Summer Fruit Galette
Adapt this basic recipe for Summer Fruit Galette to use any fruit that is in season. In summer, it’s a wonderful opportunity to use mangoes, peaches and nectarines. At other times of year, use pears or apples.
Preparation time: 15 minutes
Cooking time: 15–18 minutes
1 packet filo pastry
1/4 cup (60 ml) melted butter
1 or 2 mangoes, 2 or 3 peaches or 3 or 4 nectarines
1 tablespoon sugar
- Preheat the oven to 200°C (400°F, Gas Mark 6).
- Have a damp tea towel or cloth ready when working with filo pastry, to prevent it getting brittle.
- Unroll the pastry carefully, remove two sheets and brush with butter. Place another two sheets on top and repeat the process until there are ten layers of pastry. (Usually each sheet is brushed with butter, but I find this unnecessary for crisping the filo and leaving it out also reduces the fat content.)
- Cut the pastry in half lengthwise and then into six or eight pieces horizontally, so that you end up with twelve or sixteen pieces. This will depend on what size you would like the finished product to be. They can also be cut quite small and served as finger food at the end of a cocktail party.
- Peel the mangoes or peaches carefully (there is no need to peel the nectarines), slice thinly and layer slices on the pastry. Brush the top with butter, sprinkle with sugar and bake until golden, around 15–18 minutes
Wine: A late-picked riesling or semillon, or a sparkling wine with residual sugar is the best bet.
Related Recipe: Apple or Seasonal Fruit Galette