Usually I make puff pastry for all my pies. Layers and layers of buttery dough create a light, flaky crust. For a fruit galette, however, the dough must be strong and sturdy because galettes are baked on a flat surface, not in a pie plate or pan. The fruit will spill and spread out, otherwise, since there are no “walls” to hold it inside the dough as it bakes.
For one 10-inch galette crust:
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon fine sea salt
3/4 cup cold unsalted butter
3 tablespoons ice water; more if needed
Mix dry ingredients and cut in the cutter with a pastry blender. Add ice water and mix by hand, adding water as necessary to make the dough stick. Cover with a tea towel and allow it to rest 30 minutes.
Dump the pastry onto a lightly floured board or marble slab. Press down on the dough; fold it over on itself a few times until it holds together. Flatten the dough into a round loaf; roll out into a one-inch disk and place onto a flat baking surface such as a pizza stone, or parchment paper on a large cookie sheet.
Now the dough is ready for its prepared fruit filling. Pour it into the center and spread over the dough, leaving a two-inch border. Fold over the edges all around and pat into place. Brush egg white over the folded dough both to strengthen it and to add a nice golden brown sheen during baking.
For a bit of sparkle, sprinkle granulated sugar on top of the brushed egg white.
Bake at 350 degrees F (175 degrees C) for 50-55 minutes.
About half-way though the baking process, cover the dough edges with an aluminum foil shield to protect the dough from over browning.
After baking is complete, lift out the baking sheet and galette together. Set on a rack on the kitchen table or counter and allow to cool a bit before serving.
Choices of fruit fillings for rustic pies — galettes — are as varied as a baker’s imagination! I have used peaches, pears, blueberries, as well as mixed fruits like peaches with berries. Left overs are great for breakfast the next morning, too; just cover with a tea towel and leave out overnight on the kitchen counter.
Now, go visit your local farmer’s market or fruit stand before those late summer fruits are sold out. Remember to wear your favorite mask, too.