Summer Fruit Galette

This week's Tuesday's With Dorie recipe was a Summer Fruit Galette. It was chosen by Michelle in Colorado Springs -thanks Michelle!


I was so lucky with my choice of fruit- I was able to use huckleberries that I had picked that morning, rhubarb cut from my friend's garden the night before, and cherries dropped off that morning from another friend's orchard. The fruit couldn't have been more local or fresh. How perfect was that?


Last year, I joined the Slow Food Movement. It is an organization that was started in Italy and is devoted to the art of eating slow food (not literally chewing slowly, but eating food that is the exact opposite of fast food) and eating locally. Slow Food is about knowing your farmer, following the path your food has traveled in order to be on your plate, savoring flavors and simplicity, eating what is in season, organic when possible and most of all, eating consciously. Slow Food does not focus just on organic, because truthfully organic is not always the solution. I say that because organic asparagus in the dead of winter, flown from New Zealand, should not be purchased. It won't taste good, I assure you, and the carbon footprint on those asparagus stalks is just awful to think about. The solution isn't clear and it isn't easy when it comes to this conundrum. Is it better to buy local greens, picked that morning from a local farmer, who isn't certified organic, than the big tub of Earthbound Farms organic greens from your local Costco? It is a difficult choice and I choose the farmer, but admittedly I do undertand if you're choosing Costco. If you want to learn more, try reading Michael Pollan's book, The Omnivore's Dilemma or Barbara Kingsolver's Animal, Vegetable, Miracle. I consider them must-reads for everyone.

So, enough of that and onto this week's choice. I love making galettes! They are rustic, easy, and delicious. Dorie Greenspan's recipe called for a custard filling, which was interesting to try, but I probably won't use it again. I was able to use the freshest of fruit and I didn't really want to mask the bright flavors of them with a custard. Perhaps in the winter, when frozen berries will be used, the custard will find it's way back into the galette.

Dorie calls for a sprinkle of crushed graham crackers over the inside, bottom of the galette. I used crushed savoirdi cookies (the kind used in Tiramisu) instead of graham crackers. They are really crispy and light and work really well. I also tossed my fruit with a little lemon zest and about a tablespoon of sugar to offset the tartness of the rhubarb and the huckleberries.

Dorie Greenspan's recipe for pie crust is a breeze to work with. I've said it before, but I must say it again- if you're going to use shortening, try to use the healthiest ones out there. My go-to is Spectrum Organic Shortening . It is made with organic palm oil and is trans-fat free. Stay away from Crisco! The crust is mostly made with butter, which makes it really taste good. I usually use an all butter dough as I prefer to sacrifice some of the flakiness for more flavor and butter just always seems healthier than shortening, even if it is organic.

Here is the recipe as written in the book. My changes were slight- I used cherries, huckleberries and rhubarb (unpeeled) and added some sugar and lemon zest to the fruit. I used a huckleberry jam too, which is spread on the bottom, just below the cookie crumbs.





Dorie Greenspan's Summer Fruit Galette

from Baking From My Home to Yours

What you'll need:

• Good For Almost Everything Pie Dough for a single crust-see recipe below


• 2-3 tablespoons jam or marmalade, chilled


• about 2 tablespoons graham cracker crumbs


• Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb


• Decorating (coarse) or granulated sugar, for dusting-raw sugar is my choice


• Custard- see recipe below

For the Custard:

• 3 tablespoons unsalted butter, melted and cooled


• 1/3 cup sugar


• 1 large egg


• ¼ teaspoon pure vanilla extract

Mix all the above ingredients together and set aside

For the Pie Crust:

• 1 1/2 cups all purpose flour


• 2 tablespoons sugar


• 3/4 tsp salt


• 1 1/4 sticks very cold unsalted butter, cut into tbsp size pieces


• 2 1/2 tablespoons very cold vegetable shortening, cut into 2 pieces


• About 1/4 cup ice water

Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients.

Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley.

Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine.

Scrape the dough out of the bowl and onto a work surface. Shape the dough into a disk and wrap it. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).

Putting it Together/Creating your Galette:

Center rack in the oven and preheat to oven to 425 degrees F.

Line a baking sheet with parchment (see below) or a silicone mat.

To make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper ( in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap.

Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.Roll the dough into a large 1/8 inch thick circle.

Using a pastry wheel or a paring knife, time the dough to a 13 inch diameter. Feel free to approximate this-I did.

Using a cake pan or a pot lid as a template and the tip of a blunt kitchen knife as a marker, lightly trace a 9 inch circle in the center of the dough- this is the area for the filling.

With the back of a spoon or a small offset spatula, spread some of the jam over the circle- how much will depend of the jam flavor you want.

Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit.

Put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.

Wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. Blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins.

Halve and pit the peaches or peel rhubarb to remove the strings, and cut into 1 to 2 inch pieces (if your rhubarb is young and thin, you do not need to peel it).

Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. As you lift the dough and place it on the filling, it will pleat. If you’re not in a rush, freeze the galette for 15 minutes to give the crust a rest.

Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar.

Bake galette for 25 minutes, or until the crust is brown and the fruit is soft.

When the initial 25 minutes or so of baking is up, remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending one how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven. Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan.

Cool the galette on the baking sheet on a rack for 10 minutes.Very carefully slide a small baking sheet or cake lifter under the galette and slip the galette onto a rack to cool. The galette can be served when it is just warm or- my preference- when it has reached room temperature. Dust with confectioners' sugar just before serving.