Every desire, every fruit: A colorful dessert that will always-always work

Falling summer fruits have their own fans, those who love apricots and those who love plum season. These like nectarines or peaches and there are the cherry fans of course.

You can adapt this pastry to your desire and the fruits that are currently in the markets, as pastry chef Naa Einat did with a sweet and simple idea that can work with any summer fruit you like.

The result is a delicious, impressive and colorful crispy dough pastry (gallet) with a vanilla-scented cheese filling decorated with a variety of seasonal fruits and touches of berries.

Seasonal fruit galette

Recipe by: Noa Einat

30 minutes of work, 80 minutes in total, easy to prepare:

Ingredients for the recipe:

For the dough:

300 grams of white flour (2 cups + 2 tablespoons)

200 grams of cold butter (cut into cubes)

100 grams of sugar (half a cup)

scrambled egg

For the filling:

A package of good tasting cheese

100 grams of white sugar (half a cup)

¼ teaspoon vanilla puree (high quality)

For decoration:

3 nectarines and/or plums, apricots or any fruit you like

Raspberry box (red and black)

beaten egg (for coloring the dough) 

For sugar syrup:

50 grams of sugar (a quarter of a cup)

50 grams of water (a little more than 3 tablespoons)

Preparation

How do you make a seasonal fruit galette?

1. Prepare the dough: put the flour, butter and sugar in the mixer bowl with a guitar hook and mix until crumbs form.

2. Add the egg and continue mixing briefly, until you get a uniform dough (if it is still dry, you can add 2-3 tablespoons of cold water).

3. Take the dough out of the mixing bowl, dribble a little with your hands (for consolidation only), wrap in cling film and refrigerate (half an hour in the freezer or an hour in the refrigerator).

4. Prepare the filling: mix well the cheese, sugar and vanilla puree in a bowl.

5. Preheat the oven to 180 degrees turbo.

6. Take the dough out of the refrigerator and roll it out on floured baking paper into a circle with a diameter of 35 cm.

7. Place the baking paper with the rolled dough on a baking tray.

8. Slice the fruits (except the berries) into thin slices with a mandolin or a knife.

9. Spread the filling generously on the dough and leave a margin of 2 cm at the edges without filling.

10. Arrange all the fruits on the filling and fold the edges of the dough inwards.

11. Paint the folded edges of the dough with beaten egg.

12. Put the galette in the oven for about 20-25 minutes (until the dough is golden).

13. Prepare the sugar syrup: in a small pot, bring the sugar and water to a gentle boil and remove from the heat.

14. Remove the galette from the oven, paint the fruit with the sugar syrup, sprinkle some fresh raspberries on top and serve.