Rainbow Fruit Galette
Chefs Tracy Wilk and Zac Young collaborate on a colorful dessert to celebrate summer.
June has always been one of my favorite months. It’s the start of summer, Pride month, and we welcome al fresco dining and begin rosé season. Although this year may look a little different, I didn’t want to let the festivities slip by. When we had the chance to catch up with ICE alum Zac Young (Pastry, ’06), we both knew we wanted to make a dish that celebrated the season.
Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening as an extern, went on to be the pastry chef at Alex Guarneschelli's restaurant Butter, and then David Burke Kitchen, which is where we worked together for many years.
What many don’t know, is that I met Zac in the fall of 2010, when I myself was in culinary school to chase my dreams of becoming a pastry chef. I had seen him finish in the top four on "Top Chef" and was delighted with his outgoing, silly and daring personality. When I had the chance to visit his doughnut pop-up shop in Grand Central, I ran over after class to meet a pastry idol! I asked him his best advice for an aspiring pastry chef, and he said: "Remember, it’s just dessert - don’t sweat the small stuff." This perspective stuck with me and still rings true 10 years later. It was some of the best advice I received in the industry, and I think it's more true now than ever.
These past few months have taught us all to focus on what's really important in life and to find the small moments of joy. It translates very well into the idea of the rainbow fruit galette we made together. Mangos aren’t available? Grab some pineapple. Strawberries don't look too nice? Snag some raspberries. Dairy-free? Use chilled, cubed coconut oil. Life is too short to get dragged down by the complications of dessert - dessert is meant to celebrate, and that is what this seasonal pastry is all about!
Rainbow Fruit Galette
Yields one 10-inch free form pie
- 378 grams all-purpose flour
- 2 grams salt
- 115 grams butter, cubed and cold
- 120 grams cold water
- In a medium-sized bowl, combine flour and salt.
- Add cubed butter to the bowl and toss well to combine. Using your hands or a pastry blender, rub the butter into the dry ingredients, breaking the butter into small pieces. Make sure to keep the mixture uniform and spreading the butter throughout the dry ingredients. Continue mixing until you have walnut-sized amounts.
- Pour about 75 g of cold water (to start) onto the dry ingredients, mixing to combine. Stir gently with a fork until the dough begins to hold together. If the mixture seems crumbly, add the remaining water, about 10g at a time, until the dough comes together. Be careful not to get the dough too wet, and do not overwork the dough.
- Shape the dough into a disc and tightly wrap in plastic wrap. Allow to rest in the refrigerator until firm, at least one hour. Allow dough to just begin to soften before beginning to roll.
- 42 grams unsalted butter, room temperature
- 55 grams granulated sugar
- 100 grams eggs
- 2 grams vanilla extract
- 50 grams almond flour
- 10 grams all-purpose flour
- 2 grams kosher salt
- In a stand mixer fitted with a paddle, begin to cream the butter and sugar until light and fluffy, about 5 minutes.
- Slowly stream the eggs in, making sure to scrape down in between additions. Add vanilla extract and mix to combine.
- Add remaining ingredients and mix until a batter comes together. Set aside for future use. Store in the refrigerator unless using immediately.
- 100 grams strawberries, sliced
- 100 grams (about 1) peaches, sliced
- 100 grams (about 1/2) mango, cubed
- 100 grams (about 2) kiwis, sliced
- 100 grams blueberries
- 100 grams blackberries
- 60 grams cornstarch, divided
- 50 grams granulated sugar, divided
- 50 grams lemon juice, divided
- Prepared pâte brisée
- Prepared frangipane
- 50 grams egg, beaten (for egg wash)
- Additional granulated sugar, for garnish
- Prepare your pie filling - once your fruit is cut, place each kind in a separate bowl. Add equal parts, per fruit, of cornstarch, sugar, and lemon juice. Gently mix to combine.
- Preheat oven to 375 F. Line a half sheet tray with parchment paper and set aside.
- Roll prepared pâte brisée into a 10-inch round. If needed, trim edges to create a round edge. Transfer rolled pie dough onto your prepared sheet tray - you will not want to move it once you have added your fruits.
- Spoon each fruit in a single row, starting with strawberries and ending with blackberries to create a rainbow of fruits.
- Fold overhanging dough into the center of the pie, allowing the dough to overlap when necessary and pinch to create a ruffle. Brush the folded over dough with egg wash and sprinkle with additional sugar.
- Bake for about 35-45 minutes, or until dough is golden brown and filling is bubbling. Cool slightly before serving.