Galette for the weekend

If you’re looking to make something special for the weekend, without fuss or formality, a galette is the answer.  A rustic and freeform fruit pie; it’s as “winging it” as you get with pastry.

The inspiration came from thekitchn, but we’ve made some modifications to the recipe.

Galette dough is very much like pie dough that you can make by hand, but we decided to use a food processor this time.  They can be sweet or savory and are great to have in your repertoire.

INGREDIENTS

For the dough:

1 1/2 cups all-purpose flour
1/4 cup finely ground white cornmeal or breadcrumbs for crunch (we used bread crumbs)
1 tablespoon granulated sugar
1/4 teaspoon salt
1 stick  (8 tablespoons) cold unsalted butter, cubed
1/4 cup ice water, divided

For fruit filling:

1.5 pounds peaches halved, pitted and cut into 1/4- to 1/2-inch-thick slices
one pint of blueberries
1/4 cup turbinado sugar, plus more for sprinkling (can substitute brown sugar)
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (we used ¼ tsp of ground nutmeg)
1/4 teaspoon salt
1 tablespoon unsalted butter, cubed

1 large egg and 1 tablespoon water, to glaze galette

1 tablespoon light-colored jam + 1 tablespoon water to glaze fruit

GALETTE DOUGH

§  Using the blade attachment with your food processor, pulse the flour, cornmeal, sugar, and salt together until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Large pieces of butter are okay. Drizzle in 2 tablespoons of the ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is still dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.

§   Turn the dough, flatten into a disk, and wrap completely in the plastic wrap.  Refrigerate it for at least 30 minutes.

§   Arrange a rack in the middle of the oven and heat to 400°F.

§  Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.

FRUIT FILLING
§  Toss the sliced fruit, 1/4 cup turbinado sugar, flour, cinnamon, nutmeg, and salt together in a large bowl.

ASSEMBLE
§  Pile the fruit filling onto the dough, slightly mounding it in the center and leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Distribute the cubes of butter across the top of the fruit. Beat the egg with 1 tablespoon of the water. Brush the crust with the egg wash and sprinkle with more turbinado sugar.

BAKE
§  Bake for 30 to 35 minutes, until the crust is a deep golden-brown and the fruit is cooked. Transfer the galette, with the parchment, to a wire rack and cool completely.

Dilute the jam with the 1 teaspoon of water. Brush the fruit with the glaze. Cut the galette into wedges and serve.