Sweet & luscious summertime Galette pronounced Ga-let, is a French name for “tart.” An open-faced pie of sorts which offers the full experience of pie, but in delicate delicious bites filled with rich flavors. This tart is a favorite summertime dessert at our house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving and comes together in 10 seconds in a food processor.
1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water
1/2 teaspoon apple cider vinegar
1/4 cup plus 1/3 cup sugar
1/4 cup ground almonds
1/4 cop all-purpose flour
2 1/2 pounds large plums & peaches—halved, pitted and cut into 1/2-inch wedges I used 2 large black plums and 2 medium sized peaches—do not peel
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
Make the Pate Brisee:
Add flour, butter and salt in a food processor; process for 5 seconds; the butter should still be in pieces. Mix vinegar in ice water, add just enough water until the dough forms a ball and process for 5 seconds longer, just until dough comes together; the butter should still be visible.
Remove dough from the processor and gather it into a ball. On a lightly floured surface, roll out dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill dough until firm, about 20 minutes. Preheat the oven to 400°.
Make the Filling:
In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum & peach wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.
Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust. Incredible, light, buttery and very satisfying!