Galette Recipe: A galette is a rustic, free-form tart that originates from France, beloved for its flaky crust and deliciously simple fillings. Unlike a pie or tart that requires a pan, galettes are more casual and easy-going. You simply roll out the dough, plop the filling in the center, fold the edges over, and bake. The result? A golden-brown, crispy-edged pastry that looks as beautiful as it tastes.
Types of Galettes
There are two main types: sweet and savory. Sweet galettes typically feature seasonal fruits like apples, berries, peaches, or plums, often enhanced with a bit of sugar and spice. Savory galettes, on the other hand, can include anything from tomatoes and cheese to mushrooms, leeks, or even meats. The possibilities are endless, making galettes one of the most versatile recipes in your kitchen arsenal.
Ingredients You’ll Need
For the Dough
The dough is the heart of the galette. It should be flaky, buttery, and tender. Here’s what you’ll need:
- 1 ½ cups all-purpose flour
- 1 tbsp granulated sugar (for sweet galettes)
- ½ tsp salt
- 1 stick (½ cup) cold unsalted butter, cut into cubes
- ¼ cup ice water (plus more if needed)
Pro Tip: Use cold butter and ice water to keep the dough flaky and prevent it from becoming dense or greasy.
For the Filling
For a classic sweet galette (e.g., apple or berry), you’ll need:
- 2 cups sliced fruits (apples, strawberries, blueberries, or peaches)
- 2 tbsp granulated sugar (adjust to taste)
- 1 tbsp cornstarch (to absorb juices)
- ½ tsp cinnamon or nutmeg (optional)
- 1 tbsp lemon juice
- 1 egg (for egg wash)
- Coarse sugar for sprinkling (optional)
For savory fillings, swap the fruits and sugar for ingredients like:
- Sautéed mushrooms
- Grated cheese
- Cooked meats
- Herbs and spices
Kitchen Tools Required
Before you dive in, gather these tools:
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Knife or dough cutter
These basic tools will make your galette-making smooth and enjoyable.
Step-by-Step Instructions
Step 1: Preparing the Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The key here is not to overwork the dough. You want those little pockets of butter that will create flakiness during baking.
Slowly drizzle in the ice water, stirring just until the dough begins to come together. If it’s too dry, add a teaspoon of water at a time until it holds without crumbling. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Step 2: Chilling and Rolling Out the Dough
Once chilled, place the dough on a lightly floured surface and roll it out into a rough 12-inch circle. It doesn’t have to be perfect—remember, rustic is the name of the game. Transfer the dough to a baking sheet lined with parchment paper.
This step is crucial for preventing sticking and ensures easy transfer to the oven later.
Step 3: Preparing the Filling
While the dough chills, prepare your fruit. Slice apples or pit and halve cherries, depending on your chosen fruit. Toss the fruit with sugar, cornstarch, lemon juice, and spices if using. Let the mixture sit for 10–15 minutes to release some juices and allow the flavors to meld.
This not only enhances the taste but also helps prevent a soggy bottom crust.
Step 4: Assembling the Galette
Pile the filling into the center of the rolled-out dough, leaving about a 2-inch border around the edges. Gently fold the edges over the filling, pleating as you go to create a lovely, rustic border. Don’t worry about perfection—it’s the uneven, hand-shaped look that makes a galette so charming.
Brush the edges of the dough with a beaten egg to give it a gorgeous golden color. If desired, sprinkle coarse sugar on top for an extra crunch and sparkle.
Step 5: Baking the Galette
Preheat your oven to 400°F (200°C). Bake the galette for 35–45 minutes or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges so they don’t burn—if they start browning too quickly, cover them loosely with foil.
Let the galette cool slightly before slicing. It can be served warm, at room temperature, or even cold.
Tips for a Perfect Galette
Making a galette might sound easy—and it is—but a few extra tips can take your tart from good to truly exceptional. Let’s dig into some tricks to help you nail the perfect galette every single time.
1. Keep Ingredients Cold: Always use cold butter and ice water when making the dough. This ensures that the butter doesn’t melt into the flour, helping the crust become light, flaky, and layered.
2. Don’t Overwork the Dough: As tempting as it might be to keep kneading or rolling for the perfect shape, resist it. Over-handling causes the dough to become tough instead of tender.
3. Drain Juicy Fillings: Fruits like strawberries or peaches can get really juicy. Let them sit with sugar and lemon juice, then drain off excess liquid before assembling to prevent a soggy crust.
4. Use Cornstarch or Flour in the Filling: Mixing a little cornstarch or flour with your fruit helps thicken the juices while baking, keeping everything intact and less runny.
5. Preheat Your Oven Fully: A hot oven is essential for a crispy crust. Preheat to at least 400°F and let it reach temperature fully before you slide the galette in.
6. Use a Baking Sheet with Parchment Paper: This makes clean-up easier and prevents the galette from sticking. It also catches any drips or spills from the filling.
