The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? It’s time to resist the siren call of pie season and make a galette instead. Galettes are the very best way to bring pie into your everyday life — and yes, I believe your everyday life deserves baked fruit in a buttery, flaky shell — because everything about them is easier. A single crust requires less time and less work. Because it doesn’t have the responsibility of keeping pounds of fruit from soaking into a pie plate, a more tender and flaky dough can be used. The filling uses less fruit and requires less of a shopping commitment. There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. You don’t need a particular pan or even shape; oblong blobs taste as good and work exactly as well as circles.
There have been twelve galette recipes on this site since I established my membership on Team Galette a mind-boggling 14 years ago, but they all suffer from what I call a specificity problem. This one has a cool shape and ricotta. This one has amaretti crumbs. This one is thicker and barely sweetened. This one is part cheesecake. But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge and I don’t want to think too hard about things? This is the one I make.
The crust is exceptionally light and you’re unlikely find an easier one to roll out. Beginners excel at this dough. The bottom is never soggy. The fruit isn’t too sweet. The amount of time you need to plan ahead is negligible because a funny thing I’ve learned in the last 65 days is that even with all of the time in the world, I’m extremely disinterested in planning ahead. Is it so terrible that I want my pies to have the luxury of impulsivity, too? This galette says no.
Previously
Six months ago: Dry-Brined Turkey with Roasted Onions
One year ago: Potato Vareniki
Two years ago: Ruffled Milk Pie
Three years ago: Tall Fluffy Buttermilk Pancakes and Potatoes Anna
Four years ago: Failproof Crepes + A Crepe Party, Crispy Tortellini with Peas and Proscuitto, Confetti Cookies and Roasted Carrots with Avocado and Yogurt
Five years ago: Not Derby Pie Bars, Liege Waffles and Mushrooms and Greens with Toast
Six years ago: Strawberry Rhubarb Crisp Bars and Soft Pretzel Buns and Knots
Seven years ago: Japanese Cabbage and Vegetable Pancakes
Eight years ago: Warm, Crisp and a Little Melty Salad Croutons and Chocolate Buckwheat Cake
Nine years ago: Creme Brulee French Toasts, Leek Toasts with Blue Cheese, Vermontucky Lemonade, and Easy Jam Tart
Ten years ago: Endive and Celery Salad with Fennel Vinaigrette, Rhubarb Cobbler, and Broccol Slaw
Eleven years ago: Brownie Roll-Out Cookies, Green Bean and Cherry Tomato Salad
Twelve years ago: Martha’s Macaroni-and-Cheese and Crispy Salted Oatmeal White Chocolate Cookies and Cherry Cornmeal Upside-Down Cake
Thirteen years ago: Raspberry-Topped Lemon Muffins
Any-Kind-Of-Fruit Galette
- 1 1/4 cups (165 grams) all-purpose flour
- 1/4 teaspoon fine sea or table salt
- 1 1/2 teaspoons (6 grams) granulated sugar
- 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
- 1/4 cup (60 grams) plain yogurt or sour cream
- 3 to 4 tablespoons (45 to 60 ml) cold water
- 3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination thereof
- Pinch of salt
- Juice of half a lemon or lime (optional)
- 1/4 cup (50 grams) granulated sugar
- 1/2 to 1 1/2 tablespoons tapioca flour/starch (see Note, below)
- 1 egg beaten with 1 teaspoon water (optional)
- Turbinado or coarse sugar for sprinkling
- Softly whipped cream or vanilla ice cream, to serve
Crust
Filling
To finish
Make filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Assemble galette: Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
Bake galette: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge.
Note: This recipe is abundantly flexible.
* Fruit: Use whatever fruit you like to bake with (shown here with about 2 cups sliced rhubarb and 1 1/2 cups sliced strawberries).
* Flavors: Use another kind of citrus or none at all; you could add zest or vanilla to the crust. You could slick the bottom of the crust with jam or marzipan.
* Flour: Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour.
* Sweetness: The filling is lightly sweetened; you can add up to 3 more tablespoons sugar without putting it over-the-top. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds.
* Thickeners: Tapioca flour or starch is my favorite for a clear, unchalky set. If you don’t have it, use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener. For apples or blueberries, use 1/2 tablespoon level. For peaches or fresh cherries, use 1 tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons.
Looks super tasty…can I use frozen fruit?
I haven’t but I think you could.
I used frozen rhubarb, and it turned out fine. I did drain it first though. Maybe add a little extra thickener for frozen berries.
I used frozen peaches, mixed with pears, nectarines, and fresh apricots. I also agreed almond extract to the crust and then sprinkled slivered almonds over the fruit before baking. Delicious!!
Should say added, not agreed!
Just a fan comment here. No need to publish
Deb, I love coming to your site first when I have a problem (like too many ripe nectarines). I’ve been a fan for years and have taken some long, loong breaks (Pandemic baby and an exhaust for cooking that I didn’t see coming) and reading your recipes feels nostalgic in the best way.
Thanks for the little slice of comfort and encouragement.
And since I am on the hunt for what to do with too many perfectly ripe nectarines, RE: your crisp recipe, I hope you did make it to one of Renee Erickson’s restaurants since 2015. I’m lucky enough to have lived in the neighborhood. :)
C-A
P.S. I’m going to crumble and galette today. 🎉
Can I use frozen fruit (say peaches) or will it affect the thickness/make it too watery? Thanks :)
I haven’t baked much with frozen peaches but aside from being more softer and watery when they cook, it should be fine.
I made this with just rhubarb, using the recommended 1/4 cup of sugar. For me it was perfect, which is not very sweet. And it wasn’t sour at all, which I was concerned about.
This is great! So versatile
Perfect timing Deb, I was planning on doing a galette this weekend with the 3 apples, 2 pears, and 1 plum I have lingering.
Hi,
This looks so good and is just what I was looking for. I just started a strawberry garden with my kids and the strawberries are starting to come out so they have been wanting to look for recipes to make with them. We came across this recipe and can’t wait to try it. I love how it can be used with any fruit too. This may become our new go to recipe for left over fruits we may have. The dough seems easy enough too for the kids to help out with making and forming. Thank you so much for sharing!
Heather
Looks delicious! I’m low on unsalted butter lately and can’t find it in the store. Could coconut oil work as a sub?
I think it will work a little differently because it’s not as firm when it is cold. I would ease off on the water unless the dough seems to need it to come together.
We never have any sour cream in the house, and the only yogurt we have is fruit-flavored for our toddler. Is there something else we could use in the crust instead? Could we make it just like a sweet pie crust?
I’ve made loads of galettes with Deb’s regular pie crust recipe! Always perfect.
