Fruit Galette Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 slices
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Calories
395 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Fruit Galette Recipe
Description
The Fruit Galette Recipe begins with making a crust from all-purpose flour, granulated sugar, salt, very cold unsalted butter, and sour cream. The ingredients are combined until coarse crumbs form, then pressed into a disc and chilled. While chilling, the fruit filling is prepared by combining rinsed, sliced fruit such as berries and peaches with sugar, lemon juice, cornstarch, and salt to ensure thickening and balanced sweetness.
Once chilled, the dough is rolled out into a large circle and transferred to a baking sheet. The fruit mixture is piled into the center, leaving a border that is folded over the fruit edges to create the galette's rustic shape. The crust is brushed with an egg wash and sprinkled with optional coarse sugar, and small butter pieces can be dotted on top before baking. The galette is baked at 400°F until the crust is golden and the filling is bubbly and thickened.
This open-faced tart showcases a tender, flaky crust with a creamy tang from the sour cream and a juicy, sweet-tart fruit filling thickened to prevent sogginess. It can be served warm or at room temperature. Adjust cornstarch depending on the juiciness of the fruit to maintain the crust’s crispness. If a food processor is unavailable to make the crust, a pastry cutter or grater can be used to incorporate the butter.
Ingredients
GALETTE CRUST
- 1 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 9 Tablespoons butter very cold and cut into 9 or more pieces, unsalted
- 6 Tablespoons sour cream
FRUIT FILLING
- 1 ½ lbs Fruit various prepared
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
- 1 ½ Tablespoons corn starch
- ⅛ teaspoon salt
EGG WASH/TOPPING
- 1 egg large
- 2 teaspoons water
- sugar optional, coarse or granulated, for sprinkling
- 1 ½ Tablespoons butter cold and cut into small pieces, optional, unsalted
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.
Notes
- Use prepared fruit that is rinsed, dried, stemmed, pitted, and sliced into about ¼" pieces.
- For very juicy fruit, increase cornstarch to 2 tablespoons to prevent soggy crust.
- If a food processor is unavailable, cut butter into dry ingredients using a pastry cutter or grater, then stir in sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1serving (calculated using peaches, blueberries, and raspberries for fruit) | |
| Calories | 395kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 86mg | 29% |
| Sodium | 270mg | 11% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 80mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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