Fresh Fruit Galettes

6-inch apple galettes

For the crust:
2/3 cup or 140 gr unsalted butter, cut into small cubes and placed in the freezer for 30 min
1 1/4 cups or 187 gr flour, sifted
2 tsp brown sugar
1/2 tsp kosher salt (or sea salt)
4 -6 tbsp ice cold water

For the mixed berries filling:
165 gr fresh blueberries
165 gr strawberries, diced
1/2 tsp cinnamon
1 tbsp brown sugar 
1 tsp lemon juice
1 tsp lemon zest
1 tsp cornstarch

For the apple filling:
3 apples, cored and thinly sliced
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp sugar
1 tsp brown sugar
1 tsp lemon juice
1-2 tsp cornstarch

For the pie top:
1 egg for wash
2 tsp white sugar
1 tsp unsalted butter

10-inch blueberry galette 

Heat oven to 400 F and place the empty cookie sheet/ baking tray into the oven.

The following makes one 25cm / 10 inch galette. You can also make 2-3 mini galettes by dividing the dough after refrigeration accordingly,

First, cut the butter into 2cm by 2cm cubes and place in a bowl, into the freezer for 30 min.

Put the pie crust ingredients (flour, butter, sugar and salt) in the food processor and mix at medium speed. Add 1 tbsp of ice cold water one at a time as the food processor is mixing, up to 6 tbsp of water. Once it forms into a large ball of dough (it takes 3-4 min), stop mixing. Remove and shape the dough to make a round disc, wrap in saran wrap and place it in the fridge for 1 hour. Do not worry if the butter is marbled or "chunky" looking, it's perfect if it looks this way! 

In the meantime, clean the food processor and use the medium size slicing blade to slice the cored and skinned apples. In a large bowl, mix the cinnamon, nutmeg, cornstarch, two sugars, lemon juice and add the apples and stir everything together well.  

For the berries filling, mix all of the ingredients together.

After the dough has been refrigerated for 1 hr, take it out and let it sit for a couple of minutes min before rolling it out. 
Sprinkle a generous amount of flour on a clean surface and roll the dough out with a rolling pin to 3 mm thick and about 30 cm in diameter. Don’t worry, it doesn’t need to be a perfect round shape, the beauty of making a galette is that it is very rustic and roughly formed.

Place the pie dough onto parchment paper or a silicone mat and sprinkle a thin layer of flour on the centre of the dough. Place the fruits in the centre of the dough leaving 5-7 cm (1- 1 1/2 inches) of the edge intact. Fold the sides of the dough onto the fruits, pleating to hold it together. 

Brush egg wash on the crust and sprinkle white sugar on top. Place several dabs of unsalted butter on the apples/ berries that are exposed. This helps give the fruits a shiny gloss and prevents it from looking dry.

Carefully place the galette on the heated baking sheet and bake for 30-35 min until the crust is golden brown. Cool and enjoy with your favourite scoop of ice cream!