RUSTIC FRUIT GALETTE
A forgiving free-form tart that’s easier than pie!
KEY INFO:
- Prep Time: 30 minutes + 30 minutes chilling
- Cook Time: 35-40 minutes
- Total Time: 1.5 hours
- Servings: 6-8 slices
- Difficulty: Easy-Moderate
- Dietary: Vegetarian (vegan options available)
EQUIPMENT NEEDED:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush (or use fingers)
- Alternative tools: Food processor OR pastry cutter
- Measuring cups and spoons
INGREDIENTS:
For the Crust:
- 1½ cups (190g) all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons (25g) granulated sugar
- 9 tablespoons (125g) cold unsalted butter, cubed
- 6 tablespoons (90ml) cold sour cream [or ¼ cup ice water]
For the Filling:
- 2½ cups fresh fruit (berries, sliced peaches, plums)
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- Pinch of salt
For Finishing:
- 1 egg (for wash)
- 2 tablespoons coarse sugar
METHOD:
- Mix flour, salt, and sugar in a large bowl
- Cut in COLD butter until mixture resembles coarse crumbs
- Stir in sour cream until dough just comes together
- Shape into disk, wrap in plastic, chill 30 minutes
- Meanwhile, mix fruit with sugar, cornstarch, lemon juice, and salt
- Roll chilled dough into 14-inch circle on floured surface
- Transfer to parchment-lined baking sheet
- Pile fruit mixture in center, leaving 2-inch border
- Fold edges over fruit, creating pleats (doesn’t need to be perfect!)
- Brush crust with beaten egg, sprinkle with coarse sugar
- Bake at 400°F (200°C) for 35-40 minutes until golden brown and bubbling
CRUCIAL TIPS:
- Keep butter and dough COLD
- Don’t overmix the dough
- Drain very juicy fruits before using
- Let cool 15 minutes before slicing
STORAGE:
- Room temperature: 2 days
- Refrigerated: 4 days
- Reheat at 350°F for 10 minutes to re-crisp
VARIATIONS:
- Swap fruits seasonally
- Make gluten-free with 1:1 GF flour blend
- Use vegan butter and skip egg wash for vegan version
- Add ground almonds under fruit for extra flavor
SCALING:
- Recipe doubles easily
- Make mini galettes by dividing dough
- Adjust baking time for size (25-30 minutes for minis)
