“Any Fruit Your Heart Desires” Galette

So, yes, it’s true:  all of these photos ARE for a peach galette, and although it IS 80 degrees as I write this, it is also September (though here in NYC you’d really never know it), and my guess is you’re looking to make galettes with fall and winter fruit right about now – Italian plums, apples, pears – I get it. And that’s the beauty of this recipe: all of the above mentioned fruit work, and then some.When substituting one fruit for another in a pie or rustic tart (read: galette) the tricky part is adjusting the thickener (in this instance, arrowroot powder) and the sweetener. But here, the 1 1/2 tablespoon thickener called for works with something as soft as peaches or berries, and as firm as apples. Moreover the sweetener, 1/2 cup granulated sugar for 3 cups of fruit, also is just about perfect with summery fruits and not so summery fruits, and you can always add a bit more, if need be. Moreover, the cream cheese crust that you will (easily) roll out and lovingly fold around said fruit, is a breeze to work with, incredibly flaky (read: tasty) and truth be told my go-to crust from here on out. In short, apologies for the peach pics – wish there were some apple and pear ones thrown in for good measure – and there just might be some time soon!! – but the point is, this recipe is going to set you up no matter the season. the weather, etc. And I’m hoping that means that you won’t hold a grudge despite all of the no-longer in season peaches illuminated on your screen . . . 

Fruit Galette
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For the dough
  1. 1 cup plus 3 Tbsp all-purpose flour
  2. 1 1/2 tsp granulated sugar
  3. 1⁄4 tsp baking powder
  4. 4 oz cream cheese, chilled, cubed
  5. 1/2 cup unsalted butter, cubed
  6. 1⁄4 tsp salt
  7. 1 1/2 tsp apple cider vinegar, chilled
  8. 1 1/2 tsp water, chilled
For the filling
  1. 3 generous cups fruit (if using sliced apples, it'll be about a pound, or try sliced peaches, sliced plums, berries, etc.)
  2. 1/2 cup granulated sugar, or to taste
  3. 1/4 tsp salt
  4. 1 1/2 tbsp arrowroot powder
For the egg wash
  1. Egg
  2. Splash of heavy cream
  3. Turbinado sugar for sprinkling
For the crust
  1. Combine the flour, sugar, baking powder and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine. Add the cream cheese and butter, and pulse until the mixture resembles coarse meal.
  2. Add the vinegar and water slowly, pulsing the machine as you do. Once a bit of dough can be pinched together between two fingers and hold its shape, dump it into a medium bowl and, using your hands, bring the dough together into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
For the fruit
  1. Combine all of the filling ingredients in a bowl and toss with your hands to combine.
To assemble
  1. Preheat the oven to 425 degrees. Roll the dough into a round until it is about 1/4 inch thick, on a piece of lightly floured parchment paper (your round may creep off the edges of the parchment, but when you fold up the edges of the dough around the fruit, it will be the right size to fit on the sheet). Transfer the parchment-lined round to a cookie sheet. Place the fruit in the center of the round, decoratively layering the sliced fruit in concentric circles, or piling the berries attractively in a mound, leaving a two to three inch border all around. Using your fingers, crimp the border all around the fruit, making small folds in the dough. In my pictures, it looks as if the dough hardly covers the fruit at all; this will not be the case when you are crimping and folding - promise.
  2. Brush the egg wash on the crimped edges and sprinkle them (and the fruit) with the Turbinado sugar (a mixture of cinnamon and sugar might be nice over the fruit, too, if said fruit is apples . . .).
  3. Freeze the galette for about an hour. Bake for 15 minutes and reduce the heat to 375 degrees. Bake for an additional 15 minutes or until the dough is nicely browned and the filling is bubbling. Let cool briefly before serving with vanilla ice cream.
Notes
  1. Your dough round may be larger than your piece of parchment paper, as mentioned in the recipe. Not a problem.
  2. The photos do not accurately show how the crimped edges of the galette will look. You will have more dough to work with than I had when I made the peach galette, so you will be folding and crimping over the fruit in a much more pronounced way.
Jessie Sheehan Bakes https://www.jessiesheehanbakes.com/