Summer Galette! (A No Recipe, Recipe)
Let’s talk summer desserts… It is HOT most of the time, unless you are lucky enough to be in New England. #IYKYK So, most of us want something light & easy. Maybe a little fruity & tart? But a pie can be a tad too heavy. You know who needs all that extra dough! Meet the galette! These are the easiest desserts to make and are so versatile. Use berries, cherries, peaches, apples…whatever! Just add in a little sugar, lemon or orange zest, & corn starch. Boom. It really is a no recipe type of recipe.
Based on an Instagram poll I did, a lot of you think I am nuts making my own pie crust. But it really isn’t that difficult and in my personal opinion really makes a difference. However it does take time mostly because it is just messy. A store bought pie crust will be just fine so don’t fret or roll your eyes deciding this recipe is beyond your capabilities. I did include my pie crust recipe below in case you want to see what all the fuss is about!
Get creative and make your own variation. Be sure to post, share & tag me @angelicaflan so I can see all those pretty galettes.
Summer Galette (no recipe, recipe)
Pre heat oven to 400F
Mix 2-3 cups of any fruit of your choice with 1/4 cup sugar and 2 tbsp cornstarch. Add in the zest and juice of 1 lemon (or orange), stir to combine then let sit for 5 minutes.
Roll out whatever crust you are using onto a parchment lined baking sheet. Spread about 1/2 cup of whatever jam you have on hand in the center and pile the fruit mixture on top. Fold the crust over in a pleated pattern. It doesn’t have to be perfect. Make an egg wash (1 egg + 1 tbsp water) and brush on the outer crust. Sprinkle the top with course brown sugar or regular sugar. Bake for 30-35 minute or until crust is golden and middle is bubbling! Yum.
PIE CRUST RECIPE *IF you want to try it and see what all the fuss is about*
Ingredients
1 ¼ cups all-purpose flour
pinch of fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
4-6 tablespoons ice water, as needed
Instructions:
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture becomes crumbly. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. Enough to form a ball.. It should be moist, but not wet. (sometimes you need to use the word moist).
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
*When you are ready to use it, add some flour to a hard surface. I just add to my countertop. Lightly flour a rolling pin and roll out the dough starting in the center and going outwards. You don’t want it to be too thin where it will break.
MANGIA BENE
XX Angelica
