I’ve always looked at recipes that had the word “rustic” and the pictures looked so sophisticated yet relaxed that I thought making those recipes would take me a whole day. So finally I tried making a rustic summer galette. And guess what? It did not take me a whole day to make! In fact, it took only about an hour. The best thing – this light summer dessert is absolutely delicious! 😀
You can use any fruit you’d like. I used nectarines and strawberries because that’s what I had in the kitchen. You can substitute peaches, blueberries and even rhubarb!
Treat your family, friends or just make it for yourself! Movie night with warm rustic summer galette and vanilla ice cream? 😉 Deeeee-lish on a warm summer day! Rustic, yet elegant.
- 2 ripe nectarines or peaches, peeled, pitted and sliced (not frozen)
- 2 cups (about 300 grams) strawberries, sliced (not frozen)
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups (190 grams) all purpose flour
- 3 Tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 egg white, beaten
- additional sugar for sprinkling
- 1. Mix the nectarines and strawberries together in a medium bowl. Add the sugar, vanilla and toss together to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
- 2. Whisk the flour, sugar and salt together in a medium bowl. Cut in the butter with your fingers until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with your fingers until the mixture is moistened. Add up to 2 more Tbsp ice water if the dough seems dry. Gently knead the dough a few times in a bowl until it all comes together. Shape the dough into a ball and wrap in a plastic wrap. Refrigerate for at least 1 hour.
- 3. Preheat oven to 425 F. Line a large baking sheet with parchment paper or a silicone baking mat.
- 4. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- 5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
- 6. Brush the crust with the beaten egg white and sprinkle with sugar.
- 7. Bake for 25-35 min. or until the crust is golden brown.
- Bon appetit!
- Galette tastes best on the same day it is baked. Cover galette with aluminum foil or plastic wrap and store in a refrigerator for up to 3 days.