The galette is a rustic, no-fuss, free-form tart. The crust contains cornmeal, which helps it withstand juicy fillings like berries and peaches. Any combination of berries or stone fruit will work in this simple dessert. Peaches just happen to have been abundant lately.

Recipe for Galette Filling

• 4 large peaches, skinned and sliced
• ½ pint raspberries
• ½ pint blueberries 
• Juice of ½ lemon 
• Zest of ½ lemon
• 1 tablespoon butter
• 1 + tablespoons sugar plus more for sprinkling on top at the end

This dough recipe was adapted from Baking with Julia. Using the food processor method, I find that I can make the dough in less than five minutes. However the dough must be made in advance and allowed to chill before baking.

 

Recipe for Galette Dough
(makes 1 large 10” galette)

• 3 tablespoons of sour cream
• 1/3 cup ice water
• ½ teaspoon vanilla extract
• 1 cup all purpose flour
• ¼ cup yellow cornmeal
• 1 teaspoon sugar
• ½ teaspoon salt
• 7 tablespoons cold unsalted butter, cubed

Step-by-Step Baking Instructions

1. Add the dry ingredients to a food processor and pulse them until combined.

2. Add the cold butter cubes and pulse them again until the mixture resembles a coarse meal.

3. Mix the sour cream, vanilla, and ice water together to form a slurry.

4. While running the food processor, pour the wet ingredients in through the feeding spout. Pour steadily and swiftly to incorporate the liquid without over working the dough. Stop the machine before the dough even fully comes together. It should be wet in some areas and dry and crumbly in others.

5. Pour the dough out onto a sheet of plastic wrap and pat it into a disk. Use the edges of the plastic wrap to push the dry areas into the wet areas until the dough feels consistent. Do not knead the dough…simply coax it around until it holds loosely together.

6. Seal the dough within the plastic wrap then squish it down a little to form a tight patty. Put the dough in the refrigerator and allow it to rest for at least 2 hours or ideally overnight.

7. Skin and peel four large peaches. To skin peaches, carve an X in the skin on the bottom, drop them in boiling water for 30-60 seconds, then plunge them into ice water before easily peeling away the skin.

 

8. Slice the peaches and toss them in a bowl with the raspberries, blueberries, lemon juice, lemon zest, and sugar.

9. Roll out the galette dough into a circle. Trim rough edges. Or don’t trim the edges at all for the most rustic look.

10. Pour the fruit mixture into the center of the dough circle and pile it into an even mound.

11. Fold the dough up and around the edges, pleating it 6 or 7 times around.

12. Dot the filling with the butter.

13. Brush the dough lightly with water and sprinkle it with 1 T or more of sugar. Better yet, sprinkle a little sugar over the entire top of the galette.

14. Bake at 400° on a parchment lined pizza (or sheet) pan for 40-60 minutes or until the crust is a deep golden brown and crispy all around.

15. Allow the galette to cool on the pan for at least 10 minutes then transfer it to a wire rack to cool.

Ideally, eat a galette warm after baking. This particular dessert pairs well with a dollop of crème fraîche, sour cream, yogurt, or vanilla ice cream on each slice.

9,583 Subscribers

New to Wicked Goodies? Start *HERE*

Generic selectors

Exact matches only

Search in title

Search in content

Post Type Selectors

Let’s Connect!

As an Amazon associate, I earn commission on qualifying purchases at no cost to you.

Streamlined Layer Cake Menu

Chocolate Glaze Recipe

Zucchini Walnut Bread

Spanakopita (Greek Spinach Pie) Recipe

Homemade Pita Bread Recipe

Greek Pita Pizza Recipe