Fresh Fruit Galette 
Set-Up
- Preheat oven to 220ºC (425ºF)
- Prepare a large sheet pan with Aluminum Foil.
Ingredients for the Crust
- 375 grams (2 1/2 cups) Flour
- 75 grams (2/3 cup) Butter/Vegetable Shortening (I usually use half butter and half shortening)
- Dash Salt
- 110 grams (1/2 cup) Sugar
- 75 ml (1/3 cup) Cold Water
The Crust
Mix the dry ingredients in a large bowl. Work the butter/shortening into the dry ingredients until it resembles a coarse meal.
Gently mix in the cold water. It may be necessary to add more flour if it is too sticky, although it should be a soft and somewhat fragile pastry dough.
Roll out on a floured board until about 40 cm (16 inches) in diameter.
Carefully place the rolled pastry dough in the center of the sheet pan.
Ingredients for the Filling
- 500 to 600 ml (about 2 1/2 cups) of berries, or sliced fruit, such as: peaches, plums, or apples.
- 110 grams (1/2 cup) Sugar (amount of sugar can be varied based on the sweetness of the fruit)
The Fruit/Filling
Consider sprinkling a small amount of flour on the pastry crust to absorb/thicken juice that will come from the fruit as it cooks.
Neatly place the fruit on the pastry, leaving 7 – 8 cm clear around the edge.
Carefully fold this edge up and over the edge of the fruit filling, pleating as necessary.
Cooking
Bake for 15 minutes in the hot oven and then turn down to about 165ºC (325ºF) for another 20 to 25 minutes. It may need to be rotated for even browning of the pastry. The galette is done when the pastry is lightly browned and the filling appears tender.
Remove from oven and allow to cool on a rack.
Can be sprinkled with powdered sugar after it cools.
