Fruit Galette

1. 1

   In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt.

2. 2

   In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup.

3. 3

   Lightly whisk the egg and cream together.

4. 4

   Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter.

5. 5

   If using a food processor, do not over-process; you need chickpea-size chunks of butter.

6. 6

   Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs.

7. 7

   Mix in lemon juice and zest if using.

8. 8

   Put dough on lightly floured counter and pat it together to make one uniform piece.

9. 9

   Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.

10. 10

    Heat the oven to 400 degrees.

11. 11

    Roll the dough out to a 12-inch round (it can be ragged).

12. 12

    Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.