Fruit Galette

In Pakistan where fresh produce spoils easily due to the heat and also because even with readily available supermarkets and refrigeration there is a culture of buying from your local trusted sabziwala ( man on a cart selling the seasonal produce) on the day of use or a few times a week. You inspect the fruit on his cart, make talk and then haggle the price because the fruit looks a bit bruised or you’ll buy more if he knocks the price off a bit. As a result a plate of your best in season sliced fruit is presented to ones guests as a sign of hospitality. A perfect dessert served with a helping of love. It is a tradition which still exists amongst the Pakistani (and other immigrant families) amongst the mass production food culture. The second best thing to perfectly ripe berries/mangos/apples bursting with their juicy goodness is putting it a galette. So our Eastern and Western worlds combine in this an intoxicatingly aromatic bundle.

As the seasons changed on my fruit bowl since spring, I’ve been experimenting with different fillings, picking up tips from chefs and home cooks alike. I think this version is the best for fruits and the one I’ll be using from now on forward. I’ve learned that the dough needs adequate amount to of time to chill to allow flour to hydrate so its easily managed when rolling ( Alison Roman). I’ve learned the importance of chilled butter and not to over work the pastry to ensure that buttery flakey texture ( Sami Tamimi). That a combination of ground almonds and flour with the fruit filling manages the excess juice that fruit give off causing the galette to become soggy ( from Fanny Singer) and finally that cooling it over a wire rack will prevent the sogginess further.

The one pictured is using blackberries I foraged from the field on my walk to work which are currently growing in abundance all over the UK. perfectly ripe and free of charge to see off the summer on your palate and call in autumn. Best eaten on those balmy September evening when there is that golden light warm enough to sit out but the winds are changing slowly.

THE RECIPE

Fruit Galette

• prep time: up to 24 hours

• cooking time: up to 50 minutes

• Serves 6
  
  

INGREDIENTS

For the pastry

• 85 grams of cold butter cubed
• 120 grams of plain flour
• ¼ cup of ice cold water
• 1 tsp ground cardamom
• 1 tsp cinnamon

For the filling

• 500grams of fruit
• ¼ cup sugar (more if the fruit are tart and less if its sweet)
• 1 Tbs ground almonds
• 1 Tbs flour

To finish

• Egg for the egg wash
• Sesame seeds
• Icing sugar

method

For the pastry

1. Place the flour, cardamom and cinnamon in a bowl with the butter. Work the butter through with your fingers until the butter and flour resembles coarse breadcrumbs.
2. Slowly add half the cold water and incorporate until it looks shaggy.
3. Incorporate the dough into a ball and be careful not to overwork it, as it will loose its flakiness. Cover with cling film and chill in fridge for at least an hour but more was it will make the dough more workable.
4. If the dough has been in the fridge for over 3 hours, allow it to sit on room temperature for 10 minutes. Should be malleable but not soft. Dust the working surface with flour and with even pressure roll it into a circular shape about ½ cm thick.
5. Place the pastry on a baking sheet for easy transfer to the oven.

For the filling and to fill

1. Depending on the fruit cut to the appropriate shape. For blackberries, blueberries or raspberries, use the fruit whole. For strawberries, plums, peaches, apples or the like cut into thin slices.
2. Place the fruit in with the sugar and chill for the same amount time as the pastry dough.
3. Once the pastry in read and rolled, mix the ground almond and flour in and mix to combine. Arrange the fruits in concentric circles until the final 5cm around the pastry.
4. Fold the border into the center. Brush with an egg wash, icing sugar and the sesame seeds.

To bake and finish

1. Cook in a pre-heated oven (180 degrees) for 40-50minutes until the crust is golden and the fruit oozing.
2. Remove from oven and cool on a wire rack to prevent soggy bottom.
3. Once cooled dust with icing sugar and mint (optional).
4. Serve warm.

Print Recipe