fruit galette (rustic easy-to-make pie)

Want to make a pie but not sure if you can?  Let’s start with a galette; it’s a perfect introduction to making one.  Because it is a freeform shape it does not require a pan.  And, to make things even easier, purchase the pie crust.  Galette (Norman word meaning flat cake) is a term used in French cuisine with various types of flat round or crusty cakes. Summer fruits are well suited for a galette.  I had peaches and strawberries that were becoming a tad overripe.  I could have easily whipped up the dough but the heatwave we’ve been experiencing was making me feel lazy.  Don’t worry about cracks in the pastry, it’s meant to be rustic.  Pinching the pastry together will help keep the shape.

you will need

2 8-inch frozen pie crusts
2 cups mixed berries or fruit (if using strawberries and peaches, slice or cut into chunks)
1 to 2 tablespoons cornstarch
2 to 3 tablespoons of sugar

method

Remove pie crusts from the tins and place on a parchment-lined baking tray.  Don’t worry if the crust breaks up; use your fingers to piece it together.  The dough will soften. In a bowl, add the fruit and top with cornstarch and sugar.  Gently stir to combine.  Evenly divide the fruit between the two pie crusts.  Gently fold the edges over the filling leaving the center exposed.

Chill galettes in the fridge for a minimum of 20 minutes and up to 4 hours. Chilling the pastry makes for a flaky crust. Preheat the oven to 375f and bake for 30 minutes or until the edges are golden brown.  Allow cooling for five or so minutes.  Consume as is or add a scoop of your favourite ice cream.

the culinary chase’s note:

Leave the juice from the fruit in the bowl otherwise, the liquid will make for a soggy bottom. Enjoy!