Rustic Galette Fruit Recipe

5Minute Rustic Fruit Galette Gimme Some Oven

WEBJul 22, 2009 · Instructions. Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking …

Rating: 4.7/5(14)
1. Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
2. In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. (Just baking this will release plenty!) Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
3. Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature.

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Rustic Fruit Galette Recipe

WEBJan 14, 2022 · Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. …

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 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.
3. Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

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Rustic Fruit Galette Chef's Mandala

WEBSep 19, 2020 · Place the rolled out dough in the refrigerator for 10 minutes before filling. 7 Preheat oven to 400°F. 8 In a medium bowl, combine the …

Rating: 4.8/5(4)
1. Make the crust: Place the flour and salt in the bowl of a food processor outfitted with a metal blade and pulse once or twice to combine.
2. Add the butter, and continue pulsing in short bursts until the mixture is coarse and the butter chunks resemble small peas.
3. Alternatively, you may whisk the flour and salt together in a medium bowl and use a pastry cutter or fork to crumble in the butter.
4. Add half the water and pulse in a few more short bursts, until it comes together in a ball. Add more water, as necessary, to achieve this. If mixing the dough in a bowl, gradually add the water while mixing lightly with a wooden spoon until the dough just comes together in a ball.

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