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Alright, here it is: the easiest pie you’ll ever make! Trust me. People will be highly impressed with your baking skills….and it’s simply delicious!
I don’t do a lot of baking, but not because it’s too technical or because I don’t like sweets. I don’t mind the occasional picky measurements and I definitely love sweets. But therin lies the the problem. If I bake it, I eat it. Since most baked goods are high in carbs, fat and calories, I tend to avoid baking except for the occasional treat or birthday cake. The Hubs is a pie fanatic, so my lack of baking doesn’t serve him well at all.
Last weekend we were invited to a BBQ. In our world, a party means the hosts prepare a main dish and guests are expected to bring a dish and your own booze. So I surveyed the produce in the house to see what I had to work with. A potluck is a great way to use up of an abundance of garden or Bountiful Basket produce. Ah-ha! Fruit. I admit that fruit is not my strong point. I don’t naturally gravitate to it like I do vegetables, so I have a hard time using up the fruit from our bi-weekly basket and from friends who insist I take bags and boxes of peaches, apricots, apples, etc. from their trees at this time of year. The Hubs likes his fruit, but can only eat so much – and we only need so much jam.
So last Saturday, I had some really big nectarines and some little pluots (apparently a cross between a plum and an apricot). I went looking for a recipes and landed on FoodGawker (an amazing food porn site: you gotta check it out). I saw a three-ingredient nectarine galette (I had to look up “galette:” it’s a type of tart). The picture was beautiful and it sounded so simple! Perfect for a busy day when I had multiple kitchen projects going on. It’s also perfect when I can bake something and take to another house – and leave it there.
As usual, I couldn’t leave well enough alone and added my own touches to this lovely recipe.
Choose the fruit you want to use for the galette. I think any stone fruit, berries or apples or pears would work nicely. Pick what you have or whatever is in season. Like I said, I had some nectarines and some pluots, so I went with those. I considered adding an apple but decided to keep that for lunches. I used two large nectarines and four pluots, but I could have used a little more because it cooks down.
Thinly slice the fruit. My pluots were a little ripe and the nectarines were a little under-ripe, so I sliced the pluots a little thicker and the nectarines a little thinner to ensure even cooking.
Place fruit in a bowl and toss with cornstarch, which helps thicken the fruit juices as it bakes.
Next, unroll a refrigerated pie crust (I know, I should have made my own crust! Maybe next time) onto a large baking sheet or pizza pan. I lined my pan with parchment so it would slide off easily.
Here’s the exciting part! I was making this the same day I made some pumpkin puree. The Hubs wondered into the kitchen and had a taste of the puree, just as I was slicing fruit. He commented that it would be even better with some cinnamon and sugar. Pie freak! That’s when it dawned on me that I had to add some pumpkin to this tart. I scooped out about 1/3 cup puree and spread it on the middle of the crust.
Sprinkle some cinnamon and brown sugar on the puree. It’s like a pumpkin pie under the fruit galette!
Next, dump the fruit on top of the puree and top with more cinnamon, brown sugar and some sliced butter.
Now, fold and tuck the edges of the crust over the sides of the fruit.
Brush the exposed crust with butter (or some people use milk or egg – yolk or white or whole) and sprinkle with brown sugar.
Bake 375 for 35-40 minutes until crust is golden brown and fruit is soft and cooked through.
Cool and carefully slide onto a serving plate.
Pumpkin & Fruit Galette:
(all ingredient amounts are approximate – no fussy measuring needed)
- 1 refrigerated rolled pie crust (or a homemade pie crust)
- 1/3 cup pumpkin puree (recipe for homemade here)
- Sliced fruit (pitted, but not peeled), measuring about 3 1/2-4 cups (I used nectarines and pluots)
- 1 Tbsp corn starch
- 4 Tbsp brown sugar, divided
- 1-2 Tbsp cinnamon (depending on your personal cinnamon love. Mine is high), divided
- 2 1/2 Tbsp unsalted butter, divided
- Set refrigerated pie crust out to come to room temperature. Preheat oven to 375 degrees.
- Thinly slice fruit, then toss with cornstarch.
- Unroll pie crust and place on parchment lined baking pan or pizza pan.
- Spread pumpkin puree in center of crust, leaving about a two inch border to fold crust. It’s ok to heap it into a bit of a pile as it will cook down.
- Sprinkle 1 Tbsp of brown sugar and 1/2 Tbsp of cinnamon over pumpkin puree.
- Spread fruit over puree and sprinkle with remaining brown sugar (reserve a few pinches for outer crust) and cinnamon.
- Slice 2 Tbsp of cold butter and tuck into fruit mixture.
- Fold and tuck edges of crust over sides of fruit.
- Brush outer crust with remaining butter (softened) and sprinkle with remaining brown sugar.
- Bake for 35-40 minutes until crust is golden brown and fruit is soft and cooked through.
Notes for next time:
The galette was a hit as dessert at the BBQ. Of course we paired it with some creamy vanilla ice cream. The pumpkin flavor is subtle, just providing some texture to the fruit and another layer of flavor. The Hubs ate his slice in about three bites and was very disappointed that we didn’t have leftovers to take home. Since it’s pretty easy and not horribly fattening, I will make another one for him – maybe with some apples, pears and peaches. I think I would add some chopped pecans to the fruit mixture to give it a little crunch. I might also use some pumpkin pie spice instead of cinnamon over the puree, for a little more pumpkin pie flavor.
This is a great weeknight dessert, because it’s so easy, but it’s so pretty that it also makes an impressive dinner party dessert. The Fall flavors are perfect for a changing seasons menu. I highly recommend you give this one a try and report back here about they type of fruit you used and how it turned out.