7. Chill Assembled Galette Before Baking: If you have time, pop the assembled galette in the fridge for 10–15 minutes before baking. This helps the dough firm up again, reducing spreading and improving texture.
Variations and Flavor Ideas
One of the reasons galettes are so universally loved is their adaptability. You can experiment with flavors endlessly depending on the season, your cravings, or even what you’ve got in the fridge. Here are some fun combinations to try:
Sweet Galette Ideas:
- Mixed Berry & Honey: Combine blueberries, raspberries, and strawberries with honey and lemon zest.
- Peach & Almond: Add sliced peaches and a sprinkle of almond flour or sliced almonds on the bottom for nutty goodness.
- Apple Cinnamon: Classic and cozy—sliced apples, cinnamon, and brown sugar never disappoint.
- Plum & Thyme: A little savory twist to balance the sweetness.
- Pear & Chocolate: Thin slices of pear paired with dark chocolate chunks offer a luxurious flavor combo.
Savory Galette Ideas:
- Tomato, Cheese & Basil: Perfect for summer—use heirloom tomatoes, mozzarella, and fresh basil.
- Mushroom & Goat Cheese: Earthy mushrooms with tangy goat cheese and a drizzle of truffle oil.
- Spinach & Feta: A Greek-inspired twist that’s as good hot as it is cold.
- Zucchini & Parmesan: Light and flavorful with thin zucchini slices and sharp cheese.
- Ham, Leek & Gruyère: Hearty and rich, ideal for a brunch dish.
Don’t be afraid to mix flavors or add herbs and spices—galettes are a canvas for creativity.
Serving Suggestions
Your freshly baked galette is sitting pretty—but how should you serve it? It depends on the vibe and occasion!
For Sweet Galettes:
- Serve warm with a scoop of vanilla ice cream.
- Add a dollop of whipped cream.
- Drizzle with caramel or chocolate sauce.
- Sprinkle with powdered sugar for that “bakery-style” finish.
For Savory Galettes:
- Pair with a fresh green salad.
- Add a poached egg on top for a brunch-worthy twist.
- Serve with a bowl of soup for a cozy dinner.
- Offer as a side dish with grilled meats or fish.
Galettes are crowd-pleasers and work beautifully for parties, holidays, or even weeknight meals.
Storing and Reheating
Leftover galette? Lucky you! Here’s how to keep it tasting amazing.
Storing:
- Refrigerate: Wrap in foil or store in an airtight container. Sweet galettes will keep for up to 3–4 days; savory ones for 2–3 days.
- Freeze: Galettes freeze surprisingly well. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Reheating:
- Oven: The best way to reheat a galette is in the oven at 350°F for 10–15 minutes. This revives the crust’s flakiness.
- Microwave: You can microwave a slice, but expect the crust to be a bit softer.
Avoid reheating multiple times to preserve texture and flavor.
FAQs about Galette Recipe
1. What is a galette?
A galette is a rustic, free-form tart made with a flaky pastry crust and filled with either sweet fruits or savory ingredients. Unlike traditional pies, galettes don’t require a pie pan and are folded casually around the filling.
2. Can I use store-bought pie crust for a galette?
Yes! Store-bought pie crust works well if you’re short on time. However, homemade crust tends to offer a flakier texture and richer flavor.
3. What fruits are best for a sweet galette?
Berries, apples, peaches, plums, and pears are all excellent choices. Just be sure to slice fruits thinly and drain excess juice to prevent a soggy crust.
4. How do I prevent a soggy galette?
Sprinkle a layer of breadcrumbs, almond flour, or cornstarch on the dough before adding your filling. This absorbs extra moisture and keeps the crust crisp.
5. Can I make a savory galette?
Absolutely! Savory galettes can be filled with ingredients like cheese, mushrooms, tomatoes, spinach, or caramelized onions. They’re perfect as an appetizer or light lunch.
6. Do I need to chill the dough before baking?
Yes, chilling the dough helps the butter stay cold, which creates a flakier crust. It also makes the dough easier to handle and prevents shrinking in the oven.
7. How do I store leftover galette?
Wrap leftovers in plastic wrap or foil and refrigerate for up to 3 days. Reheat in the oven to retain crispiness.
8. Can I freeze a galette?
Yes, galettes freeze well. Freeze before or after baking, then reheat directly from frozen in a 350°F (175°C) oven until warmed through.
Final Thoughts
The galette is the kind of recipe that looks fancy but feels easy, tastes gourmet but comes together with pantry staples. It’s your best friend when you want to impress guests, use up extra fruit, or just make something deliciously satisfying.
Whether you go sweet or savory, you’ll love how forgiving and adaptable this rustic tart can be. So roll up your sleeves, preheat that oven, and let the smell of buttery pastry fill your kitchen. Once you make one galette, you’ll want to make another—and another.
