Weight Watchers Magazine featured a Summer Fruit Galette, or rustic tart, on the cover for July/August 2014. The Summer fruit tart is filled with fresh summer fruit. I decided to make this recipe, a summer Fruit Galette, and use peaches and blueberries that were picked from a farm and taste like the Summer.
I had never heard of a galette before but after some research I learned that it is a free standing rustic tart. The galette originated in France and is often filled with apples, cheese, egg, berries, or similar ingredients. The ingredients from this Galette were picked from Lewin Farm on Long Island.
Summer Fruit Galette is very easy to make and can serve up to 10 people. This is a healthier desert option because less crust is used then in a traditional pie. You can also use fruit that is in season such as peaches, raspberries, or blueberries. According to Weight Watchers the PointPlus value is 4.
Weight Watchers Summer Fruit Galette:
- 1 1/4 cups of all purpose flour (or you can use whole wheat)
- 1 tablespoon sugar
- 1/2 tsp salt
- 3 tsp canola oil
- 1 tbsp. cold butter, cut into pieces
- 3-4 tbsp. ice water
- 1 1/4 lb peaches, pitted, halved and cut into 1/2 inch wedges (about 6)
- 6 oz fresh blueberries or raspberries
- 1/3 cup of sugar
- 1 tsp lemon juice
- pinch salt
- 2 tsp fat-free milk
- 1 tsp sugar
- Make crust. Pulse flour, sugar, and salt in food processor until blended. Add oil and butter; pulse until mixture is like coarse crumbs. Add 3 tablespoons ice col water pulsing until dough forms. If dough does not come together add another tablespoon of water. Shape dough into ball and wrap in plastic and refrigerator until firm, 1 hour or up to 1 day. *If you do not want to use a food processor you can follow the same directions with a bowl.
- Make filling when ready to prepare fruit tart by combining all ingredients in a mixing bowl.
- Preheat oven to 375 degrees an cover baking sheet with parchment paper.
- Roll out dough on a lightly floured surface area. Transfer onto baking sheet. Pour filling on center of pie crust.
- Fold edges of dough up pleating as you go. Brush edges of dough with milk and then sprinkle with sugar.
- Bake until filling is tender. 35-40 minutes. Let galette cool and cut into wedges.
- Enjoy. Can serve up to 10 people.
Weight Watchers Magazine July/August 2014