3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination. You can also use frozen fruit. Note: do not thaw frozen fruit before baking. If using frozen berries add 1 tablespoon of thickener as there will be lots of juice when the berries thaw in baking.
Pinch of salt
Juice of half a lemon
1/4 cup granulated sugar
1-2 tablespoons tapioca flour/starch (see Note, below)
1 egg beaten with 1 teaspoon water (optional)
Turbinado or coarse sugar for sprinkling
- Heat oven to 400°F.
- Place a piece of parchment paper on a large baking sheet or pizza pan.
- Flour your work surface and roll the dough out into 14 inches circle. Carefully transfer the rolled dough to the parchment paper in the pan.
- Combine fruit, salt, lemon juice (if using), sugar, and starch in a medium bowl and set aside. Taste the fruit and add more sugar if you'd like. Place the fruit filling into the center of the dough, leaving a 2-inch border.
- Fold the border over fruit, pleating the edge to make it fit. The center will be open.
- Whisk the egg with 1 teaspoon of water and brush it over the crust. Sprinkle it with turbinado or coarse sugar.
- Bake the galette for 30 to 35 minutes, or until golden all over and the fruit is bubbling* and juicy. If cooking with frozen fruit add 10 minutes to the baking time. * the test to see if the filling is fully cooked, look to see that the filling is bubbling. If it is, the galette is ready and the center will thicken as it cools. Cool the galette on a wire rack for at least 20 minutes. Serve warm or at room temperature.Your galette will keep at room temperature for a few days and up to a week in the fridge. To keep the crust crisper, cover with a cotton towel not plastic wrap.
Variations and notes:
- Fruit: Use whatever fruit you like to bake with. Berries and very ripe peaches or pears will produce a wetter center. You'll need about 1 tablespoon more of your thickener.
- Flavor: Spread the bottom of the crust with jam or honey. Add 1 teaspoon of ground ginger to the sugar.
- Thickeners: Tapioca flour or starch are my favorite for a clear thickening. You can use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener.
- Apples or blueberries-1 tablespoon.
- Peaches or fresh cherries- 1 tablespoon.
- For strawberries, blackberries, raspberries, and rhubarb-2 tablespoons.
- For frozen berries-2 tablespoons.