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Rainbow Fruit Galette


Heyooo. Finally back to posting on the blog, now that I have some down time on SICU. I made this large galette for the last week of Pride month. I did think about making a pie, but pies are so time consuming! The only time consuming thing here was slicing fruit and loving the rustic look.
I enjoyed making this because the fruits are so bright and colorful and remained so after baking. Basically you're baking one pie, but with 5 different flavors! What a deal! You can tailor the recipe as you like and use different fruits depending of the season. I felt like these were choices that worked and made for a yummy jammy tart pie.

Rainbow Fruit Galette

makes 1 large 13x10" galette

1.5 sticks cold unsalted butter, cubed
3 cups flour
1 tbsp sugar
1 tsp salt
1/3 cup cold vegetable shortening
1/2 cup ice water

1 cup ea. fruits, sliced (strawberries, peach, pineapple, kiwi, blueberries)
1 tbsp white sugar
1 tbsp brown sugar
2 tsp lemon juice
lemon zest

2 tbsp raw sugar
1 eggwash

  1. For the crust, I used Ina Garten's pie recipe, which is equal to make 2x9" pies. So if you have a favorite pie crust recipe, please feel free to adapt: In a food processor, pulse butter with flour, sugar, salt and vegetable shortening until pea sized. Drizzle in ice water until dough clumps together. Turn out onto clean surface and roll into a ball. Wrap with plastic wrap and refrigerate for at least 30 mins
  2. Meanwhile for each sliced fruit, place in a small bowl for each and mix in sugars, lemon juice and a little bit of zest. Allow to macerate for a few mins.  
  3. Preheat oven to 375F. I rolled out my dough into a rectangle the size of a half sheet pan (~18x13"). Drain each sliced fruit and arrange in a line leaving 1" borders. Sprinkle about 2 tbsp of white sugar on top.
  4. Fold galette edge over fruit. Eggwash the folded edge and cover with raw sugar.
  5. Bake for 1 hour or until crust is golden brown and fruit juices bubbling. Allow to cool for 1 hour so that the juices have time to become jammy




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