How To Make a Galette For Any Season

Galettes are perfect for any season and satisfy sweet or savory cravings. With a few simple ingredients, you are on your way to enjoying a mouth watering dessert!

The most important thing to note about galette’s is they are incredibly easy to make even the most inexperienced baker can absolutely nail this recipe! Just follow these tips and you are on your way to an impressive dessert.

Why We Love Galettes

I’ll be honest, this was the first time I’ve ever tried a galette and I’m wishing that I had tried one sooner because it is my new favorite go to dessert recipe! Here is why they are worth a try (you will likely fall in love!)

• Galettes are an easy version of pie. Or a lazy person’s pie. With a few ingredients and 5 minutes, you have a no fuss flaky pie crust!
• Make a sweet or savory galette- you can really add any fillings. Seasonal fruit (peaches, plums, berries) or veggies, add ricotta cheese and herbs
• Galettes are perfect for any season- summer fruits such as peaches, strawberries, blackberries or fall inspired with cinnamon, nutmeg, and apples!
• the crust is flaky, melt in your mouth and imperfect shape is welcomed!

How to Make the Dough

Galette dough is similar to pie dough- combining flour, cold butter, a little bit of sugar, pinch of salt and just enough cold water for binding.

It can be made by hand with a pastry cutter or fork to combine the cold butter with the flour or a food processor, if available. A few pulses to combine the flour with the cold butter, sugar, salt, and cold water for the dough to come together.

DOUGH TIPS:

• Add the water 1 Tablespoon at a time. You want just enough water to combine the dough but don’t oversaturate it.
• Make sure to use cold butter right from the refrigerator! You want the butter to be in clumps through out the dough (the clumps don’t need to be even) as this gives the dough that buttery flaky texture when baking
• Once the dough is combined, place back into the refrigerator for 20min- 1 hour while you pre-heat the oven and prepare the fruit or filling of choice. We want that butter to be cold when baking!
• If making the dough by hand, work quickly. The warmth from your hands can warm the butter too much. Just pop back in the fridge for 30 minutes if this happens.
• Add an egg wash to the pie crust for the perfect brown, flaky texture. Optional: sprinkle brown sugar or turbinado sugar on the crust after the egg wash.
• Assembly: roll pie dough out and leave 2-3″ to fold over the ends which acts as a border/barrier to keep the filling and juices inside

How to Make the Filling

The options are endless. For best results, use seasonal and ripe ingredients. We used seasonal peaches at the end of August and added a hint of almond extract, juice of a lemon and cinnamon to incorporate the beginning of fall flavors. You can’t wrong here, let your creativity and palette run wild!

Some recipes call for adding cornstarch or flour with the fruit filling to absorb some of the juices to prevent a soggy bottom. We did not add this to the peach filling and it worked out just fine. However, I would suggest trying this method for a berry pie filling as they give off a lot of moisture and juices.

Filling Tips:

• Cut the fruit thinly to ensure that it bakes at the same rate as the galette crust. This is the major difference between a galette and a pie. Pie fillings are much more forgiving with the fruit size
• Add a hint of almond extract and or lemon juice to the fruit fillings- it really elevates the flavors!
• Add spices such as nutmeg or cinnamon to fruit fillings or herbs for savory fillings.

Assembly

Place chilled dough on a piece of parchment paper and top with another piece of parchment. Using a rolling pin, create a disk shape (I cut my dough into two pieces to make 2 smaller size galettes but that is optional). Remove top parchment paper and place fruit filling in the center of the pie, leaving 2-3″ on the edge to fold and create a border.

Fold the ends over the fruit and cover with an egg wash, sprinkle crust with brown sugar or turbinado sugar.

Bake for 30-35 minutes until golden brown and fruit juices are visible.

Serve: Cut into pizza slices or squares, top with vanilla ice cream and you have yourself a flaky, buttery, seasonal dessert! Store in an airtight container for 2-3 days.

Recipe adopted by The Kitchn

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