A Galette is a very simple type of pie. It is kinda difficult to make a bad one however too much filling to crust is usually a bad idea! It can be very easy to blow out the side once the filling starts to heat up in the oven.
So show off the season’s juiciest farm fresh gems in this free-form galette. You can easily use any mix of soft seasonal fruit in this recipe, like berries, peaches, plums and apricots. It’s the perfect summer dessert — any way you slice it. Even better with ice cream! Not loving the idea of baking inside in the summer heat? Then don’t. Just use your BBQ as an oven – same-same, and you may find that you end up with a crispier result! Recipe adapted from Chatelaine.
Mix together flour, granulated sugar and salt in a bowl.
Add butter. Cut butter into flour mixture with dough blender, until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter should be scattered throughout the mixture.
Add lemon juice, and add ice water a tablespoon at a time, gently mixing with a fork just until dough comes together. Pinch it between your fingers, if it holds together easily, without crumbling, it’s ready. It should not be sticky.
Turn dough out onto your work surface and quickly form it into a round disk.
*Pastry can be made up to 3 days in advance, and stored in the fridge. Let sit at room temperature about 20 min before rolling.
Preheat oven (or BBQ, yes, that’s right, bake it outside!) to 375F. Dust work surface, pastry and rolling pin with flour to prevent sticking. Roll pastry into a circle, about 12 inches wide. Pastry will be very thin and edges will be uneven.
Combine berries, lemon zest, brown sugar, cornstarch and salt in a large bowl. Stir gently until berries are coated.
Transfer pastry to Silpat, or parchment paper. Tumble fruit mixture onto centre of pastry, forming a 10 inch circle.
Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry, and edge will be uneven. Lightly brush pastry with water, then sprinkle with coarse sugar.
Transfer Silpat and pastry to baking sheet. Bake until pastry is golden and mixture is bubbly, 35 to 40 minutes.
Serve warm with vanilla ice cream, or cool and dust with icing sugar.