I think pie is the perfect dessert. I also understand, fellow bakers, that it can be tough to find the time for such culinary delight. As fall sets in, the kids get back to school and spare minutes become all the more valuable, the galette is here to save your sweet tooth.
Galette is a French term that’s widely used to describe flat, freeform tarts or cakes. Most often in America we see them in bakeries as a shortcut to a pie. They’re easier to make as they don’t require much fussing with the dough and bake up more quickly than a traditional pie because they’re thinner.
As fall fruits come into season and go on sale at grocery stores and farmers’ markets, just 2 pounds of fruit and some whipped cream easily stretches into dessert for the whole family. Bonus: the rustic charm of the galette makes it a show-stopper when served whole at a dinner party.
Give it a try with whatever fruit you have on hand and savor the sweet taste of time well saved.
Fall Fruit Galette
1 (9-inch) galette, 8 servings
2 pounds fall fruit (such as plums, pears or apples), peeled and seeded as needed, sliced
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Splash vanilla extract
All-purpose flour, as needed
1 disc pie dough (for a 9-inch pie plate), chilled
Whipped cream or vanilla ice cream, optional, for serving
Preaheat an oven to 400 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl toss together the trimmed fruit, sugar, cornstarch, cinnamon and vanilla. Reserve.
Lightly dust a work surface with flour. Roll the pie dough out on the surface as needed to a thickness of about 1/8-inch. Carefully transfer the crust to the lined baking sheet. Spread the prepared fruit into an even layer on the crust, leaving a 1 1/2-inch border around the edge of the crust. Fold the uncovered edge of the crust up over the fruit, crimping or pinching it at several points to preserve the round shape.
Bake the galette until the crust is deep golden brown and fruit is tender and bubbly, 45 to 55 minutes. Let cool before slicing and serving warm or at room temperature with whipped cream or ice cream, if desired.
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Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione, Bobby Deen and Paula Deen, he now works as a food stylist and producer in NYC by day and a food writer and recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.