The Sweet and Salty Fruit Tart You’ll Make Over and Over Again
Ceramicist Miro Chun is super focused on functionality in her designs, so it should come as no surprise that she uses her own tableware—a LOT. On her half acre of land in Phoenix, Arizona, Miro grows a ton of fruit, from white peaches and meyer lemons to stuff like quince and yuzu, which she harvests in vessels of her own making. In the kitchen, she uses her nesting bowls to set up a mise-en-place before whipping up, say, a homemade galette. Did we mention girlfriend has professional baking experience, too? That should be all the street cred you need to give her whatever’s-in-season recipe a shot—your farmer’s market can pinch hit for the backyard garden.
Unforgettable Fruit Galette
Adapted from Sally Schneider, Food and Wine Magazine
Says Miro, “I’ve adapted this recipe slightly over the years, increasing the salt and the amount of sour cream (to add salty and sweet contrast and tang). It’s a terrific dough—better than any other one that I’ve tried over the years—both in terms of taste and ease of use. It works with just about any fruit, too.”
For the Pastry:
1 cup all-purpose flour (can sub up to half with whole wheat or rye flour)
1 tablespoon sugar
½ teaspoon kosher salt
¼ teaspoon baking powder
4 tablespoons cold salted butter, cut into ½-inch cubes
3 heaping tablespoons sour cream
For the Filling:
3 cups ripe, in-season fruit, peeled, seeded, or pitted, as necessary. Cut larger fruits, like apples or peaches, into ¼-inch slices.
2 tablespoons fresh lemon juice
¼ cup sugar (can adjust to taste)
3 tablespoons flour
1 tablespoon cold butter
For the Pastry:
In a food processor, combine flour, sugar, salt, and baking powder. Add butter, and pulse until the mixture resembles a coarse meal. Refrigerate entire bowl for at least 15 minutes.
Add the sour cream to the flour mixture, and mix until the dough comes together in the bowl. Remove from the bowl, and knead lightly (just to fully combine) on a lightly floured countertop.
Flatten into a 1-inch thick disk, and then wrap in plastic wrap and refrigerate no less than 30 minutes. While the dough chills, assemble the filling.
For the Filling and Assembly:
Preheat the oven to 400˚F. Combine the fruit, lemon juice, and sugar (minus 1 tablespoon) in a bowl. Toss gently to combine.
Remove the dough from the fridge and roll into a rough circle approximately 14 inches in diameter. Fold gently into quarters, then transfer to a baking sheet, and unfold into a circle again. Combine the flour with the reserved tablespoon of sugar, and sprinkle over the dough, leaving a 2-inch border. Spread the fruit evenly over the dough.
Fold the edges of the dough over the edges of the fruit. If necessary, moisten fingers with water and gently press the pleats so that they hold together. Shave the cold butter evenly over the exposed fruit. Bake for about 40 minutes, or until crust is golden brown, the fruit is tender, and the juices have thickened. If the crust is browning too rapidly, cover the edges of the tart with pieces of aluminum foil.
Let the galette cool for 10 minutes, then slide onto a serving platter. Before serving, sift powdered sugar with a small sieve evenly over the galette.