Mix-and-Match Fruit Galette

• servings: 1 galette

Ingredients

2 cups fruit of your choice, sliced into small pieces or wedges if needed

1/4 cup sugar, plus more as needed

1 tablespoon cornstarch, plus more as needed

Small squeeze of lemon juice and a dusting of grated lemon zest

Tiny pinch kosher salt

1 pie crust, thawed if frozen and unrolled

1/4 cup jam or sweet sauce of your choice (optional)

1 egg, lightly beaten with a splash of water or milk, for egg wash

Whipped cream or ice cream, for serving (optional)

Directions

Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment or a silicone baking mat.

Mix the fruit, sugar, cornstarch, lemon juice and zest, and salt in a bowl and stir to combine. Taste the fruit and add more sugar if the fruit is quite tart, a bit more cornstarch if the fruit is very juicy.

Roll out the pie crust into a rough circle and place on the prepared baking sheet. Spoon the jam onto the crust, if using, and smear it around in a circle, leaving a roughly 2-inch border around the edges. Put the fruit on top of the jam and fold the edges up over the fruit, leaving a border of pastry surrounding an uncovered center. Brush the pastry edges with the egg wash (psst-leftover egg wash makes for an adorable fluffy omelet for a chef's snack). If you're still waiting for the oven to heat or your pastry has started to soften, pop it into the fridge or freezer for a few minutes to help the galette hold its shape. Bake for 25 to 40 minutes, until the pastry is golden brown and the fruit is bubbling. Let cool before slicing and serve warm or at room temperature, plain or with ice cream or whipped cream.

Notes

Source: Perfectly Good Food, by Margaret Li and Irene Li

This is our lazy version of a pie; spread out the dough, fill with fruit, make a few quick folds, and you've got an impressive-looking dessert with a minimum of fuss. It works with all the popular baking fruits-apples, pears, and stone fruit sliced into wedges, mixed berries piled into a jumble or some combination of the above. But we've come to love an unexpected new galette fruit: the underappreciated grape, half left whole and halfsliced lengthwise for some fun textural variation. Adjust the sugar tothe sweetness of your fruit, spoon in some jam or almond filling if you like go ahead and make it your own.

NOTE: Many store-bought pie crusts are designed for 9-inch pie pans and fit about 2 cups offruit. fyou make your own pie crust, you can oftenfit in another cup or so, just scale up the sugar, cornstarch, and bake time as needed.