Summer Fruit Galette
Everything you love about pie — but without the fuss. This rustic tart showcases juicy, sun-ripened fruits like
peaches, berries, or plums wrapped in a golden, flaky crust. Unlike a traditional tart, a galette is freeform and
delightfully imperfect, making it both elegant and effortlessly charming. Simple, seasonal, and very French!
- Serves
- 6
Directions
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Make the crust
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Add flour, sugar and salt into the bowl of a food processor.
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Pulse until just combined.
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Add the butter and pulse until it looks like “pebbles” of butter in the dough.
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Be sure not to over process the butter. You want to see flecks butter in the dough.
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Drizzle in the water and blend until the dough JUST comes together into a ball.
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Remove from bowl and press into a flat disk.
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Wrap in cling wrap and chill for 30 minutes up to a day.
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Make the Filling
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While the dough chills, prepare the filling.
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Preheat oven to 425 F. Line a baking sheet with a Silpat or parchment paper.
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Mix the peaches, berries, sugar, salt, lemon juice, and cornstarch together in a bowl.
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Let fruit macerate (soak) as long as possible to release their juices. It will create a lot of liquid.
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Shape and fill the pie
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Remove dough from the refrigerator and let soften just a bit to roll.
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On a work surface or the parchment/Silpat, roll out the dough into a 12-inch round.
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Transfer dough to the baking sheet before filling.
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Using a slotted spoon, scoop the fruit (without the juices) into the center of the dough.
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If the filling looks wet, dust with a little more cornstarch which will absorb during baking.
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Use a bench scraper to even out any cracked edges.
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Leave a 2-3-inch border around the filling to crimp and fold the dough into a pocket.
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Gently fold and crimp the edges around the fruit working in a clockwise direction.
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Bake the Galette
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Lightly egg wash the pastry. Use a paper towel to wipe up any excessive pooling or dripping of egg.
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Sprinkle almonds across the fruit filling and sprinkle the washed pastry crust with raw sugar.
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Bake for 30-35 minutes or until the pastry is golden brown and firm to the touch.
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Remove from oven and let set for 5 minutes, then transfer to a cooling rack.
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Serve room temperature with a dusting of powdered sugar or ice cream.
Shawnie’s notes
Firmer peaches or stone fruit are preferred as they hold their shape and texture while cooking. Overly ripe fruit may become mushy while macerating or baking.
From Shawnie's class “Picnic in Provence”
