Food

This? Oh Just Threw It Together

easy fruit galette formula

You know how they say most people are either Cooks or Bakers? Well…

I fall squarely in the Cooks camp. Cooking feels more improvisational and forgiving compared with baking, which rewards science-like precision and seems to enjoy punishing my cake and me if I forget just the tiniest teaspoon of baking powder. I was never much of a science kid in school, always gravitating towards classes like English where “there is no wrong answer,” which probably explains why a fruit galette is my kind of baked good.

A galette is a free-form open pie (free form!) where the crust is wrapped around whatever fruit you happen to have lying around, and because they are so forgiving, they appear as routinely in my kitchen as a green salad or a quick skillet meal. In fact, they require so little concentration that I’m almost always making one at the same time that I’m putting together dinner.

easy galette recipe formula

A galette’s appeal is in its rusticity, code for It’s fine to just make it up as you go along. I don’t even use a mixing bowl for the fruit mixture. I simply dump what I have into the center of a pie dough (this is a store bought one), making sure to maintain a two-inch perimeter of dough, then use my fingers to mix in sugar, corn starch, lemon juice, or whatever else. A mixed berry galette wins bonus points because it doesn’t even ask me to peel anything.

easy galette recipe formula

No measuring, just squeezing!

easy galette recipe formula

Though my favorite galette combination is probably peach and blueberry, most of the time my thought process goes like this: Oh those raspberries are an hour away from going rotten. What about those blackberries hiding in the back of the fridge? It’s always a great day when I have a homemade pie dough in the freezer (like above), but there is zero shame in store bought.

easy galette recipe formula

Another thing I love? A galette is the perfect size for a group of four or five. Sometimes I’ll sprinkle Demerara sugar on the crust before baking, which gives it a little texture and a subtle deeper molasses flavor.

easy galette recipe formula

Usually I taste the fruit before I mix in the sugar — if the berries are more tart than usual, I’ll up the amount I need. If they are sweet and already breaking down, I might use less. For this one (peach, blackberry, blueberry) I also added a little almond extract. You can use vanilla extract, too. Or coconut. Remember: There’s no wrong answer!

easy galette recipe formula

Free-Form Summer Galette
The parchment paper makes my life easier in the clean-up department and allows for easy transfer once the galette is out of the oven, but you can bake it directly on the baking sheet if you want to. Also: If you are making your own pie dough, the link here yields two pie rounds, so use one now and freeze the second for next week. You’ll be so happy it’s waiting for you.

1 9-to-10-inch pie dough round (store bought, such as Pillsbury, or homemade)
3 to 4 cups of fruit: peeled and sliced peaches or nectarines, blueberries, blackberries, strawberries (sliced), raspberries
2 to 3 tablespoons sugar
1 teaspoon cornstarch
1/2 teaspoon vanilla or almond extract
juice from half a small lemon
1 tablespoon butter, chilled and cut into small pieces
1 egg, whisked
1 tablespoon Demerara sugar (optional)
vanilla ice cream, for serving

Heat oven to 425°F. Place pie dough on a parchment-paper lined baking sheet. Add fruit to the center, leaving about a 2-inch border. (The fruit should be in an even layer, not piled higher in the center.) Sprinkle in sugar, cornstarch, extract, and lemon juice and, using your fingers, gently mix everything together. Fold in the edges of the dough to partially cover the fruit, overlapping and pleating as you go around the perimeter. (This will happen naturally.) Dot the top of the fruit with butter and, using a pastry brush or your fingers, paint the edges of the dough with egg wash and sprinkle with Demerara sugar.

Bake for 15 minutes, then turn heat down to 350°F without opening the oven. Bake another 20 minutes until fruit is bubbly and crust is golden.

Serve warm with vanilla ice cream.

Thoughts? Will you make this?

P.S. A crisp for all seasons and the best strawberry cake.

  1. Claire says...

    I made it this weekend for my brother’s birthday. He requested strawberries and blueberries. We served it with ice cream and it was a big hit! Perfect sized dessert for 3-4 people. Definitely will be making another one soon! I’m thinking peaches for next time!

  2. This looks absolutely incredible. Thanks for sharing!

  3. Nicole says...

    Oof, just FYI…there ARE wrong answers in English/Lit. Your English teachers are just too nice.

    • Stephanie says...

      ha! I was thinking the same.

  4. Cheff says...

    Mine suffered from a major soggy bottom :( So sad. I’m guessing this is because I used frozen berries? I’m a total beginner and was ready to feel so proud! Next time…

  5. Kate says...

    I make this all the time but spread a layer of 4oz of cream cheese first then add the fruit mix – it’s amazing!

