A galette is a freeform French pastry that is filled with either sweet or savory ingredients. It is decidedly more difficult to prepare than its cousin, the Breton Galette (a savory buckwheat crepe), but is no less versatile. Today we filled our galettes with nectarines, raspberries, and apples as a toast to the end of summer.

 

Ingredients:

2 batches of Flaky Pastry Dough

4 ripe nectarines

¾ cup raspberries

1 large apple

~3/4 cup granulated sugar

~1/4 cup flour

Cinnamon

1 egg

¼ cup turbadino sugar (optional)

 

Instructions:

1. Preheat the oven to 375 degrees. Line several cookie sheets with parchment paper.
2. Prep the fillings
   • For nectarine filling: cut nectarines into thin slices and toss with a mixture of 3/8 cup sugar, 2 tablespoons flour, and ½ teaspoon cinnamon.
   • For raspberry filling: toss raspberries with a mixture of 2 tablespoons sugar and 1 tablespoon flour.
   • For apple filling: cut apples into thin slices and toss with a mixture of 3 tablespoons sugar, ½ tablespoon flour, and ½ teaspoon cinnamon.

**A 3:1 ratio of sugar to flour works well for most fruits, so feel free to make subsitutions.

3. Remove chilled dough from the fridge and let sit at room temperature for 10 minutes. Divide a batch in half, and on a floured surface, roll each piece into a roughly circular shape. It should be around 1/8 inch thick.

For each Galette:

5. Transfer the dough onto a cookie sheet.
6. Arrange fruit in a thin layer, working your way out from the center. Reserve a 2 inch border around the edge, and trim if necessary.
7. Drape the dough inward toward the center of the Galette, carefully pleating as you work your way around. 
8. Brush the dough border with beaten egg. Sprinkle lightly with turbadino sugar.
9. Bake on the middle rack for 50-60 minutes, or until the dough is golden and completely cooked. Berry galettes have wetter fillings, and thus may take slightly longer.
10. Cool for 30 minutes to let the filling set.
11. Cut, serve, and enjoy!