Galette Recipe: Easy and Delicious Rustic Dessert

I’ve included some videos below for those who prefer to watch rather than read.

Galettes are a delightful pastry that’s simple to make and perfect for any occasion. They are free-form tarts that don’t require a special pan or such precision as traditional pie. This makes them easier and more inviting to both beginners and experienced bakers.

Whether you fill them with sweet fruits like berries, apples, or peaches, or go for a savory option with tomatoes or squash, you’ll find that galettes are incredibly versatile. With just a few ingredients, you can create a flaky, buttery crust that complements any filling beautifully.

Ready in under two hours, a galette can be a quick dessert or an elegant dish for guests. Add a scoop of ice cream or a drizzle of salted caramel, and you have a treat that’s sure to impress.

Exact Ingredients (+ Possible Substitutes)

To make a galette, you will need some basic ingredients. Here’s a list:

Crust:

• 1 1/4 cups (165 grams) all-purpose flour
• 1/4 teaspoon salt or sea salt
• 1 1/2 teaspoons (6 grams) granulated sugar
• 8 tablespoons (115 grams) cold, unsalted butter, cut into pieces

Possible Substitutes:

• You can use whole wheat flour instead of all-purpose flour for a nuttier flavor.
• Salted butter can be used if you omit the additional salt.
• Use brown sugar if you prefer a deeper sweetness.

Filling:

• 2 cups fruit (like berries, peaches, or apples), chopped
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice or vanilla extract

Possible Substitutes:

• Swap fruits based on the season or preference. Mixed berries or stone fruits work well.
• Arrowroot powder or flour can replace cornstarch.
• Honey or maple syrup can substitute granulated sugar, though the sweetness may vary.

Egg Wash:

• 1 egg, beaten
• 1 tablespoon water

Possible Substitutes:

• For a richer color, use egg yolk only mixed with water.
• An egg wash substitute can be milk or cream brushed on.

Top with turbinado sugar for extra crunch.

By knowing these ingredients and possible substitutes, you’ll be able to adjust the recipe to suit your taste and dietary needs!

Instructions

First, prepare your galette dough. Mix flour, salt, and cold butter in a food processor until the mixture looks like coarse crumbs. Slowly add ice water and pulse until dough forms. Shape the dough into a ball, wrap it in plastic wrap, and chill for about 30 minutes.

Next, roll out the chilled dough on a floured surface. Aim for a round shape, about 12 inches in diameter. Don’t worry about making the edges perfect.

Pile your chosen fruit or filling in the center of the dough. Make sure to leave a 2-inch border. Fold the edges of the dough over the fruit, leaving the middle open for steam to escape.

Beat an egg and brush it over the crust edges with a pastry brush. Sprinkle some sugar on the crust for extra sweetness and crunch.

Bake the galette in a preheated oven at 375°F (190°C) for 28 to 32 minutes, or until the crust is golden brown. Once done, remove from the oven and let it cool on a baking rack.

Enjoy your homemade galette warm or at room temperature!

Tips, Tricks & Storing

Tips

• Keep Ingredients Chilled: Ensure your butter and water are cold. This keeps the dough flaky.
• Don’t Overwork the Dough: Mix until just combined. Overworking can make it tough.
• Use a Food Processor: It makes the process quicker and easier.
• Roll Evenly: Keep the dough thickness the same to ensure even baking.

Tricks

• Egg Wash: Brush the crust with a beaten egg for a shiny, golden finish.
• Fruit Prep: Toss fruit with sugar and a bit of flour to prevent a soggy bottom.
• Shape Freely: Don’t worry about perfect edges. Rustic looks good and tastes great.
• Sugars: Sprinkle turbinado sugar on the crust for extra crunch and sweetness.

Storing

• Refrigerate Dough: Wrap the dough in plastic wrap and refrigerate for up to 3 days.
• Freeze Dough: You can freeze the dough for up to 2 months. Just thaw it in the fridge before using.
• Leftover Galette: Place in an airtight container and store in the fridge for 2-3 days.
• Reheat: Warm slices in a 350°F oven for 10 minutes to revive that fresh-baked taste.