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Summer Fruit Galette



Rich butter pastry filled with sweet, ripe figs, blueberries, and Blackberries


For The Pastry:

1  ¼ cup all purpose flour

½ teaspoon kosher salt

½ teaspoon sugar

1 sticks cold unsalted butter cut into cubes

2-4 tablespoons iced water

For The Filling:

¾ pound ripe figs cut in half

¾ pound blueberries

¾ pound of Blackberries

¾ cup dark brown sugar

1 zest of 1 lemon

juice of 1 large lemon

Tablespoon of Honey

egg whites for brushing on dough

¼ teaspoon of Cinnamon for dusting


Preheat the oven to 400 degrees F. In a food processor or by hand mixing combine the flour, salt and butter cubes until the mixture becomes like a crumble. Add the iced water in small amounts until the dough forms into small 1 cm sized balls.

Put onto a floured surface and pat into a disk shape. Wrap in plastic wrap and place into the fridge for 1 hour. In another bowl toss the figs, blueberries, blackberries, lemon juice, brown sugar and zest.  Roll the chilled dough out to about 15 x 15 square using lots of flour to prevent the dough sticking. The dough will larger than baking sheet so remember, you’ll be folding the dough around the edges of the filling. Place fruit mixture in the center of the dough and fold the edges of the dough toward the center of the galette. Beat the egg whites and  brush onto the dough edge. Place in the oven and bake for 30 minutes until the galette is a nice golden brown color.  Dust the cooked galette with cinnamon and drizzle with honey.

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