Galettes are my favorite things to bake, because they are so easy. They can be sweet or savory, with fruits or vegetables, vegan or with butter. In the summer, they are obviously a perfect way to eat lots of summer fruit. Plums, nectarines, strawberries, blueberries, peaches, apricots or figs all work great as toppings. Serve it with ice cream or whipped cream if you like.
This recipe here is vegan and veeery healthy, using mild olive oil, raw cane sugar and whole spelt flour. It’s still delicious, but you can also use regular (brown) sugar and regular flour to have a slightly less ‘healthy’ taste. The ratio of ingredients for the crust is very simple – 150 grams of flour with 45 grams each of oil and sugar, plus a few teaspoons of cold water. Or 200 grams of flour with 60 grams of butter and sugar. You get the idea. I love the olive oil in the crust here, but other oils such as sunflower or coconut will work as well. Or butter (or vegan margarine), the quantity needed is the same.
I kept things simple and straightforward here, but feel free to experiment and use ground hazelnuts or almonds as a base for the fruit, or add some vanilla, or grated coconut, or split almonds, or a little jam spread onto the dough, or try other good things – there is not much that can go wrong. It is important to use ice cold water for the crust though – not too much, the dough should not be sticky – and to cool it sufficiently in the fridge before starting to bake. Don’t worry if the galette leaks fruit juices while baking, or if the shape is something else than round – that’s how it’s supposed to be.
Summer berry galette
- 150 grams of flour
- 45 grams about 4 tablespoons of olive oil
- 45 grams 1/4 cup of sugar, plus six teaspoons (depending a bit on how sweet you like it)
- About four to five teaspoons of ice water
- Fresh fruit, difficult to give an exact quantity here - I used about 500 grams (3 cups of mixed berries (red currants and strawberries)
- Mix the flour with olive oil and 60 grams of sugar, until it resembles coarse sand. Then add the ice water spoon by spoon. Quickly combine the ingredients with your hands until you have a firm dough, which is no longer crumbly but not yet sticky. Roll the dough into a ball, flatten it slightly and let it cool in the fridge for 30 minutes to an hour.
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Meanwhile, prepare the fruit, depending on which type you are using - cut them in slices or pieces or leave them as they are, in the case of berries. Almost anything works!
- Mix the fruit with two to three teaspoons of sugar.
- Roll out the dough on a sheet of parchment paper into a rough circle. It should be 3-4 mm thick.
- Distribute the rest of the sugar onto the crust, leaving a rim of about 1-2 inches (3-5 cm) at the edges.
- Distribute the fruit onto the crust, again leaving 1-2 inches (3-5 cm) free around the edges. You can arrange them neatly in rows or just mix it up, just make sure everything is evenly covered.
- Now carefully fold the crust inward over the fruit. Make sure there are no holes, if there are, try to close them.
- Carefully transfer the parchment paper with the galette onto a baking tray and bake the galette in the oven at 180 degrees Celsius (350 F) for about 40 minutes. Check while baking to make sure it doesn't burn or dry out too much - every oven is a little different.