To make a straightforward galette, you possibly can choose up recent, seasonal fruit and make a straightforward filling with sliced apples, apricots, plums, or peaches. Simply thoughts the liquid while you’re getting ready the filling to type sugary coatings and jams. “The largest mistake will not be eager about the water content material in your fruit,” skilled baker Sarah Fennel says. “The upper the water content material in your fruit, the longer it may take to evaporate out of your pie, which — if you happen to’re not cautious — can result in an overcooked crust and undercooked filling in your pie.”
To counteract this for fruit pies, Fennel par-cooks half of the fruit in her filling to scale back the water content material and begin making it gelatinous earlier than baking within the crust. You may check out this filling methodology with jammy-centered galletes. For merely sliced and sugared fruit fillings, ensure to slice your fruit thinly and keep away from overstuffing so the crust and filling each cook dinner adequately. You simply must assemble a comparatively skinny, even layer of filling earlier than draping the perimeters of your pie dough in in direction of the middle.
Galettes permit for savory fillings too. This implies you possibly can follow making pie and make dinner on the identical time. Take into consideration lemony asparagus galettes, or squash, mushrooms, and ricotta immersed in a flaky open-faced pocket of crust. Simply drain off any extra moisture from the cheese or sauteed veggies to maintain issues from getting soggy.