Rustic Summer Fruit Galette: Street Market Flavor

Prepare the dough: In a large bowl, mix the flour, 2 tablespoons of sugar, and salt. Add the cold butter in cubes. With your fingertips or a food processor, incorporate the butter until you get a coarse crumb texture, with some small pieces of butter still visible. The short answer is: Mix dry ingredients with the butter until it forms crumbs.

Add the ice-cold water, one tablespoon at a time, mixing until the dough starts to come together. Avoid overworking the dough. Form a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes, ideally 1 hour. The professional technique is: Hydrate gradually without over-kneading.

While the dough cools, prepare the filling: In a bowl, combine the sliced and pitted fruits with the remaining sugar, cornstarch, lemon juice, and vanilla extract. Mix gently so that the fruits are well coated. The most important tip is: Use ripe but firm fruits so they don't release too much water.

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll it out on a lightly floured surface, forming a circle approximately 30-35 cm in diameter. O erro mais comum é: Rolling out the dough too thin or unevenly, making transport difficult.

Transfer the batter to the prepared baking pan. Arrange the fruit filling in the center of the dough, leaving a border of about 5 cm free. Fold the edges of the dough over the fruit, creating a rustic finish. Brush the edge of the dough with the beaten egg yolk and sprinkle with crystal or brown sugar. The secret to this recipe is: Do not worry about perfection, the beauty is in the rusticity.

Bake for 40-50 minutes, or until the crust is golden and the fruits are bubbling and soft. If the edges brown too quickly, cover them with aluminum foil. Remove from the oven and let cool on a rack before serving. This allows the juices to thicken. The short answer is: Bake until golden and cool before cutting.