Summer Fruit Galette
A delicious fruity desert
ingredients:
Galette pastry:
2 1⁄2 cups unbleached white flour
1 tsp salt
1 tbsp sugar
1 cup cold butter
1⁄3 cup cold water
Nut filling:
1 cup finely ground almonds or walnuts
3 tbsp flour
3⁄4 cup sugar
Fruit:
1 1⁄2 lb seasonal fruit (about 4 cups)
1 tbsp sugar, for sprinkling
Cherry tomato variation:
1 batch galette pastry (as for fruit galette)
1 1⁄2 lb cherry tomatoes, cut in half
1 cup ricotta, chèvre or mascarpone cheese
Sea salt, for finishing
Directions
Pastry:
Heat oven to 400°f. To make the pastry, combine flour, sugar and salt in food processor. Cut butter into 1⁄4-inch chunks and add, pulsing until pieces are about the size of a pea. Add cold water just a little at a time and pulse briefly until dough is just holding together. You may not need the full 1⁄3 cup, or you may need a little more.
Turn pastry dough out onto your lightly floured counter. Flatten into a round disk, then, using a rolling pin, roll out into a circle approximately 12 inches in diameter. Transfer carefully to a parchment-lined baking tray.
Nut filling:
Combine all nut filling ingredients and spread mixture in a circle in the middle of pastry, leaving the outer 2 inches of pastry bare. (is is the part that will be folded over the fruit.
Fruit:
Arrange fruit over nut filling. Fold outer 2 inches of pastry over fruit. There should be some fruit in the centre still showing, with loose folds of pastry covering the rest. Sprinkle sugar over the pastry border.
Bake in hot oven for approximately 1 hour, until fruit is bubbling and pastry is golden brown. Let cool completely on baking tray before slicing and serving.
Cherry tomato variation:
Make pastry transfer onto baking tray as described above. Spread 1 cup ricotta or chèvre in a circle on the pastry, leaving a 2-inch border for folding over. Arrange cherry tomato halves, cut side down, on top of the cheese. Sprinkle sea salt onto tomatoes. Bake approximately 1 hour, until tomatoes are bubbling and pastry is golden brown.
