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Any Fruit Galette

A 10-minute pastry dough to wrap your favorite fruits in for an easy, simple galette!
Print Recipe
Prep Time 15 mins
Cook Time 50 mins
Course Dessert

Ingredients
  

For Pastry Dough

  • 1 3/4 cups All Purpose Flour
  • 1 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 1 cup Unsalted Butter cold, cut into 10-12 pieces
  • 1/4 cup Ice Water

For Fruit Filling

  • 2 pounds Fruit
  • 1-2 tsp Grated Citrus Zest
  • 1 tsp Citrus Juice
  • 1 pinch Kosher Salt
  • 2 tsp Cornstarch optional
  • 2 tbsp unsalted butter melted
  • sugar in the raw for topping the crust

Instructions
 

For 10-Minute Pastry Dough

  • Combine flour, sugar, and salt on your work surface.
  • Toss butter pieces into dry ingredients until each is coated with flour. Use a rolling pin to roll the butter into the flour until the butter is flattened into long, thin pieces. Use a bench scraper to help gather the mixture back together.
  • Once combined, drizzel 1/4 cup ice water over and use the becnh scraper to evenly distribute.
  • Roll dough out to a long 10-inch rectangle. Dust dough and fold top third of dough over the middle, then do the same with the bottom third. Rotate dough 90 degrees and repeat folding 3 times.
  • Gather dough into a disc, wrap in plastic, and press down to 1 inch thick. Chill for 30 minutes while you prep the fruit.

To Assemble Galette

  • Roll out chilled dough into a 12-14 inch round that's 1/8 inch thick. Roll dough onto your pin and unfurl it onto parchment or baking mat to refrigerate while fruit is prepped.
  • Preheat oven to 400℉
  • Prep your fruit by washing, and slicing as you please. Berries can be cut in half, and peaches into 1/4 inch slices with or without the peel.
  • Place fruit into a medium bowl. Add citrus zest and juice, a pinch of salt, and cornstarch if needed. Toss to coat.
  • Melt butter and set aside. You can brown it if you'd like!
  • Dump fruit into center of pie dough, leaving a 3-4 inch border uncovered. Lift edges of the dough up and over fruit around the circumference. Most of the fruit should still be uncovered.
  • Brush dough with butter, then sprinkle sugar over the surface of the dough.
  • Bake for 50 minutes, or until crust is deep golden brown and fruit juices are bubbling.
  • Let cool until warm, then transfer to a baking rack. If the galette leaked a lot of juices, make sure to transfer before they harden.
  • Cut into wedges and serve warm with whipped cream or ice cream and enjoy!
Keyword crostata, galette, pie