Thank you for sharing this pie less work
Could you also do a “buttermilk” substitute – milk with a tablespoon of vinegar per cup? I do a shortcrust that uses vinegar all the time. You do not taste it and I think it is supposed to activate either the baking soda or baking powder…
You can use a regular pie crust instead (My All-Butter, Really Flaky one or Extra-Flaky Pie Crust).
Would plain Greek yogurt work?
I’ve seen similar dough recipes that call for full fat yogurt as a sub for sour cream. Usually no water.
Works perfectly. Since it is about the same consistency as sour cream, I do not leave out the water.
Would love to know if frozen fruit can be used?
Yum! Do you think the crust would hold up to dairy-free swap outs for the butter and yogurt? Thinking an oil-based margarine and an almond- or coconut-based yogurt. Thanks Deb!
I’d think so but you might find you need less water since the margarine will be softer when cold, and warm faster.
This was delicious and so simple to put together! Also a great way to use up blueberries and strawberries we had on hand. Family couldn’t get enough!
Because I was both desperate to make this and too lazy to go to the store, I tried canned coconut milk instead of yogurt or sour cream and it worked perfectly. I used the same 1/4 cup measurement and the dough still needed about 3 tablespoons of water. (I did use regular butter though.)
Been looking for a cherry gallette recipe this is perfect. Unless i should make the ricotta one?!?
I just made this and it is delicious. We’re from the Netherlands, and here, strawberries are now completely in season. Thanks for the recipe, will make it again!
Can you use your food processor for the galette dough in lieu of a pastry cutter?
I made Deb’s galette dough (the one for squash in the cookbook) by hand no problem.
Yes! I use my food processor for galette and pie dough all the time. Use the fp to cut the butter into the dry ingredients, then dump everything into a bowl, add the wet ingredients, and stir. For me, it works every time!
I’ve made this many times in the food processor with no problem.
Lovely! I deeply appreciate flexible recipes like this, especially ones that are like PIE which is my favorite.
(I also do not seem to have the time to do all the projects and planning that some people are doing – covidbrain, perhaps? No guilt, though!)
would there be any issue with subbing plain greek yogurt vs. regular yogurt or sour cream?
@Liz I use Greek yogurt in Deb’s galette recipes every time–works great! I measure by weight, but I’m sure using volume would be fine, too.
I will go to my grave reciting Jacques Pepin’s galette recipe. Done in the food processor in 20 seconds, it’s endlessly adaptable and I use it for sweet and savory. Last spring, when neighbors were begging people to take rhubarb off their hands, I nailed down a macerated rhubarb galette that started with almond cream. Sublime. All hail the galette!
Could cream of tarter be substituted for tapioca or cornstarch? Same quanity as these?
I usually have vanilla yogurt on hand so suppose i could use that instead of plain yogurt?
Can’t wait to try this recipe.
Hi Linda, cream of tartar is an acid in dried form (tartaric acid, specifically). It’s not a starch and doesn’t function like them, meaning it won’t provide the thickening action required here. If you don’t have tapioca or corn starch, you can use regular flour although it won’t work quite as well as it’s less absorbent.
Is there a reason not to roll the dough out on the parchment directly? Then just transfer paper+crust onto baking sheet?
I mean, that does make sense, doesn’t it? I think I don’t just because mine is wrinkly from wrapping the dough.
Kate – I always do that with any kind of pastry that will get baked on parchment – so much easier!
I rolled mine out and after I piled on the fruit and folded, it leaked. How do you not get strawberry juice everywhere? Mine looks like it was murdered. I’m still going to eat it though!
Same thing happened to me….
You can let the fruit stand for several minutes after mixing with the sugar, thickening agent, etc.. Drain off the juices that accumulate into a saucepan and cook on the stove, stirring, until thickened. Add your raw fruit to the pastry and then drizzle the thickened juice mixture over that. It should help next time.
Made this today and OHHHHHHH MY GOODNESS!!!!!!!! I want to make this 18 times a day we loved it so much!!!! Thank you so much for all your recipes!!
this is great! i’m really bad with crusts and this one turned out fine so thank you!! out of curiosity – could i use this crust recipe for other pies?
Could I use only rhubarb? What would you recommend upping the sugar to? Thanks!
I have the same question. I’m an all-rhubarb fan, and we have a large plant that needs harvesting soon.
I’m chiming in with another appeal for advice on any adjustments for an all-rhubarb version. I prefer my rhubarb “straight up”:)
I’ve made both your nectarine galette and the blue and red berry galette in the past few weeks! It’s strawberry season here, and a galette is perfect, since I have a dough phobia. I’ve found both recipes to be easy-to-follow and delicious. This post will be my go-to reference from now on – thanks for the notes!
Do you think that gluten free flour would work for this recipe?
Yes! I’ve made Deb’s various galette recipes many times swapping gf all-purpose flour by weight. It turns out wonderfully! No other adjustments needed.
I use the ATK all-purpose blend and add 3/4 tsp xanthan gum.
I love galettes! I love that you can make them any size you want. Question: any particular reason for using yogurt in a galette crust? (I’ve always just used a regular all-butter crust but hoping to learn something new!)
I find it makes the crust more tender and flaky. I wouldn’t use it for a double-crusted pie.
Is there a reason this wouldn’t work for a double crusted pie? I love this crust so much on the galette and wanted to try it for a double crust.
It’s not my favorite for a double-crusted pie because the tender flakiness of the dough/crust doesn’t hold up as well to the heavy filling in a full-sized pie. It’s great for a top crust though.
Thank you so much for taking the time to respond—and so quickly too! I really appreciate it!
This was super delicious. I used strawberries and apricots and oh – the pastry is the star, but fruit and sauce are amazing! Simple whipped cream is perfect with this. Wish we could post pictures. It looks fab.
Made this today with our freshly-picked cherries–DEEEEEELISH. Thank you for expanding my waistline. xo
Any reason to use the crust recipe without the sugar for a savory galette, or does the sugar contribute to the texture somehow? I have this hazy fantasy of throwing whatever I get from my CSA into a galette with some cheese.
The amount of sugar is so small that I think you could easily leave it out for a savory galette
Nope, it totally works savory. Skip the sugar, double the salt.
Just made these and they came out perfect! So flaky and delicious. I made them miniature, and they work like that as well! Rolled out circles of about 6cm in diameter. Thanks for another amazing recipe :)
I love this idea of mini-galettes – thanks for sharing!
How long did you bake the minis?
I put this together today, it turned out wonderfully and pie crust is usually not my best work!
We used 3 small, very ripe peaches and about 1.5 cups of blueberries. I used 3/8 cup of sugar and a tablespoon of cornstarch. It held together and released almost no juice, so I think that was about right.
Considering the whole thing took about 20 minutes of active time (spread over a couple of hours), I think it will go in regular rotation. Thanks for the perfect recipe!
