Combine the flour, salt and softened butter in a bowl and mix briefly , crushing the dough between your fingers. Gradually add 3-4 spoons of ice cold water. Knead the dough only until the ingredients are combined. Press it softly to shape, wrap it and transfer to the fridge for half an hour, or prepare it a day in advance.

Remove any unwanted leave, stems or seeds from the fruit, and cut the larger pieces. Mix with 2 spoons of starch (add more starch for juicier varieties), 2 spoons of sugar and a teaspoon of vanilla.

Roll out the rested dough on floured paper into a circle with a diameter of 30 cm and transfer it to a baking sheet. Sprinkle with a spoonful of flour and a spoonful of sugar. If the juicier fruit has released its juice, strain it further (a fruit sauce is obtained from the liquid after a short boil). Cover the dough with fruit and leave 3-4 cm free from the edge. With the help of paper, carefully fold the edges towards the inside of the cake. Brush the edges with beaten egg and sprinkle with sugar.

Place in the oven heated to 190 °C and bake for 40-45 minutes, ideally in the „down heat mode“ or place the tray in the lower part of the oven. The lower part of the dough under the juicy fruit needs more time to be thoroughly baked.

After baking, leave to cool and cut. Or serve the galette as a whole with scoops of ice cream in the middle of the cake, or pour maple syrup over it or add whipped cream, whipped mascarpone or a reduction of boiled juice from the used fruit.

NOTES: Fill the galette with any seasonal fruit, just don’t forget to add an extra dose of starch or breadcrumbs to the juicier ones before baking, depending on the juiciness of the fruit. Place the galette in the oven immediately after filling, so that the bottom layer of dough does not soak up the fruit juice, otherwise it will not be baked.

🍽 8-12 pcs

⏱ 80 min

🛒 SHOPPING LIST:

☉ fruit (blueberries, currants, pears, plums) 700 – 900 g

☉ all purpose flour 220 g + for dusting

☉ butter 150 g

☉ salt 6 g

☉ egg 1 pc

☉ cane sugar 4 tbsp

☉ corn starch 2 – 3 tbsp

☉ vanilla powder 1 teaspoon

☉ water