Another day, another easy & delicious summertime recipe!
Galettes are pie’s younger, carefree sibling. It’s essentially a rustic, free-form pie that’s quite similar to a pizza. You can use any type of fruit you have in your fridge, I used a combination of cherries & blueberries.
Other fruit I like to use are:
- A combo of raspberries, blueberries & strawberries
- Rhubarb & strawberry
To make this galette even easier, I used the same pie dough I use for all my pies. The recipe I give below for the crust make TWO crusts. Usually I store the extra crust in the freezer until the next time I want to make a galette or pie.
2 ½ cups (300 g) all purpose flour
1 tsp (5 ml) salt
3 tbsp (64 g)sugar
1 cup (240 g) cold unsalted butter, cubed
1/3 cup (80 ml) ice cold water
4 cups fruit of your choice- for this recipe I used 3 cups of pitted & halved cherries & 1 cup of blueberries
3 tablespoons granulated sugar
1 tablespoon cornstarch
½ tsp cinnamon
1 tablespoon lemon juice
1 egg, beaten with a fork
coarse sugar for sprinkling
- Chop butter and place in freezer for at least 15 minutes before you start making the dough. This is crucial!
- In a food processor (or high powered blender), pulse the flour, sugar, and salt together until combined. Then slowly add the butter, pulsing all the while, until you get a coarse meal. Slowly add the ice water one tablespoon at a time, and pulse until a dough ball forms. Only use enough water until a dough forms- make sure you don’t use anymore or any less.
- Turn your dough out onto a floured surface and split into 2 equal sized balls. Flatten into a disk, wrap in plastic wrap and pop in the fridge for at least 1 hour. The dough will last up to 3 days in the fridge and a month in the freezer.
- In a medium sized bowl, mix the fruit, sugar, cornstarch, cinnamon & lemon juice together and set aside until the dough is ready.
- Preheat your oven to 425°F / 190°C & line a baking sheet with parchment paper & set aside.
- On a lightly floured surface (I like to use a cutting board for easier clean up!), roll the dough into a 12-inch circle. Transfer dough to the prepared baking sheet.
- Using a slotted spoon, scoop the berries (not the juices!) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake for about 25 – 28 minutes until the filling is bubbly and the crust is golden brown. Allow to cool on the baking sheet for 10 minutes before slicing. Serve with vanilla ice cream. Enjoy!
If you make this recipe, take a picture & tag me @medhacooks on Instagram!