Oops, I meant Arrowroot as a substitute for tapioca or cornstarch. Is I could substitute Arrowroot, what would the quantities convert to?
Thx so much as I think this galette will be a real keeper!!🤗🤗🤗
I made the recipe with arrowroot using the same amounts as cornstarch and it worked perfectly
Is it paramount to chill the dough? I find it hard to roll it out once out of the fridge. Could another option be to roll it out and then put it in the fridge? Thanks!
It’s okay if it’s firm, it will soften up as you roll it. This dough should be rolled out cold. The butter pieces will be too warm and make the dough seem greasy before it’s had time to chill.
Since rhubarb is so tart did you do anything to it or does the sweetness from the berries plus the 1/4c of sugar take care of that? We don’t care for too sweet so this sounds awesome. Thx
P.s. love getting your emails, always something different
You can add another tablespoon or two of sugar, but I wouldn’t add more unless you want it overtly sweet.
I made this last night! So excited to have made a Smitten Kitchen recipe the day it was released. And it was my first ever galette. I used strawberries & a lime (these fruits all needed to be used ASAP), and I had exactly enough sour cream (maybe a tiny bit under 1/4 cup) for the crust. I used the egg wash and it looks very pretty. I thought it wasn’t quite sweet enough, but my husband had it for breakfast and said it was perfect. (I admit I did sprinkle a little sugar on my second helping.) I also didn’t feel like whipping cream, so I poured a bit on top, and it was delicious. I’ll definitely make this again with different fruits. Thanks for another great recipe!
Made this the day the recipe was published and oh my this is brilliant! Super easy, fast and utterly fresh and delicious. Even the boyfriend who is super nonplussed when it comes to desserts loved this and demanded seconds.
“But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge…” I feel seen. This is literally what’s going on in there. Thanks for this great suggestion!
Deb – as a longtime fan and regular user of your recipes I not only admire the substance of what you do in terms of ensuring each recipe is trimmed of any unnecessary steps and results in success, I also adore the way your website randomly selects recipes from the archive. A thought occurred to me and I wonder if you can help: Is there any way regular users might be able to keep track of recipes we have made from SK and keep our own notes? Thanks for all you do and Happy Memorial Day! Georgette
Hmmm, I just discovered your blog the other day searching for new inspiration vegetarian recipes. Now you’ve got me wanting to try this dessert, too! Maybe Ill give this a go with peaches, since I’m seeing them in the stores lately. Let me know if you have another fruit / flavor suggestion that goes well with peaches! :)
This looks amazing!!! We like things very un-sweetened in our house. If I leave out the sugar in the filling, should I add more cornstarch to keep it from getting too watery?
I haven’t tried making gallate ever but I am surely gonna try this now, using some apples. This one surely looks quite tempting. Thanks for the detailed post.
Careful with the water. I used 3 tablespoons and my dough was so wet. I redid it and my dough only needed 2. So I would just add one tablespoon at a time
My dough was incredibly sticky after I added the 3 tbs of water and I had to add more flour to make it useable. And after letting it chill, wouldn’t it make more sense to roll it out directly on the parchment paper instead of trying to transfer the thin dough from the counter to the parchment? Then you can just move the parchment paper to the pan. I rolled it out on my floured counter and it fell to pieces when I tried to transfer it, so I had to start the chilling process all over again. Hopefully, it will still turn out on attempt #2 without me having to rebuild from scratch.
I found the same to be true. 3 Tbsp was way too much water, and I used a scale to measure my dry ingreds so I know I was exact on the proportions. I was so exact, in fact, that I pressed forward because I couldn’t imagine it might be wrong! Oh boy, was it a sticky mess. I managed to wrangle the dough into the galette shape anyway, but next time I’ll start with 2. Glad to know that worked well for you!
Replying again to say, 2 Tbsp water was perfect this time! The crust was absolutely dreamy.
I wish I had read through the comments beforehand. Mine was also way too wet with 3 tbsp so I just sprinkled more flour until it felt right. It’s chilling now. Hope it works.
The dough will feel wet but it will be fine once it chills. Extra flour can make it tough. The best thing is just to get it wrapped and chilled as quickly as possible.
I haven’t tried making gallate ever but I am surely gonna try this now, Thanks for the detailed recipe,
I was worried that a rolling pin was involved, but this was shockingly easy. I messed up, and there was a hole in the galette, so it leaked out while it baked. Didn’t matter – turned out awesome. Served with whipped cream (mixed together heavy cream, caster sugar, dash of vanilla). “It tastes like it’s from a restaurant” – words spoken to me.
I used a heaping 1/2 cup sugar in the fruit mixture.
SO delicious and easy! I was generous with the sugar and ended up baking for 36 minutes, but would have left them longer in the oven to make them crispier per my tastes. Love this, thank you Deb!
Love how your baking recipes are always so simple & well written! If I were to “slick the bottom of the crust with marzipan”, do I need to add anything to it to make it spreadable or just crumble it on? Thanks!
This was perfect! Made it as written with some very sad apples and blueberries and it was delicious.
I was hoping to make 2 small gallettes as gifts. Can dough be divided in two and then chilled and the fruit split between the two?
I halved this recipe and it came out awesome.
I doubled the record and used frozen peaches, mixed with pears, nectarines, and fresh apricots. I added almond extract to the crust.
I then sprinkled slivered almonds over the fruit in one galette and added chopped bittersweet chocolate to the other before baking. Both were delicious!!
So good and easy too! I used 1/4 cup of buckwheat flour in the crust, and apricots and sweet cherries flavored with a splash of almond extract and lemon zest. Yum!!!
I’ve followed this blog for many years, though I’ve never commented. My 10 year-old just made this with no help whatsoever. She used some strawberries that were on their way out and some (frozen) rhubarb from last year. It is simple, yet delicious! We will definitely make it again!!
Made the crust with a scale (first time using one) and know now I understand why it’s so helpful. I used ricotta because I didn’t have yogurt or sour cream. So flaky. Filled with bing cherries that weren’t so ripe, so added extra 5g sugar and some vanilla extract. Deb thank you for this it’s so gorgeous and simple.
Yum! I made this yesterday with 3 nectarines and a punnet of raspberries (and a slick of raspberry conserve beneath the fruit). Absolutely delicious! It was too much for just me so I’ve distributed half the galette to three neighbours who I know will appreciate it (socially distant drop off at their front doors). Thanks so much!
Is there any reason I couldn’t halve this recipe? Our six year old just ate most of the strawberries and I was thinking I could make a half recipe.
Will lactose free yogurt work for the crust? It’s al I have on hand right now.
I used Cherries and loved this! Great recipe!
Wow, that looks delicious!
