Fruit Galette
- Total Time
- 2 hours, plus at least 2 hours’ chilling
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 servings
- 1⅓cups/165 grams all-purpose flour
- 1tablespoon/15 grams sugar
- ½teaspoon/3 grams fine sea salt
- 1large egg
- Heavy cream, as needed
- 1stick/113 grams unsalted butter, cut into big pieces
- 2teaspoons/10 milliliters lemon juice
- ½teaspoon/4 grams grated lemon zest (optional)
- 3cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
- ½cup to ¾ cup/100 to 150 grams sugar, to taste
- Pinch of salt
- Juice and grated zest of ½ lemon (optional)
- 3 to 4tablespoons/25 to 35 grams cornstarch
For the Dough
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
323 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 4 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Make the Crust
- Step 1
In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to ⅓ cup. Lightly whisk the egg and cream together.
- Step 2
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to ¼ cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Step 3
Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Step 4
Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
Make the Filling
- Step 5
Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1½-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Step 6
Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lewis
This is a great recipe, but very messy. The liquid leaked out and burned on the sheet pan. I took the recommendation for the NYT blueberry pie and drained the liquid that exuded from the fruit (peaches) after adding the sugar, cornstarch and lemon juice and cooked it briefly to let it thicken. Then poured the thickened sauce back over the fruit after piling it in the dough. Much less leakage and better flavor than just leaving the juice out.
Tory
I love this recipe. Beware, don't pour in all of the egg/heavy cream mixture into the crust. The recipe is not clear about that until it's too late.
AlisonK
There a quite a few useful tips in the video that accompanies this recipe. I made it with peaches from the farmers' market last summer and added a bit of cardamom.
Tammy J.
I followed the recipe to a tee. I used the food processor also; GREAT way to do the crust. Thanks for the tip. Used peaches and raspberries. Added some cinnamon and sprinkled with "sugar in the raw" (turbinado). Don't forget the lemon zest in the crust! The crust is to die for! DO IT! YOU'LL BE GLAD YOU DID!
Vinusha
This tasted fabulous, but I think there should be a note about the quantity of liquid you have to deal with when using berries. I made mine with raspberries, and followed the directions to the letter, but the liquid collapsed part of the crust in the oven and it was a mess.
JAM
We're in South Africa and mangoes are in season, so I made it with mangoes, added lime juice and zest, and instead of Melissa's suggested jam, I spread Mrs. Ball's chutney generously on the dough before adding the mango filling. Scrumptious with a little kick.
KarenB
Watch the video before baking...it was super helpful. I didn't want to make a large galette, so I made the crust and divided it into 3 parts, freezing some for later. I made a third of the filling. Because of operator error, some of the raspberry juice leaked out, but the mini galette was still delicious. The crust was particularly good. The only change I made, other than dividing it into thirds, was using half and half instead of heavy cream in the egg mixture. It worked fine.
Colleen Barry
This recipe turned out wonderfully! I followed it exactly including the lemon juice and zest. I used peaches with 4 tbsp cornstarch and 3/4 cup sugar. Absolutely delicious. I was worried about the liquid leaking so instead of pouring the entire fruit mixture and extra liquid onto the dough, I simply mixed it together, let it sit for 10min, and then scooped the fruit onto the dough and left the extra liquid behind. Was plenty-juicy and flavorful.
bernadette
Lewis is right. You MUST boil the liquid to thicken it. Do exactly what he says. There will be a little leaking but not much. I used a silpat liner in my sheet. Easy clean up.
Christiane
Be sure to remove the dough from the fridge a little while before you need to roll it out...it makes the process much easier. I needed to use more cornstarch as I used very juicy stoned fruit.
Walter
This is so enjoyable to make. So fast and easy. I use store bought pastry dough (yep I cheated). I found it best if you use unripened nectarines. Then follow the recipe. Wonderful.
