Here’s how to make a galette: a rustic French tart that works with any fruit! This use this galette recipe as a guide.

Peach Galette

Here’s a treat that’s showy but requires little to no special equipment or expertise to whip up. It’s a galette! This rustic French tart is the ideal way to make dessert with whatever seasonal fruit you have on hand. Whip up a simple dough, pile on the fruit, and fold over the crust into a rough pie shape. Bake until golden brown and it’s something everyone goes crazy for. Use the fruit of your choice, or you can even make a savory galette! Here’s how to do it.

What is a galette?

A galette is a rustic French tart: a round, flat freeform pie. A common form of the galette uses a single crust that’s piled with a seasonal fruit filling and folded up to form an edge. It’s rustic and unfussy: nothing precise about it! Galettes can have fruit fillings like strawberries, blueberries, raspberries, apples, pears, peaches, plums, or cherries. They can also be savory, with fillings like tomatoes, cheese, sauteed mushrooms, and more.

Blueberry Galette

How to make a galette: basic steps

A galette is simple and fun to make at home. The key? The flaky buttery pastry crust that encases the filling. Once you’ve whipped it up, you’ll need to let it chill before assembling the pie. Here’s an outline of the basic steps for making a galette recipe:

Make the dough15 minutes active
Refrigerate the dough1 hour, hands off
Assemble the galette15 to 20 minutes active
Bake30 minutes, hands off
Cool1 hour, hands off

Ingredients for a galette

A galette works with any type of seasonal fruit: and even frozen fruit works too. Our favorite galettes are this Peach Galette and Blueberry Galette, but you can use any of the fruits listed below with great results. You can also make the filling savory like in this Savory Tomato Galette, or turn it into a mushroom galette with sauteed mushrooms. Here’s what you’ll need for a galette recipe:

  • 3 cups fruit like strawberries, blueberries, raspberries, apples, pears, peaches, plums, cherries (or go to Savory Galette). You can use fresh or frozen fruit. Tip: you may want to add a bit more sugar if using frozen fruit, since it often is not naturally as sweet as ripe fresh fruit.
  • Granulated sugar and raw sugar
  • Lemon zest
  • Cornstarch
  • Cinnamon
  • Butter: For vegan, vegan butter works as a substitute!
  • Flour
  • Salt
  • Baking powder
  • Egg
Tomato galette

Tips on working with galette dough

Galette pastry dough is very easy to work with: and you don’t need to shape it like you would for a pie. However, there are a few things to note about the method. Here’s what to keep in mind:

  • Spoon and level the flour, or weigh it in grams. The most accurate way to measure flour is weighing it! If you don’t have a food scale, do this: spoon the flour into the measuring cup, then level it with the back of the spoon. This provides a more accurate measurement: scooping flour right out of the container can result in more flour in a cup.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can chill again: otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle on a floured surface. Pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Add the topping, then gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust! If you have it, chunky turbinado sugar makes a nice crunch on the crust; but granulated sugar works too.
Savory galettte

Galette recipes

Want specific recipes to make your galette recipe? Here are our favorite recipes: or, just make your own with any fruit using this recipe below.

  • Peach Galette: This seasonal tart stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.
  • Blueberry Galette: Easy and irresistible, with a flaky crust and sweet tart berries.
  • Savory Tomato Galette: A fun spin that’s like a quiche! It’s topped with juicy ripe tomatoes and a ricotta filling.
  • Chocolate Cherry Galette: The combination of sweet tart cherries and dark chocolate is heaven.
  • Rustic Apple Galette: An easy version of apple pie, starring apple slices and pomegranate.

This galette recipe is…

Vegetarian. For vegan, use vegan butter.

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Peach Galette

How to Make a Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x

Description

Here’s how to make a galette: a rustic French tart that works with any fruit! This use this galette recipe as a guide.


Ingredients

Scale

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups seasonal fruit (or make a Savory Galette)
  • ½ cup granulated sugar (or more to taste*)
  • ½ teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the filling ingredients in a medium bowl: fruit (thinly sliced for peaches, apples or pears), sugar, lemon zest, cornstarch, cinnamon and salt. Taste and add a bit more sugar if necessary, depending on the type of fruit you’re using.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
  6. Pile the fruit in the center of the crust and spread in an even layer, leaving at least 2 inches of dough around the outside edge. (If using sliced fruit, you can arrange the slices a spiral pattern as shown in the photos.) Evenly sprinkle any extra sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos.
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar).
  8. Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.

Notes

*If you’re working with very tart fruit like raspberries, you may want to add a bit more sugar. Taste the filling before baking and add more sugar to taste.

  • Category: Dessert
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Galette, galette recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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