spring fruit galettes

A year ago, I took a course called Wheat Lab that turned me on to bread baking and fermentation. Wheat Lab lead to obsessively reading bread books, stocking our freezer with fresh milled flours and experimenting with yeast babies. But that’s another story for another time.

Tartine Bread was among the mix of books read and is the gateway to other Tartine books on the market. My favorite Prueitt/Robertson book, Tartine, focuses on pastry, which is where this fruit galette recipe can be found.

Strawberries and asparagus continue to be the stars of the Collingswood Farmers’ Market. So, I decided to stick with the strawberry-rhubarb combo and try Tartine’s fruit galettes.

The dough comes together cohesively and is an easy to follow recipe. The difference between this galette dough and flaky pie dough is the way the butter is incorporated. Flaky pie dough uses pea-sized butter pieces, and the galette dough introduces a rolling pin to create flat thin butter pieces. It’s pretty impressive.

Seasonal fresh fruit is necessary. Granulated or brown sugar is suitable to lightly sweeten the fruit before baking. A fruit high in natural pectin is ideal for this recipe. It’s a good thing blueberries and peaches will be in season soon!

Don’t be shy with the turbinado sprinkle.

Recipe from TARTINE by Elisabeth M. Prueitt and Chad Robertson