Fruit Galette with Salted Honey
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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.
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.
My Dad asked me for a summer dessert about the time I had my hands into at least ten other things. I had just had a conversation with my friend and former neighbor Janet about Trader Joe’s Apple Blossoms.
So simple in their assembly, but darn are they good. 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 blossom, or in this case, a Fruit Galette.
I am adding a secret that makes the fruit stand out, a drizzle of Salted Honey. Oh, and with ice cream. Janet would say that you cannot forget ice cream.
I also knew I’d have an overage of strawberries from making up my Boozy Macerated Strawberries, so there was my other flavor. Done. And…request granted. Thanks for the reminder, Miss Janet.
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.
There. I’ve admitted to it. If I am doing this for a big dinner or say my cheffy friend Moe and I need it to be “from me,” I will roll out my own dough.
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. I specify orange or lemon. I personally go with orange.
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
- 1 12" pastry crust, very well chilled leave refrigerated until ready to use
- 4 cups any combination fresh fruit; blueberries, blackberries, raspberries stoned apricots, stoned peaches, pears, and/or apples, cleaned (and larger fruits diced)
- ¼ cup granulated sugar
- zest of 1 orange, or that of 1/2 a lemon
- 3 tablespoons quick cooking tapioca or flour
- ½ teaspoon quality vanilla
- pinch of salt
- 1 egg, well beaten
- 1 tablespoon raw sugar or brown sugar
- drizzle of salted honey
- Preheat oven to 375 degrees.
- 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°. No lid.
- In a large bowl toss together fruits, sugar, zest, tapioca or flour, 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 egg wash and top with sugar in the raw or brown 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 45 minutes. Bubble-over will most likely happen with either baking method and adds 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 from the parchment 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.