|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
If you made fruit pies for Thanksgiving, you’ll remember how time-consuming it can be to roll out a top and bottom crust, fit the bottom crust into the pie pan, and then finish it off with a neat, attractive top.
When I’m rushed for time, or simply want a more rustic-looking pastry, I make a galette instead of a pie, which only requires one piece of dough – and a few moments to wrap up the sides to encase the fruit before baking. If you are working with apples, pears, or stone fruit like apricots, plums or even cherries, a galette is a great way to show off the fruit and impress your friends and family.
Simply roll out the dough slightly thicker than you would for a pie, then pile your fruit mixture on top of the dough, leaving an edge of 2 ½” to 3”. Working quickly, lift up the edge of the dough, and moving in a circular motion, wrap the edge loosely around the fruit. Then place the galette in the oven at 375°F and cook until the pastry is golden brown and the fruit is bubbling. If you want to be extra-fancy, you can melt a little jam after the galette has cooled and brush it on the fruit to give your galette some shine.