It’s summer now and the temperature can be up to 33 degrees on some days, which is a pain for anyone who works in a kitchen. Moreover, this is not a great time to make pastry due to the heat inside the house. However, I just cannot stop myself from thinking of these rustic free-formed pies – galettes. They are buttery and fruity at the same time, you can either serve them hot or cold with a scoop of vanilla ice-cream ❤
I have an indescribable love for grapefruit. I can eat them for breakfast, lunch, and dinner. Even though the recipe calls for a quite significant amount of butter, the tanginess from the grapefruit does lighten the rich pastry crust up.
For the crust:
- 85g cold unsalted butter
- 120g plain flour
- 2 tbsp ice cold water
For the filling:
- 1 grapefruit
- 1 tbsp cornstarch
- 1 tsp grapefruit zest
- 1 tbsp sugar
- 1 pinch of salt
- 1 beaten egg + 1 tsp water
- 1 tbsp Demerara sugar or any raw unrefined sugar to sprinkle on top
Cut the cold butter into small cubes (roughly 1x1x1 cm)
In a large bowl, combine butter and flour. Cut in the butter with a fork untile the mixture resembles sand or coarse crumbs. Add 2 tbsp water in and form a dough, if the mixture is still very crumbly, you can add another 1/2 tbsp water in.
Wrap the dough tightly with cling film and chill in the fridge for at least 30 minutes. My dough was in the fridge for a total of 45 minutes.
Peel the grapefruit and remove any membrane and seeds, slice it thinly (0.5 cm thick) and put the slices in a mixing bowl.
Add sugar, cornstarch, zest, and salt in. Mix well but try to keep the grapefruit in shape.
Pre-heat the oven to 180C before removing the dough from the fridge.
Flour the working surface and the rolling pin.
Roll the dough out into any shape that you want (I made a 10-cm circle), and the thickness is approximately 0.5 cm. I don’t want my pastry too thin so that a slightly thick pastry can absorb all the juice. I always try to work with the dough as fast as possible but if the dough started to melt, you can put it back in the fridge for another 10 minutes.
Drain off the extra liquid from our filling cause no one wants a soggy bottom (I just miss Mary Berry so much)
Layer the filling in the middle and leave a 3-4cm border all around. Fold the edges over the grapefruit, over the oranges, pleating the edges as you go. I hope you can do a better job than mine 🙂
Brush the dough with egg wash and sprinkle Demerara sugar around the border.
Bake the galette for 25-30 minutes or until golden brown.
It can be served warm or cold with ice-cream. I also sprinkle some powder sugar on top, but it’s totally optional.