A galette, is a French, is a flat, round pastry filled with fruit. It can also be any dish that mimics the flat round shape, like a potato galette. You can use any fruit and time of year. The crust can be made a day or two ahead until you are ready to roll out.
*Sidenote*
As I am writing this, Mac is singing and dancing around the yard at the top of his lungs (something to the tune of "Have some energy tonight! And, "My sister's a lady!") Julia is kissing my cheek and Claire is eating the galette!!! Doug is seeking shelter from the animals. I pray I don't forget anything!
For the Crust:
(from Cook's Illustrated)
makes 2 galettes or one double crust pie
2 1/2 c. unbleached all-purpose flour (divided)
1 tsp. table salt
2 TBSP sugar
12 TBSP unsalted butter, cut into 1/4 inch slices
1/2 c. chilled vegetable shortening, cut into 4 pieces
1/4 c. Grey Goose or Belvedere Vodka
1/4 c. water
For Filling (double the fruit for 2. Yeah, duh, but you will have 2 crusts :-)):
3 ripe peaches, pitted, peeled and thinly sliced
1 half pint fresh raspberries
1/3 c. sugar
1/3 c. brown sugar
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 TBSP lemon juice
butter to dot on top
raw or sprinkling sugar
egg wash
In food proccessor, combine 1 1/2 c. flour, sugar and salt. Pulse a couple of times. Add butter and shortening and pulse until cottage cheese like balls form. Once all the butter and shortening coats the flour, add remaining flour and pulse until evenly distributed. Sprinkle vodka and water over top and scrape down and over the flour/butter mixture, mix a couple of times. Turn onto floured board and shape into two 4 inch discs. Cover in plastic wrap and refrigerate for at least 45 minutes and up to 2 days.
For the filling, mix together sugars and spices and gently toss over fruit. Sprinkle juice over top of fruit.
Preheat oven to 400 degrees.
Roll out one disc. Sprinkle with flour. Move dough to pizza stone or cookie sheet to assemble. Leaving a 1 1/2 inch border around the edge, add fruit in a pleasing design (I like very symmetrical shapes, but you may prefer the toss, perfectly fine!). Gently fold up the edges. Wash with egg wash and sprinkle raw sugar around dough edge.
Bake for 20-25 minutes or until golden brown. Serve with Orange Cardamom Ice Cream. Serves 6-8.
