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!

Course Dessert, pie

Cuisine American

Prep Time 30

Cook Time 30

Chilling Time 30

Total Time 1 30

Servings slices

Calories 395kcal

Author Sam Merritt

Ingredients

GALETTE CRUST

1 ½ cups (190 g) all purpose flour
1 Tablespoon granulated sugar
½ teaspoon salt
9 Tablespoons unsalted butter very cold and cut into 9 or more pieces
6 Tablespoons (90 g) of sour cream

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.
1 ½ cups (190 g) all purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon salt
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.
9 Tablespoons unsalted butter
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.
6 Tablespoons (90 g) of sour cream

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.
1 ½ lbs various prepared fruit¹, ¼ cup granulated sugar, 2 teaspoons Lemon juice, 1 ½ Tablespoons cornstarch², ⅛ teaspoon salt

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.
1 large egg, 2 teaspoons water
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.
1 ½ Tablespoons unsalted butter
Brush the folded-over pastry with egg wash and sprinkle with sugar, if desired.
Coarse or granulated sugar for sprinkling
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