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Seasonal Fruit Galette

Galettes are a wonderfully easy dessert that really put the treasures of summer center stage. There is nothing better than beautiful fruit baked into flaky pastry. Once you learn the process of making this easy, versatile dessert, you’ll be making these gorgeous free form tarts all the time! Most importantly, have fun playing with the filling; apple, fig, peach, strawberry, the options are never ending. The secret to this recipe is in the flattening and folding of the dough, building up layers of butter in the pastry. Finishing the assembly with lashings of melted butter slathered all over almost makes the dough ‘fry’ in the oven. The key to many wonderful things is butter and this recipe is no exception. Served with ice cream, whipped cream, or whipped crème fraiche, it’s truly the queen of desserts.

Summertime Rhubarb Galette


For the dough:
10 oz flour
1 tablespoon sugar
¼ teaspoon salt
6 oz butter, cold and cubed
½ cups ice water

For the rhubarb filling:
5-6 cups of chopped rhubarb
zest and juice of 1 orange
seeds from ½ a vanilla pod
1 cup of sugar
½ cup of flour

For assembly:
3 tablespoons flour
3 tablespoons sugar
3 tablespoons melted butter
¼ cup sugar

Mix the flour with the sugar and the salt in a large bowl. In a stand mixer with a paddle, or by hand with a light touch, rub the cold butter into the flour until you have pieces the size of dimes. While the mixer is on low, dribble in some of the cold water – I start with about ¼ cup. The dough will start to come together a little bit. Turn the machine off and feel the dough – if it feels like there is not enough moisture for the dough to come together, add another couple of tablespoons of water. You want the dough to be shaggy and not completely together. When it seems like you have enough water added, turn the shaggy, floury mess of dough onto your work surface. Flatten dough with your hands, working quickly, until the dough is about 1 inch in thickness. With a pastry scraper, fold the dough in half making sure you gather up any floury bits and put them on top. Flatten out the dough again, and fold the dough in half a second time. By this time it should be almost together. If it feels like it could use one more flatten and fold, go for it! It should not be completely one texture, we are aiming for streaks of butter. As soon as your dough is together, form it into a flat round, wrap it in plastic and let it rest in the fridge for half an hour.


While the dough is resting make the filling. In a large bowl rub the zest and vanilla seeds into the sugar. Add the flour and mix well. Add the rhubarb and orange juice and with your hands mix everything until the fruit is well coated with the sugary flour.


Now let’s assemble! Line a baking sheet with parchment paper. Take your rested pastry out of the refrigerator. Roll it out into a circle on a floury surface until it is about 1/8 inch thick. Carefully transfer the pastry to your baking sheet. Mix together the 3 tablespoons of flour and the 3 tablespoons of sugar and sprinkle it over the center of the pastry, where your fruit will go. Pile your fruit in the middle of the pastry and spread it out, leaving a 2–3 inch border of pastry around it. Fold the pastry over the fruit and press down a bit on the edges to firm it all up. Now, slather the pastry in melted butter – lots of it – and sprinkle with the ¼ cup sugar. Bake this beauty at 400º F for about 45 minutes, turning the galette halfway through it’s baking time. You want to bake it until it is a deep golden brown, this ensures a crispy, flakey crust.


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