This Fruit Galette is a rustic, show-stopping dessert that’s as easy to make as it is delicious. With a flaky, buttery crust enveloping a medley of juicy peaches, plump blueberries, and tangy raspberries, every bite is a burst of summer sweetness. The golden, caramelized edges and tender fruit filling create a perfect balance of textures, while a hint of cinnamon adds warmth. Ready in just 1 hour 30 minutes, it’s an effortless way to impress without spending hours in the kitchen.
Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this galette is a celebration of simplicity and flavor. The vibrant fruit filling, rich in vitamins and antioxidants, pairs beautifully with the indulgent crust for a treat that’s both wholesome and decadent. Perfect for gatherings or a cozy night in, it’s a dessert that feels special yet approachable. Let the aroma of baked fruit and pastry fill your kitchen and bring everyone to the table.
Ingredients for a Delicious Fruit Galette
- Galette Crust:
- 1 ½ cups (190 g) all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 9 Tablespoons unsalted butter (very cold, cut into 9 or more pieces)
- 6 Tablespoons (90 g) sour cream
- Fruit Filling:
- 1 ½ lbs various prepared fruit (e.g., berries, peaches, or apples)
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
- 1 ½ Tablespoons cornstarch (to thicken the filling)
- ⅛ teaspoon salt
- Egg Wash/Topping:
- 1 large egg
- 2 teaspoons water
- Coarse or granulated sugar (optional, for sprinkling)
- 1 ½ Tablespoons unsalted butter (cold, cut into small pieces, optional)
Step-by-Step Instructions
- Make the Crust:
- Combine flour, sugar, and salt in a food processor. Pulse to mix.
- Add cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add sour cream and pulse until the dough clumps together.
- Form the dough into a ball, flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
- Prepare the Filling:
- Preheat the oven to 400°F (205°C).
- In a large bowl, mix fruit, sugar, lemon juice, cornstarch, and salt until well combined. Set aside.
- Assemble the Galette:
- Roll the chilled dough into a 12-13” circle on a floured surface. Transfer to a baking sheet.
- Whisk egg and water to make the egg wash. Brush it lightly over the dough to prevent sogginess.
- Spoon the fruit mixture into the center, leaving a 2” border. Fold the edges over the fruit and pinch to secure.
- Dot the fruit with butter pieces if desired. Brush the crust with egg wash and sprinkle with sugar.
- Bake and Serve:
- Bake at 400°F (205°C) for 30-35 minutes, until the crust is golden and the fruit is bubbling.
- Let cool before slicing and serving. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your fruit galette with a drizzle of vanilla custard or a scoop of vanilla ice cream for a classic touch. For a tangy twist, try a dollop of whipped cream infused with a hint of lemon zest. If you’re feeling adventurous, a caramel sauce or a sprinkle of toasted nuts can add a delightful crunch and richness.
Serve It Right: Presentation and Pairing Tips
Slice your galette into wedges and serve it warm for the best flavor. Pair it with a cup of hot tea or coffee for a cozy dessert experience. For a brunch twist, serve alongside a mimosa or a refreshing fruit salad. Don’t forget to dust with a little powdered sugar for a finishing touch!
Keep It Fresh: Storage and Reheating Tips
Store leftover galette in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, place it in a 350°F (175°C) oven for 10-15 minutes until warmed through. For a quick fix, a microwave works, but the crust may lose some crispiness.
Mix It Up: Recipe Variations to Try
Experiment with different fruits like peaches, berries, or apples for seasonal variety. For a savory twist, swap the fruit for caramelized onions and goat cheese. If you’re gluten-free, use a gluten-free flour blend for the crust—it works just as well!
Quick Tips: Time-Saving Hacks
Use a pre-made pie crust to skip the dough-making step and save time. Prep your fruit filling while the dough chills to streamline the process. If you’re short on time, reduce the chilling time to 15 minutes—just make sure the dough is firm enough to roll out.
Fruit Galette Recipe
Ingredients
GALETTE CRUST
- 1 ½ cups all purpose flour (190 g)
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 9 Tablespoons unsalted butter very cold and cut into 9 or more pieces
- 6 Tablespoons sour cream (90 g)
FRUIT FILLING
- 1 ½ lbs various prepared fruit ¹
- ¼ cup granulated sugar
- 2 teaspoons Lemon juice
- 1 ½ Tablespoons cornstarch ²
- ⅛ teaspoon salt
EGG WASH/TOPPING
- 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
- 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.
- 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.
- 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.