A Fruit Galette is a rustic Tart. It is a sweet, quick dessert or snack
with a flaky pastry crust and filled with lots of the fruit you love.
A Galette makes for a perfect breakfast with your coffee too.
I call this a Ga-lot because it's Got A Lot Of fruit :)
A Galette is French and in Italian it is called a Crostoto.
Where pies assume the form of their pan, the Galette takes shape
as you pleat and fold thinly rolled dough around
it's filling before it bakes in the oven.
As the Galette bakes the fruit will be bubble, and some may even
nestle into the buttery fold or delightfully and deliciously spill over the side.
Not to worry, the Galette will not be ruined by a bit
of bubbling fruit juice that escapes.
If you peek through the oven door, you might even catch
these little ERUPTIONS :)
My Galette today will be filled with
Blueberries, Strawberries and Nectarines.
I just Love these colors :)
You can certainly make your own pasty crust from scratch but...
I Ga-lot to do today so Miss Pillsbury is
thankfully helping me !
Slice up the Nectarines ( I used 4) with an Orange knife
into about 1/4 inch thick pieces.
Slice up some Strawberries with a pink knife.
If I slice up too much fruit I already have a
plan for what I will use them for (wait for it...).
Tumble the Strawberries & Nectarines into a large bowl.
To the bowl add in a bunch of Blueberries.
Sprinkle into the bowl 1/2 Tbsp of Cornstarch.
Sprinkle in 1/3 cup of sugar and 1/4 teaspoon of Cinnamon.
Give the bowl a gentle mix with a Green spoon.
This bowl has a Ga-lot of delicious fruit.
Now set it aside and on to Miss Pillsbury Pie Crust :)
Grab a 14.1 oz Pillsbury pie dough or homemade (not me).
Lightly dust your work surface with flour and roll out the dough
with a Green Striped rolling pin to about 14 inches wide.
Line a sheet pan with Parchment paper.
I think this is the hardest part of the recipe LOL.
Carefully transfer the rolled-out dough to the sheet pan.
Arrange the fruit in the center of the dough, leaving about
a 1/2-inch border around the edges.
Avoid pouring any excess juices from the bowl onto the dough
or you will get a SOGGY pie crust
Fold the edges of the dough up and over the fruit, pleading the
dough slightly as you go to ensure the filling in the
center will be open with the fruit showing.
LOL this is not a pie!
Whip up one egg in a bowl for an egg wash.
Using a Pink pasty brush, lightly brush the folded
edges with the egg wash.
Grab some Demerara Sugar, which I
like to call Decorative sugar.
This sugar is a golden brown coarse grain sugar that
gives a toffee or caramel taste and looks
Pretty!
Sprinkle the Demerara sugar over the crust for
extra crunch and sweetness.
Now this Fruit Galette heads to a 375 degrees oven
for about 45 to 50 minutes until the pastry is golden brown
and the fruit is bubbling away.
Just peeking into the oven door to catch any Eruptions
of fruit juices bubbling out and escaping.
I wish you could smell how divine this Galette's aroma is :)
on the baking sheet for about 20 minutes.
Add a little accessory to the Fruit Galette, like basil.
Anytime is a good time to slice this Fruit Galette.
Now is a good time to slice and enjoy!
Grab a Green Check Gingham plate to serve up
your "First" slice of this yummy
Fruit Galette!
Oh please have a bite so you can taste all the sweet flavors in your mouth and that
will make you want to whip up your own Gorgeous Galette straight away...
Trust Me On This!
My second slice of The Fruit Galette I enjoyed in my Courtyard.
A Dollop Of Vanilla Ice Cream On Top Would Be
Sensational, Just Saying.
The Ultimate way to enjoy your Fruit is in a
" Fruit Galette" .
It's not a Pie but I do love Pies too.
Enjoy!
P.S.
What Did I Do With My Extra Fruit Slices?
I made some Fruit Jam in my Glass Sauce Pot, yes I did.
You Are My Jam!
This Is Your Jam!
Some Homemade Gifts For Friends :)
Hope you have a Gal-ate Day.
I know I will.
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