Fruit Galette Recipe

Make dough

In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cold shortening (if using). Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water

Sprinkle the ice water and vanilla extract over the flour mixture one tablespoon at a time. Toss gently with a fork until the dough just comes together when pinched. Do not overwork.

Chill dough

Shape dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and prevents shrinking.

Prepare fruit

In a bowl, combine the sliced seasonal fruit (about 4 cups), granulated sugar, lemon juice, cornstarch, vanilla, and cinnamon if using. Toss gently to coat and let sit for 10–15 minutes so juices begin to release.

Drain excess juice (if necessary)

If the fruit becomes very juicy, drain off 1–2 tablespoons of juice to keep the galette from becoming soggy. Reserve any extra juice for the coulis or discard.

Preheat and roll

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to a roughly 12-inch round about 1/8–1/4 inch thick. Transfer dough to a parchment-lined baking sheet.

Fill and fold

Mound the fruit mixture in the center of the dough, leaving a 2-inch border. Dot the fruit with small pieces of the 2 tablespoons butter. Fold the dough edge up over the fruit, pleating as needed to form a rustic edge and leaving the center exposed.

Egg wash and sugar

Beat the egg and brush the folded crust with egg wash (or brush with milk for a softer sheen). Sprinkle the crust with coarse/turbinado sugar.

Bake

Bake the galette on the middle rack for 35–45 minutes, until crust is golden and fruit is bubbling. If the crust browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove from oven and let cool on the baking sheet for at least 15–20 minutes to set the filling before slicing.

Cook or puree

Place 1 cup chopped seasonal fruit and 2 tablespoons powdered sugar in a small saucepan over medium-low heat. Cook, stirring, until fruit breaks down and releases juices (3–5 minutes). Alternatively, for raw coulis, skip cooking and proceed to puree.

Puree and strain

Transfer cooked or raw fruit and lemon juice to a blender or food processor and puree until smooth. If desired, press the puree through a fine-mesh sieve to remove seeds and bits for a silky coulis. Thin with 1 teaspoon water if too thick.

Cool

Cool the coulis to room temperature before serving alongside the warm or room-temperature galette.

Chill tools

Place a mixing bowl and beaters in the refrigerator for 10–15 minutes to chill (cold tools help cream whip faster).

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold shape but still look glossy.

Hold

Keep whipped cream chilled until ready to serve. If making ahead, cover and refrigerate up to 4 hours and re-whip briefly if it begins to deflate.

Slice the galette and plate. Spoon seasonal fruit coulis on the plate or drizzle over the slices. Add a generous dollop of whipped cream. Serve warm or at room temperature.