Alpha Gal Friendly Fruit Galette with Milk-Washed Crust
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the filling
- 1 ½ lbs mixed stone fruit or berries (such as peaches, plums, nectarines, or blueberries), pitted and sliced ¼-inch thick if stone fruit
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
- ¼ tsp ground cinnamon
For the crust wash
- 2 tbsp milk, for brushing
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tbsp coarse sugar, for sprinkling
Can be omittedcoarse sugar
Instructions
- 1
Whisk together the flour, 1 tbsp granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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