Dena
After tossing the filling ingredients together, set aside for 5-10 minutes to draw out the juices. Then transfer the filling to the dough circle, leaving the excess juices behind. This helps avoid the leakage and burning. Also, I suggest adding a 1/2 - 1 tsp. of cinnamon to blueberry filling. Brings the flavor over the top!
Den Barton
Well I just have to say that was easy, attractive on the table, and it really does taste good. Thank you N.Y.T. and fellow bakers for your generous sharing of tips and know how. Den
scades
With peaches, maybe increase fruit to four cups. Next time I'll add a tsp of vanilla extract to the crust; maybe cinnamon or grated nutmeg to the fruit.
Cheryl
Made it with apple pie filling I froze last fall but added 2.5T cornstarch and lemon juice and zest as called for in recipe. Only about 2t leaked out, the parchment paper saved the day. Used homemade peach jam on bottom and i think that helped crust to bake though and not be gummy. Had paid attention about the egg and cream so had plenty to coat the edges which turned out golden brown. Definitely will make again; everyone loved it.
Susan
I followed the suggestion of heating/reducing the liquid. As a result, I had no leakage whatsoever but the pie filling seemed too thick, too congealed. Maybe I over reduced the liquid, but I encourage caution if you do this. Perhaps, also, less cornstarch?
Ejmp
This doesn’t say to Dock the crust in the center but mine puffed up considerably and pushed the juice out. Still turned out nice enough though.
Susan
Great in every way! Do use the lemon zest and juice it adds a zing!
nancy
This tasted wonderful, but my crust was so crumbly and messy. I made it with peaches and raspberries. I love reading all the notes, so I didn't use all the liquid from the fruit, so that worked, but the crust was messy, so it didn't fold over on the edges very well and didn't look so good in the end.
DiverJoy
Fabulous recipe!!! First time ever making a galette! As others found, the dough was very crumbly so I added some extra lemon juice—that was enough to hold it together….i used peach preserves under blueberries, red raspberries and a few sweet cherries—delicious! It did leak juice in two places so I may go the boil-it-first the next time! Many thanks!!
Elizabeth
Excellent! I used more peaches than called for (probably 4-5 cups), and prepped the dough and fruit the night before baking. That morning I drained the fruit and boiled the liquid, used that as the "jam" layer after it thickened, and piled on the peaches. Delicious!
ed
I used yellow peaches from the farmer's market and a few cherries I had in the fridge. The fruit mixture was super wet so I only sued a small portion of the liquid. Liquid still leaked out of the shell, but parchment on the sheet pan made cleanup easy. The result was outstanding.
Sharon De Cook
This is the best butter-based pastry dough. Helped to read notes and watch video. I had to use all of the liquid to get the pastry together, and it turned out perfectly. The fruit would have been perfect had I not mistaken can of baking powder for corn starch. As soon as saw it, I twigged, and endeavored to spoon it out, replacing with the cornstarch. But when I added the lemon juice, I had Vesuvius. Altered fruit taste, but still wonderful.
Rosemik
I would love to give this galette a try. Several reviewers mention a video. I do not see it. Where might it be?? TIA
Catherine
Where is the video people are referring to, usually this is included with the recipe? It is not here on 6/15/24.
John Eagle
What does the cornstarch do?
Evelyn
A disaster. After 15 minutes in the oven, virtually all of the liquid seeped out. A waste of fruit and butter.
Tish
Can I use frozen crust for this? I don't have a food processor.
Trudy
After having my first ever attempt at a galette several years ago leak out all over the sheet pan and burn I started making them in my deep dish glass Pyrex pie dish. Easy to handle, no precious juices ever lost again, and they look beautiful in the dish.
Scheherazade
I followed the recipe exactly as described - used ripe peaches, included adding the lime juice and zest to the filling, used 1/3 of cup sugar in the raw and three Tbspoon of Tapioca Starch and baked it inside a pie dished lined with parchment paper. The result was divine in taste and looks and no mess per another previous comment!
Private notes are only visible to you.
Advertisement
