Fruit Galette’s from Tartine

A fruit galette is a wonderful year round treat (try apples in the fall and pears in the winter). I love how customizable this is, as no two are going to come out the same! I chose strawberries and plums because they looked so amazing at the local farmers market. Feel free to choose any fruit you like. You can also mix the fruits together in the galettes, which is what I ended up doing for some of them. Feel free to add a topper of whipped cream or vanilla ice cream at the end too!

The dough here can be a little challenging. It took me some time to get used to rolling out the butter into the flour. It is a very dry and flaky mixture at the beginning, but don’t let this discourage you. It will all come together in the end!

Cookbook – Tartine

Ingredients –

Dough:

2 cups of unsalted butter
1 cup water
1 1/2 tsp salt
2 1/3 cup of all purpose flour
2 2/3 cup of pastry flour (it is ok to use all purpose flour instead)

Filling:

6 cups of fruit, your choice!
granulated or brown sugar
lemon juice if you choose

Egg Wash:

2 egg yolks
2 tbsp heavy cream

Tools

Baking sheets
Rolling pin
Mixing bowls
Bench scraper
Whisk
Pastry brush

Step 1 – Make the Dough

First thing to do is cut the 2 cups of butter into one inch pieces and place in the freezer for about 10 minutes. Also take the 1 cup of water, dissolve the salt into it, and also put it in the freezer.

Take the flour and pour it out onto a large work surface. Create a rectangle with the flour and then add the butter on top. Take some flour and sprinkle it on top of the butter so that your rolling pin does not stick.

Now you are going to use the rolling pin to roll the butter out into long pieces and it will gradually mix in with the flour. Using a bench scraper, make the shape of the rectangle again. Repeat this 3-4 times until the butter is all rolled out and incorporating with the flour.

Next make a small well in the flour and pour the chilled water into it. Using the bench scraper, scoop the dough into the center where the water is and mix the water into the dough. Keep doing this until the water is mixed in, the dough will still look messy and that is ok!

Shape the dough back into a rectangle with the bench scraper, around 10 by 14 inches. Lightly flour the surface and, using the rolling pin, roll the dough until it looks more uniform. Fold the sides back in if it gets too large and repeat this 3-4 times until smooth. Place the dough on a baking sheet, cover with plastic wrap, and chill in the refrigerator for one hour.

Step 2 – Prep the Fruit

Cut up your fruit into bite size pieces and place in a bowl.

Step 3 – Form the Galettes

Take the dough out and cut it into 12 even pieces. Do your best to roll them into circles, but small rectangles will also work. They should be about 6-7 inches long. Take the rolled out dough, place them on baking sheets, and chill in the refrigerator for 10 minutes.

Once chilled, you can start adding fruit! Leave about an inch around the edge, you are going to fold this up later. Sprinkle some of the granulated or brown sugar for extra sweetness if you like. You can also add lemon here too if you think your fruit is too sweet.

Take the sides of the dough and fold them up. Try to ensure that there are no edges where the fruit juice can leak out from while baking. Place the baking trays back in the refrigerator to chill and preheat the oven to 375 F.

Next up is making the egg wash. Take the 2 egg yolks and whisk together with the heavy cream. You can take the galettes out of the refrigerator after 10 minutes. Using the pastry brush, gently coat the top of the dough with the mixture. Sprinkle some granulated sugar over the top as well.

Step 3 – Bake

Once the galettes have the egg wash and sugar added on top, it is time to bake! This should take between 40 – 50 minutes. The crust will puff and turn brown. The fruit juice should also be bubbling.

Once done, you can serve warm or place them on a wire rack to cool. Do not let them cool on the baking sheet, as the fruit juice may cause them to stick.

Ratings are below! Let me know what you think in the comments.

Difficulty of ingredients to find – 1/5 stars – You should already have everything
Perceived difficulty going into the recipe – 4/5 stars – The dough looked challenging to make
Difficulty after recipe – 4/5 stars – Turns out the dough was indeed difficult
Time taken – 4/5 stars – The various chilling times makes this a longer recipe to complete
Taste – 3/5 stars – Wonderful dessert
Make again? 4/5 stars – Excited to try this again with different fruit and vanilla ice cream