I made the Chicken Pot Pie dough for 2 large + 1 smaller pot pies (one for us and two to give to neighbors.) Dee-licious! I was left therefore with one “extra crust” which I notice as I read this recipe is very similar to this galette crust, minus its sugar. So today it’s my first galette ever (pie fan and family) with a handful of blackberries, raspberries and a stalk of rhubarb from my rhubarb bed. Thank you from a loooong time fan and recipe user sheltering in rural New Mexico. (Berries from grocery, though. Too high altitude for any kind of berry right now.)
Might you be able to recommend a reliable method/ratio of substituting almond flour for wheat flour for making this recipe and or general baking purposes?
Yes, I suggest in the notes that you can easily swap 1/2 cup here. I usually start with 1/3 swaps. If you think it can handle more without seeming too dry or brittle, then swap up to 3/4 cup whole wheat (or rye, which I also like here).
The crust was nicely flakey. I used raspberries and blackberries and even with 2/3+ cup sugar, could have used more. I will definitely make again.
Hi Deb – Galettes, sweet and savory, creative and fun, have become a mainstay of my repertoire, thanks to you! I am curious though why you don’t put lemon juice in your galette pastry intended for sweet fillings. Seems the savory recipes do have it. Thanks!!
I don’t find that lemon juice really carries that much here, especially with a strongly flavored filling. For a lemon flavor, I’d use lemon zest in the crust.
Maybe I missed this but can some of the baked gallette be frozen? I live alone and I’m not having any friends coming over right now obviously!
Yes
I saw this on your Instagram feed and as usual gathered the stuff to make one! I made two, strawberry rhubarb and blackberry. I think this is my favorite way to eat fruit and crust! Such a great recipe, thank you!
Hi,
Can we freeze the galette dough if needed. Thank you.
Yes
Psst, small typo! “Broccol slaw” missing an I :)
We made this last night. And just had to tell you that my teenage son asked me to teach him how to make this before he heads off to college. I’d say this recipe is a huge hit!
I saw this pop up on the homepage and ran out to our new reopened farmers market to get the berries. The crust is absolutely amazing. So flaky and easy to work with!!! Thank you!
This is what your strawberries look like after 35′ in the oven ! Are you sure they were grown in this here galaxy? Mine are a rather unappetizing mess.
Can I make the dough in advance and freeze it? for how long can I keep it frozen? I’m giving birth at the beginning of August and I was planning to freeze doughs in mid-July so when people come to see the baby I can just pop it out and lay it flat, fill it, oven, and woooow everybody’s impressed at my baking skills with a newborn! :D
You can freeze it before baking or after. And everyone should be baking for you in August (but I do remember the joy of having my own food, exactly the way I liked it most, even when I didn’t have time to make it). Good luck!
I haven’t made this specific recipe, but in response to the questions about frozen fruit – I’ve had more success with using frozen fruit in pie when I thawed the fruit first in a colander, reserving some but by no means all of the liquid melt-off. I came to this after failing to find a consensus online about using frozen fruit in pie, but concluding that just putting in still-frozen rhubarb – even with extra cornstarch – resulted in (delicious) pie soup.
I made this today using a combination of fresh raspberries (3/4 c), blackberries (3/4 c), and strawberries (2 c) – the colors are beautiful. I didn’t chop the raspberries, but did the other fruit and added the full recommendation of tapioca flour. The mixture was pretty juicy when it sit, so I didn’t pour all of the liquid into the galette.
For the crust, I only used 1.5 TBS of water. I can’t imagine using a full 3! It’s been very humid here in the midwest though with rain the past few days, so I know my kitchen is different now than if I made this at another time.
Cook time was a few minutes over the full 40 recommended. Juice started to leak out around 30 minutes, but wasn’t a big deal and was in a part of the crust that was a little crumbly to start. It set beautifully on the counter and the first piece tonight was a dream! Looking forward to breakfast tomorrow now…
I will definitely use this recipe over the summer anytime I have fruit starting to take a turn quickly – can’t wait to make it again with how fast and easy it all was.
Made this with mostly strawberries with maybe 1/2 cup rhubarb, which is all I could get from my garden. Also, I had Minute Tapioca which I used instead of the tapioca flour. It came out perfect and was delicious! The crust was easy to roll out. The juices did leak out during baking but firmed up when cooled. Definitely will make again.
This was exquisite! A neighbor gave me a rhubarb which I had never cooked with before today. I made it with 3.5 cups sliced rhubarb and used 1/4 cup sugar. It was just a little sweet which means it can be breakfast tomorrow:) I didn’t have tapioca starch, so I used arrowroot powder instead. I did end up using rye flour in the crust which was amazing.
Deb, thank you for another perfect recipe!
Also, before adding the rhubarb filling, I sprinkled the crust with almond meal. This was something I remember reading David Lebovitz did with rhubarb pies, maybe to keep the crust from getting soggy? Anyway it worked, I didn’t have the runniness others mentioned, although maybe that’s less an issue with just rhubarb.
I dug up and gave away a giant rhubarb plant in my yard because it just wasn’t something I’d ever cooked with, and now I’m really regretting it because I want to make this again!
I imagine this crust recipe will be amazing with late summer plums.
Thanks Deb this was just perfect for a beginner baker like me, I made a fruit galette with apples, pears and a handful of cherries.
Looks amazing! Can I do the mixing with my food processor? I have some sensory issues with dry flour, but I know some recipes really benefit from a hands on approach.
You can do the butter-into-flour part but I recommend mixing the water and sour cream in by hand, i.e. with a spatula or spoon. To further run the FP at this point, the butter ends up getting too small and the final crust is less flaky.
I love this crust. I put the crust in a pie plate instead of on a cookie sheet so I could pile up the filling and contain any juices if the crust cracked. I may do that more often with other pies so I only have to roll out (the biggest PIA of pie making) one crust I didn’t this time, but I might also use some crumble toppings in the future. Delicious, Deb!
I am making it now with thinly slice lemons (macerated in sugar for over a week!) I pout way too much of the syrupy juice so it’s bubbling over and I can smell the burning sugar in the oven…. oops. I hope it tastes good. Fingers crossed.
I loved the taste of this, but the juice ran everywhere and the bottom crust was soggy. I used 1 cup of rhubarb and 2.5 cups of strawberries, as well as suggested 1.5 T of cornstarch. Any suggestions for next time? Thanks!
Delicious! I used a combination of fresh blackberries and raspberries with some frozen blueberries. I let the berries thaw while the dough was chilling. An easy, appealing dessert that is great for breakfast the next day.
If I wanted to make individual serving sized galettes, how many do you think I could make from this recipe? The recipe says serves 8, but should I aim for 4 individuals? Or do you think I could sneak in 6?
