Best 3 Summer Fruit Galettes Recipes
Indulge in the delectable flavors of summer with our exquisite collection of fruit galettes. These rustic free-form tarts are a symphony of fresh, seasonal fruits enveloped in a flaky, buttery crust. Embark on a culinary journey as we guide you through three enticing recipes, each showcasing a unique fruit combination.
1. **Strawberry-Raspberry Galette:** A classic pairing that never fails to impress, this galette bursts with the sweet-tart harmony of strawberries and raspberries. The vibrant red and pink hues of the filling peek through the golden crust, creating a visually stunning centerpiece.
2. **Blueberry-Lemon Galette:** Experience the perfect balance of tangy and sweet with this blueberry-lemon galette. Plump, juicy blueberries are tossed with a hint of lemon zest, resulting in a refreshing and flavorful filling that complements the buttery crust beautifully.
3. **Peach-Apricot Galette:** Dive into the lusciousness of ripe peaches and apricots in this delightful galette. The soft, juicy texture of the fruit pairs wonderfully with the crispy crust, while a sprinkle of cinnamon adds a touch of warmth and spice.
These fruit galettes are not only visually stunning but also incredibly versatile. Serve them warm with a scoop of vanilla ice cream or whipped cream for a decadent dessert, or enjoy them at room temperature as a delightful afternoon snack. Whether you're hosting a special occasion or simply seeking a sweet treat, these galettes are sure to satisfy your cravings.
SUMMER FRUIT CROSTATA
Steps:
- For the pastry:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
- For the pastry (makes 2 crostatas) .
- For the filling:
- Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
- Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
SUMMER FRUIT & SWEET CREAM CHEESE GALETTES
Make and share this Summer Fruit & Sweet Cream Cheese Galettes recipe from Food.com.
Provided by kstrating
Categories Dessert
Time 1h
Yield 1 galettes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lowest position and heat oven to 400 degrees F.
- Mix cream cheese, powdered sugar, 2 T of cornstarch, and egg yolk in a medium bowl.
- In a separate medium bowl, mix any combination of the fruit, 2 T sugar, remaining T of cornstarch and the vanilla or almond extract.
- HINT - use any combination of fruits mentioned, or stick to one you love!
- Roll pie dough to about a 13 inch circle.
- Slide on to pizza pan or baking sheet and spread center evenly with cream cheese mixture, leaving a 2 inch border.
- Scatter fruit evenly over cream cheese mixture.
- Fold border of pie dough over the fruit (will leave a circle of fruit uncovered).
- Brush top dough perimeter with egg white & sprinkle with remaining sugar.
- Bake until golden brown and bubbly - about 30 minutes.
- Loosen with a metal spatula and slide on to wire rack to cool slightly.
- Serve warm.
- Prep time shown is for using a purchased pie crust.
Nutrition Facts : Calories 373.6, Fat 23.7, SaturatedFat 10.1, Cholesterol 72.7, Sodium 289.9, Carbohydrate 35.3, Fiber 1.1, Sugar 17.4, Protein 5.2
Tips:
- Use a variety of summer fruits for a colorful and flavorful galette. Some good choices include strawberries, blueberries, raspberries, blackberries, peaches, and apricots.
- If you don't have a pastry brush, you can use a spoon to brush the egg wash onto the galette.
- Be careful not to overwork the dough, as this will make it tough.
- If the dough is too sticky, you can add a little more flour.
- If the dough is too dry, you can add a little more water.
- Bake the galette until the crust is golden brown and the filling is bubbling.
- Let the galette cool for a few minutes before slicing and serving.
Conclusion:
Summer fruit galettes are a delicious and easy way to enjoy the flavors of summer. With a flaky crust and a sweet and juicy filling, they're perfect for any occasion. Whether you're serving them for breakfast, lunch, or dinner, they're sure to be a hit. So next time you have a bunch of fresh summer fruit, give this recipe a try!
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