Fruit Galette
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!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups 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 of sour cream
- 1 ½ lbs various prepared fruit¹
- ¼ cup granulated sugar
- 2 teaspoons Lemon juice
- 1 ½ Tablespoons cornstarch²
- ⅛ teaspoon salt
- 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
- 1
Combine flour, sugar, and salt in the basin of a food processor³ and pulse to combine.
- 2
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.
- 3
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.
- 4
While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling.
- 5
Combine fruit, sugar, lemon juice, cornstarch, and salt in a large bowl and stir until well-combined. Set aside.
- 6
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).
- 7
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.
- 8
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.
- 9
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!).
- 10
Dot the fruit with butter pieces, if using.
- 11
Brush the folded-over pastry with egg wash and sprinkle with sugar, if desired.
- 12
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.