On Saturday I visited my parents as I usually do most weekends. Just before leaving to go and have dinner at Goode Brothers and watch Saving Mr Banks, my dad pressed a bag of pears and passionfruit on me from his garden, with the comment that I should bake something.
On Sunday I bought the latest issue of Taste Magazine. There was a feature on seasonal fruit which included a recipe for "rustic orchard galettes", which seemed like it could be the perfect vessel for my dad's fruit. However, the recipe required a food processor, which I don't have. So I took the idea from Taste Magazine, and googled for a hand made galette recipe, stumbling upon this from Food52. We decided to get a pizza for dinner, and I made the galette for dessert.
The pizza came from Pizza Fresco. We got the Tokyo pizza, which is "full flavored teriyaki sauce with sliced succulent chicken breast, slivered red onions, grilled seasonal courgettes topped with fresh sliced spring onion and roasted sesame seeds". It was pretty good but the teriyaki sauce overwhelmed it a little bit, you didn't really taste anything else. I do like teriyaki sauce though. It wouldn't have been filling enough between the two of us without a dessert as it had quite a thin base.
Fruit Galette
You will need:
- 170ish grams of cold butter
- 2 cups of plain flour
- 2 tsp white sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup refridgerated water
- 2 pears
- 1 apple
- pulp of 2 passionfruit
- 1 peach
- lemon juice
- lemon zest
- 1 tbsp cornflour
- 2 tbsp dark cane sugar
- 2 tbsp white sugar
- white of 1 egg
- sugar for crust
- clingwrap
- baking paper
Directions:
- Cut butter into small cubes and place in bowl with flour, 2 tsp white sugar, salt and cinnamon.
- Rub butter into flour mixture, working quickly until you have a crumbly yellow mixture. The butter doesn't have to be completely blended in.
- Sprinkle cold water into bowl and with your hands work quickly into a ball, without being too fussy with it.
- Make the ball into a disc and wrap tightly with clingwrap.
- Refridgerate for at least half an hour. I put mine in the freezer for the first 20 or so minutes, but my freezer isn't super powerful.
- While the dough is in the fridge or freezer, cut your fruit into sections.
- Combine fruit in a bowl with lemon juice (for flavour, and to stop pears and apple browning), lemon zest, cornflour, dark cane sugar and white sugar.
- Cut a piece of baking paper and line your baking tray with it. Get the dough out of the fridge, unwrap it and place it in the middle of the baking paper.
- Cut another piece of baking paper the same size as the first and put this overtop of the dough. Roll the dough out with a rolling pin until it is an even round shape and approximately 5mm thick.
- Arrange fruit in the centre, leaving a gap of about 3cm around the perimeter.
- Fold the edges of the dough that aren't covered with fruit in toward the centre, patching any holes that might occur so that juice doesn't leak out once it starts baking.
- Brush the folded edges with eggwhite using a pastry brush then brush sugar on top of egg.
- Bake for 50 minutes in a 180 degree celsius oven on fan bake.
I enjoyed the tartness of the lemon juice, lemon zest and passionfruit pulp combined with the brown sugar syrup which combined with some of the juice which oozed out of the fruit, baked down to an almost jelly textured base. We have heaps leftover for dessert throughout the week too.
