Fruit Galette

Instructions

Make the dough: Combine the flour, sugar, and salt in a large bowl. Sprinkle the butter over the top and use a pastry blender or your fingertips to work it in until the mixture resembles small peas. Add the yogurt (or sour cream or ricotta) and 3 tablespoons of water and stir to combine — the dough should form large clumps. Add the last tablespoon of water if it doesn't. Use your hands to bring it together into a single mass. Transfer to a sheet of plastic wrap, pat into a flat disc, and wrap tightly. Refrigerate until firm, 1 to 2 hours or up to 4 days.

Make the filling: Combine the fruit, salt, citrus zest and/or juice (if using), sugar, and starch in a medium bowl and set aside.

Assemble & bake: Heat the oven to 400°F and line a baking sheet with parchment. On a lightly floured surface, roll the dough out into a rough circle about 14 inches across and transfer to the prepared pan. Spoon the fruit filling into the center, including any juices that have collected, leaving a 2 to 3-inch border. Fold the border up over the fruit, pleating as you go. Brush the crust with the egg wash and sprinkle generously with sugar. Bake for 30 to 35 minutes, until the crust is golden all over and the fruit is bubbling. Cool on a wire rack for at least 20 minutes before serving warm or at room temperature.

Tip: Don't take any ingredient or amount too seriously — a galette is meant to be casual and forgiving. I've even made this with store-bought pie dough in a pinch.

Do ahead: Keeps at room temperature for a few days or in the fridge for up to a week.