Pick a Fruit Galette

I made these tonight, one with fresh peaches, and the other with apples. They turned out pretty good. However, pie crusts and I do not get along, and so my galettes could have used some more work. I also did not add enough fruit to mine. All in all though, they were a good treat! (Sorry, the picture didn't turn out very well!)

Galette
Recipe By ourbestbites.com

Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt

4-5 T ice water

Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar*
3 T Flour
1 1/2 T Butter
(plus a little extra butter and sugar for the finished crust, as explained in directions.)

* add sugar depending on the sweetness of your fruit. My cherries were so sweet I only added 1/4 C.

Make pie crust first.
I was able to make 2 medium pies, 1 small pie, and some leftover cinnamon and sugar pie crust.

Step 1: Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour.

Step 2: Cut the butter into the flour (with a pastry cutter, or a fork) until butter is in small crumbly pieces.

Step 3: Add ice water a tablespoon at a time while stirring dough mixture with a fork. *(I ended up using about 9 Tbls. Using 4-5 didn't moisten the dough enough)

Step 4: Bring it all together and pat into a ball. You're done! See? Less than 5 minutes. Wrap in plastic and put it in the fridge.

Now pick a fruit. It should be peeled, pitted, diced, etc. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. At this point you can also add flavored extracts, or other spices like cinnamon and nutmeg. I add 1/2 t almond extract if I'm using cherries.

Stir it all up.

Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Since this dough recipe will yield more than you need, be generous and err on the large side I also like mine on the thick side. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!

To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold.

Dump your fruit mixture right in the middle and dot with 1-2 T butter. You'll want at least 2" of dough surrounding your fruit, but it's fine if you have more.

Now take the edges of the dough and pull them up, pleating as you go.

Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the top of the dough with melted butter and sprinkle with sugar.

Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.

Cut into wedges and definitely serve with a big scoop of ice cream on top!