Homemade Rustic French Galette Recipe

Ingredients

  • 1 1/2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 1/2 sticks of unsalted butter, chilled and cut into cubes
  • 1/3 cup of ice water
  • 1 large egg yolk
  • 2 tablespoons of milk
  • 1 1/2 pounds of firm, ripe fruit (like apples, pears, or peaches), peeled and thinly sliced
  • 1/2 cup of granulated sugar
  • 1 tablespoon of cornstarch
  • 2 tablespoons of lemon juice
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • A pinch of nutmeg

Steps and instructions

  1. In a large bowl, combine the all-purpose flour and salt.
  2. Add the chilled, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water to the mixture, stirring until the dough just comes together. Try not to overwork the dough.
  4. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
  5. Preheat your oven to 375°F (190°C).
  6. On a floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
  7. In a large bowl, combine the sliced fruit, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss until the fruit is evenly coated.
  8. Arrange the fruit mixture in the center of the dough, leaving a 2-inch border around the edge.
  9. Fold the edges of the dough over the fruit, pleating as necessary.
  10. In a small bowl, beat together the egg yolk and milk. Brush this mixture over the crust of the galette.
  11. Bake for 45-50 minutes, or until the crust is golden and the fruit is tender.
  12. Allow the galette to cool on the baking sheet for 10 minutes, then transfer it to a wire rack to cool completely.
  13. Serve and enjoy!

Tools for making

  • Mixing bowl - Used to combine the flour, salt, and butter.
  • Fingers - Used to rub the butter into the flour mixture.
  • Plastic wrap - Used to wrap the dough before refrigeration.
  • Rolling pin - Used to roll out the dough into a circle.
  • Baking sheet - Used to bake the galette in the oven.
  • Parchment paper - Used to line the baking sheet and prevent sticking.
  • Large bowl - Used to toss and combine the sliced fruit with other ingredients.
  • Pastry brush - Used to brush the egg yolk and milk mixture onto the crust.
  • Wire rack - Used to cool the galette after baking.

Recipe variations

  • Use a different type of flour, such as whole wheat flour or almond flour, for a different flavor and texture.
  • Experiment with different types of fruit, such as berries, cherries, or plums.
  • Add spices like cardamom, ginger, or allspice to the fruit filling for extra flavor.
  • Try using a different type of fat for the crust, like coconut oil or shortening, for a vegan option.
  • Add a sprinkle of chopped nuts, such as almonds or walnuts, to the fruit filling for added crunch.
  • For a savory twist, substitute the fruit with vegetables like tomatoes, zucchini, or mushrooms.
  • Add a layer of cheese, such as goat cheese or Gruyère, on top of the crust before adding the fruit or vegetables.
  • Drizzle caramel sauce or chocolate sauce over the galette after baking for a decadent touch.
  • Sprinkle a bit of coarse sugar or cinnamon sugar on top of the crust for extra sweetness and texture.
  • Serve the galette with a scoop of ice cream or a dollop of whipped cream for a delightful dessert.

Recipe overview

Discover the rustic charm, scrumptious taste, and simplicity of making a Galette. This freeform, open-faced pie is an easy alternative to a traditional pie, yet it maintains that perfect balance of sweet-tart filling and flaky, buttery crust. In this recipe, we'll use firm, ripe fruit paired with a hint of cinnamon and nutmeg for a delightful flavor. What's more, you can personalize it with your choice of fruits, such as apples, pears, or peaches. It's perfect for a relaxed dessert, a tea-time treat, or even a brunch centerpiece. Get ready to impress your family and friends with this delightful, versatile dish—the Galette.

Common questions

  1. Can I use a different type of flour? Yes, you can use alternative flours such as whole wheat flour or gluten-free flour, but keep in mind that the texture and taste of the galette may vary.
  2. Can I use salted butter instead of unsalted? While it is recommended to use unsalted butter to control the salt content, you can use salted butter if that's all you have. Just reduce the amount of added salt in the recipe.
  3. Can I use frozen fruit instead of fresh? Fresh fruit is preferred for this recipe, but you can use frozen fruit if necessary. Thaw the fruit and drain any excess liquid before using, and adjust the cooking time as needed.
  4. Can I prepare the dough in advance? Absolutely! You can make the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate until ready to use.
  5. Can I add other spices or flavorings? Certainly! Feel free to experiment with other spices like ginger or cardamom, or add a splash of almond extract for additional flavor.
  6. Can I freeze the galette? Yes, you can freeze the baked galette. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator before enjoying.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough into a thin, even circle.
  • Baking Sheet - The galette is baked on a baking sheet lined with parchment paper to prevent sticking.
  • Parchment Paper - Placed on the baking sheet to provide a non-stick surface for the galette.
  • Large Bowl - Used for mixing the dough and the fruit filling.
  • Plastic Wrap - Used to wrap and refrigerate the dough.
  • Knife - Used for peeling and slicing the fruits.
  • Pastry Brush - Used to brush the egg wash onto the galette crust for a golden finish.
  • Wire Rack - Used to cool the galette after baking.

Origin stories

The Galette is a rustic, free-form tart that hails from the region of Brittany in France. Its origins are humble, as it was initially made with buckwheat flour which was one of the few crops that could survive in the harsh Breton climate. Over time, it has evolved into a dessert that can shine the spotlight on any in-season fruit. The charm of the Galette lies not only in its versatile filling but also in its presentation. Unlike more structured pastries, the Galette embraces imperfection. The dough is simply folded over the filling, leading to its distinctive, crinkled edge. It's a reminder that sometimes, the simplest pleasures are the most enduring ones.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.