Hi! I was wondering the same. Did you divide the dough into individual galettes? If so, how many portions did you end up making? And, for how long did the smaller galettes bake? My dough is chilling now…
so delicious! i added the zest of a lemon and 1 tsp of vanilla extract, and 1 tbsp of cornstarch instead of tapioca, to the strawberries, and also 1 tsp of vanilla and a dash of cinnamon to the dough, which only needed 2-3 tbsps of cold liquid (i used hard cider). can’t wait to make this again (:
I made this today with fresh rhubarb and strawberries from the farmers market. The strawberries were dark red, juicy and sweet. Rhubarb is less sweet. I used the recommended sugar amount in the filling and found the finished product to be barely sweet. Obviously everyone’s fruit is different and preference for sweetness is different. However if I made this again, I would absolutely increase the sugar in the filling. Without it, it doesn’t seem very dessert like – maybe with sweet ice cream on top. The crust was easy to work with. I made it the night before and rolled it out the next morning. I used all the water called for in the recipe and used 5% fage Greek yogurt. I had no issues with too much juice, no soggy bottom.
I made this with my garden’s fresh rhubarb. It was really good but I think next time I will cook the rhubarb a little first.
I made this with fresh strawberries and lime juice, and 5% greek yogurt (with a little extra water) in the dough. It was glorious and beautiful, and as everyone has said, so easy. I can always count on you to give me something scrumptious, Deb. Thank you!
This was lovely dough to roll out. It was so easy! I just love your website! Rhubarb is just right here in Canada, so I went with Strawberry Rhubarb! Put a smile on everyone’s faces. And isn’t that the goal in baking?!
This looks so yummy! I haven’t use the tapioca flour to make this but have used cornstarch when making strawberry pies and that still leaves them a bit runny. Gonna try tapioca and see if that gives a better consistency
I made this galette – three times! It was my first time making a galette, and it was ridiculously easy and DELICIOUS. Happy that summer fruits are here! I’ve used a combination of peaches, blueberries, cherries and apricots. Whipped up some cream with a touch of sugar to put on top. Summertime perfection. In the fall I’m going to try this with persimmons. Thanks!
Omg! This looks delicious! Adding it to my lockdown kitchen skill set!
Thanks for this wonderful recipe
this is an amazing recipe I have tried the same recipe in this blog you can see
Delicious and SO easy! I am not a baker and this recipe made me feel like I was.
hi Deb ~
So looking forward to making a blueberry-rhubarb version of this! Question on the website though; is it just me or did your “Print” button disappear? Loved having the option of easily printing/saving your recipes… Thanks for putting your life into creating truly great, accessible recipes – you are a treasure <3
Hm, I just checked and I still see it. Is anyone else having this problem? In the meanwhile, CTRL or ⌘ + P from any recipe post will take you to the same template. Hope you enjoy the galette!
Deb!! I made my first sweet galette with this. The dough was abundantly flaky and easy to make by hand. I made it while also making your quick pasta e ceci for dinner, and let it chill while we ate!
I layered homemade almond paste under sliced cherries with the lemon juice and sugar for the filling. Thank you for this perfect, flexible recipe.
Any thoughts on how you would go about making this “minis” for a shower? Divide one recipe into six tarts? Would cook time be the same?
I made this last night with my 3 yo twins, and they loved the whole process. :-) I made it with about half blackberries from our yard (which are NOT sweet and in fact quite sour) and half frozen blueberries I let thaw a bit. I used 3 TBSP sugar in the berry mixture, as written, but wish we’d bumped it up to 4-5 TBSP (in line with Deb’s note – I just didn’t read it in time). As a result of our pretty sour blackberries, I felt like the galette was barely sweet at all as a dessert, but honestly would probably make a delicious breakfast or vehicle for sweetened whipped cream. :-)
I made a half-dough sized galette with this (only two of us to eat it) and it was delicious! Super easy and tasty. Thanks for another winner!
I just made it with blueberry, really yummy and easy to make! Thank you, it’s amazing recipe!
Deb! This dough was so wonderful to work! I messed up and baked it at 350F initially but after a few extra minutes at 400F it still came out beautifully and was so delicious. I can’t wait to try again so I can do it properly. And so I can have more impulse galette in my life.
Hello! Long time reader first time poster. Always wanted to double check but never ended up asking, but figured now’s the time. When you list oven temperatures, are they for a NON fan-forced oven? ie. should I be lowering by 20 deg C for a fan forced?
Thank you!!!
I have made this three times and have my forth in the oven. I love how quickly and easily this comes together. I even subbed ricotta last week because I needed to use it up. Today, I’m doing fresh bing cherries and I cannot wait for it to come out of the oven. Thanks for this one Deb. It’s a keeper and memorized already!!!!
Excellent. Made with pears, which were so juicy I drained them before adding the sugar and starch, etc. Bu the time I went to put them into the crust they were flooded with juice again so I transferred them with a slotted spoon into crust, folded the crust around the edges, and then poured on just enough of the juice from the bowl to fill the crust. Came out so beautifully! I used a regular single pie crust and cut it in half to make to smaller galettes. Looking forward to making this with different fruits; thanks Deb!
Perfect dessert this time of year and how convenient that I can use the fruit I have on hand! I made with 1.5 cups peaches and 2 cups blueberries tonight. I used instant tapioca made by Kraft, is this different than tapioca starch or flour (?) Thanks Deb!
I have minute tapioca or cornstarch. Which would be the preferred substitution?
Hi! I have to share how I accidentally added 1.5 cups of sugar vs. 1. 5 teaspoons. It took over an hour to cook and the sugar caramelized. The crust was tough, like taffy. We sliced it like a pizza – it spread out over the cookie sheet. Everyone loved it! A happy accident. It would be interesting to try it again with the same amount of sugar (but half brown sugar) and a different pan – more like blueberry toffee bars!
Such craziness! Something i would do! Just grab a spoon!!
Deb, I went on a galette spree the week before you posted this – through your archives and into the depths of whatever I could make out of my fridge without having to go to the store. The dough is great. One addition I’ve been enjoying is subbing in a small amount of almond flour, and putting a thin lining of almond flour on the dough before putting down my fruit. Team Galette!
Just finished making the strawberry galette. I had a little trouble transferring the dough to the pan. Is there any reason I cannot roll out the dough one the parchment paper?
I will make this again, hoping to perfect it!!
You absolutely can!
This is my absolute favorite galette recipe out there! The crust is simply wonderful. Can I use this crust for pie?
I made it with the half cup of rye flour, and I think maybe it would’ve turned out better with just all-purpose, because, is it just me or rye might a too “strong” flavour for sweets? Also, I would add more sugar and flour to the dough next time (it got too sticky when I added the yogurt!)
Anyways, I filled it with crema pastelera and quince, and it tastes good! Cheers!
