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!
9Tablespoonsunsalted buttervery cold and cut into 9 or more pieces
6Tablespoons(90g)of sour cream
FRUIT FILLING
1 ½lbsvarious prepared fruit¹
¼cupgranulated sugar
2teaspoonsLemon juice
1 ½Tablespoonscornstarch²
⅛teaspoonsalt
EGG WASH/TOPPING
1large egg
2teaspoonswater
Coarse or granulated sugar for sprinklingoptional
1 ½Tablespoonsunsalted buttercold 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 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 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 ¼" 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.