Fruit Galette Recipe (2024)

Galettes are lazy-day pie recipes. Today I’m sharing a simple, rustic, fruit galette recipe. Galettes are simply rustic, free form pies or tarts, every bit as delicious as a fruit pie but without all the fuss.

A Lazy-Day Pie Recipe

Last week we made a very pretty Blueberry Pie, complete with a woven lattice top crust and a polished final appearance. Today, we’re doing something that’s both very similar and very, very different: a fruit galette recipe.

If you’ve never made a galette before, here’s what you need to know. Unlike pies, which for years intimidated me because I always felt they demanded perfection in appearance, galettes make no such demands. Galettes are rustic, laid back, lazy-day pies. Like, the sweatpants and messy-bun version of a classic fruit pie.

We’re actually using my same favorite easy pie crust recipe (scaled up to make a larger single crust), but rather than cutting it into strips and weaving it together we’re simply folding the edges over the center. The edges will be a bit ragged (especially if you can’t roll a nice circle, like I can’t), and quite un-polished, things might be a tad bit asymmetrical, but I promise you, that’s part of the charm of this galette recipe. In fact, if you ask me, it’s the main attraction.

Low pressure, excellent taste.

What kind of fruit should I use for my Galette?

The beauty of this recipe is that almost any type of fruit will work. You’ll need about 3 heaping cups or 1 ½ pounds of fresh fruit.

For this recipe I opted to use an even split of peaches, blueberries, and raspberries. You can use just one type of fruit or mix it up for some variety. If you’re using a fruit with a skin (like apples or peaches) I recommend peeling before using. I did not peel the peaches that I used in these photos, partly out of laziness and partly for aesthetic reasons (they do look prettier with the skins on!) but the skins can become tough in the oven.

Can You Use Frozen Fruit in a Galette?

Yes! You can use frozen fruit in this galette.

If you are using a particularly juicy type of fruit (strawberries, all peaches, etc.), frozen or not I recommend increasing the amount of cornstarch in this recipe by ½ Tablespoon.

How to Make a Galette

1. Start by making your pie crust. In my recipe you’ll notice that I recommend using a food processor (this is the food processor I use and love). This makes the process quick and easy, but if you don’t have one you can just cut the butter into the flour using a pastry cutter, two knives, or use a grater (like in my biscuit recipe) and then stir in the sour cream.
2. The pie crust will need to chill for at least 30 minutes. Wrap it up, pop it in the fridge, then prepare your fruit filling and preheat your oven while you wait. As the fruit sits, it will become nice and juicy and the flavors of your filling ingredients will start to meld together.
3. Once your dough has chilled, roll it out into a 12-13″ circle (or into an amoeba shape, as I often seem to do). Transfer this to a parchment paper-lined baking sheet.
4. Brush the bottom of the tart with egg wash, this will help prevent the crust from getting soggy as the egg wash will make something of a seal between the fruit and the crust.
5. Fill with your fruit! Leave about 2″ of a crust perimeter and mound the fruit in the center.
6. Fold your crust perimeter carefully over the fruit filling (not all the way, just enough to contain it). Pinch together the dough at the seams so it sticks together.
7. Dot your fruit filling with butter, this is optional but gives the fruit a richer taste.
8. Brush the crust with egg wash, sprinkle with sugar (if desired), and bake until bubbly and golden brown.

And remember, the more rustic it looks the better. It’s really not easy to screw up a galette recipe! 😉

Enjoy!

More Recipes You Might Like:

• Blueberry Cobbler
• Mini Caramel Apple Galettes
• Apple Pie

Let’s bake together!Be sure to check out myvideoat the bottom of the recipe where I’ll show you exactly how I make this Fruit Galette recipe in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channelwhere I’ve already uploaded over 150 recipe videos that you can watch for free!