This is my first galette EVER! I followed the directions and ingredients. The only substitution I had to do was swap tapioca for cornstarch and we used a variety of berries. Turned out AMAZING! I was surprised how easy it was. So easy my 6-year old did most of the work. It did take about 45 minutes of bake time to get the crust the perfect golden color. Thank you for another amazing recipe!
Hi Deb! Long time, first time. I’m wondering — do you recommend this galette crust recipe or the All Butter, Really Flaky Pie Dough? Do you think I could do this galette crust with the cherry almond filling from the Smitten Kitchen Cookbook? Should I just follow my heart (and the ingredients in my pantry)?
I received sour cherries in my CSA this week, but not enough to make a pie. Any suggestions on how much sugar to add to sour cherries as a filling? Would a few extra tablespoons be enough? I’ve never cooked with them before!
I’ve now made this recipe at least 5 times, and it’s always a hit. Sometimes I make rough puff pastry instead of this pastry, and it’s also delicious. I’ve made one strawberry rhubarb, and all the rest have been mixed berries – strawberries, raspberries, blackberries and blueberries. Halfway through the baking time, when I turn the pan, I have added a few more fresh berries on top, to compensate for the shrinking fruit, and also it doesn’t look as dry on top. Finally, I had trouble keeping the pastry totally ‘closed’ – one edge would open and juice would run out, so now I’m baking in a parchment lined Pampered Chef pan, and it looks prettier.
The tart’s been served with ice cream, whipped cream and plain, and is always yummy! And it’s so pretty.
Can this be made with mangos?
This looks so great! Thank you for sharing the recipe!
Wows. Cant wait to try this tempting recipe. Thanks for sharing wonderful post
Wows. Cant wait to try this tempting recipe. Thanks for sharing wonderful post.
Making this today with sour cherries from our CSA – the queen of pie fillings!
Serves 8? Strawberries and Apricots and my husband & I nearly polished off the entire thing. It was so yummy! Thank you, Deb!
Deb, I just wanted to say I stan a legend. I have made this galette no less than 15 times since you posted the recipe two months ago. Thank you, as always!
WONDERFUL with nectarines. I used the full 3 1/2 cups of thin slices and found it needed to be cooked for almost an hour to get a deeply bronze crust.
I made this with fresh sweet cherries and it was so good! I made more crust for several tiny galettes and put a bit of almond meal under the filling. I also used a food processor for the crust and it was perfectly flaky and crisp. I’ll be using this recipe as often as possible, thanks deb!
Is the dough supposed to be pretty wet when all combined? It’s much wetter than I was expecting. I put it in the freezer, but wondering if I screwed something up. I’ve rechecked all my measurements!
This was EXCELLENT. I made a 1/2 recipe with 1.5 T ice water – next time I’d mix the water and sour cream together before adding. I used leftover filling from your bourbon peach hand pies, and used cream instead of water for the egg wash, and just an egg yolk (increases glossiness). Baked for 30 minutes.
I’ve never tried to make any kind of pastry from scratch before, and I was pleasantly surprised at how nicely this came out! I substituted Greek yogurt for sour cream and added a little less water, just enough to get the right texture. I also didn’t have unsalted butter, so I used salted and left out the extra salt. Came out just fine!
I used apples for the fruit and it turned out really yummy, but some of the apples on top dried out and burned. Maybe I sliced them too thin? Anyway I’ll be trying this again soon, so fun!!
Winner winner! Used peaches and greek yogurt in the crust. Came out picture perfect.
Can I bake this on a pizza stone to help avoid ‘soggy bottom’…
Yes
Used apples, plums & blueberries, tastes amazing. Thank you for such a simple crust!
I’ve had user-error issues with some of the other galette recipes here but this one came out perfectly. Made peach galette, then mini galettes with peaches and figs (fig jam smeared on the bottom, topped with sliced fresh figs). The dough recipe is easy to batch, so now have a couple of discs of frozen galette dough for the next time I have fruit that doesn’t top well on the strawberry summer cake (I love using cherries and pluots on that particular recipe). This galette comes together so quickly! I like my pastries on the less-sweet side, so this will be great with coffee in the morning for breakfast. I did do 3 tbls of water and found it to be sticky but it still rolled out if you flour the surface, so will do 2 tbls next time.
I picked up the tip about using a box grater for butter from your strawberry and cream dream biscuits. Would it work to grate the butter for this recipe or is it preferred to cut it into chunks and mix it in with the pastry blender?
I prefer chunks — I think they make things flakier.
Thank you for the terrific recipe. Definitely my new go-to.
Made twice the dough to freeze one disk for future spur-of-the-moment bakes, but it lasted only a few days. So much great fruit this time of year. Peach/blueberry with a few leftover frozen raspberries was a hit! Might try Italian plums with a hint of cinnamon next.
I made this using Anita’s gluten free flour with a teaspoon xanthan gum and used frozen blueberries with 2 tablespoons tapicoa flour thickener
turned out very good
Can you use puff pastry?
It’s not my personal favorite for baked fruit like this — it can get a little soggier, and it also might not hold crimps once baked.
I have some leftover streusel in the freezer. Would it work if I used some on top?
Can I use no fat Greek yogurt in this or does it need the fat?
You can get away with nonfat here.
Very easy, loved making this, but did anyone else get a soggy bottom? I baked at 35 min @ 400 F, crust was perfect, but bottom not quite done, so left in a bit longer. Wondering if there is a fix for this new time around. Thanks!
Used the leftover dough from the butternut squash galette, after accidentally making double! Filled with apple and plum, no thickener, and one dessertspoon of sugar. Went down very well with my family, who don’t have sweet tooths and prefer sugar-free pastry.
I am thinking of trying this recipe with pecans for Thanksgiving. Any thoughts? Thinking it will be nice with vanilla ice cream.
Love this pastry dough and thinking about trying it (doubling, maybe?) as an apple pie dough! Thoughts?? Is this madness?
wow, im like food
This crust is everything! So, so good. I used 3 granny smith apples, 1 tbs apple cider vinegar, and added 1/2 tsp cinnamon plus a couple grates of nutmeg. Yummy, and great for breakfast with some yogurt.
Can the dough live in the freezer if we wanted to double it and save for a rainy day?
Yes
FYI, I have been using buttermilk instead of ricotta/sour cream, and it’s worked out fine and tasty!
I made this galette for the second time last night. The first one I made, using fresh peaches last summer, was absolutely splendid. This one, with Granny Smith apples, was not. Crust was great but the apples were disappointing. As another reviewer noted, the apples in the middle dried out, and the whole thing was less than stellar. Part of that I chalk up to lousy apples. I don’t like Granny Smiths, even though they’re highly recommended for baking. Next time I’ll use Honeycrisps. Question: would dotting the top with butter and then sprinkling with sugar prevent the drying? I also added 1 1/2 teaspoons of tapioca starch; next time I would try without it. Has anyone else successfully tried this with apples?
