^{A galette is simply a “pie without a plate”. There are many variations, some of which I’ve listed below. Use the best seasonal fruit you can find thereby relying on the fruits flavor rather than loads of sugar. This recipe is a base for your creativity! Try my ideas below or come up with your own flavor combinations. Don’t forget to post on FB or IG and tag @communitycuisine so I can see your Gallette!}

Summer Fruit Galette

Creative options:

• Using summer herbs

• Using ground walnuts or hazelnuts, etc. instead of almond flour

• Getting creative with jam choices.

Pie Dough:

• For one galette, you’ll need a chilled disc of pie dough made with 1 ½ cups of flour. See my recipe and how to here.

Summer Fruit Galette

• 4 cups pitted cherries, either whole or halved or a mixture of stone fruits including:

  • Plums, halved or quarter, pits removed

  • Nectarines cut into 6 or 8 wedges

  • Apricots, halved and pitted

  • Peaches peeled, see below and cut into 6 or 8 wedges.

• 3 Tbls all-purpose white flour divided, see below

• 2 Tbls plus ¼ cup sugar 

• 1 cup almond flour or finely ground almonds

• 1 pinch salt

Optional:

• ½ tsp almond extract 

• 2 tsp. sour cherry syrup

• Pinch of cinnamon or, try cardamom, or your favorite spice (optional)

• Egg wash made with an egg white and a pinch of salt, beaten with a fork

• ⅛ to ¼ cup sliced almonds

• 2 tsp. course or regular sugar

• ¼ cup fruit jelly, cherry jam, or lemon or orange marmalade

Directions:

1. Make pie dough (recipe link above) and chill for at least 30 minutes.

2. Preheat the oven to 400°F.

3. In a small bowl, blend the ¼ cup sugar and 2 Tbls flour with the almond flour. Set aside. 

4. In a tiny bowl, blend the 1 Tbls flour, 2 tablespoons sugar, and pinch of spice if using. 

5. In a medium bowl, toss the cherries with the flour/sugar mixture. Add the jam and sour cherry syrup. Stir to combine and set aside. *If the fruit is extra juice, you can add an extra tablespoon of flour to thicken the sauce.

6. On a lightly floured surface, roll the pie dough into a circle about 14 to 16 inches wide and ⅛ inch thick.

7. If desired, tidy up the edge of the circle with a sharp knife or scissors. 

8. Drape the dough over the rolling pin and transfer it to a parchment paper-lined baking sheet. 

9. Spread the almond-flour mixture onto the dough leaving a 1 ½ inch border of plain dough.

10. Spread the fruit on top of the almond mixture. The fruit can be layered into a mound.

11. Bring edges of the dough up and over filling, overlapping it every inch or so to create a “shell”.

12. Optional: brush the border with the egg wash and sprinkle with the sliced almonds and 2 teaspoons of sugar (optional).

13. Bake galette, rotating once if needed, until the crust is a rich golden brown and cooked through, 35–40 minutes. Let cool slightly on the baking sheet.

^{Plum & Strawberry Galette and a baby with a crust made with 50% each Organic King Arthur All Purpose Flour and Bob’s Red Mill Organic Dark Rye Flour for an earthy, nutty taste.}

Other fruits:

• Plum or Strawberry-Plum Galette: Prepare two cups each of halved, quartered, or both, plums and strawberries. Use plum or strawberry jam.

• Strawberry: Halve large strawberries and leave small ones whole. Use strawberry jam. Add 1 to 2 teaspoons fresh slivered basil, fennel fronds, or tarragon.

• Peach: 

  • 4 to 6 blanched (below) peaches which should be firm but not hard to make 4 cups sliced fruit. 1/2 lemon

  • Use peach jam or marmalade. Substitute brown sugar for white sugar in the base almond flour mixture. Add a pinch of cinnamon and nutmeg or add 2 tablespoons minced candied ginger to the peaches. Use white sugar for the remaining recipe. To blanch peaches:

    • Bring a medium pot of water to the boil. Have a medium bowl filled with ice water ready.

    • Slice a thin X just through the skin of the peach bottom.

    • Drop into the boiling water and boil for 10 to 30 seconds and just until the X begins to curl and pull away from the peach.

    • Immediately immerse in the ice water and leave until chilled.

    • Remove the peaches once cool and peel using your fingers or a sharp knife. The skin should just pull away. Peaches are slippery; peel over a bowl.

    • Slice peaches into medium (not too thin) wedges. 

    • Toss with lemon juice and proceed with recipe.

Apricot: Halved and quartered or just halved apricots to make 4 cups. Use apricot jam or marmalade. Add slivered basil or ½ tsp finely minced lemon thyme.