  6. Lindsay says...

    Ive always wanted to bring one of these along for get togethers and parties. Do you think they are also good once at room temp with just whipped cream? Seems like that is how I ate it in french bakeries? thanks

    • Kelly says...

      I would also like to know how to serve this if made ahead of time to bring to a get-together. Thanks!

    • Hannah says...

      In my experience these taste great at room temp!

  7. Leslie-Anne says...

    I’m making it now!

  8. Sandra Guerin says...

    I’ve always been puzzled by the idea that baking has to be precise or it will go horribly wrong. With my dad training as a pastry chef, I grew up in a house we’re baking was a common occurrence. I had intensive phases (exam stress?) were a cake a day wasn’t a surprise to anyone in my family. And that led to me having a very improvisational approach to baking that puzzles the vast majority of my friends. When people ask for a recipe, I might say things like ‘add another egg if it looks like it needs it’. It probably makes me a bit of a baking snowflake, but I stand firmly in the camp of ‘if you know what it should look/feel like, it’ll turn out alright’ for baking as well as cooking. All you need is more cake practice (and as a result, more cake!)

  9. Claudia says...

    I made this tonight with strawberries, blackberries and blueberries. Used milk instead of egg wash, sugar in the raw, and WOW. It came out fantastic! Thanks for turning me on to galettes!

  10. Aili says...

    I have always fallen back on the simple fruit crisp as a cook, not a baker. Nothing easier than random fruit, sugar, butter, and oatmeal! I am going to try out the galette option — my poor husband would probably appreciate the change!

  11. Another great option: savory galettes! If you get (or make) a sugar-free pie crust, you can make a dinner for two or three by filling it with veggies. I like to sauté leeks and spinach, top it with tomato slices and a sprinkle of Parmesan cheese, wrap it up, and bake it. And don’t be afraid to try making your pie crust for these! They’re way more forgiving of breaks and cracks than a pie. If I’m making the crust, I’ll add in herbs to make it extra flavorful.

    • Emily says...

      This sounds DELICIOUS and I have to try! Thanks for the idea!

    • Michelle says...

      Savory galettes! Mind BLOWN. I was just coming back to report out on my two fruit galettes this week. #1 I added some basil simple syrup instead of extract/sugar and it tasted ok but was a teeny bit soggy. #2 I assembled but forget to do on parchment paper and the whole thing went a little sideways when I moved it. I reassembled but it just didn’t look as pretty. BOTH results tasted great – proof that even imperfect attempt at this are worth the little bit of effort. The pie dough recipe in the link was super easy, I froze half, but the next day pulled it out to make attempt number two. Quar life has us baking and baking and baking. Glad to have something more suitable to summer foods than just bread!

  12. A baker says...

    Would you mind sharing the brand of Demerara sugar you use? My Florida crystal one always melts but yours looks lovely and the granules are visible. Thank you!!

  13. Kim says...

    Definitely will try it. Have a peach on the counter and berries in the fridge, and this seems like just the thing to use them for.

  14. kate says...

    Can I use pre-made puff pastry sheets in lieu of a pie crust?

    • Sarah says...

      Arrowroot powder will have the same affect as cornstarch! :)

    • Michelle says...

      Are you asking if you can cook puff pastry – of course. Will it look or taste like this? Probably not. Puff pastry, well, puffs up, so the ratio of dough to fruit would be quite different than shown here I think….. but the only difference between this and a tart is the lack of a pan. So if puff pastry is what you have I would totes use it. ORRRR make my absolute favorite Spinach in Puff Pastry by the amazing Ina Garten https://www.foodnetwork.com/recipes/ina-garten/spinach-in-puff-pastry-6601377

  15. sp says...

    will my oven explode if i don’t use cornstarch? i’m in neither the cooking nor baking camp but these look yummy (and easy!) enough to try!

    • Lana says...

      The cornstarch will mix with the fruit juices as they start to come out of the fruit as it heats. Your oven won’t explode (hahah) but your gallete filling might be sort of runny.

    • Aimee says...

      Corn starch helps thicken the juices that will naturally be released from the fruit as it cooks. Your oven won’t explode if you omit it LOL but you may end up with sugary liquid that overflows the crust, which may make the pastry stick to the sheet. If you have parchment, use that– it not only keeps your baking sheets cleaner, but it will help release the pastry in case there’s an overflow of liquid. Tasty either way though!

    • Jeanne says...

      Alternatively you can lightly dust your fruit in a touch of flour and that will help thicken the juices slightly. But like Jen says, it’s super rustic and not a big deal.

    • jane says...

      You can just use an equal amount of flour or tapioca or potato starch. I’ve used all of the above depending on whatever’s around at any given time – you just want something to firm up the fruit juices a bit.

