Galettes are one of our favorite desserts. They are so pretty and fancy yet that fanciness translates into an incredibly easy to make dish. That's a win - win my friends. And this summer version featured on Lauren Kelp is just perfect for whipping up this weekend. From brunch to al fresco dinner party, it does the trick. Grab the super simple steps for the prettiest dessert in all the land below!
From Constance... I’m on a bit of dessert kick as of late. My sweet tooth has become quite the champion, and as a gal who frequently considers chips and salsa or popcorn an acceptable dinner and would literally eat tacos all day everyday, this recent phenomenon has caught me a bit off guard. And I’m out.of.control.
The one benefit I can see is that I’m getting to try out so many recipes that have long been on my list of musts. And believe me–there’s a reason summer galettes are trending. They’re just mildly addicting and so easy to make. And you can completely customize them to fit your menu!
For the full post and more delicious inspiration, check out Lauren Kelp!
|2 cups all purpose flour||a pinch of salt|
|1 tablespoon granulated sugar||1 1/2 sticks unsalted butter|
|fruit of choice for filling|
Preheat oven to 400 degrees.
In a large mixing bowl, combine flour, salt and sugar. Using two knives, cut cold butter into cube and combine with flour mixture.
Sprinkle ice cold water across the top of the dough and use hands to mix dough until uniform.
Divide dough in half, and roll each half into a small ball. Cover tightly in plastic wrap, and place dough in refrigerator for approximately 30 minutes.
While dough is chilling, prep fruit filling. For berries, toss them with a couple spoonfuls of sugar and a couple spoonfuls of flour to thicken mixture. For stone fruit, slice peaches, plums, and apricots into thin wedges, and toss with a couple spoonfuls of sugar and a few sprinkles of cinnamon and nutmeg.
Remove dough from fridge, and use a rolling pin to create two 6-inch circles. The don’t have to be exact–they should look a bit rustic.
Be careful not to over handle dough.
Arrange fruit filling starting in the center of the dough and moving outwards. Be sure to leave about 1-1 1/2 inches around the edge clear.
Starting with the edge nearest to you, careful fold the edges inward while slowly rotating the galette. Be sure to avoid any cracks in the dough where juices may escape during baking.
Brush dough with a quick egg wash and sprinkle with granulated sugar.
Bake for approximately 30 minutes or until dough is a light golden brown.
Remove from oven, let cool slightly, and sprinkle with powdered sugar.