Mexican-Inspired Fruit Galette
Source: Raquel Goldman, Norte54
Recipe Type: Desserts | Seasons: Autumn
This recipe was demonstrated at the Foodwise Classroom on October 3, 2026.
INGREDIENTS
Dough
12 tablespoons cold butter
160g/1 1/3 cups all-purpose flour
30g/2 tablespoons masa harina
15g/1 tablespoon sugar
5g/1 teaspoon salt
2 ounces ice water
Coriander Sugar
3 tablespoons sugar
1 teaspoon Maldon salt
1 teaspoon coarse coriander
Fruit Filling
2 pounds pluots or other stone fruit
2 teaspoons cornstarch
1 teaspoon salt
50g/1/4 cup sugar
1 teaspoon coarse coriander
Juice ½ lime
Zest 1 lime
Cajeta
1 quart goat milk
200g/1 cup sugar
1/4 teaspoon baking soda
PREPARATION
- To make the dough, cut butter into 1-inch cubes.
- Combine dry ingredients in a mixer with paddle. Add butter and mix on slow till butter and dry ingredients are roughly combined (pea-sized crumb).
- Add ice water and continue paddling till dough comes together.
- Pat into disk and plastic wrap, store in fridge for 1 hour, up to 3 days or freeze.
- To make the coriander sugar, combine ingredients
- To make the fruit filling, cut up the fruit. Toss with the other ingredients.
- To make the cajeta, heat goat milk and sugar to simmer. Off heat, add the baking soda. Cook, stirring constantly, till thick and consistency of honey (about an hour).
- To make the galette, roll out dough to about 8 to 9 inch disk. Chill.
- Add filling and gently fold edges in an overlapping pattern. Freeze for 30 minutes
- Brush with cajeta and sprinkle with coriander sugar mix.
- Bake in 375°F oven for 30-40 minutes or till fruit is bubbling and bottom of galette is baked through.
