A Fruit Galette is a free-form pie that’s effortlessly elegant and delightfully simple. With a
flaky, golden crust and a juicy, jammy fruit center, it’s the perfect dessert to showcase
seasonal produce—no pie pan required!
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling: - 2–3 cups fresh fruit (e.g., peaches, berries, plums, apples)
- 2 tbsp sugar (adjust to taste)
- 1 tbsp cornstarch (or flour, for thickening)
- 1/2 tsp lemon zest (optional)
- 1/2 tsp vanilla extract (optional)
For Finishing:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
- Optional: honey or jam for glazing
Instructions
Make the Dough
- Mix flour, sugar, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add ice water gradually, mixing until dough comes together.
- Flatten into a disk, wrap, and chill for 30 minutes.
Prepare the Filling
- Slice or chop fruit and mix with sugar, cornstarch, lemon zest, and vanilla.
- Let sit while dough chills.
Assemble the Galette
- Preheat oven to 400°F (200°C).
- Roll dough into a 12-inch circle on parchment paper.
- Transfer to baking sheet.
- Mound fruit in the center, leaving a 2-inch border.
- Fold edges of dough over fruit, pleating as needed.
Bake
- Brush crust with egg wash and sprinkle with coarse sugar.
- Bake 35–40 minutes, until crust is golden and fruit is bubbling.
Cool and Serve
- Cool slightly. Optional: Brush fruit with warm jam or honey for shine.
- Serve warm or at room temp, with a scoop of vanilla ice cream.
FAQs
What fruits work best?
Berries, peaches, apples, plums, cherries, and pears all bake beautifully. Mix and match!
Can I use frozen fruit?
Yes, just thaw and drain excess liquid to prevent sogginess.
Can I make it ahead of time?
Yes. Prepare and chill the dough up to 2 days in advance, or freeze it.
How do I keep the bottom from getting soggy?
Dust the dough with a bit of flour or almond flour before adding fruit.
How should I store leftovers?
Store covered at room temp for 1 day or in the fridge for up to 3 days.
Rustic Fruit Galette
By:Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 3 –4 tbsp ice water
For the Filling:
- 2 –3 cups fresh fruit e.g., peaches, berries, plums, apples
- 2 tbsp sugar adjust to taste
- 1 tbsp cornstarch or flour, for thickening
- 1/2 tsp lemon zest optional
- 1/2 tsp vanilla extract optional
For Finishing:
- 1 egg beaten (for egg wash)
- 1 tbsp coarse sugar for sprinkling
- Optional: honey or jam for glazing
Instructions
- Mix flour, sugar, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough comes together.
- Flatten dough into a disk, wrap, and chill for 30 minutes.
- Slice or chop fruit and mix with sugar, cornstarch, lemon zest, and vanilla.
- Let fruit mixture sit while dough chills.
- Preheat oven to 400°F (200°C).
- Roll dough into a 12-inch circle on parchment paper and transfer to baking sheet.
- Pile fruit in the center, leaving a 2-inch border around the edge.
- Fold edges of dough over fruit, pleating as needed.
- Brush crust with egg wash and sprinkle with coarse sugar.
- Bake for 35–40 minutes until crust is golden and fruit is bubbling.
- Cool slightly, then optionally brush fruit with warm jam or honey for shine.
- Serve warm or at room temperature with vanilla ice cream if desired.