    • Kim says...

      SP, I don’t bother with cornstarch and mine come out fine.

  16. I will definitely make this!! I’ve been making ‘hand pies’ the past couple of months because they’re easier for sharing than a whole pie—and this strikes such a perfect combo of the two! Less work than both a full pie AND hand pies and just as impressive. :)

    I love your tip about the berries/sugar/measurement…I was really unhappy with my last filling I made and in my gut I knew I should be able to just sort of estimate but I didn’t and it was definitely not sweet enough. Now I know….Jenny said just taste!!

  17. Y says...

    I will make this tonight! It is exactly what I have been craving and my family will love it. I think I will use the almost done apricots and blueberries in the fridge. Thanks!

  18. K says...

    this is my favorite kind of dessert, it looks like so much love

    • Jenny Rosenstrach says...

      <3

  19. Laurel says...

    Yay galettes! I have been making these using Alice Waters’ dough recipe for years. I often make one savory and one sweet with a little side salad – perfect dinner!

    For example, summer: a strawberry rhubarb as well as a goat cheese and zuchinni/tomato/whatever I have version. In winter, an apple version as well as a leek/carrot/thyme version. Love these dinners!

    Also, great when you have guests because you can make lots of different flavors and slice them up like pizzas. :)

    • Molly says...

      Laurel, thank you for the savory idea. I have zucchini, tomato, and goat cheese in the fridge, now I am going to go make the pastry. I can’t wait!

    • Charlotte says...

      Wow Laurel, I love the idea of doing one savory and one sweet! Thank you for the tip!

  20. Gaby says...

    Yum! It is officially fig season in our backyard and I want to try this with some of our figs. Maybe some kind of cheese too? So many possibilities.

  21. Emily says...

    I’m so much more a cooking person. Baking scares me! I want to try this, though.

  22. Alexandra says...

    Any suggestions for gluten free folks about the best options for pie crust?

    • jane says...

      I highly recommend Trader Joe’s GF flour. It’s my favorite of everything I’ve tried so far especially because it does not contain xanthan (gmo) which others nearly all do.

    • M says...

      Just served a gluten free version tonight with strawberry and rhubarb and it turned out perfectly! Thanks so much for this idea today. First time making a galette :)

      My go to crust for everything is in this recipe:
      https://www.mamaknowsglutenfree.com/gluten-free-dutch-apple-pie/

      I have no ties to this woman’s blog, but I have to share because it’s never failed me and I’ve tried so many gluten free pie crust recipes.

    • Erin says...

      I typically replace the equal amount of wheat flour in a recipe for half GF AP flour (Bob’s Red Mill) and half garbonzo-fava flour (also BRM). For a sweet pie, I add 1-2 tbsp of powdered sugar. I appreciate the texture of the garbonzo-fava flour, but I feel it tastes more savory than I want for a fruit pie without the sugar.

      IME the garbonzo-fava flour needs a slightly larger amount of moisture. I notice it most with quick breads, rather than pastry.

    • Wendy says...

      There’s been an odd increase in requests for pie in my house lately and I’ve been using the Whole Foods GF crust which has worked out well. I’ve even defrosted a second one to use as a top crust for an apple pie. I plan on doing that to make this galette.

  23. janine says...

    This looks perfect, and I’m definitely going to try it soon! Your recipes are usually a hit in my household.

  24. Angela says...

    Higher not hire in the recipe instructions! ;) Two words I never realized sound the same!!

    • Jenny Rosenstrach says...

      Thank you! All fixed :)

  25. Sophie says...

    I love a galette! Though I confess that I’m not a big fan of pie crust, even lovely homemade stuff, so I prefer to make my galettes with something more akin to a shortcrust pastry. Smitten Kitchen has a great one.

  26. Amy says...

    Yum! This is definitely one that I will be trying this weekend!!

  27. Kim says...

    I’ve been making galettes ever seeing one on the DALS site years ago. One of my go-to favorites for when I want something impressive without too much effort. Just made a peach one this weekend. I always chuckle when Jenny says she’s not a baker because this and her “Santa-endorsed cookies” are two of my favorite recipes.

  28. Debby says...

    I really related to your description of baking vs. cooking (science vs. humanities) and appreciate your galette procedure! I have also independently decided that galettes are great because they’re “free form” but I have never been so bold as to not even use a mixing bowl! You’re a true hero for this, thank you.

  29. Jess says...

    A savory gallete I love making in the fall uses roasted sweet potatoes and onions, rosemary and thyme, and whatever cheese sounds good. It’s a great vegetarian dish to have on the Thanksgiving table!

