A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂
Send me a picture of your galette and I’ll add it to this post!
- 4 cups sliced fresh fruit, choice of apples, berries, etc
- 1/2-3/4 cups granulated sugar depending on preference for sweetness
- 2-4 tbsp chopped crystallized ginger (optional)
- one 9-inch single crust Stir'n Roll Pie Crust (half recipe), or your favorite recipe or purchased dough http://getcookingsimply.com/stir-n-roll-pie-crust/
- Roll dough to about 11-inch circle. It's important to roll this dough between wax paper as my step-by-step photos show in the directions.You can try a well-floured surface if you don't have wax paper. Plastic wrap and parchment don't work so well.Dust with cornstarch or instant tapioca if fruit is very juicy
- Add fruit and fold crust overBrush crust with milk and sprinkle with sugar
- Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden. Ovens vary, time and temp may need adjustment. Serve warm or cool with whipped cream or ice cream. Yum!