Apples might have needed more time (if they seemed dry but not pie-ish) to get juicy. Butter and sugar can help, but not always. You can always brush them with a jam glaze, too, when they come out, for shine and moisture.
Thanks Deb. Appreciate your comment and love your site. Can’t tell you how many of your recipes I’ve cooked and saved!
I have probably made this galette 50 times since July 2020, when I discovered the recipe. I always use lemon juice (often from a whole lemon), I stick with 1T. cornstarch no matter the fruit, and I bake at 350F for 40+ minutes. This recipe definitely belongs on the Best Of list!
Is it possible to make the crust without sour cream or yogurt. I’d like to make it non-dairy.
I made this with only strawberries and used lime as the citrus. Besides it oozing out (my bad on not leaving a big enough border) the ooze is black! The top layer of strawberries is also black and looks really unappetizing. Tastes fine though. Never seen anything like this before. Any ideas?
Yum! We had somewhat sad strawberries and cherries in the fridge, and they were lovely in this form! I put the pastry together with my food processor and subbed out 2T of water for vodka. (dry first, then pulse butter to bread crumbs, then sour cream+vodka+ water) The crust was just lovely. Thank you!
How does this unbaked crust hold up in the freezer? I’d like to make a few for last minute fruit rescues.
It holds up great!
I’ve made this a few times, gradually improving at keeping it in one piece, so I come back to this recipe automatically whenever I have a lot of simultaneously ripe fruit. This week it was peaches and blackberries. I’m not sure why I never followed the internal link to the Nectarine Galette before, but I’m glad I did yesterday because I found something exciting having to do with a “bed of ground almonds.” It looked easy and delicious and seemed compatible with this slightly different galette recipe. But I can’t leave well enough alone, so I thought I’d try subbing in some plain halva for Alice Waters’ amaretti instead of making Deb’s adjustments. The resulting sesame flavor is very light, but I’m enjoying it.
I baked my galette for 35min. The fruit was bubbling, the sides were golden brown, the under side was also brown, but the dough on the inside still felt soft and tasted.. doughy?Any thoughts on where I went wrong?
I wonder if it needed to be rolled out thinner, or could have been baked longer. The parts of the crust that touch wet fruit are never going to be dry and crisp, but they. shouldn’t be gummy.
I have this in the oven currently. Did anyone else have the juice leak? Hoping it doesn’t mean for a less tasty galette I used strawberries
I may have not rolled the dough out far enough and thus not enough of a border. We are in a secluded place and I have no parchment and tried to amend with cooking spray coated tinfoil. So so luck it seems
This is the only summer fruit recipe you need. I S-U-C-K at pie crust (to my eternal embarrassment) but this crust is so easy, so flaky and tender, and so delicious. I just might be done with pie for good. Tonight I made this with blueberries, lime juice and an apricot jam slick, next it might be apricots and almond extract…. or maybe nectarines…. yum.
I made this last night with needing to be used NOW fruit and was finally able to try it for breakfast with a scoop of vanilla yogurt. Yummy! Although the journey here was longer and more frustrating than expected (no fault of the recipe though). First most of my butter was frozen (oh no!) so I waited around for almost an hour before it was soft enough to cut into cubes. No great loss as I prepped all the ingredients. I was miffed when I realized my hubby and son had eaten the planned peaches (oh no!) then remembered I had frozen some blueberries to beat the rush. I knew they would be fine but I would have to cook it a bit longer.. (not exactly as it turned out.) Then my tired sleepy brain failed when it was time to chill the dough (what? for 2 hours??? oh no….) and when I went to retrieve it, realized I had put it in the freezer instead! (OH NOOOOOO…!!!) So another hour later I was finally able to finish the galette and bake it — by now the blueberries were thawed so no need for extra time. It came out very runny (probably should have upped the tapioca to 1 1/2 T.) so I informed the waiting forks it would have to be for breakfast. Sorry guys! The addition of cinnamon, candied ginger and some leftover almond paste all worked well with the plums and blueberries so I was really pleased with the flavor and not too sweet! (Thanks Deb for going easy on the sugar!) I will definitely make it again.
Would like to make this today with a batch of golden raspberries I picked yesterday (and will be picking more of today). Planning on making individual galettes (4?) but am wondering about bake time – suggestions / ideas?
Just took this out of the oven, used about 4 cups of fruit including golden and red raspberries as well as wild strawberries. It is a thing of beauty and the crust was sooo easy to work with- cooling now and can’t wait to try it!!!
This is the best galette recipe ever. Easy and foolproof. So delicious! I’ve made it 3x and they all turned out beautifully. Thank you!!
I made this today with in-season local Vermont apples. It turned out beautifully. I didn’t bother with the egg wash, and it was still browned nicely. Spread some raspberry syrup on the dough before I placed the apples. Delicious!!!
I have a pear galette in the oven at the moment – I am experimenting with gluten free crust – used Anita’s flour this time and added fresh grated ginger and cinnamon – it is smelling good
I misread the recipe and accidentally used…..3.5 pounds of peaches instead of 3.5 cups! It exploded a bit but as the recipe states, still no soggy bottom and was still delicious! Loved it :)
This galette, which I made with three pears, the addition of 1/2 t. cinnamon and 1/4 t. cardamom, and a schmear of apricot fruit spread beneath the pears, was the perfect Thanksgiving dessert. I used the 1/4 cup of sugar called for in the recipe and thought it was perfectly sweet. Prepping the dough a couple of days in advance was a bonus. This will go into my rotation using whatever fruit is in season.
I’ve made this galette once with strawberry, once with strawberry rhubarb and now with apples and cinnamon for Thanksgiving!
Used about 3.5 cups of apple (pink lady, jonagold and honey crisp), 1 tsp cinnamon, juice of 1/2 a lemon, 1/2 tbsp instant tapioca pearls. I coarsely chopped 1/4 of the apples and added the tapioca pearls to that. I spread plum jam on the bottom of the pastry, added the layer of coarsely chopped and tapioca pearled apples and then the sliced apples on top of that. (This ensures that all of the tapioca dissolves.) It set beautifully after 35 minutes (I had another galette already in the oven https://smittenkitchen.com/2007/11/simplest-apple-tart/ so baking time increased; previous times I’ve made this galette it’s been done at exactly 30 minutes.)
I have made this with fresh fruits and it had turned out great. Fresh fruits are out of season here at West Coast and the last ones we had were Cranberries..out of which, I had made jam.
My question is, can I make this galette using homemade Cranbery jam?
Thanks:)
Hii!! quick question before I attempt this, what is the job of the sour cream or yogurt here?? Thanks!!
It adds a great texture and flakiness.
