Learn how to make Galette, a rustic French tart topped with fresh peaches and blueberries, step-by-step. A perfect summer dessert that’s also great for breakfasts!
I have always been afraid of making pies, there’s something about them that has intimidated me since the very beginning. I think it has something to do with how perfect they look. The expectation to get the perfect lattice on top, a perfectly crumbly crust, and a filling that stays..all this gives me too much stress. It’s a LOT! Which is why I have never, in my life, attempted to make a proper pie. It has always been on my list but I’ve never had the courage to attempt it, so when I came across this recipe for a rustic looking pie that’s assembled without much efforts I knew I had to try it. My quest for a pie that tastes like a pie minus the hardwork ended with this Galette!
A Galette is a freeform pie that’s shaped with hands. It looks rather rustic but is a shockingly easy and fun dessert to make, and the result is just overwhelmingly delicious! You just make dough like you would for a pie and then roll it out. Once that’s done, you just mount your fillings on top of it, fold up the edges and crimp them to secure the filling. And bake! It’s really just a pie minus all that pizzazz. If you’re like me with this fear of perfect pies, you should give this a try. No efforts but big on flavour! Pile on whatever fruit is in season and your dessert is sorted!
- For the Pie Crust:
- All Purpose Flour (maida), 1½ cups
- Caster Sugar, 3 tablespoons
- Salt, ¼ teaspoon
- Chilled Butter, ½ cup (cubed)
- Chilled Water, ¼ cup
- Egg (beaten), 1
- For the Filling
- Ripe Peaches, 4-5 (sliced)
- Blueberry, ⅓ cup
- Lemon Juice, of 1 lemon
- Cinnamon Powder, ½ teaspoon
- Caster Sugar, 2 tablespoons
- Egg, beaten, 1
- For the crust: In a bowl mix flour, sugar and butter with your finger tips until all the butter is incorporated and you have grainy mix.
- Add in the water and knead lightly to get the mixture together. Knead until you'e formed a dough. P.S. Do not knead the dough too much, only until it comes together.
- Form a disc of the dough, wrap it in cling film and refrigerate for at least an hour.
- For the topping: Mix together peaches, blueberries, lemon juice, sugar and cinnamon powder and set aside until your dough is ready. Make sure there are no juices in the filling leftover from the fruit because that could make your dough galette soggy.
- Once the dough is ready, roll it out on a floured surface until its about ⅛th of an inch thick.
- Mount the filling in the centre. Leave about 2 inches of dough around the filling. This is what you will fold over the filling to get that quintessential galette shape.
- Now pick up an edge and fold it over the filling. Repeat this until all of the dough is tucked securely around the filling. Crimp the dough where needed.
- Brush the beaten egg on the edges and sprinkle sugar on it. Bake for 30-35 minutes or until the galette is golden and fruits are cooked.
- Best served alone for breakfast and for desserts with vanilla ice cream.
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