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galette ; a reliable crust recipe + fun filling options



This is a classic 4 ingredient dough, similar to the nice flaky pie crust that many of our grandmothers used to make. Flour, salt, butter (or lard), ice water. Simple, dependable. I make this recipe ALL the time, mainly because it's so diverse. But also because it's super tasty. You can prepare this recipe to be either savoury or sweet, which is exactly why it's become such a staple for me. No matter what you've got, you can probably make some kind of yummy galette! It's also good when you need to make something easy yet interesting for a gathering. Or you know, for when you need to fill your soul up with warm, fruity goodness on a Wednesday night at 10pm.


SWEET: Strawberries, raspberries, cherries, blackberries, blueberries, rhubarb, peach, plums, apple, pear, and grapes are all great fruits to use in sweet galettes.

SAVOURY: Mushrooms, potatoes, onions, tomatoes, zucchini, squash, asparagus, leafy greens, and carrots are all great veggies to use in savoury galettes. Mixing herbs into the crust is a great way to elevate a savoury crust.

OR pair sweet and savoury together !


WHAT YOU'LL NEED:

1 1/3 CUPS OF ALL-PURPOSE FLOUR

1 TSP SALT

1/2 TSP CINNAMON (OPTIONAL)

1/2 CUP COLD BUTTER (I LIKE SALTED)

1/3 ICE COLD WATER (PLUS MORE IF NEEDED)

5 CUPS OF CUT FRUIT OF CHOICE 1/2 CUP SUGAR (BROWN, WHITE, COCONUT, ETC)

2.5 TBSP CORN STARCH

BEATEN EGG OR CREAM FOR BRUSHING


PREHEAT OVEN TO 400F.


Add flour, (cinnamon if you're using it) and salt in bowl. Cut the butter into the flour using a pastry cutter, or fork. Work the butter into the flour until there are blueberry-sized pieces. You want a shaggy, chunky mixture.


Add in the cold water to your flour/butter mixture. Stir the mixture until it begins to come together. When nearly combined, use your hands to finish shaping the dough into a ball.

NOTE: If you find you don't have enough water for your dry mixture, try adding in 1 TBSP at a time until you have enough moisture. Similarly, if your dough feels like it has gotten too warm, put it back in the fridge for a bit to firm up before rolling out.


Roll your dough out on a well-floured surface. Flour your rolling pin to avoid sticking. Roll it out thinly, in a generally circular shape. Don't worry if it isn't perfect !


Lay down parchment paper or a silicone mat onto a baking sheet. Lay the dough onto the baking sheet, allowing excess to carefully hang over the sides.


Cut up your fruit. You want to aim for about 5 cups of medium-sized cut fruit. For this specific galette I used approx. 3 cups of Ontario strawberries, 1.5 cups of rhubarb and 1/2 cup of cherries. In a side bowl, mix 1/2 cup of sugar (I used coconut sugar), and 2.5 TBSP of corn starch together. Add sugar mixture to the fruit. Mix together, ensuring fruit is covered evenly.


Right away, dump the fruit mixture into the centre of your dough, leaving about 2 inches of fold-allowance around the exterior. Spread your fruit out evenly. Fold the edges over, one side at a time, to enclose the fruit.


Brush the edges of your crust with beaten egg, cream, or milk for a shiny golden finish. Optional: sprinkle edges with turbinado sugar.


Place in oven at 400F for about 40 minutes. Watch your galette carefully at the 35 minute mark, and remove it once the crust is crispy, golden brown, and the fruit is bubbling. Take it out and let cool for at least 30 minutes before serving. Serve warm, with whipped cream or ice cream on the side. Drizzle with honey or maple syrup. Keep leftovers in fridge, and heat back up to serve.


- B

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