Galettes are lazy-day pie recipes. Today I’m sharing a simple, rustic, fruit galette recipe. Galettes are simply rustic, free form pies or tarts, every bit as delicious as a fruit pie but without all the fuss.
A Lazy-Day Pie Recipe
Last week we made a very pretty Blueberry Pie, complete with a woven lattice top crust and a polished final appearance. Today, we’re doing something that’s both very similar and very, very different: a fruit galette recipe.
If you’ve never made a galette before, here’s what you need to know. Unlike pies, which for years intimidated me because I always felt they demanded perfection in appearance, galettes make no such demands. Galettes are rustic, laid back, lazy-day pies. Like, the sweatpants and messy-bun version of a classic fruit pie.
We’re actually using my same favorite easy pie crust recipe (scaled up to make a larger single crust), but rather than cutting it into strips and weaving it together we’re simply folding the edges over the center. The edges will be a bit ragged (especially if you can’t roll a nice circle, like I can’t), and quite un-polished, things might be a tad bit asymmetrical, but I promise you, that’s part of the charm of this galette recipe. In fact, if you ask me, it’s the main attraction.
Low pressure, excellent taste.
What kind of fruit should I use for my Galette?
The beauty of this recipe is that almost any type of fruit will work. You’ll need about 3 heaping cups or 1 ½ pounds of fresh fruit.
For this recipe I opted to use an even split of peaches, blueberries, and raspberries. You can use just one type of fruit or mix it up for some variety. If you’re using a fruit with a skin (like apples or peaches) I recommend peeling before using. I did not peel the peaches that I used in these photos, partly out of laziness and partly for aesthetic reasons (they do look prettier with the skins on!) but the skins can become tough in the oven.
Can You Use Frozen Fruit in a Galette?
Yes! You can use frozen fruit in this galette.
If you are using a particularly juicy type of fruit (strawberries, all peaches, etc.), frozen or not I recommend increasing the amount of cornstarch in this recipe by ½ Tablespoon.
How to Make a Galette
- Start by making your pie crust. In my recipe you’ll notice that I recommend using a food processor (this is the food processor I use and love). This makes the process quick and easy, but if you don’t have one you can just cut the butter into the flour using a pastry cutter, two knives, or use a grater (like in my biscuit recipe) and then stir in the sour cream.
- The pie crust will need to chill for at least 30 minutes. Wrap it up, pop it in the fridge, then prepare your fruit filling and preheat your oven while you wait. As the fruit sits, it will become nice and juicy and the flavors of your filling ingredients will start to meld together.
- Once your dough has chilled, roll it out into a 12-13″ circle (or into an amoeba shape, as I often seem to do). Transfer this to a parchment paper-lined baking sheet.
- Brush the bottom of the tart with egg wash, this will help prevent the crust from getting soggy as the egg wash will make something of a seal between the fruit and the crust.
- Fill with your fruit! Leave about 2″ of a crust perimeter and mound the fruit in the center.
- Fold your crust perimeter carefully over the fruit filling (not all the way, just enough to contain it). Pinch together the dough at the seams so it sticks together.
- Dot your fruit filling with butter, this is optional but gives the fruit a richer taste.
- Brush the crust with egg wash, sprinkle with sugar (if desired), and bake until bubbly and golden brown.
And remember, the more rustic it looks the better. It’s really not easy to screw up a galette recipe! 😉
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Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make this Fruit Galette recipe in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Fruit Galette Recipe
- 1 ½ cups all purpose flour (190g)
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 9 Tablespoons unsalted butter very cold and cut into 9 or more pieces
- 6 Tablespoons of sour cream (90g)
- 1 ½ lbs various prepared fruit¹
- ¼ cup granulated sugar
- 2 teaspoons Lemon juice
- 1 ½ Tablespoons cornstarch²
- ⅛ teaspoon salt
- 1 large egg
- 2 teaspoons water
- Coarse or granulated sugar for sprinkling optional
- 1 ½ Tablespoons unsalted butter cold and cut into small pieces, optional
- Combine flour, sugar, and salt in the basin of a food processor³ and pulse to combine.
- Scatter butter pieces over the top of your dry ingredients and pulse until butter is cut into the dry ingredients and the mixture resembles coarse crumbs.
- Add sour cream and pulse again until the mixture begins to clump together. Transfer to a piece of plastic wrap or wax paper and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes in the refrigerator.
- While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling.
- Combine fruit, sugar, lemon juice, cornstarch, and salt in a large bowl and stir until well-combined. Set aside.
- Once dough has finished chilling, remove from refrigerator and transfer to a clean, lightly floured surface. Dust with additional flour and roll out to a 12-13” circle. Transfer to a baking sheet (sometimes I will use a round pizza pan, but a standard cookie sheet works, too).
- Prepare egg wash by whisking together egg and water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash (this will help keep the galette from getting soggy). Don’t discard egg wash yet.
- Give your fruit one more stir in the bowl and then carefully transfer to the center of your galette crust, leaving a 2” perimeter of fruit-free crust.
- Fold the perimeter/border of your crust carefully over the fruit filling and pinch together to secure (it will not completely cover it, you should have a nice circle of exposed fruit in the center!).
- Dot the fruit with butter pieces, if using.
- Brush the folded-over pastry with egg wash and sprinkle with sugar, if desired.
- Transfer to 400F (205C) oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow to cool before slicing and serving.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I absolutely love this recipe. I have made it many times. Always a hit. Have you ever made it Gluten Free? If so, which GF flour and Xanthan gum.
Emily @ Sugar Spun Run
Hi Nyna! We haven’t tried it, but any 1:1 gluten-free flour should work here. Let us know how it turns out for you 😊
Looking forward to trying this. Do you peel the peaches?
Emily @ Sugar Spun Run
Hi! That’s totally up to you. We left them on for the photos in the post–they look prettier that way 😊
I have a bag of frozen blueberries, blackberries, and raspberries, and there’s enough left to make the galette. I’m wondering, however, if I should defrost the berries first and if I should let them drain. What do you suggest? Thanks for a great blog. I enjoy reading every last word!
Hi Cyndy! You don’t need to thaw it. It will be a little bit juicier but that’s not necessarily a bad thing. 🙂