Fruit Galette

Dough

            1 1/3 cups flour or 1 1/3 cups Bob’s Red Mill 1 to 1 GF flour or 1 1/3 cups of your

   favorite GF flour blend + 1½ tsp xanthan gum (omit if your flour already contains it)

            1 tbsp sugar

            ½ tsp fine sea salt

            1 egg

            Heavy (whipping) cream – a little to mix with the egg (& you can whip the rest to put on

   top when serving!)

1 stick unsalted butter, cut into big pieces

2 tsp lemon juice

½ tsp grated lemon zest (optional)

Filling

            3 cups fruit (your choice of one or any combo you like) – berries, stone fruit, apples, whatever is in season) – sliced or cubed

            ½ - ¾ cup sugar (amount depends on how sweet the fruit is & your taste) + 2 tbsp to

   sprinkle on the crust before baking

            Pinch of salt

            3-4 tbsp cornstarch (amount depends on how juicy your fruit is)

            Juice & grated zest of ½ lemon (optional)

To Make the Crust:

You can mix in a food processor fitted with a steel blade or in a large bowl with a pastry

   cutter (my preference – because I tend to over or under process when using a food

   processor)

Process or whisk together flour, xanthan gum (if using), sugar, & salt.

In a measuring cup, lightly whisk the egg, then add enough cream to get to 1/3 cup.

Whisk the egg & cream until well blended.

Add the butter to the flour mixture. Process or use pastry cutter (or your fingers) to

   blend in & break up butter. The butter should be about chick-pea size (be careful not

   to over-process).

Drizzle up to ¼ cup of the egg & cream mixture over the dough & mix just until it comes

   together, but is still mostly large crumbs. (Save the egg & cream mixture as you will need it to brush on the crust before baking.)

Mix in lemon juice & zesting (if using).

Put dough on a lightly floured surface & pat together to make a uniform piece, then

   flatten into a disk shape.

Wrap in plastic & chill for at least 2 hours. (May be chilled for up to 3 days.)

When dough is chilled (it will be very firm!), remove from fridge & let stand on counter

   for 5-15 minutes until just a little softer than when you took it out.

Roll dough into a 12 inch round – it does NOT need to be perfect! (See notes)

Transfer the rolled out dough to a baking sheet covered with parchment paper. (See

   notes). Return to fridge to chill while preparing the filling.

To Make the Filling:

Toss together fruit, sugar, salt, lemon juice & zest (if using) & cornstarch. If the filling is

   still really juicy, add a little more cornstarch.

Pile the fruit in the center of the rolled out dough – leaving about a 1½ inch border.

Gently fold the edges over the fruit, it can be sloppy! If it starts to fall apart, just gently

   press it back together like you would a pie crust.

Generously brush the crust with the left-over egg & cream mixture.

Sprinkle with 2 tbsp sugar.

Bake at 400° for 35 – 45 minutes. The filling should be bubbly & the crust should be a golden brown.

Place on wire rack & cool for at least 20 minutes.

Serve warm or at room temperature.

I whipped the leftover cream with some powdered sugar & used it to top the galette. You can also serve with ice cream, or even just plain - make it your own!

Notes:

This recipe is based on one by Melissa Clark in the New York Times, www.cooking.nytimes.com/recipes/1016758-fruit-galette. I like it because it’s easy, flexible, & delicious!

The GF flour makes this dough a little more challenging to work with – it just doesn’t hold together as well as regular flour. But … if you are just a little careful, you can make it work! I also put the plastic wrap I used when it was chilling over the dough when I rolled it out & that worked really well!!

I recommend using a rimmed baking sheet – just because sometimes the juice from the filling runs out. The edges on the baking sheet will keep it on your pan & not all over your oven!