Yields one 10" galette
"So here is one of my favorite recipes. With the galette dough recipe, you can easily change the fruit or even put savory things in it. You could trim the dough into a neat round, but we prefer the rustic look of jaggedy edges ― and leaving it untrimmed ensures that not a bit of the buttery dough goes to waste." ―Bi-Rite Creamery managing partner Kris Hoogerhyde
Dough:
11 ¼ ounces all-purpose flour (2 1/2 cups)
12 tablespoons cold butter, cut into ½-inch pieces
1 teaspoon sugar
1/4 teaspoon kosher salt
1/2 cup ice-cold water
Filling:
½ cup plus 2 tablespoons sugar
4 teaspoons all-purpose flour; more for rolling
1 teaspoon finely grated lemon zest
Kosher salt
3 cups sliced peaches, nectarines, or plums, or a mixture (about 1 ¼ pounds whole fruit)
1 teaspoon lemon juice
1 egg white, beaten
1. Make the dough. Place the flour, butter, sugar, and salt in the bowl of a stand mixer and chill for 30 minutes in the freezer.
2. Remove the bowl from the freezer and put it on the mixer with the paddle attachment. Mix on low speed until it resembles a crumbly meal, with the biggest pieces about the size of a pea, about 2 minutes.
3. With the motor running, drizzle in the water, one tablespoon at a time. You may need a little more or less than the ½ cup; use just enough for the mixture to come together into shaggy clumps. Stop mixing as soon as you achieve this consistency.
4. Dump the dough onto a large piece of plastic wrap and use your hands to press and shape the dough into a 7-inch disc. Wrap in plastic and chill for at least 1 hour, or overnight.
5. When ready to assemble the galette, position a rack in the center of the oven and heat to 400° F.
6. Make the filling. Combine ½ cup sugar, the flour, zest, and a pinch of salt in a large bowl and whisk to combine. Add the peaches (or other fruit) to the bowl, along with the lemon juice. Toss to combine and set aside.
7. Remove the dough from the fridge and put on a lightly floured work surface. Roll the dough to a 1/8-inch round, about 17 inches across. Loosely roll up around the rolling pin and unroll onto a parchment- or Silpat-lined baking sheet.
8. Put the fruit mixture on the center of the dough, leaving a 3-inch rim all around. Fold the excess dough up and over the fruit, overlapping as necessary. Brush the shaped dough with the egg white and sprinkle with 2 Ttablespoons of sugar.
9. Bake for 45-55 minutes, or until the crust is golden and the fruit tender. Allow to rest on the pan for 20 minutes before serving.
