The galette dough is very similar to pie dough but easier to manage since there is no fitting into the pie pan or cramping that needs to be done. Unlike carefully decorated picture-perfect pies, galettes usually look rustic and more amateur-like. To me, it is the easiest way to enjoy a fruit-filled buttery pie without the extra work.
Make the galette dough:
I recently shared my foolproof technique for making the galette dough from scratch in two ways: In the food processor and in a large bowl by hand. Below are the steps for making it in the food processor (because it is faster), but if you want to learn how to make it by hand, be sure to check out my galette dough recipe.
Assemble and bake:
The last step is assembly. To do so:
Ice Cream: A few scoops of vanilla ice cream is definitely a nice addition, but if you can get your hands on it try blackberry or blueberry ice cream (like I used in the pictures) as well.Creme fraiche: If you want to do it like the French, serve it with a dollop of creme fraiche on the side. The tangy flavor of cream fraiche pairs beautifully with the sweetness coming from the fruit.Serve it warm, cold, or at room temperature. It is delicious in every possible way.
Blueberry Nectarine Galette: Swap peaches with nectarinesPeach Blackberry Galette: Swap blueberries with blackberriesNectarine Galette Recipe (or 1-type of fruit): If you prefer, you can use only one kind of fruit. Nectarines, peaches, apricots, blueberries, etc. all work well for filling in this recipe.
