Delicious fruit galette recipe for a perfect dessert

Ingredients for Fruit galette

• 120 g plain flour

• 15 ml caster sugar

• 2.5 ml salt

• 85 g cold butter, cut into cubes

• 45–75 ml ice water

• 360 g sliced fruit (plums, peaches, apples) and/or fresh or frozen berries

• 50 g caster sugar, plus more for dusting

• pinch salt

• 15 ml plain flour

How to make Fruit galette

1. Stir together the flour, sugar, and salt in a mixing bowl.  \

2. Add the cold butter and toss to combine.  \

3. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you achieve a ragged mixture with irregular pieces of butter, the largest about the size of an almond.  \

4. Sprinkle 45 ml (3 tablespoons) of ice water over the mixture and use a fork to quickly incorporate it.  \

5. Continue adding water, a half tablespoon at a time, until the mixture appears just moistened; take care not to over-wet the dough, as a wet dough can lead to a tough crust.  \

6. Dump the mixture onto a piece of cling film.  \

7. Working from the outside of the cling film, shape the mixture into a flat disc.  \

8. Wrap the disc and refrigerate for at least 30 minutes or up to overnight.  \

9. Preheat the oven to 190°C (fan oven 170°C).  \

10. In the same bowl used for the crust, combine the fruit, 45 g (3 tablespoons) of sugar, and salt.  \

11. In a small bowl, stir together the flour and the remaining 15 g (1 tablespoon) of sugar.  \

12. Place the chilled dough on a lightly floured work surface and roll it into a circle about 33 cm (13 inches) in diameter.  \

13. Roll from the centre, rotating 90 degrees after each roll, adding more flour as needed if the dough sticks.  \

14. Drape the rolled dough over a rolling pin and transfer it to a parchment-lined baking tray.  \

15. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about 2.5 cm (1 inch), then pile the fruit on top.  \

16. Fold the crust over the fruit, creating rustic pleats as you go.  \

17. Brush the exposed pastry with water, then sprinkle generously with sugar over both the crust and the fruit.  \

18. Transfer to the oven and bake until the fruit juices are bubbling in the centre and the crust is golden, about 50–60 minutes, or longer depending on the fruit.  \

19. Serve warm with fresh whipped cream or ice cream, or cold for breakfast with yogurt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.