Perfect rustic galette using summer’s finest fruits. Easy, flavorful, tasty, with a wonderful crust that never fails. This recipe is a keeper!
A couple of weeks ago, I was asked to organize an informal food photography session at a friend of mine. The idea was simple: share some basic tips and tricks in food photography (including food styling, etc.), and then ending the session with an afternoon tea. Challenge accepted!
Actually, for this kind of project, you don’t need to put too much effort in order to convince me, I’m usually thinking of the recipe itself even before you finished to ask your question. I had to find something tasty, easy to style (thinking that I was not using my own kitchen or carrying any of my food styling stuff), and easy to photography as well – no need to start with the most difficult dish. With the beautiful summer season going on, my choice went for a rustic galette topped with fruits.
I have been drooling over rustic fruit galette recipes for years, but believe it or not I had never baked any before. I wonder why it took me so long, the crust is absolutely fantastic in both taste and texture. It became a favorite immediately after my first attempt to the recipe. Good thing: you can fill them with any fruit of your choice.
As my friend live very close to a fresh market, I went to check what they had to offer this day. Originally, I wanted to go for berries, blackberries ideally even if any kind of mixed berries would have worked too. Unfortunately there were no berries this day, but instead I found some amazing end-of-season cherries for half price. I decided to give them a try. I then combined them with lemon and orange zest, which added even more flavor to the cherries. Put them on top of the rustic crust, and this scrumptious combo will immediately take you to the countryside by the cherry orchards.
Since then, I baked other rustic galettes, and I must say it’s always a marvelous excuse to use seasonal fruits in a recipe: it works beautifully with plums, berries, apples or pears, etc. – just pick the one you have on hands, and remember to not use too-wet filling (if so, drain the juice before as much as you can). Personally I love to accompany my rustic galette with a side of vanilla ice cream, but you can also enjoy it as it is. Check out my other galettes and savory (why not!) recipes here :
- Lavender Apricot Galette
- Honey Peach Galette with Buttermilk Crust
- Pear and Chocolate Ricotta Galette
- Heirloom Tomato Ricotta Galette
- Fancy Balsamic Tomato Galette with Prosciutto and Fresh Figs
- Balsamic Caramelized Onions and Goat Cheese Tomato Galette
- Rustic Goat Cheese, Chorizo & Wild Mushrooms Galette (egg free)
And if you like cherries here are a couple more recipes for you:
Perfect rustic galette using summer;s finest fruits. Easy, flavorful, tasty, with a wonderful crust that never fails. This recipe is a keeper!
For the filling
- 2 cups (500g) cherries, washed and pitted
- 1 lemon (juice + zest)
- 1 orange zest
- 3–4 Tablespoons granulated brown sugar
For the crust:
- 1 1/2 cup (190g) all-purpose flour
- 3 Tablespoons (45g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, diced
- 1/4 cup (60 ml) ice water, plus more as needed
- 1 egg, beaten
- 1/4 cup (40g) slivered almonds
- 2 Tablespoons granulated sugar
- For the filling: in a large bowl, mix the pitted cherries together with sugar, fresh lemon juice and zest, and fresh orange zest. Toss well to coat the fruits and set aside.
- For the crust: in a medium bowl, whisk the flour, sugar and salt together. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice cold water, and gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
- Preheat the oven to 425°F (200°C), and line a large baking tray with parchment paper. Set aside.
- On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to the prepared baking sheet.
- Spoon the fruits (not the juice, this to prevent the dough from becoming soggy) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the crust with the beaten egg, and sprinkle with slivered almonds and sugar on top. Bake for about 35 minutes, or until the crust is golden brown. Remove from the oven and allow to cool before serving.
- Serve with vanilla ice cream if desired.