Don’t judge, but I’m not a huge chocolate person. Of course, who doesn’t love a warm chocolate chip cookie?! You’d be crazy to turn one down! If I had to choose between something fruity and something chocolatey, though, I’m going for the fruit! Galettes are the perfect dessert for everyone because while you already know I’m eyeing the berries, you can decide to make a chocolate pecan filling, nutella and strawberry filling, or chocolate and cherry filling. See where I’m going with this? We can both get what we want. It’s also a huge plus that they are so so easy to make.

As the seasons have just started to shift here in New England I was looking for a light spring time dessert to bring to a friends dinner party and these spring fruit galettes were a huge hit. Served warm from the oven and topped with a heaping scoop of ice cream it was pure perfection. If you’re looking for an easy dessert that certainly wows, check out my recipe below.

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Spring Fruit Galette

INGREDIENTS

GALLETTE DOUGH

• 1 1/2 cups King Arthurs All- Purpose Flour, more to flour surfaces
• 1/2 tsp. kosher salt
• 10 tbsp. cold unsalted butter, cut into small cubes
• 4-5 tbsp. Ice-Cold Water
• 1 Egg for egg wash

FRUIT FILLING

• 1/4 cup Blackberries
• 1/4 cup Peaches
• 1/4 cup Strawberries
• 1/4 cup Raspberries
• 1/4 cup Blueberries
• 1/3 cup sugar (additional tbsp for topping)
• 1 tbsp. finely chopped rosemary
• 1 tbsp. finely chopped thyme

INSTRUCTIONS

DOUGH & FRUIT FILLING

1. Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
2. In a standing mixer, combine flour and salt. Add in the cold butter cubes mixing until the butter resembles coarse meal.
3. Set mixer at a medium speed and add 4 tablespoons ice water in one tablespoon increments.
4. At this point, the dough will form. Add additional tablespoon of ice water if needed.
5. Transfer dough onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic wrap. Place in the fridge for at least 1 hour or overnight.
6. Remove from fridge 10 minutes before you’re ready to roll it out.
7. While waiting for the dough to reach room temperature combine blackberries, raspberries, peaches, blueberries strawberries, sugar, rosemary and thyme in a mixing bowl. Stir until sugar, rosemary and thyme are evenly distributed.
8. Lightly flour your working surface. Roll the dough into a large 12-inch circle. Braid dough. Transfer onto the parchment paper lined baking sheet.
9. Place fruit filling on top slightly mounting in the middle, leaving a 3-inch border around the edges.
10. Brush the exposed edges of the dough with the egg wash. Sprinkle sugar on the crust and on top of the fruit filling.
11. Bake at 425F for 30 minutes. Broil at high for 5 minutes, making sure to check every minute or so to lightly brown the crust.
12. Allow galettes to cool for 10 minutes on a cooling rack before serving.

Braiding Technique: Place an appetizer plate upside down in the center of your 12-inch circle. Using a knife, cut half inch strips starting at the plates edge the the doughs edge. Remove plate. Fold one strip towards the center of the circle, skip a strip, use the next strip and fold it over the first. Go back to the strip you skipped and fold it over the last one. Repeat until the full circle is complete.

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Make sure to share pictures of these gorgeous galettes with the tag #seidelsweets I would love to see how they come out for you all and tell me how you decided to serve them! Warmed over the stove top, or served with ice cream? Enjoy!