As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. They’re beautifully rustic, and taste just like pie, if not better. This recipe, it’s forgiving – and the perfect way to use up pretty much any kind of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a generous scoop of ice cream. And that’s dessert done.
- 2 mangoes, thinly sliced (in circles or strips)
- 1 ¾ cups flour
- ¼ teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 4 tablespoons ice cold water
- 5-6 basil leaves
- Sieve the flour and salt, and add to a bowl.
- Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
- Add in the ice cold water, just enough, so the dough comes together. Do not knead.
- Wrap in cling film and chill for at least an hour in the fridge.
- Preheat the oven to 180°C.
- On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
- Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
- Fold the edges over the fruit. It doesn’t have to be perfect!
- Brush the dough with egg wash (optional).
- Bake for 40-45 minutes or until golden brown.
- Let it cool and garnish with fresh basil.