Simply Perfect Galette

READY IN: 1hr 55mins
Recipe by Roosie

A great alternative to pie that you can use with almost any fruit. The best part is the juices that gather under the crust. It's a free-form tart that looks like a fruit pizza.

Top Review by Nose5775

Easier than pie, and tartly delicious made with sliced fresh apricots. The crust turned out nicely flaky. I used half white flour and half whole wheat pastry flour. In the future, I might add a teaspoon of sugar to the flour for the crust. I only have a rimmed baking sheet, so I made an oblong instead of a round galette so I could fit it on the sheet, which worked fine. I also halved the recipe, which I would not recommend: it tastes fine, but is almost all crust; I think this is just meant to be bigger.

Ingredients Nutrition

  • Dough

  • 2 cups all-purpose flour
  • 12 teaspoon salt (preferably sea salt)
  • 12 tablespoons butter (chilled; cut into 1/4" slices)
  • 12 cup cold water
  • Filling

  • 2 tablespoons all-purpose flour
  • 7 tablespoons sugar
  • 3 -4 cups fruit (I've made this with blueberries, raspberries, blackberries and apples but most fruits can be used)


  1. DOUGH--Combine flour and salt in a bowl.
  2. Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
  3. Cut in remaining butter until it is in pea-sized bits.
  4. Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
  5. Gather dough into 1/2" thick disk and wrap tightly in plastic wrap.
  6. Refrigerate for at least 30 minutes.
  7. Dough can be prepared up to 2 days ahead of time and refrigerated.
  8. To freeze, overwrap in aluminum foil and defrost overnight in fridge.
  9. If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
  10. Preheat oven to 400*F.
  11. Position rack to center.
  12. A baking stone can be used if availiable.
  13. On a floured surface, roll our dough into very thin (no more than 1/16" thick) 14" diameter round.
  14. Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
  15. Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
  16. FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2" border.
  17. Arrange fruit on top of the sugar/flour mixture, again leaving a border.
  18. Sprinkle fruit with 4 tbs of remaining sugar.
  19. Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
  20. Bake 50 minutes to 1 hour, until edges are browned.
  21. Immediately slide galette off of pan onto cooling rack.
  22. Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
  23. ***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
  24. Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
  25. Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
  26. With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.

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