Easy Anthotyro Galette with Spiced Summer Fruit

Categories : baked sweets, desserts & sweet snacks, Recipes

A great way to enjoy the gorgeous summer stone fruit that is around at the moment. Peaches, plums and apricots with a touch of spice, tucked into a tasty and easy to make dough with anthotyro cheese. Drizzle with honey and serve with vanilla ice cream for a delicious summer dessert.

Easy Anthotyro Galette with Spiced Summer Fruit www.thefoodiecorner.gr Photo description: A close up of the sliced fruit in the cooked galette.

I recently ended up with a fridge full of stone fruit, leftover from a project. I was determined to use it all up and not waste anything. I ate as much as possible, but I really wanted to use the fruit in a recipe I could share here. I’ve been stuck for inspiration lately, and I thought having a specific ingredient to work with would help me focus and choose something. When I have too many options I sometimes struggle to narrow them down! Does than happen to you?

Easy Anthotyro Galette with Spiced Summer Fruit www.thefoodiecorner.gr Photo description: The same set up as the main photo, with the galette just out of the oven, before the ice cream was added.

Anyway, the delicious peaches, plums and apricots in my fridge were screaming “pie” every time I opened the door. But I didn’t want to make a classic pie, it somehow doesn’t “fit” with summer, so my mind was dancing around similar options, such as crumbles (I have one of those so that was out), crisps, pandowdys, cobblers… Then suddenly my Instagram feed was flooded with galettes! Cherry, plum, even tomato versions. I love how easy galettes are to pull together, so that was that.

Easy Anthotyro Galette with Spiced Summer Fruit www.thefoodiecorner.gr Photo description: Similar set up to main photo, but the one slice has been transferred to the top plate in the bottom left corner. A scoop of ice cream sits next to the slice. The ice cream on the galette has started to melt into the fruit.

This particular galette has a very interesting combination of flavours. It is of course sweet (with most sweetness coming from the fruit, there is very little sugar), but it’s also a little tart (I think the apricots did that) and there are even a few bitter tones from the orange zest in the dough. Not to mention the hint of warming spice. It’s a complicated galette, but in the most delicious way!

Easy Anthotyro Galette with Spiced Summer Fruit www.thefoodiecorner.gr Photo description: The galette with the melting ice cream on top. Surrounding it are halved apricots and plums and a whole peach. Everything is on an old wooden surface.

The dough is slightly different to normal, as I’ve added a bit of anthotyro cheese to the mix. I didn’t think of this myself, I was inspired by this galette on Smitten Kitchen, which uses ricotta. Ricotta and anthotyro are very similar so you can interchange them in most recipes. Choose a fairly dry one for my version of the dough, as my anthotyro was more crumbly than it was spreadable (like a very soft feta, not like cream cheese).

Easy Anthotyro Galette with Spiced Summer Fruit www.thefoodiecorner.gr Photo description: To the right the cutting board with the galette, now almonst gone. The ice cream is melting onto the baking paper underneath. To the left of the photo three plates with pieces of galette and spoons on them. Two have scoops of vanilla ice cream.

Best thing to serve with a galette is ice cream, especially if you’ve braved the heat and put your oven on! A drizzle of honey will adjust the sweetness to your liking, as the galette itself isn’t very sweet.

Easy Anthotyro Galette with Spiced Summer Fruit www.thefoodiecorner.gr Photo description: A closer view of the almost finished galette, the melting ice cream and one of the plates to its left. The plate has a piece of galette and some ice cream on it. Towards the top of the photo a peach, a plum with condensation on it, and an apricot half barely visible. The fruit is sitting on a linen napkin.

So what’s your favourite way to use up stone fruit?

Ingredients

For the pastry
190gr flour, all purpose
1/2 tsp salt
1 Tbs brown sugar
1 tsp orange zest
110gr butter, cold, cubed
60gr anthotyro (or ricotta)
2 Tbs cold water

For the filling
400gr stone fruit (a mix of peaches, plums and apricots), thinly sliced
2 Tbs corn flour (corn starch)
1 Tbs brown sugar
1/8 tsp ginger, powdered
1/8 tsp cinnamon
1/8 tsp black pepper, freshly cracked

To bake
1 egg yolk, lightly beaten (optional)
1 tsp brown sugar

To serve
honey, to taste
vanilla ice cream

Step 1

In a large bowl whisk the flour, salt, sugar and orange zest.

Step 2

Add the butter and rub it into the mixture using your fingertips or a pastry cutter. When the mixture looks like coarse crumbs, crumble the anthotyro cheese over the bowl and toss lightly.

Step 3

Add one tablespoon of cold water to the mixture and mix with a spatula. You will feel it start coming together. If necessary add the second tablespoon of water little by little until the mixture starts to clump and you can form a dough. Pat it into a ball and press down to create a thick disk. Cover with cling film and refrigerate for at least one hour (or up to 48 hours).

Step 4

Make the filling by combining the fruit, corn flour, brown sugar, ginger, cinnamon and black pepper in a bowl. Toss well but keep it gentle so the fruit doesn’t break up. Mix until you can’t see the white corn flour.

Step 5

When ready, preheat the oven to 160C fan assisted (180C conventional). Place a baking sheet in the oven to warm up.

Step 6

Remove the dough from the fridge and roll out on a slightly floured work surface. The shape doesn’t really matter (yay) since galettes are supposed to be rustic looking. Transfer to a sheet of baking paper. Lay the sliced fruit on the dough in a nice overlapping pattern, leaving a 2 inch (5-6cm) border. Lift the edges up and fold over the fruit.

Step 7

Brush the pastry edges with egg and sprinkle with one teaspoon of brown sugar. (I didn’t use egg and it was fine, but it does add some lovely colour).

Step 8

Carefully transfer the baking paper with the galette to the hot baking sheet and bake for about 45 minutes or until the pastry is a golden colour and the mixture is a little bubbly.

Step 9

Remove the galette, let it cool on a wire rack and serve with vanilla ice cream and a drizzle of honey.