This glorious galette, or rustic pie, will accommodate just about any fruit, but its open top makes a particularly pretty frame for the jeweled hues of summer’s stone fruits and berries; my favorites are apricot/blueberry for the beginning of summer, and peach/blackberry for the Fourth of July. Fig/raspberry, though not stone fruit, is great in the late summer and early fall. You could trim the dough into a neat round, but I prefer the rustic look of jaggedy edges—and leaving it untrimmed ensures that not a bit of the buttery dough goes to waste. Serve with plenty of fresh whipped cream or vanilla ice cream.
Recipe information
Yield
MAKES ONE 10-INCH GALETTE
Ingredients
DOUGH
FILLING
Preparation
To make the dough
Step 1
Place the flour, butter, sugar, and salt in the bowl of a stand mixer and freeze for 30 minutes.
Step 2
Take the bowl from the freezer and put it on the mixer with the paddle attachment. Mix on low speed until it resembles a crumbly meal with the biggest pieces about the size of a pea, about 2 minutes.
Step 3
With the motor running, drizzle in the water, 1 tablespoon at a time. You may need a little more or less than the 1/2 cup; use just enough for the mixture to come together into shaggy clumps. Stop mixing as soon as you achieve this consistency.
Step 4
Dump the dough onto a large piece of plastic wrap and use your hands to press and shape the dough into a 7-inch disk. Wrap in plastic wrap and chill for at least 1 hour or overnight.
Step 5
Position a rack in the center of the oven and heat to 400°F. Line a large baking sheet with parchment or a nonstick liner.
To make the filling
Step 6
Combine the 1/2 cup sugar, the flour, the zest, and a pinch of salt in a large bowl and whisk to combine. Add the fruit to the bowl, along with the lemon juice. Toss to combine and set aside.
Step 7
Take the dough from the fridge and put on a lightly floured work surface. Roll the dough into a 1/8-inch-thick round, about 17 inches across. Loosely roll up around the rolling pin and unroll onto the baking sheet.
Step 8
Put the fruit mixture in the center of the dough, leaving a 3-inch rim all around. Fold the excess dough up and over the fruit, overlapping as necessary. Brush the shaped dough with the egg white and sprinkle with the remaining 2 tablespoons sugar.
Step 9
Bake until the crust is golden and the fruit is tender, 45 to 55 minutes. Let rest on the baking sheet for 20 minutes before serving.
Note
Step 10
For variety in color and flavor, you can replace up to 1 cup of the stone fruit with an equal amount of fresh blueberries.
