Autumn Galette with Plums, Peaches, and Apples

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The proportions of fruit in the filling can be adjusted to taste, but the total should be around 500 grams without pits. You can add cinnamon to taste.

Ingredients

Apple - 5.3 oz
Plums - 8.8 oz
Donut Peaches - 7.1 oz
Raw cane sugar - 3.5 oz
Wheat Flour - 7.1 oz
Sugar - 1.1 oz
Salt - ¼ spoons
Water - 2 fl oz
Butter - 3.9 oz

Step by Step guide

Step 1

For the dough: mix flour, 30 grams of sugar, and salt, then add diced cold butter and mash with a fork until it resembles fine crumbs. Gradually add cold water in three portions, thoroughly kneading the dough after each addition. The dough should become elastic and smooth. Form it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2

Remove the pits and cores from the fruit, slice them into wedges, place them in a deep bowl, add sugar, mix well, and let sit for 10 minutes.

Step 3

Roll the cooled dough on a sheet of parchment paper into a disk about 35 cm in diameter and 4 mm thick. Transfer it to a baking tray. Arrange the fruits, along with their juices, in the center of the disk and spread them evenly, leaving about 6 cm from the edge. Fold the free edges over to form a border, brush with milk using a pastry brush, and sprinkle with sugar.

Step 4

Bake at 356°F for 20–25 minutes, then increase the temperature to 200 degrees and continue baking until fully cooked, for about the same amount of time, until the edges of the galette turn dark golden brown.