Fruit Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust.

Granulated sugar: Sweetens the dough and helps with browning.

Salt: Enhances the flavors in the dough.

Ice water: Helps bring the dough together without warming the butter.

Mixed fresh fruit: The star of the galette, providing natural sweetness and flavor.

Lemon juice: Adds a touch of acidity to balance the sweetness of the fruit.

Cornstarch: Thickens the fruit juices to prevent a soggy crust.

Turbinado sugar: Sprinkled on the crust for added crunch and a hint of molasses flavor.

When making the dough for the galette, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or your fingertips to mix the butter into the flour until it resembles coarse crumbs. When adding the ice water, do so gradually to avoid over-hydrating the dough. If the dough becomes too wet, it will be difficult to handle and won't bake up as crisp.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a slight coconut flavor.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used for a more natural flavor and potentially added minerals.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• sliced mixed fresh fruit - Substitute with frozen mixed fruit: Frozen fruit can be used when fresh fruit is not available; just make sure to thaw and drain well.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight fruity flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• turbinado sugar - Substitute with brown sugar: Brown sugar can provide a similar texture and a slightly richer flavor due to its molasses content.

• Allow the fruit galette to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Once cooled, wrap the galette tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness and prevent it from absorbing any odors from the refrigerator.

• For short-term storage, place the wrapped galette in an airtight container and refrigerate. It will stay fresh for up to 3 days.

• To freeze the fruit galette, first wrap it in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Label with the date to keep track of its storage time.

• Store the wrapped galette in the freezer for up to 2 months. For best results, place it on a flat surface to maintain its shape.

• When ready to enjoy, thaw the galette in the refrigerator overnight. This slow thawing process helps maintain the texture of the crust and the fruit filling.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the fruit filling is heated through.

• If you prefer a quicker method, you can also reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 20-30 seconds. Be cautious, as microwaving can sometimes make the crust less crispy.

• For an extra touch, serve the reheated fruit galette with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its flavors and provide a delightful contrast in textures.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover fruit galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until the crust is crisp and the fruit is warmed through. This method helps maintain the galette's flaky texture.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the fruit galette on a small baking tray. Heat for 8-10 minutes, checking occasionally to ensure it doesn't burn. This is a quick and efficient way to reheat smaller portions.

• Microwave Method: Place a slice of the fruit galette on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious with this method as it can make the crust soggy. For best results, use a microwave crisper tray if you have one.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the fruit galette slice in the skillet and cover with a lid. Heat for about 5 minutes, checking frequently. This method helps to keep the crust crispy while warming the fruit filling.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the fruit galette in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure even warming. This method is great for maintaining a crispy crust.

• Oven: Preheat to 400°F (200°C) to bake the galette until the crust is golden and the fruit is bubbly.

• Baking sheet: Line with parchment paper to prevent the galette from sticking and to make cleanup easier.

• Parchment paper: Used to line the baking sheet for easy removal of the galette and to prevent sticking.

• Mixing bowl: Combine flour, granulated sugar, and salt, and later toss the sliced fruit with lemon juice and cornstarch.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wrap the dough disk to chill it for 30 minutes.

• Rolling pin: Roll out the dough into a 12-inch circle on a floured surface.

• Knife: Slice the mixed fresh fruit.

• Measuring cups: Measure out the flour, sugar, and ice water accurately.

• Measuring spoons: Measure the granulated sugar, salt, lemon juice, cornstarch, and turbinado sugar.

• Spatula: Transfer the rolled-out dough to the prepared baking sheet.

• Cooling rack: Cool the baked galette before serving to ensure it sets properly.

Prepare ingredients in advance: Measure and cut butter and fruit ahead of time to streamline the process.

Use a food processor: Quickly combine flour, sugar, salt, and butter to save time on mixing.

Chill dough efficiently: Place the dough in the freezer for 15 minutes instead of the fridge for 30 minutes.

Preheat while prepping: Start preheating the oven as you begin preparing the dough and filling.

Use parchment paper: Roll out the dough directly on parchment paper to easily transfer it to the baking sheet.