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Seems to me these delicate summer fruits all come in at the same time, leaving me no choice but to cook ’em all up together…a wildly imperfect sugared masterpiece, my Fruit Galette with Salted Honey.
A Fruit Galette with Salted Honey is one of those ‘don’t need to follow a recipe’ recipes that comes out amazing every time. They are free form, rustic, can be baked in a Dutch oven or on a baking sheet, and literally with so many kinds of fruits.
So simple in their assembly, but darn are they good. The last time I constructed one, I did not even have to look up from what I was doing to know that the couple of softening peaches and nectarines I had on the counter would make for an easy Fruit Galette. I add a secret that makes the fruit stand out, a drizzle of Salted Honey. Oh, and with ice cream. You cannot forget ice cream.
If you want to be formal about the method, you could make your own pie crust, however I don’t look for work when I know the Dough Boy has done it for me. I nearly always have a couple of store-bought crusts in the freezer. Why? We get company a lot.
A frozen crust means half of the work is already done for me and I trust the product. It’s easier sometimes for me to get ahead when I whip out a cheater crust. The measurements are the same every time, but the combination of fruits can be changed up depending on the season you are in. Don’t forget the vanilla bean ice cream. What? You know you want it…
A crudely fashioned galette in this house means it is tight enough to fit under a domed cake platter once baked. Don’t worry about bubble-over. It happens, it’s going to happen, and it looks pretty once the tart is baked. I personally find that the slice with the slightly scorched and bubbled-over fruit is the best slice in the house. Adding a tablespoon-ish of either brown sugar or raw sugar to the visible crust before the bake lends a subtle sweetness.
I also drizzle honey to a fully baked galette, but not just any honey…salted honey. Sounds interesting right? Sweet and salty. YES. Hard to find everywhere, but it’s becoming a ‘thing.’ You’ll not soon forget this flavor profile. The rest of the flavor comes from the fruit and a bit of orange or lemon zest. This is a bright dessert on its own, and more so with hidden notes if using the salted honey.
So, recipe tips…you know I have a few because I always manage to make things turn out wrong before making them turn out really, really right. These aren’t mistakes, rather they are just that much better done a little differently.
First tip is the zest. You can go with orange or lemon. I personally go with orange and have specified it as such in the recipe card. It’s one of those flavors that works well for a zillion reasons, first being it’s less bitter than lemon tends to be.
Also, I specify using quick tapioca or flour as the thickening agent. For fruit recipes in general, I prefer the tapioca because it allows the fruit juices to become a smooth viscous sauce, spoonable over the ice cream that you will serve with the galette. Flour will get you there, don’t get me wrong, but the tapioca does it prettily.
Lastly, if you are in fact serving this with a scoop of vanilla, don’t cheap out on the ice cream. Get the good stuff. Quality goes a long, long way folks.
Fruit Galette with Salted Honey
Ingredients
- 1 12" pastry crust, chill until ready to use
- 4 cups fruit, fresh; any combination berries, stoned apricots or peaches, pears or apples
- ¼ cup granulated sugar
- 1 large zest of fresh orange
- 3 tablespoons quick cooking tapioca , may substitute AP flour
- ½ teaspoon vanilla
- pinch of salt
- 1 large egg, beaten
- 1 tablespoon raw sugar, may also use brown sugar
- drizzle of salted honey
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment. If using a Dutch oven, prepare parchment by crumbling and flattening out several times to avoid folds during the bake. Heat empty Dutch oven from a cold oven until oven reaches 375°F. No lid.
- In a large bowl toss together fruits, sugar, zest, tapioca, vanilla, and salt; set aside.
- Roll your dough out to 12" diameter. If using a store bought pie crust, you will likely need to roll an additional inch or two, as most come pre-rolled at only 10". Be careful not to roll to thin. Place dough on parchment lined baking sheet and place back into the refrigerator for 10 minutes.
- Once the rolled dough is sufficiently chilled, spoon the fruits into the center of the dough, being sure to leave a few inches of dough around the edges. Pull the free edges partially over top of the fruit filling leaving the center exposed. The galette will relax significantly in the oven if baked on a baking sheet, so it is important to pull as much of the dough over the top as you can. Brush the dough edges with the beaten egg wash and top with raw sugar. If baking in a pre-heated Dutch oven, using the parchment prepared for the Dutch oven, carefully lower the parchment down inside.
- Bake for 55 minutes or until crust is browned and the fruit is bubbling. If using Dutch oven, check for doneness at 40 minutes. Bubble-over will most likely happen with either baking method. This adds greatly to the visual appeal of the finished galette.
- Remove from oven and allow to cool completely, either on baking sheet or in Dutch oven, to maintain shape and avoid the crust breaking. Use a large spatula to gently guide the cooled galette to a cake plate.
- Serve at room temperature drizzled lightly with salted honey and a healthy scoop of quality vanilla bean or French vanilla ice cream, spooning any accumulated thickened fruit sauce over the ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks so much for sharing your awesome post with us on Full Plate Thursday, 648! We have featured your post this week and sure hope will be come back again soon!
Miz Helen
Helen! Thank you!!!! 🙂 x – Jenny
Ooh the salted honey sounds wonderful! I love sweet and salty treat…what a lovely galette!
Tammy, thanks for sayin’ so! I feel like this is just that thing you bake when you know you’re going to want dessert, but you don’t feel like exerting the effort. The salted honey levels this up from fruit tart to competitive baking competition or something! x – Jenny