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! 😉
Enjoy!
More Recipes You Might Like:
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
Ingredients
GALETTE CRUST
- 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)
FRUIT FILLING
- 1 ½ lbs various prepared fruit¹
- ¼ cup granulated sugar
- 2 teaspoons Lemon juice
- 1 ½ Tablespoons cornstarch²
- ⅛ teaspoon salt
EGG WASH/TOPPING
- 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
Instructions
CRUST
- 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.
FILLING
- 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.
ASSEMBLY
- 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.
Notes
Nutrition
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.
Fran Fee
Can I leave the dough for the crust in the refrigerator for several hours and then prepare the fruit and everything later in the evening and bake it
Sam
The dough does need to chill for at least a half an hour, but longer will be fine. You may need to let it warm up a little bit before rolling it out if you leave it in the refrigerator for more than 30 minutes. 🙂
Claudita
Hello Sam! I was looking at the recipe for mini peaches and cream galettes, and was wondering if you think this dough can work with the cream filling in that recipe? (possibly would have to scale down the filling ingredients). Meaning, making 1 large peach or any fruit galette (this dough recipe) with the cream cheese filling? Thank you 🙂
Sam
Hi Claudita! You could scale up the crust on this recipe by about 1/3 or you could just do 50% if that’s easier then you would just have a little extra you could discard. 🙂
Jodi
This is so good and easy! Didn’t take much time at all.
Sam
I am so glad you enjoyed it so much, Jodi! 🙂
Lori
Love the galette recipe have made it several times now with a Rhubarb from my garden for a strawberry rhubarb galette. My question is can I make up and freeze without baking , to bake at later time? If so would temp and bake time then need to increase?
Love all the extra tips you add. Really helpful!
Lori T in Bend Oregon
Sam
Hi Lori! I am so glad you have enjoyed the galette so much! I would be worried about freezing the galette pre-baking because of all of the juices of the fruits. I worry they would soak into the crust and make it soggy. 🙁
Kathryn Henderson
Ive made this twice. Once with apricots and nectarines and once with berries. Both were great. It is easier than it sounds.
Sam
I am so glad you enjoyed it so much, Kathryn! 🙂
Ammar
I made this and it’s amazing especially since it holds the fruit juices so well and doesn’t fall apart! And it’s delicious!
Sam
I am so glad you enjoyed it so much, Ammar! 🙂
Lauren
Can you double the recipe for a bigger party?
Sam
Absolutely! Enjoy! 🙂
Maria
Fantastic! Thanks for the recipe :).
Sam
I’m so glad you enjoyed, Maria! Thank you for commenting 🙂
Claudita
This galette is absolute perfection and the way you explained the recipe its very throughout and easy to follow!!! The dough is easy to work, in fact, might be one of my new favorites 🙂 My guests were impressed, and of course, I had to serve it a la mode…it was a doubled hit. Thank you Sam for sharing!
Sugar Spun Run
I am so happy to hear that it was such a hit, Claudita! Served a la mode sounds delicious! Thank you so much for trying my recipe and for commenting. 🙂
Debbie Milton
You have a lovely voice and presentation in your YouTube video for this recipe. You convey great teaching skills that will benefit either a novice or an experienced baker. Thank you for sharing your talents!
Sugar Spun Run
Thank you so much for the sweet and kind comment, Debbie! I greatly appreciate it! 🙂
Jamie
De-lish!! I made this today with apricots and it was so good!! I also made The Best Brownie Recipe because I could not decide on a fruit or chocolate dessert, so I went ahead and made both:) Your recipes are the best!
Sam
Thank you so much, Jamie! I am so glad you enjoyed both of them! 🙂
Melinda
Can you make this ahead of time and then bake before you’re ready to serve?
Sam
Hi Melinda! I would worry about the fruit making the crust soggy if you let it sit too long before baking.
Melinda
Thank you!! I made this for company last night and everybody loved it!!!! So delicious!!!!!
Deborah Norling
LOVE EVERYTHING about your BEAUTIFUL BLOG!
Sam
Thank you so much, Deborah! That means a lot to me 🙂
Debra Graham
I haven’t made this yet but plan to. But I just wanted to tell you that I have made your wonderful pound cake and your soft oatmeal cookies . Everyone always wants the recipes so I have turned them on to your website. Your recipes are WONDERFUL!
Sam
I really hope you love the galette, Debra! I’m so happy to hear you have been enjoying the other recipes!! 🙂
Debra Graham
I also forgot to mention that I made your key lime bars and chocolate icebox pie! Oh what GREAT recipes.!!!!!
Sam
Thank you so much, Debra! I am glad you are enjoying everything. 🙂
Bette Haney
Your blog is very pretty and your recipes are good, but contain a great deal of TMI. I scroll through paragraphs of nothing but “eye wash” just to get to the recipe and then find even the simplest of recipes are 2 to 3 pages in length to print. Please, please, cut down on the unnecessary chatter and totally remove unnecessary information for preparation from the printed version! It makes no sense to print 3 pages for one recipe, when one concisely written recipe would be not only be preferred but would save paper and ink.
Sam
Hi Bette,
I provide a lot of detail and explanation within my posts and recipes with the hope that it is helpful. It sounds like you might be a bit more advanced, but it’s extremely important to me that anyone who comes to my site finds success with my recipes, whether they are a professional pastry chef or this is their first time making a pie crust from scratch. If you don’t enjoy the chatter or “eyewash” (well, ouch) then please note that I have provided a handy “jump to recipe” and “print recipe” button just for people like you.
LJ
Wow, that’s a bit rude and insensitive. Bette, you may want to reread your comments before posting and ask yourself if there is a nicer way to say things. I’m sure Sam worked really hard on her post to provide a great recipe. Plus, blogs are conversational by nature. You’re basically asking a blogger not to blog.
P.S. I always enjoy reading your blog, Sam!
Sam
Thank you for your kind words, LJ! 🙂