It’s the season for hosting! You get a last minute message from friends in town, family pop in for an afternoon, or you’re on dessert for the next dinner party and need something delicious to bring, fast. Cue a trusty and crowd-pleasing galette, ready in under an hour. It’s easier than pie!
Here is a fool-proof galette recipe, plus some tips and tricks to make this dessert as simple as possible for seamless hosting.
Easier-Than-Pie Galette
Prep Time: 10 mins
Cook Time: 45 mins
Crust Ingredients
This go-to dessert can be made on any time budget, whether you stock your freezer with a few ready-made pie crusts, puff pastry sheets, or your own pre-made dough. Dough made ahead of time should be chilled, and kept.
- 1¼ cups all-purpose flour (Note: the flour can be replaced with whole wheat, rye, a little cornmeal for texture, or fully substituted with a gluten-free option.)
- ¼ teaspoon fine sea or table salt
- 1½ teaspoons granulated sugar
- 8 tablespoons cold unsalted butter, cut into pieces
- ¼ cup plain yogurt or sour cream
- 3 to 4 tablespoons cold water
Filling Ingredients
The best part about galette? Other than the easy directions and quick turnaround time, you can use whatever fruit you have on hand! The key is to scale the amount of sugar and cornstarch, and to not let it get too watery. Tart stone fruits like apricots, peaches, nectarines, plums, and sour cherries may need a greater amount of both sugar and cornstarch. Figs, grapes, and berries tend to need less. Add the sugar gradually, tasting as you go.
- 3 to 4 cups berries or fruit, chopped or thinly sliced
- Pinch of salt
- Juice of half a lemon or lime (optional)
- ¼ cup granulated sugar, to taste (or try honey, maple syrup, or your favorite sweetener–you choose!)
- ½ to 1½ tablespoons tapioca flour or cornstarch
- Spices to taste (cinnamon, nutmeg, ginger, cardamom)
Directions
Making the Crust
Step 1. Combine the flour, sugar, and salt in a large bowl.
Step 2. Sprinkle butter cubes over dough and using a pastry blender or your fingertips, and work it into the flour until the mixture resembles small peas.
Step 3. Add sour cream and 3 tablespoons of water over the mixture and stir or mash it together until it forms large clumps. Add the last tablespoon of water if needed, and use your hands to bring it together into a single ball.
Step 4. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill it in the fridge until firm, 1 to 2 hours, or up to 4 days. In a pinch, chill the dough in the freezer for about 20 minutes. Continue to the next step once your dough is ready!
Once You Have Your Crust
Step 1. Heat oven to 400°F.
Step 2. Chop or prepare fruit to your preference.
Step 3. Combine fruit with salt, citrus juice (if using), sugar, and starch in a medium bowl, then set aside. Make sure the filling isn’t too watery so that you get a nice jammy filling.
Step 4. Cover your baking sheet with parchment paper, then lay your chilled, flattened dough, pre-made pie crust, or puff pastry sheet on top. Whatever shape your dough is is perfect, just keep it flat!
Step 5. Top your fruit filling and any juices that have collected onto the center of the galette dough, leaving a 2 to 3-inch border uncovered around the edge.
Step 6. Fold the border over fruit, pleating the edge to make it fit, and leaving the center open. Press lightly to seal. Play around with different edging patterns, like you would your favorite pie!
Optional. For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust once folded over. Sprinkle with coarse sugar.
Step 7. Bake for 30 to 35 minutes, or until golden all over and the fruit is bubbling and juicy. Puff pastry might go a little quicker. Cool as desired, then serve warm or at room temperature.
The Extras
From our kitchen to yours, here are a few extra ideas to make this hosting delight quick and easy.
- Stock up on a few extra frozen pie crusts, puff pastry sheets, or pre-make dough to chill for a few days before a busy weekend.
- Prepare your fruit to keep in the fridge for a last minute bake, or use frozen fruit as needed. No need to defrost!
- For a fruity flavour boost, spread a thin layer of jam over the rolled out dough before adding the filling for extra fruit flavor or contrasting taste combinations.
- Get creative with flavor combinations. Play with adding lemon zest to the fruit, vanilla bean, ground spices, or even minced ginger for a warm kick. Flavor matches we love: blueberry and lemon, peach and cardamom, ginger and pear, strawberry and rhubarb, or even a decadent raspberry and dark chocolate drizzle!
- Keep your favorite ice cream or frozen yogurt in the freezer as the perfect topper for a warm galette.
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