Skip the Pie—This Fresh Fruit Galette Is Your New Spring Fave
Pair with warm weather. The post Skip the Pie—This Fresh Fruit Galette Is Your New Spring Fave appeared first on Camille Styles.
FrankLin
Let’s face it, desserts can get repetitive. Sometimes baking a multi-step apple pie or slaving over a batch of cinnamon rolls can sound daunting. If baking hasn’t been in your schedule lately, meet the galette. The easy-to-make French pasty is both light and bursting with flavor. This pluot galette uses fresh fruit and a decadent crème that’s sure to find its way onto your next dinner party menu.
The best part about a galette? It can be filled with anything your heart desires. From in-season fruits to savory combos to sweet cream cheese and almond extract, it’s one of those dishes that can adapt to any mood or craving. When chef and entrepreneur, Camilla Marcus served this pluot galette at the lunch she hosted in her backyard in LA, we all deemed it the perfect spring dessert. Why? Because it’s easy, endlessly customizable, and always delish.
Subscribe
Get the goods.
Gatherings, food, design, wellness, and more—it's the newsletter you'll actually want to read.
Thanks for Signing Up!
Oops!
Looks like you’re already signed up or your email address is invalid.
Oops!
Looks like you unsubscribed before click here to resubscribe.
What is a galette?
A galette is a French dish loved for its beauty and forgiving nature (re: it’s foolproof) that combines puff pastry with sweet or savory fillings. Bonus: a galette doesn’t require a tin to make. Simply roll out your pastry, spoon out your filling, roll up the crust, and pop it in the oven. This recipe uses fresh pluots for the filling, making for a sweet and savory taste with fresh fruit flavors.
What is the difference between a tart and a galette?
There aren’t many differences between these two beloved desserts. Galettes are essentially a pie without the pie pan and can be made with any type of pastry dough. Tarts, on the other hand, only have a bottom and use a much thicker dough.
If the idea of a galette hasn’t won you over yet, don’t fear. There are three types of galettes. The Galette Breton is a buckwheat crepe with savory fillings. A Galette de Rois, also known as a King Cake, is a dessert pastry eaten on Epiphany. A Fruit Galette, like this one, takes fresh fruit and makes it the center of this decadent pastry.
How to Serve Your Galette
After coming out of the oven, let your galette cool a bit before serving. To prevent the galette from becoming soggy, brush the interior with egg whites before filling with your mixture of choice. The egg white allows for a seal to prevent moisture from soaking through the crust. A galette can also benefit from sweet or savory toppings, like this recipe’s creme fraiche (aka, fresh cream).
Scroll on for the recipe, and if you make this galette, be sure to leave a rating and comment below!
Description
It’s hard to turn down a fresh fruit dessert, especially when it’s this easy to make. This galette will change the way you bake for the better.
1 package west~bourne House Pie Crust Mix
2/3 cup west~bourne Refined Avocado Oil (or oil of your choice)
8 ripe pluots (or any stone fruit—Camilla used pluots from Arnett Farms)
1/2 cup Sunflower seed butter
1 egg, beaten (optional—omit if vegan)
1 cup crème fraiche
Maldon salt
Preheat the oven to 350 F.
Place dry mix in a bowl with 2/3 cup avocado oil and stir until combined. Add one cup of water to the mixture, one tablespoon at a time to form the dough into a ball. Remove the dough from the bowl and place it on a clean surface.
One dough ball makes two pie crusts; cut the ball in half and form each half into discs. Wrap each disc with parchment paper and refrigerate for at least 1 hour and up to 2 days (you can freeze it for up to 3 months). Roll between sheets, and press the dough into a free-form shape on parchment paper. Divide the sunflower seed butter between them and spread it across the bottom of the crust.
Thinly slice the pluots, then fan them into pretty shapes on top of the sunflower seed butter. Leaving a 2-inch border on all sides.
Use your fingers to fold the edges of the pie crust over the pluots. Brush the crust with egg wash if desired.
Bake for 15-17 minutes until the outside starts to brown.
Slice and serve with crème fraiche and Maldon salt at the table.
