Local fruits have many fans, each with their own favorite. Some love apricots, others wait for plum season. Some prefer nectarines or peaches, and of course, there are cherry enthusiasts.
You can adapt this pastry to your craving and to the fruits currently available in the markets, just as pastry chef Noa Einat did with this sweet and simple-to-make idea that works with any summer fruit you love.
The result is a delicious, impressive, and colorful galette with a crisp pastry dough, a vanilla-scented cheese filling, and a variety of seasonal fruits topped with touches of berries.
Seasonal Fruit Galette
<br>Recipe by: Noa Einat
30 minutes work, 80 minutes total, easy to make, yields 1 unit
Ingredients
For the dough:
300 grams white flour (2 cups + 2 tablespoons)
200 grams cold butter (cut into cubes)
100 grams sugar (½ cup)
1 beaten egg
For the filling:
1 package Tuv Taam cheese
100 grams white sugar (½ cup)
¼ teaspoon quality vanilla paste
For decoration:
3 nectarines and/or plums, apricots, or any fruit you like
1 box raspberries (red and black)
1 beaten egg (for brushing the dough)
For the sugar syrup:
50 grams sugar (¼ cup)
50 grams water (a little more than 3 tablespoons)
Preparation
How to make seasonal fruit galette:
1. Prepare the dough: In a mixer bowl with a paddle attachment, combine the flour, butter, and sugar and mix until crumbs form.
2. Add the egg and continue mixing briefly until a uniform dough forms (if it's still dry, you can add 2–3 tablespoons of cold water).
3. Remove the dough from the bowl, gently knead by hand just to bring it together, wrap in plastic wrap, and chill (half an hour in the freezer or one hour in the fridge).
4. Prepare the filling: In a bowl, mix well the cheese, sugar, and vanilla paste.
5. Preheat the oven to 180°C with convection.
6. Remove the dough from the fridge and roll it out on a floured baking paper into a 35 cm circle.
7. Place the baking paper with the rolled-out dough onto a baking tray.
8. Slice the fruits (except the berries) thinly using a mandoline or knife.
9. Generously spread the filling over the dough, leaving a 2 cm border at the edges without filling.
10. Arrange all the fruits over the filling and fold the edges of the dough inward.
11. Brush the folded edges of the dough with the beaten egg.
12. Bake the galette for about 20–25 minutes, until golden.
13. Prepare the sugar syrup: In a small pot, bring the sugar and water to a gentle boil and remove from the heat.
14. Remove the galette from the oven, brush the fruits with the sugar syrup, sprinkle some fresh raspberries on top, and serve.
Noa Einat, in collaboration with Sugat