Any-Kind-of-Fruit Galette
A simple rustic galette, its flaky crust filled with bubbling fruit, is a beautiful and versatile dessert. Follow the seasons when selecting the fruit: pit cherries in the spring; peel, core and slice apples or pears in the fall; or halve, pit, and slice peaches, nectarines, or apricots in the summer. Berries, at their best in spring and summer, should be picked over but not washed (blueberries and strawberries are exceptions).
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 batch basic pie dough (see related recipe at left)
- 4 cups prepared fruit (see note above)
- About 1/2 cup sugar, depending on sweetness of fruit
- 2 to 3 Tbs. all-purpose flour, depending on juiciness of fruit, plus more for rolling out dough
- Pinch of salt
- 2 Tbs. unsalted butter, cut into bits
- Vanilla ice cream, homemade (see related recipe at left) or purchased, or sweetened whipped cream, for serving