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Fruit Galette Recipe

How to make a simple fruit galette! Galettes are easier to make than fruit pies, but every bit as tasty. 
Be sure to check out  my how-to VIDEO just below the recipe! 
Course Dessert, pie
Cuisine American
Keyword easy galette recipe, fruit galette, how to make a galette
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 6 slices
Calories 395kcal
Author Sam Merritt

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
  • 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.

Video

Notes

¹By prepared I mean rinsed, dried, stems/pits/skins removed as applicable, and sliced into 1/4" thick slices or bite-sized pieces. This was 3 heaping cups of fruit for me and I used 1 heaping cup each of raspberries, blueberries, and sliced peaches.
²If using very juicy fruites (such as all peaches, juicy strawberries, etc.) then increase this to 2 Tablespoons of cornstarch so that your galette doesn’t become soggy.
³If you don’t have a food processor, you can use a pastry cutter or grater to cut the butter into the dry ingredients and then stir in the sour cream.

Nutrition

Serving: 1serving (calculated using peaches, blueberries, and raspberries for fruit) | Calories: 395kcal | Carbohydrates: 42g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 86mg | Sodium: 270mg | Potassium: 163mg | Fiber: 3g | Sugar: 19g | Vitamin A: 750IU | Vitamin C: 23.9mg | Calcium: 80mg | Iron: 0.5mg