Mango & Cherry Galette

Makes one 9" pie, serves 8
For the crust:
3 1/4 cups all-purpose flour
1 teaspoon salt
1 cup solid vegetable shortening
3/4 cup cool water (more or less) not cold
For the filling:2-4 fresh, ripe mangos depending on the size, peeled and sliced
2 cups pitted cherries (more or less is okay)
2-4 tablespoons brown sugar
2 tablespoons jam of choice (I used strawberry as it's what I had on hand)
1-2 tablespoon caster or coarse sugar for dusting
For the custard (optional):
1 large egg, lightly beaten
1 tablespoon melted butter
1 tablespoon sugar
1/2 teaspoon almond or vanilla extract
1/4 cup cream or half & half
To prepare the dough, sift flour and salt into a large bowl making a well in the middle. Put shortening into the well.  Coat both hands with flour well. Taking a handful of flour, cover the shortening with the flour and begin to slowly incorporate the two ingredients. Be careful not to mush the entire lump of shortening with your hands. Work slowly and delicately. It's very important to not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better.  With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.  It should look like a small peas, with the shortening being totally incorporated into the flour.
Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity (I used about half). Do NOT knead the dough as in bread making. Work the dough as little as you have to, just enough to keep it formed in a ball.
Flatten the dough into a disk and wrap in plastic wrap. Refrigerate until ready to use. Dough can also be rolled immediately.
To assemble the Galette:
Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or non-stick silpat liner.  Place the peach slices in a bowl and toss with sugar, more or less, to taste.  On a floured surface, roll out pie crust to approximately 14" in diameter. Leave the edges ragged or trim them as desired.   Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on.   Using a 9" inverted bowl or pan lid, lightly mark the inside of the pastry crust. Be careful not to cut through the dough. This will be used a guide or template for the jam and or fruit filling.  Spread jam evenly over the pastry crust within the circle.  Layer sliced mangos inside and around the circle until it is full.  Layer the pitted cherries on top of the mango.  Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges up, slightly folding at the corners. I crimped the edges with a fork only because it seemed like something you should do, especially where the sides meet.  Sprinkle with 1-2 tablespoons of castor sugar for a rustic look.  If the galette is just fruit only with no custard filling, then bake it at 400 degrees for approximately 40-50 minutes or until the fruit is tender.

If the galette will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. I used a measuring cup with a spout so the custard would be easier to pour.  Depending on the amount of fruit juice the galette has produced, some of it may need to be spooned out to make room for the custard. Don't worry if it doesn't all fit. Some is better than none. Bake for another 15-20 minutes or until custard is set.  Remove from the oven and let cool on a wire rack.

Serve with fresh whipped cream. Slice and enjoy!
recipe adapted from Donna Diegel