I've never been adept at baking. There are usually people who gravitate to either cooking or baking, and those rare geniuses who are amazing at both. I've always felt more confident cooking. There's just something about the precise measurements, the specific timing, and the perfect temperatures that intimidate me. I need to be able to make mistakes! Enter: The Galette.
A galette is like a pie, but for people who do not have the patience for pie. I will admit, the precise measurements and temperatures do apply here, but they don't feel so daunting when you're allowed to assemble everything with so much ease. The result is delicious fruit and crust, sans intimidation.
Start with ripe, in-season fruit. You can also use frozen fruit, but thaw and drain beforehand, so that your galette does not become soggy while cooking.
I used Martha Stewart's recipe for the galette crust. It was very easy to make, although you will need a food processor. The toughest part of this dessert is keeping the dough together. It yields a deliciously flakey crust, but that flakey quality was tricky to keep together as a dough.
The folding of the crust was much easier than I expected. You simply flip the edges of the dough up onto the fruit, and pinch to seal. No problem!
It might not be as beautiful as the perfectly crimped or latticed crust, but trust me, the taste is just as delightful.
Plum and Nectarine Galette
makes eight slices
- 2 nectarines
- 4 plums
- 3 tsp granulated sugar
- 2 sticks cold, unsalted butter, cut into small pieces
- 2 1/2 cups all-purpose flour
- 1 tsp coarse salt
- 1/2 cup ice water
Dough recipe and directions from Martha Stewart
Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.
Preheat the oven to 400ºF.
On a lightly floured surface, roll out dough to 1/4-inch-thick, large enough to hold your fruit. I used a thin plastic cutting board, so I could easily slide the dough off. Line a baking sheet with parchment paper, and gently slide or move your dough onto the parchment paper.
Pile fruit in the middle of the dough. It can be quite high, as the fruit will shrink slightly while cooking. Gently fold the edges of the dough around the fruit, and pinch to seal any gaps or holes. Bake for 25-30 minutes, until crust is golden brown, and the fruit has softened. Remove from oven and allow to cool until just warm. Slice into eight pieces, and try to share.