This no fuss rustic “open faced pie” or Galette is perfect when you want crust but don’t want the trouble of blind baking, perfectly clean edges or lattice. Fill with fruit, fold up the edges and bake. Just give us crust!
I am into stone fruits and pie crust these days. I can’t get enough of peaches, plums, apricots and cherries. Late summer means pie baking and while I love to make pie dough, sometimes I just want crust and baked fruit. Rolling out neat rows of lattice, crimping , chilling, blind baking can be such a chore.
Just give me crust!
I give you- the galette. A simple dessert of quick pie dough, baked fruit and a creamy topping. Just roll it out, fill it up, press up the edges, and bake.
I prefer apricots with this galette, but peaches and plums look beautiful. Chill the dough for 2 hours to fully saturate the flour with the butter. So simple.
1 1/4 cup all purpose flour
1 TBSP sugar
1/4 tsp Kosher salt
1 stick butter, cold , cut into pieces
2 + TBSP ice cold water
7-8 apricots, pitted and sliced
3 TBSP apricot jam, heated until melted
1 TBSP coarse sugar
1 tsp vanilla bean paste
1 cup heavy cream
corn meal for the pan
1 large egg
Method- Serves 6 Prep time- 2 hours (chilling) . Baking time- 30 minutes
- In the bowl of a food processor, pulse flour, 1 TBSP sugar and kosher salt until combined- 1-2 pulses. Add in butter, a few TBSP at a time. Slowly add in the ice cold water until the mixture resembles wet sand.
Roll the dough out onto a floured surface and shape into a large square. Wrap the dough with plastic at least 2 hours or overnight.
- Pre heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle lined pan with with 1 TBSP of corn meal to prevent sticking.
Remove dough from the fridge and let rest at room temperture for 10 minutes. On a lightly floured surface, roll out the chilled dough into a large circle just wide enough to fit onto the rimmed sheet pan. Place the dough onto the prepared baking sheet.
- Fan the apricots from the center out into a layered design leaving a 2 inch border around the outside edge. Roll the edges of the dough onto and on top of the fruit. With a pastry brush, brush the melted apricot jam all over the fruit.
- Beat the egg well – add 1 TBSP of cold water and brush the edges of the dough with the egg wash. Sprinkle the fruit and the dough with extra 1 TBSP of sugar.
Bake for 30 minutes in a 350 degree oven until bubbly. Let rest for 20 minutes before slicing.
Slice galette into wedges and top with cream.
- In the bowl of a stand mixer, combine vanilla paste and heavy cream. Beat on low for 1 minute, then increase speed to medium high. Add in the mascarpone and whip on high until light and fluffy.
Serve the whipped cream mixture over a wedge of the galette.
Sprinkle with fresh thyme leaves, if desired.
Do yourself a huge favor and use a rimmed baking sheet lined with parchment for an easy clean up and no spills in your oven.