Stone Fruit Berry Chocolate Galette

Recipe by Lexi Castagna

 

Ingredients
Galette Dough
1 ¼ cup all purpose flour
½ cup TCHO Cocoa Powder
½ cup powdered sugar
5 oz cold butter, cubed
5 T ice water

Fruit Filling
2-3 nectarines, ½” slices
⅔ cup blueberries
1-1 ½ cups strawberries, quartered
6-8 T brown sugar
½ tsp salt
1 T all purpose flour
½ tsp vanilla
1 oz lemon juice
1 egg
Turbinado sugar
Maldon sea salt

Directions
Dough

1. Whisk together flour, cocoa, powdered sugar, and salt in a medium bowl.
2. Cut in the butter until crumbly and butter is roughly in pea sized pieces.
3. Add water as needed until dough comes together, but not sticky.
4. Shape into disc, wrap and chill for an hour.
5. Preheat oven to 400^oF.
6. Flour surface and roll dough out to 12” round.  Transfer to parchment lined baking sheet.

Fruit Filling + Assembly

1. Toss fruit with sugar, flour, vanilla, salt, and lemon juice.
2. Pile fruit into center of galette dough, pat down lightly to compress a bit.
3. Fold crust up over the edges of the fruit and lightly press to seal seams.  Chill galette for 15 minutes in freezer.
4. Brush dough with beaten egg, sprinkle with turbinado sugar and Maldon sea salt.
5. Bake about 45-50 minutes.
6. Serve with a scoop of ice cream and enjoy!