"Sweettart" Stone Fruit Gallette
Serves 6-8
Ingredients:
Gallette Dough (Adapted from Rebecca's Gallette Recipe in Pieography):
2 cups flour
3/4 tsp finely ground sea salt or Kosher Salt
3/4 tsp sugar
1 tbsp chilled Veggie Shortening
2 sticks butter cut into cubes and chilled in freezer
1/2 tsp cinnamon
ice cold water
1/4 Tsp dried lavender leaves.
Filling:
5-8 Apriums, Peaches, plums or other stone fruit cut into thin half moon slices
raw sugar such as terbinado or Demerara style
1 tbsp maple syrup (optional)
Vanilla ice cream, for serving (optional)
Instructions:
1. Combine dry ingredients in bowl of food processor. Pulse to mix.
2. Add the shortening and pulse, then add the butter and pulse gently until most butter bits are slightly larger than pea sized, and some are roughly the size of regular dice.
3. Drizzle in water slowly bit by bit and pulse just until the dough just holds together, about 1/2-3/4 cup (alternatively, dump the butter-flour mixture into a larger bowl, drizzle in the water and gently pull it together). It should be super crumbly. Form into a ball. Flour your working surface and press the dough into a thick disc shape. Wrap in plastic and refrigerate overnight. 4. Tear off a large sheet of parchment paper. Preheat oven to 400.
5. Flour a rolling pin and unwrap your dough onto the parchment. Roll out your dough, either into a 15" x 18" rectangle or a large circle about 1-2 inches bigger than a dinner plate. Arrange fruit around in a circle, one slice overlapping the one behind it. Continue with all the fruit working from the outside towards the center (to save time, simply arrange the slices in rows). You may not need to use them all. Fold a couple of inches of the dough over the outer fruits and pinch to hold, working all the way around.
6. Press raw sugar into the dough all the way around. Drizzle fruit with 1 tbsp maple syrup if a sweeter Gallette is desired. For a more tart gallette, omit the maple syrup. Sprinkle on the lavender leaves all over the fruit and pastry.
