Fruit Galette with Salted Honey

5 from 4 votes

A Fruit Galette is one of those 'don't need to follow a recipe' recipes that comes out amazing every time, and works with many combinations of fruits.

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: French

Servings: servings

Author: Jenny DeRemer

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.

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