Image credit: Our Best Bites

• 2 cups all-purpose flour
• 11 tablespoons butter
• ¼ teaspoon salt
• 4-5 tablespoons ice water

• 4 cups prepared fruit peeled, pitted, diced, etc
• ½ cup granulated sugar feel free to use a little less depending on the sweetness of your fruit
• 3 tablespoons all-purpose flour
• 2 tablespoons butter for dotting on top
• ½ teaspoon extract of choice optional, almond is a delicious addition to most fruits

• Squeeze of lemon juice and/or sprinkle of cinnamon optional, these are great additions to apple or pear pies
• A little milk or cream to brush over finished crust
• 2 tablespoons coarse sugar for sprinkling over finished crust

1. In a bowl, combine the measured flour and salt.
2. Add very cold, chunked butter directly from the refrigerator. Use a pastry cutter or two knives to cut the butter into the flour until the pieces are small and pea-sized.
3. Gradually add ice water, one tablespoon at a time, mixing with a fork just until the dough begins to come together.
4. Use your hands to gently form the dough into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes while you prepare the fruit filling.

1. Preheat your oven to 375°F (190°C).
2. In a separate bowl, combine your prepared fruit with sugar (up to ½ cup), any desired spices or extracts, and a sprinkling of flour. Toss gently to coat.
3. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Place the chilled dough on top, dust it lightly as well, and roll it out into a rough 12-inch circle. Don't worry about perfect edges—rustic is good!
4. Transfer the parchment paper with the rolled-out dough directly onto a baking sheet.
5. Pour the fruit mixture into the center of the dough, leaving a 2-inch border around the edges.
6. Fold the edges of the dough up and over the fruit, pleating it as you go to create a rustic, folded border. To help the pleats stick, dab a little water between the folds and press lightly to seal.
7. Dot the top of the fruit filling with small pieces of the remaining butter.
8. For a golden, sparkling crust, brush the folded dough edges with a little milk and sprinkle with coarse sugar (optional).
9. Bake for 50-60 minutes, or until the crust is deeply golden and the fruit filling is bubbly.
10. Let the galette cool on the pan for 15-20 minutes before slicing. This allows the juices to set. Serve warm, ideally with a scoop of ice cream.

Notes:​

• Storage: Keep any leftovers tightly covered in the refrigerator and enjoy within 3-4 days.
• Crust Options: This recipe works well with other crusts like a Shortening Crust, Cornmeal Crust, or a classic Pastry Style Pie Crust.
• Crust Yield: This recipe makes a generous amount of dough, giving you enough for one large galette with extra, or to make 4-6 mini galettes. The dough can be made ahead and stored in the fridge until ready to use.
• Nutrition: Nutritional information is based on using cherries and ¼ cup of sugar, with a serving being 1/8th of the whole galette.