City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Stone Fruit and Berry Galette
Untitled Document

July August 2016

by Julie Van Rosendaal

Stone fruits make delicious pie – use what's in season, from peaches and nectarines to apricots and plums in summer, apples and pears in the fall. Berries add colour, tartness and flavour, and chopped fresh rhubarb works well too.
1-1/3 c. all-purpose flour
1 T. sugar
pinch salt
1/2 c. butter (or half butter, half lard), chilled and grated or cut into bits
1/3 c. cold water
1/2 c. sugar
3 T. cornstarch
4 c. fruit – sliced peaches, plums, apricots, nectarines and blueberries, strawberries, raspberries and/or blackberries cream or milk and coarse sugar, for brushing and sprinkling (optional)

To make the pastry, combine the flour, sugar and salt in a large bowl, add the butter – you can mark the side of the package and grate it on the coarse side of a box grater directly into the bowl – or blend it in so that there are pieces of fat no bigger than a pea. Add the 1/3 cup of water and stir until it starts to come together – add a bit more if it seems dry and there's still flour in the bottom of the bowl. Gather it up into a ball, pat into a disc, wrap in plastic and refrigerate for at least an hour, or up to a couple of days. (You can also freeze it at this point – thaw it in the fridge or on the countertop when you're ready for it.)

When you're ready to bake, preheat the oven to 375°F. On a lightly floured surface, roll the pastry out to about 1/4-inch thick, about a 12-inch circle, that by no means has to be perfect. This is rustic at its best! Transfer it to a parchment-lined baking sheet.

In a large bowl, stir together the sugar and cornstarch. Add the fruit and toss to coat. Mound into the middle of the pastry, spreading it out to within about two inches of the edge.

Fold the edge over wherever it wants to, enclosing the fruit, pressing the folds gently to hold them in place. If you like, brush the edge of the pastry with milk or cream and sprinkle with sugar.

Bake for 40-45 minutes, until the fruit is bubbly and the crust is golden. Let cool to at least lukewarm before you cut into it. Serve warm, with ice cream or whipped cream.