A galette filled with the season’s gems (use whatever you have on hand!) offers all the mmm of traditional pie—without the work!
1 3/4 cups flour
5 Tbs. cold salted *butter, *cubed
2 Tbs. cookie crumbs or dry bread crumbs
2 1/2 cups mixed fruit, like blackberries, raspberries and sliced peaches
1/4 cup apricot jam or peach preserves
1 Tbs. minced candied ginger
In food processor, combine flour and butter. Pulse 10 times or until butter is pea-size. Add 4 Tbs. ice water. Pulse 5 times or just until dough comes together, adding additional ice water 1 Tbs. at a time if dough is too dry.
Transfer dough to floured work surface; knead 4 times. Shape dough into disk; wrap in plastic. Chill 1 hr.
Heat oven to 400°F with oven rack in lowest position. On foil or parchment paper, roll out dough to 12" circle. Sprinkle cookie crumbs in 8" circle in center of dough.
In bowl, toss fruit, jam and ginger; arrange over crumbs. Fold and pinch edges of dough to enclose fruit. Transfer foil or paper to baking sheet. Sprinkle crust with sparkling sugar, if desired. Bake 30 min., or until juices bubble and dough is golden brown. Let sit 10 min. Garnish as desired.
Active time: 20 min.
Total time: 2 hrs.
Even easier: Use refrigerated piecrust dough
Pressed for time? You can make this galette in half the time by swapping out the first two ingredients for one sheet of prepared refrigerated piecrust dough. Besides saving you the work of combining ingredients and kneading dough, this swap will cut out an hour of chill time and you’ll have less cleanup! Simply start the recipe at step 3, and continue as directed.