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Fruit Galette

Features:
  • Sweet
Cuisine:
  • 29 mins
  • Serves 10
  • Easy

Ingredients

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This dessert has started gaining popularity recently because it is an in between version of pie and cake. Possessing the flaky and crusty properties of a pie, and the ultimate cakey feel, this makes people love it even more. The unique part about this dessert is that you can add your favorite seasonal fruits in it and personalize it however, you wish to!

Health Benefits

The three fruits used in this dessert are known for the high amount of nutrients, minerals, and vitamins they have. Peaches are known as “rich treasure” because they have calcium, iron, and potassium in them. Strawberries are high in vitamin C, manganese, and folate. Blueberries are known to have fiber, vitamin B6, and phytonutrients that fight against heart diseases.

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How to Make Fruit Galette

  1. Preheat the oven to 450 degrees F.
  2. In a baking sheet lined with parchment paper, lay out one piecrust, but you must leave room for the other one to be placed next to it.
  3. In a bowl, mix the sliced peaches with half of the blueberries; add 2 tablespoons of flour and 2 tablespoons of sugar. Once it is mixed, spread it on the piecrust, leaving a 1-inch border. Fold the uncovered border over the edge of the fruits and “pinch into pleats.” Sprinkle the crust and filling with 3 tablespoons of turbinado sugar.
  4. Now, lay out the other piecrust on the baking sheet. In a bowl, add the strawberries, remaining blueberries, remaining flour, and sugar. Pour it onto the second piecrust and form the same curst. Sprinkle it with 3 tablespoons of turbinado sugar.
  5. Bake this in a preheated oven until the crust begins to brown; this takes 12 to 14 minutes. Serve it at room temperature.

Trivia

  • Galette is a French word used for the different types of crusty, round, or freeform cakes.
  • There are many different types of galettes available in the world, from savory to sweet.

La Galette des Rois is known as the “King Cake” eaten on the first Sunday of January.

vasanthavasan

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