I just love summer fruit, and summer fruit galette is one of my favorite summer pies. It’s easy and quick to make, has a crisp crust and I can easily sell it has a healthy baked good (cause it has fruit inside dhaaaa). The last couple of days in Israel are a living hell, there’s a heat wave that doesn’t seem to be going away anytime soon. The minute I step outside I get washed with a wave of humidity that makes me feel as if I just stepped out of a very hot sweat lodge.The only thing I can really think of doing is hanging out at the pool, not that that is a big help, cause the water is just as warm as the rest of the world is right now. Staying inside is nice, but I get bored real fast, and really how many Netflix movies can you watch a day? let me save you the trouble of figuring it out yourself, you can catch 2 movies before you start feeling like a big fossil and loss your patients and mind. Once you get to this phase of the day all you want to do is leave the house but again going out is a really bad call when it’s 104 degrees.Back to the summer fruit galette, when you are stuck at home, and you are too lazy to go out (it’s a fri!@#$n 104 degrees), you get to be very creative with the leftover fruits in the fridge. You can switch the fruit easily, last year I posted an apricot galette. The dough is very easy to make and if you have a food processor it takes less than 3 minutes to make it. The fruit can be sweetened or not, depends on the fruit, since I used the peaches I had in the fridge and weren’t very sweet, to begin with, I added a bit of sugar.
Summer Fruit Galette
- For the galette
- 1½ cup 210 g all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- 4 oz 120 g cold butter, cut into cubes
- 2-3 tbsp cold water
- 2 tbsp melted butter
- For the filling
- 3 large peaches
- 1/2 cup pitted cherries
- 2 tbsp white sugar
In a food processor mix together the flour, salt, baking powder, and butter. Mix in pulses till dry crumbs are formed.
Add in the cold water 1 tbsp at a time and keep pulsing until dough just comes together.
Transfer the dough to a floured surface, and roll out the dough to a circle. Wrap the dough in surround wrap and place in the refrigerator for half an hour.
Heat the oven to 390°F (200°C).
Cut the peaches into wedges and place in a bowl add in the sugar, toss together, set aside.
Roll out the dough to a large circle on a lightly floured surface, about ⅛ - ¼ inch (3-5 mm) thick. Using the rolling pin, transfer the dough to a piece of baking paper.
Place the apricot wedges in the center of the dough, leaving a border of about 2' inch (5 cm) around the edges.
Toss the cherries on top of the apricots, and fold the edges over the fruit.
Brush the edges of galette with melted butter and sprinkle edges with brown sugar.
Bake for 35-40 min or until galette is golden brown.
Take out of the oven and let cool before serving.