Rustic Fruit Galette

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Cold unsalted butter, cut into cubes: 1 cup (2 sticks or 227g)
• Ice water: 6-8 tablespoons
• Sugar: 1/2 cup (100g)
• Ground cinnamon: 1 teaspoon
• Assorted fresh fruit (such as berries, peaches, apples, plums): 3-4 cups
• Lemon juice: 1 tablespoon
• Egg yolk mixed with 1 tablespoon of water: for egg wash

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Easy-Moderate)

Preparation Method Steps:

1. In a large bowl, combine the flour, butter, sugar, and cinnamon. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, while mixing with a fork. Continue mixing until the dough just comes together. Do not overmix.
3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 425°F (220°C).
5. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
6. Transfer the dough to a parchment paper-lined baking sheet.
7. Fold the edges of the dough over the fruit, leaving a 1-2 inch (2.5-5 cm) border.
8. Brush the edges of the galette with the egg wash.
9. Bake for 45-50 minutes, or until the crust is golden brown and the fruit is bubbling.
10. Let cool for at least 15 minutes before serving.

Nutritional Information:

Per serving (1/8 of the galette):

• Calories: 420
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 120mg
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Rustic and free-form
• Flaky, buttery crust
• Sweet and tart fruit filling
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This galette was a hit with my family! The crust was so flaky and the fruit was perfectly sweet and tart."
• "I love that this recipe uses fresh fruit. It's so versatile and you can use any fruit you like."
• "I made this galette for a party and it was a huge success. It's a beautiful and delicious dessert."

Special Precautions and Tips:

• Use cold butter and ice water to keep the dough flaky.
• Do not overmix the dough, as it will toughen the crust.
• If you don't have a rolling pin, you can use a wine bottle or even a sturdy glass to roll out the dough.
• To prevent the crust from burning, cover the edges with foil after 20 minutes of baking.