SIMPLY PERFECT GALETTE

Steps:

• DOUGH--Combine flour and salt in a bowl.
• Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
• Cut in remaining butter until it is in pea-sized bits.
• Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
• Gather dough into 1/2" thick disk and wrap tightly in plastic wrap.
• Refrigerate for at least 30 minutes.
• Dough can be prepared up to 2 days ahead of time and refrigerated.
• To freeze, overwrap in aluminum foil and defrost overnight in fridge.
• If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
• Preheat oven to 400*F.
• Position rack to center.
• A baking stone can be used if availiable.
• On a floured surface, roll our dough into very thin (no more than 1/16" thick) 14" diameter round.
• Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
• Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
• FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2" border.
• Arrange fruit on top of the sugar/flour mixture, again leaving a border.
• Sprinkle fruit with 4 tbs of remaining sugar.
• Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
• Bake 50 minutes to 1 hour, until edges are browned.
• Immediately slide galette off of pan onto cooling rack.
• Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
• ***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
• Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
• Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
• With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.