If you’re entertaining this weekend, why not serve up this summer fruit galette?
- 1 cups all-purpose flour
- 1/8 cup caster sugar
- 1/4 teaspoon salt
- 150g cold unsalted butter, diced
- 3 tablespoons ice water
- 2 cups of sliced fresh fruit (about 3 peaches and 1/2 punnet blueberries)
- 1 tablespoon all-purpose flour, divided
- 1 tablespoon caster sugar, divided
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
For the pastry:
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.
Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into a flat disk. Wrap the disk in plastic and refrigerate for at least 1 hour.
Preheat the oven to 200 C. Line a baking sheet with baking paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the fruit into wedges, or if you are using berries leave them whole, and place them in a bowl. Toss with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature with cream or yoghurt.