Rustic Cream Cheese Fruit Galette Recipes

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RUSTIC FRUIT GALETTE



Rustic Fruit Galette image

Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.

Provided by Rebecca Marmaduke

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 cups thinly sliced apples
2 tablespoons white sugar, or more to taste
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (9 inch) prepared pie crust (such as Pillsbury®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
  • Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g

RUSTIC PIES/GALETTES



Rustic Pies/Galettes image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 recipe Perfect Pie Dough (1 disk), recipe follows
1 pound (3 cups) fresh fruit pitted, sliced, and peeled, if necessary (recommended: cherries, berries, peaches, plums, apricots, pears, apples, rhubarb)
1/2 cup sugar
2 tablespoons flour
Spices and seasonings, to taste (recommended: zest, citrus juice, pure extracts, cinnamon, nutmeg, cardamom, fresh herbs, etc.)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado sugar)
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
  • On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
  • Serve the warm galette with ice cream.
  • Cook's Note: The same recipe can be made in individual serving sizes.
  • To make pie dough:
  • Preheat the oven to 425 degrees F.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
  • Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
  • Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
  • Rustic Pie/Galette Variations:
  • Almond Apricot: Season the sliced apricots with almond paste or extract.
  • Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
  • All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
  • Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC FRUIT TART (FREE FORM GALETTE)



Rustic Fruit Tart (Free Form Galette) image

Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.

Provided by gailanng

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into chunks
1 egg yolk
3 tablespoons whole milk
4 cups fresh fruit, blueberries, blackberries, raspberries (apricots, peaches, pears, apples cutting larger fruits to size may also be used)
1/4 cup sugar
1 pinch salt
lemon zest or orange zest, about 1 teaspoon
3 tablespoons flour or 3 tablespoons quick-acting tapioca
1/2 teaspoon vanilla
1 egg (for the egg wash)
raw sugar or brown sugar, to top the crust

Steps:

  • In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
  • Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
  • Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
  • Preheat oven to 350 degrees.
  • In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
  • Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
  • Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
  • Cook for 55 minutes or until crust is browned and the fruit is bubbling.

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