Thank you, thank you for this recipe and for all of the detailed notes about how to customize it! I made a raspberry galette in the shape of a heart for Valentine’s Day! It was toooo damn cute. Plus, I used the leftover dough I cut away to shape the heart and made smaller decorative hearts! (For these, I baked them separately at 400* for about ten minutes). Each person got a slice of galette (warmed), a scoop of vanilla ice cream, and a mini dough heart on top. It was precious. Will definitely make this next February, too! Thank you again for this recipe!
Deb – I’m looking back-and-forth between your Strawberry Rhubarb Pie (Improved) and this recipe, and wondering if you now prefer tapioca flour for thickening fruit pies, rather than quick-cooking tapioca? I apologize if you have answered this question somewhere else, but I couldn’t find it addressed. Getting ready to use some of my rhubarb crop for a pie for company and want it to be just perfect. Thanks!
Yes, I prefer tapioca flour or starch — it’s now much easier to find than it was when I’d only recommend quick-cooking. But, both will work.
has anyone tried this with spelt flour for the pastry? thanks
This is my go-to galette recipe (because I also hate planning), and I love it so much! I’ve made mixed berry, pear and goat cheese, apple cranberry, peach blueberry, and just yesterday strawberry pecan galette with fresh strawberries picked over the weekend. Such an easy recipe to whip up with little to no planning and a great intro to pie crust for those who are intimidated by making their own pastry.
Just made it with 2.5c of strawberries (fresh but not as sweet as hoped) and 1.5c of rhubarb with a little over 1/3c of sugar, no sugar on crust per better half’s request. Mixed fruit, sugar, and cornstarch (no tapioca) and let sit for 2 hours. Then I strained it and cooked the juices down into a jelly and added it in when I formed the galette. Came out beautifully, nice a deep with tons of fruit and no leaks at all. Might go slightly heavier on the sugar next time but gorgeous!
Is there any version of this galette that could be made with buckwheat flour instead?
I have struggled with pastry dough for years. Sometime I manage to make a very good pie or crostata/galette and am thrilled but it is always a lot of work for me. I have now made two galettes in the last week using your easy dough and it has, indeed, made it so much easier for me. My doughs are usually too dry which makes them so difficult to work with but these have been just right and so easy to roll out. They may not be quite as flaky as an all butter crust but taste wonderful to me. So happy to have this recipe. Thank you.
I’ve made this galette four times in the past two weeks. I use the cornstarch suggestion instead of tapioca flour but I don’t make a single change to the recipe itself. It’s perfect. After the first two galettes I made some frangipane and I’ve started to spread that on the crust before I layer on the fruit. It’s especially great with fruit that holds a lot of liquid since it acts as a barrier against a soggy crust. I’ll never try another galette recipe. This one is perfect!!
I used all white whole wheat flour for the crust – it was a little browner, but very tasty! It’s summer, so I used fresh nectarine, peach, raspberries, and blueberries. I added about a teaspoon of cinnamon too. Perfect summer dessert! Thanks Deb!
Should this be baked in the lower part of the oven or the middle? Made a large one with apples that needed cooking. Crust was easy and larger than I expected. I did find my tapioca starch for this one. It will come out of the oven soon! Thanks for so many lovely recipes and stories.
No-fail recipe, and so versatile. I’m making this for the third time tonight – pie crust is in the fridge. Apples are all done. The last one came out beautifully and I wish I could send a pic. Was a wee bit proud🤗 The sour cream in the pie crust must be what makes it so easy to work with. Made no adjustments, except to double it and freeze the butter since the kitchen is warm. It’s especially helpful that you have tips on varying amount of tapioca or cornstarch. My last one was a bit over filled so I plopped it into a glass pie dish which worked fine. So nice to be able to make a great pie without all that crimping and fiddling, plus you can really tell when the fruit is done. The next one will be plum – do you have any advice on the amount of thickener? I think similar to apples, but not sure. Thanks for this great recipe, and all the others.
With this menu I successfully attempted my first crust. The fresh blackberry, raspberry combination was a delicious dessert accompanied with vanilla ice cream.
I’m highly recommend this simple and amazing treat.
Made this for the first time and it came out great. I did the dough in food processor.
Going to make two small ones (I live alone) and as an experiment, stick the other assembled one in the freezer for later baking.
Was thinking about an apple galette for Thanksgiving. How would you keep the apples moist? I did a trail one last week and the apples got a little dried out. Suggestions please!
This recipe was a lifesaver for my Thanksgiving this year…. Pies are NOT my favorite to make. But, funny story, tonight for dinner I accidentally made a spinach-artichoke galette. I usually make spinach turnovers (basically a pie dough filled with a cheesy spinach artichoke dip from Epicurious) and I couldn’t find my recipe for the turnover dough. So my brain got the idea to try the galette dough, but the poor dough couldn’t hold the shape I wanted, haha. So my family just enjoyed an awesome accident and I didn’t have to slave away worrying about how many “turns” I had made in my pastry dough! Thanks for the lovely meal.
I made this today & have to say the crust was not enjoyed, although the fruit combo (rhubarb/strawberry) was good. While I know the crust was intended to be “rustic” it was flavorless at best. Disappointing. I would make filling again but but use a different recipe for the galette crust.
How do I keep the juice from running all out? My galette was sealed quite well but it still all ran out?
I have made this twice now, once with frozen-and-thawed blueberries, once with sliced apples— delicious, quicker than pie, and beautifully flaky!
I used gluten free flour (a mostly brown rice flour + potato starch blend w/xanthan gum) and otherwise followed the recipe closely. The dough was a little sticky and fragile to roll out, but the end product was the best gluten-free pie crust I have ever had.
Made this today with sweet cherries. Perfect recipe. I only had vanilla yogurt which worked fine too! A little cream… a perfect dessert. Thanks!
I made this today with blueberries. Since I had some lemon curd leftover from another recipe, I spread about ⅓ of a cup on the crust before piling on the filling. Oh, my…was it a huge hit.
Hi, do you recommend peeling peaches or plums prior to making the galette filling? Do you have strong feelings one way or another?
No, I never bother.
I love this recipe, and have literally tried it with all kinds of fruit I could find at our market. Apricots, peaches, nectarines, apples, steawberris with rhubarb… my family‘s favorite so far has been blueberries.
I make them so often that I make double the amount and freeze half of it so that I can make them right away.
Thank you so much for the recipe!!
Have this baking right now – made as 2 smaller gallettes using apple and rhubarb. Rolled the dough out to roughly 9 inch rounds, used 4 cups of fruit total and it’s looking like a 35 minute bake time. Love the dough, so easy to make in the food processor and well-behaved to roll out. Yet another SK winner.
As a devotée of all things Deb and SK, I’ve made this with various summer fruit but never APPLES. Can it be done? Company coming tomorrow!
Thank you!