Have you ever wanted to bake one of those gorgeous fruit galettes you find in the bakery case? Well now you can with this cheater shortcut. This fruit galette is Sunday Brunch- worthy. Using organic fruit from our FruitShare (of course), we created this beauty and you can too. Inspired by food network’s Sunny Anderson.
One of the joys of this recipe is that it is easily adapted to whatever summer fruit is in season. With our organic fruit delivery, FruitShare strives to help you eat with the seasons and so we love the adaptability of this recipe. Start with plums and blueberries now, with a later fruit delivery try Colorado peaches, and in the fall–give apples a try.
1 disk refrigerated pie dough (here you can even go gluten-free!)
1/4 cup fig jam (or another jam of your choice-plum, blueberry, blackberry)
1 organic egg
1/4 cup organic cane sugar
Organic Plums (approx 4-5)
splash of vanilla/ 2 Tbs butter (optional)
1 cup organic cream or coconut cream for a dairy free option, 1 tsp vanilla and sugar to taste (optional for making whipped cream)
Let dough soften at room temperature while the oven is preheating to 425 degrees. Line a baking sheet with parchment paper. Next lay the pie crust on the parchment paper. Lightly saute plums or stone fruit in butter, add a splash of vanilla (this step is optional but makes the plums very flavorful). Spread jam on the pie crust leaving approximately a 2 inch clean border. Next layer organic plums and blueberries on crust and fold up the pie crust edge. Whisk egg with 1 Tbs of water and brush onto dough. Then sprinkle with sugar. Depending upon the sweetness of plums you may also wish to sprinkle sugar over the fruit itself too. Bake at 425 until bubbly and crust is golden brown. Approximately 35-40 minutes. Top with whipped cream, ice cream or coconut whipped cream.
Next, enjoy and share with friends. Oh, and also act like this is nothing and you bake this type of thing all the time…