I just love fruit galettes they are so easy, quick and perfect for company... fresh is best with fruits!
4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water
4 cups fresh peaches, strawberries, raspberries, blackberries, blueberries or a mixture
2 Tbs. fresh lemon juice
1/4 cup sugar or use jam that matches the fruit
3 Tbs. flour
Mix the dough
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
Roll out the dough
Preheat an oven to 425°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
Fill and bake the galette
In a bowl, lightly stir together the fruit, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette.