Galette or crostata, a rustic pie crust filled with fruit, is the tastiest and easiest way to cope with an abundance of ripe apples, plums and figs. Be it your homemade pie crust or the store-bought puff pastry you take as a bottom, the result will always be amazing.
Over the time I learned a few tricks to turn the galette into a true delicacy.
1. macerate the fruit in 1 or 2 tablespoons sugar for at least 1/2 hour
2. add some lemon (juice and peel) or a few drops of vanilla essence to the macerating fruit
3. place a thin layer of raw almond cream on the bottom of the galette
4. add a tablespoon ground almonds or corn starch to prevent the fruit to become too runny
5. pair different types of fruit: berries with plums, figs with apples, peaches with plums…..
6. the more rustic the look, the better!
apple galette / fig galette
250g puff pastry or
250g homemade pate brisée
4 parts flour
2 parts butter
1 part water
+ a pinch of salt and sugar
fruit for the filling ( I took 3 apples and 4 figs to fill my little tarts)
1 egg, for the egg wash
icing sugar to sprinkle after baking
Roll out the dough on a floured surface into a relatively circular shape.
Place it on a parchment covered baking tray or into a buttered baking mould.
Fill it with the macerated fruit. Fold the dough up and over the filling to create a crust at the edges.
Brush any exposed dough with egg wash.
Bake the galette at 180°C for 30 minutes or until the dough turns golden brown. Sprinkle with icing sugar.
The galette is best at room temperature.