Fruit Galette

Daily life as a retiree hasn't changed too much since the pandemic began, but I have been more inspired to try new recipes since we aren't eating out nearly as often as we once did. Since I do most of the cooking, I rarely take time to do any baking and when I do, it's typically cookies, cakes or cobblers. Never pies. I honestly don't think I've ever made a pie crust from scratch and most of the pies I have made (back in the 80s) were most likely made with graham cracker crumbs.

Thanks to my discovery of some great recipes by Deb of Smitten Kitchen, I now feel more confident about pie dough. Or, should I say, galette dough. This past month I made a strawberry galette, not once, but four times! I found an easy and delicious recipe (Any-Kind-Of-Fruit Galette) and gave it a try with strawberries and rhubarb. Next I tried her Blue and Red Berry Ricotta Galette, making it for three separate gatherings (socially-distanced, of course). I used strawberries each time, but added rhubarb to one and raspberries to another. Today I made one with fresh peaches!

Both recipes are very similar; the only difference is the substitution of ricotta for yogurt or sour cream and the amount of berries. The Smitten Kitchen recipe includes a template should you decide to make the galette in the shape of a star. Click the link below for the template.

Blue and Red Berry Ricotta Galette

Smitten Kitchen

Pastry

1 1/4 cups all-purpose flour
1/2 teaspoon table salt
1 1/2 teaspoons granulated sugar
Zest of half a lemon
8 tablespoons cold unsalted butter, cut into pieces
1/4 cup ricotta, plain yogurt or sour cream
3 tablespoons cold water

Filling

2-3 cups berries or chopped fruit (I used sliced strawberries)
3 to 4 tablespoons granulated sugar (use the lower amount if your fruit is especially sweet)
2 tablespoons cornstarch
Juice of half a lemon
Pinch of salt

Glaze

1 egg yolk beaten with 1 teaspoon water
1 heaping teaspoon turbinado or coarse sugar for sprinkling

Dough:

Whisk the flour, salt, sugar and zest together in the bottom of a large bowl. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas.

Stir ricotta and 3 tablespoons water together in a small dish and pour into butter-flour mixture. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough, craggy ball. Wrap in plastic and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes.

Galette:

Preheat oven to 400 degrees.

On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across.

Transfer dough to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan.

Stir together all of the filling ingredients and spoon on to the dough, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.

Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.

Bake galette for 30 minutes or golden all over. Remove from the oven and let stand for 10-15 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature, preferably with vanilla ice cream.

Galette keeps at room temperature for a few days and up to a week in the refrigerator.

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