a depth of flavor. I’ve also started adding a couple of turns to my pie dough right after mixing (like making puff pastry) — it makes the final rolling out a lot easier and adds some nice flaky layers. The crust recipe below will make enough for one double crusted pie, or two medium-sized galettes. It keeps in the fridge for a few days, or in the freezer for a few months (well-wrapped).
This recipe is very forgiving. Use more or less sugar depending on the sweetness of the fruit, or change the fruit altogether. I think a nectarine + blackberry combo would be amazing, as would peaches + plums.
Late Summer Galette
Serves 6-8 | Adapted from Apartment 2B Baking Co.
Galette Crust Ingredients (Makes enough for two galettes):
- 1 1/3 c / 170g all purpose flour
- 1 1/3 c / 170g rye or spelt flour, or mix of the two
- 1 tsp salt
- 1 cup plus 2 tablespoons / 255g very cold unsalted butter, cubed
- 1 tbs apple cider vinegar
- 1/2 c ice water
- In a large bowl, whisk together the flours and salt. Add the butter and quickly rub it into the flour with your fingers until some pieces are the size of peas, some lima beans. Flatten the pieces of butter by squeezing them between your fingers. If the butter gets too soft / melty at any point, stick the mixture into the fridge for a few minutes before proceeding.
- Add the cider vinegar to the ice water and gradually add to the butter-flour mixture, a couple tablespoons at a time. Mix until the water is evenly distributed and the dough holds together when you squeeze it. You may not need all the water; you may need a tablespoon or two more.
- Dump the entire mass onto a work surface and divide into 8 equal parts. Using the heel of your hand, drag each part across the work surface. Essentially you are creating sheets of butter in your dough. Once you have flattened all eight parts, stack them together and pat into a rough square. (If your dough feels sticky at this point, transfer to the fridge and chill about 10 minutes before proceeding.) Lightly flour your surface and roll into a rectangle about 8″ x 11″. The dough may be a bit crumbly, but that’s fine. Gently fold the dough into thirds, like a letter. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 1-3 more times. Divide in half, then wrap each half in plastic and chill for at least 2 hours, preferably overnight, before using. (You can also freeze the dough at this point and defrost in the fridge the night before you want to use it.)
Galette Filling Ingredients:
- 3 Tbsp granulated sugar
- Zest of 1/2 a lemon
- Pinch of saffron (optional)
- 1 c peaches, pitted and sliced (about 2 medium, or half a pound)
- 1/2 c raspberries
- 1/2 c strawberries, diced
- Pinch of salt
- 1 Tbsp cornstarch
- 1/4 c peach or berry jam
- 1 egg, beaten
- Turbinado sugar, for sprinkling
Assemble the galette:
- On a lightly floured surface, roll out one half of your dough into a rough 12-13 inch circle about 1/4 inch thick. Transfer to a parchment lined baking sheet and refrigerate while you prepare your filling.
- Zest half a lemon into a medium bowl. Add the granulated sugar and saffron, if using, and rub the lemon and saffron into the sugar with your fingers until you can smell the lemon. Add the salt and cornstarch and mix to combine. Add the fruit to the bowl and toss gently to combine.
- Remove crust from the fridge. Spread the jam in the center, leaving about a 2-inch border around the edges. Top with the fruit, leaving any excess juice behind. Fold the edges of the pastry over the filling, pressing gently to seal. Chill until pastry is firm, at least twenty minutes. Meanwhile, preheat oven to 400C.
- When ready to bake, brush crust gently with the beaten egg and sprinkle a generous handful of turbinado sugar over the top. Bake until pastry is golden brown, about 30-40 minutes, rotating pan once for even baking. Allow to cool before serving.