Stone Fruit Galette
This French-style pastry is similar to a tart or a pie with dough wrapped over a filling made from fruit, sugar, and crème fraiche. Made with all local organic grain and malt flour!
Yields 8 servings
Ingredients: Pale Wheat Pate Brisee
2 ¾ c (350g) organic all-purpose flour
¾ c (100g) pale wheat malt
10 oz (300g) butter, chilled and sliced thin
5 oz (150g) water, cold
¾ tsp (5g) salt
- Add flour and cold, sliced butter to a bowl. Pinch the butter into the flour until the mixture is consistently crumbly.
- Dissolve the salt in the water and pour over the surface of the crumb mixture. Use your hands, a rubber spatula, or bowl scraper to toss the mixture together to evenly distribute the water, then press the mixture together.
- Turn out onto plastic wrap, then wrap and use a rolling pin to flatten and further compress the dough into a firm package. The goal is to create a uniform consistency with minimal handling.
When done, chill for 30 minutes to overnight.
4 peaches/nectarines or 6 plums (can use pears or apples as well)
4 Tbsp lemon juice
½ tsp salt
½ c unrefined cane sugar
¼ c crème fraiche
- Preheat oven to 350F.
- Slice the fruit and toss with lemon juice, sugar, salt.
- Roll the dough out on a lightly floured surface into a rough circle. You may leave the edges shaggy or trim to create a more refined shape.
- Transfer to a baking tray.
- Spread the crème fraiche inside the round, leaving the outside ring of a few inches untouched.
- Spread the fruit evenly over the crème fraiche, then fold the dough over the fruit, creasing it as you go.
- Bake for 30-35 minutes, until the crust is browned and the top of the fruit gently caramelized.
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