Galettes have the same flakey buttery crust and fresh seasonal fruit, but rather than delicately tucking the crust into a tart pan you simply roll it out flat and fold it up and over the fruit filling.
Any summer fruit will be perfect with this – the sweeter and riper, the better. We had some cute little Palisade plums and one big peach on hand, so that’s what we used, and we couldn’t have enjoyed it more.
Here are a few lazy tart lovers tips, from me to you:
- Who cares if the tart dough is rolled out into a perfect circle – it doesn’t matter!
- Who cares if the fruit falls apart or is not perfectly orderly – it’ll mostly get covered up. The middle portion peeps out through the crust, so make that part pretty if you’d like; it’s all that matters.
- Fold up the edges of the tart dough around the fruit in a rough circular shape. If it ends up looking like a pentagon (ah hem, see above), who cares - call it a rustic summer dessert!
We used our favorite tart or galette crust recipe, courtesy of Alice Waters. Here’s the basic recipe, and don’t forget to check out our blog post for our favorite tips & tricks to make tart (or pie) crust well.
Best Tart CrustFrom the Alice Waters classic
makes enough for two crusts
Combine flour, salt, and butter. Pulse a few times; just until butter is in large irregular pieces. Drizzle in the water bit by bit, pulsing in between, until dough forms a craggy ball. Divide in two, shape into discs, wrap in plastic, and refrigerate for 1 hour or longer.
- 2 cups all purpose flour
- 1/2 tsp salt (optional)
- 12 Tbsp cold butter, cubed
- 1/2 cup ice cold water
Summer Galette Filling
Use one serving of the tart dough. When ready to use, take out one disc and let soften on counter for 10 minutes then roll out to a rough circle approx 15” wide. No need to be perfect here, the point is that this is a rustic dessert!
- 1 large ripe peach
- 5 small ripe plums
- 3 Tbsp melted butter
- 3 Tbsp sugar for sprinkling
Slice the fruit thinly and arrange in concentric circles to fill the center of the rolled out dough circle.
Leave yourself two inches of non-fruit covered dough around the edges. You’ll then fold these edges in towards the center to form the galette. Once again, perfection doesn’t matter here. Brush the crust and fruit with the melted butter, then sprinkle the sugar evenly over the whole thing.
Bake at 400 for 50 minutes.