Crust-Go to the recipe at Smitten Kitchen for Deb's dough recipe or you can use 1/2 of the dough recipe from The Art of the Pie. I prepare the entire recipe from Art of the Pie and freeze one of the dough rounds for later use.
3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination thereof
Pinch of salt
Juice of half a lemon or lime (optional)
1/4 cup (50 grams) granulated sugar
1/2 to 1 1/2 tablespoons tapioca flour/starch (see Note, below)
1 egg beaten with 1 teaspoon water (optional)
Turbinado or coarse sugar for sprinkling
Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
1. Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet.
2. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan.
3. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered.
4. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
5. For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
6. Bake galette for 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge.
Note: This recipe is abundantly flexible.
* Fruit: Use whatever fruit you like to bake with.
* Flavors: Use another kind of citrus or none at all; you could add zest or vanilla to the crust. You could slick the bottom of the crust with jam or marzipan.
* Flour: Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour.
* Sweetness: The filling is lightly sweetened; you can add up to 3 more tablespoons sugar without putting it over-the-top. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds.
* Thickeners: Tapioca flour or starch is my favorite for a clear, unchalky set. If you don’t have it, use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener. For apples or blueberries, use 1/2 tablespoon level. For peaches or fresh cherries, use 1 tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons.