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Rustic Fruit Galette

A rustic French tart with crispy, flaky pastry and concentrated fruit flavors that’s free-form and easy, perfect for showcasing seasonal produce.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry Dough
  • 1 1/4 cups all-purpose flour
  • 8 tablespoons cold unsalted butter cubed
  • 1/2 teaspoon sea salt
  • 3 to 4 tablespoons ice water
  • 1 tablespoon granulated sugar
For the Filling
  • 4 to 5 cups fresh fruit peaches, apples, berries, or plums
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon or cardamom optional
For Assembly
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon coarse sugar for topping

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Rolling pin
  • Large cutting board or parchment paper
  • Baking sheet
  • Sharp knife
  • Small bowl for egg wash
  • Pastry brush

Method
 

  1. Combine flour, granulated sugar, and sea salt in a large mixing bowl and whisk briefly.
  2. Add cubed cold butter and use a pastry cutter or fork to cut it into the flour until pea-sized pieces form.
  3. Sprinkle 3 tablespoons ice water over the mixture and toss with a fork until the dough just comes together, adding more water only if needed.
  4. Gather the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. While dough chills, peel and slice fruit into 1/4-inch pieces and toss in a bowl with sugar, cornstarch, lemon juice, vanilla, and spices.
  6. Preheat oven to 400°F (200°C) and position a rack on the lowest level.
  7. Roll chilled dough on a floured surface into a 12-inch circle about 1/8-inch thick.
  8. Transfer dough to a parchment-lined baking sheet and mound fruit mixture in the center, leaving a 2-inch border.
  9. Fold the pastry border up over the filling, pleating gently around the edges.
  10. Brush the pastry edges with beaten egg and sprinkle with coarse sugar.
  11. Bake at 400°F (200°C) for 30 to 35 minutes until golden brown and bubbling, tenting edges with foil if they brown too quickly.
  12. Let the galette rest on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool slightly.

Notes

The galette can be assembled ahead to the egg wash step and refrigerated until ready to bake; store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.