Fruit Galette

I love how rustic and beautiful a fruit galette looks when it comes out of the oven. It has all the charm of a pie but with half the effort. The crust is buttery and flaky, the fruit filling is sweet and slightly tart, and the sugar sprinkled on top adds the perfect bit of crunch. It’s a dessert that feels fancy but is wonderfully simple to make.

Why You’ll Love This Recipe

I like this recipe because it’s so versatile. I can use almost any fruit I have on hand, whether it’s berries, peaches, apples, or a mix. The sour cream crust always bakes up tender and flavorful, and I enjoy how forgiving the rustic shape is. I don’t need a pie dish or complicated lattice just fold, bake, and enjoy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

GALETTE CRUST
▢1 ½ cups (190 g) 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 (90 g) of sour cream

FRUIT FILLING
▢1 ½ lbs various prepared fruit¹
▢¼ cup granulated sugar
▢2 teaspoons Lemon juice
▢1 ½ Tablespoons cornstarch²
▢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

Directions

1. I start by making the crust: in a large bowl, I whisk together the flour, sugar, and salt.
2. I cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. I stir in the sour cream until the dough comes together, then shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. While the dough chills, I prepare the filling by mixing the fruit, sugar, lemon juice, cornstarch, and salt in a bowl.
5. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, I roll the dough into a 12-inch circle and transfer it to the prepared baking sheet.
7. I spoon the fruit mixture into the center of the dough, leaving about 2 inches around the edges.
8. I fold the edges of the dough over the filling, pleating as needed.
9. I whisk the egg with water and brush it over the crust, then sprinkle with coarse sugar if using.
10. If desired, I dot the filling with small pieces of butter before baking.
11. I bake the galette for 35–45 minutes, or until the crust is golden brown and the fruit is bubbling.
12. I let it cool slightly before slicing and serving.

Servings and Timing

This fruit galette serves about 6–8 people. It usually takes me around 20 minutes to prepare, plus 30 minutes of chilling, and about 40 minutes to bake.

Variations

I sometimes use all berries for a sweet-tart galette, or peaches and plums for a juicy summer version. In the fall, I like using apples or pears with a pinch of cinnamon. I also enjoy swapping sour cream in the crust for Greek yogurt when I want a slight tang.

Storage/Reheating

I store leftovers at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, I place slices in a 350°F (175°C) oven for 10 minutes to crisp up the crust again. I avoid microwaving because it makes the pastry soft.

FAQs

Can I make the dough ahead of time?

Yes, I like making the dough a day ahead and keeping it chilled until I’m ready to roll it out.

Can I freeze a galette?

Yes, I can freeze a baked galette for up to 2 months. I reheat it in the oven to restore the crispness.

Do I need to peel the fruit?

I usually peel apples and peaches, but for berries or plums, I leave the skins on.

Can I use frozen fruit?

Yes, I can use frozen fruit, but I thaw and drain it well to avoid excess liquid.

How do I keep the crust from getting soggy?

I like sprinkling a little flour, cornstarch, or ground almonds under the fruit to absorb extra juices.

Can I make mini galettes instead of one large one?

Yes, I divide the dough and filling into smaller portions for individual servings.

Do I need a food processor to make the dough?

No, I usually make it by hand with a pastry cutter, but a food processor works too.

Can I use puff pastry instead of homemade dough?

Yes, puff pastry is a quick shortcut and makes the galette extra flaky.

Can I make it less sweet?

Yes, I reduce the sugar in the filling if my fruit is already very sweet.

What fruits work best together?

I love combining berries with stone fruits like peaches, or apples with pears for a fall flavor mix.

Conclusion

I love how easy and flexible this fruit galette is. The buttery crust, juicy filling, and rustic look make it a dessert that feels special without being fussy. Whether I use fresh summer fruit or cozy autumn flavors, it always turns out delicious and impressive.

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