    • Samantha says...

      i am drooling at this!!!!!

    • Agnès says...

      that sounds delicious, thanks you!

    • Maeve says...

      that sounds yummy!

  30. Meg says...

    This is exactly how I feel about fruit crisp. Any type of crisp–a can of peaches & almost bad raspberries, half an apple, maybe some frozen blueberries to fill it out. A dot of flour if it looks goopy, a sprinkle of sugar if the fruit needs broken down, cinnamon if that goes. Then some butter mixed with oats, (brown or white) sugar, cinnamon for the topping. I even cheat & melt the butter so the topping mixes easily. Down with precision!

  31. Lauren E. says...

    I made a savory galette once for my mom who is a vegetarian and struggles to find non-pasta main dishes for dinner. It was a colossal hit. I threw in chickpeas, cherry tomatoes, feta cheese, oregano, and baked it all up in a pie crust. Even my carnivorous husband and dad had seconds. Long live gallette!

    • Emily says...

      Oh my goodness, this sounds fantastic! Thanks for the idea!

    • katie says...

      While my husband and I aren’t vegetarian, we do eat a lot of vegetarian meals. My go-to for recipes is Love and Lemons. She does such a good job, and we’re only eating a pasta-forward dish with vegetables about once a week. One of my favorite recipes is the black bean and roasted butternut squash enchiladas. This week, I made a carrot top pesto and served with early summer squash, spring onions and farro. Next week, I’m trying carrot ribbon and chickpea tacos. Ooh, father’s day weekend, I made her strawberry caprese (strawberries, avocado, mozzarella, tomatoes and basil).

      I signed up for a CSA this year since I wasn’t sure if farmer markets would open. Every Friday, when the box arrives, it feels like Christmas. Right now, I’m receiving a lot of lettuces and carrots and squash. I can’t wait for corn and tomatoes and eggplants!

    • PK says...

      that sounds so good! did you throw in the chickpeas whole?

  32. Hilary says...

    Oh my gosh, sign me up. I have raspberries from my parents’ garden that my mom decided to rinse before packing into tupperware (WHY MOM WHYYYYYY?) so they’re on the brink of total collapse. Add this to the ticking time bomb of strawberries I have that are about to go bad.

    Why yes, my fridge is basically an action film and you’ve saved the day!

  33. Marisa V. says...

    Will I make this?? (emphatically) YAAAAAS!

  34. CS says...

    Question: Can one use frozen berries?

    Thanks for sharing! This looks fabulous. My kind of dessert!!!

    • Brit says...

      I’d bet so! We’ve done berry crisps with streusel topping before, and have added a bit of flour or almond meal in with the frozen berries, to help soak up any extra liquid from the freezing process. I’m not sure if it’ll make a difference with a galette, since there’s a crust on the bottom. Either way, this recipe is definitely going in my rotation!

  35. Looks delicious! Can I sub honey as the sweetener?

    • Mallory Schulte says...

      I do all the time! Works perfectly. Maple syrup, not as well.

    • Thanks Jenny and Mallory for the advice, will have to report back how it turns out :)

  36. Stella says...

    Yes! This is my go-to dessert,
    and everyone is always so impressed. I’ve also had some great savory galettes! scallions, cream cheese, tomatoes, mushrooms, to name some ideas. :)

  37. Cb says...

    This looks delicious. I also like David Leibovitz’s pie crust recipe as I hate rolling pastry. My husband, who doesn’t really cook (is chief cleaner instead) is weirdly a natural talent with pastry dough.

  38. Samantha says...

    I am going to try ‘baking’ this on the grill. it is simply too hot to turn on the oven!

    • kate says...

      Agreed! I love pies but wish I didn’t have to turn my oven on so high to bake them! It’s the great summer dessert paradox.

  39. HH says...

    YUM. Would frozen puff pastry work as the crust in a pinch? This is EXACTLY what I want to make tonight after returning to the frigid office following three months of working in my backyard!

    • Jenny Rosenstrach says...

      Yes, for sure!

  40. Amy says...

    I’m making this THIS WEEKEND. Looks easy and delicious, and a great way to use up fruit on the verge. Would this cook time be long enough for apples and/or pears, do you think?

  41. jdp says...

    i will make this.

    • Amy says...

      I shred frozen butter for biscuits all the time but hadn’t thought to apply it to pie crust – thanks!

  42. Elizabeth R says...

    Dumb question I am sure but can you give more details on the egg wash, please? Thanks!

    • Jenny Rosenstrach says...

      No such thing as a dumb question! Whisk the egg in a small bowl, then using a pastry brush (or your fingers) brush that on to the crust, like a glaze. You can also use cream or milk if you’d like.