8.09.2011

galette

During the summer, I love visiting our neighborhood farmer's market to pick up fresh, organic fruits and vegetables. Although we typically eat our fruit plain or in salads, every once in a while it's nice to bake something sweet with fresh fruit. Last night I decided to make a galette with fresh nectarines and plums. Because the nectarines were a bit tart, the sweetness of the plums balanced out this dessert.
If you don't already know what a galette is, I like to think of it like a fake pie. It's easier to make and although not as pretty as a pie, it tastes just as good.
The recipe I use for the dough is my mom's recipe. She's the resident pie expert in our family her pies are always amazing.

Pie Dough:
2 cups of flour
1 cup of butter-flavored shortening
1/2 tsp. of salt
ice water.

Mix together the first 3 ingredients. Slowly add ice water to form a ball. Wrap in plastic wrap and refrigerate for 1 hour.

After making the dough, I sliced the fruit for the filling. I used 2 nectarines and 2 plums.
After I chilled the dough, I rolled it out with my rolling pin and laid it on a parchment paper-covered baking sheet.  I layered the fruit in the middle of the dough (leaving about two inches of extra dough around the fruit) and sprinkled 2 tbsp. of sugar and 2 tbsp. of butter over the top.  Then I just folded the edges of the dough up over the middle of the galette. 
The last thing I did was brush some melted butter on the outside of the dough. I cooked the galette for 35 minutes at 375 degrees.
 The result is a delicious, flaky treat, perfect for a summer evening. 





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