The Galette

A galette is one of my favorite desserts to make if only for the simple reason that it is, well, simple. They are easy to throw together at the last minute and can be made with just about any fruit you can think of. They can also be savory so you can make them with a sweet potato or butternut squash filling. Use fruit and the leftovers (if there are any) make an excellent breakfast. Use the squash and a slice with a salad is the perfect lunch or light dinner.

I have gotten creative with my galettes and came up with a good recipe that uses cranberries, apples, and rosemary. I have also made one with a chocolate crust and blood orange filling. Should the galette become one of your default desserts then you are limited only by your own imagination.

The crust for a galette is a little sturdier than a pie crust. This is because a galette is free-form, that is, it does not use a pie pan. You simply mound the filling in the middle of a rolled out crust and fold the edges up to contain the filling.

The trick to making a galette is that you have to bake it on a rimless cookie sheet or an inverted sheet pan. Now, pay attention because this is important. BEFORE you fill the crust you must roll out the dough and then lay it on the pan. If you fill the crust before you lay it on the pan you will not be able to move it without tearing the dough. If the dough tears then the juices will leak out as the galette cooks. If the juices leak out then they will burn themselves to the bottom of your oven. So I'll say it again, BEFORE you fill your crust you must roll it out and lay it on the sheet pan. The easiest way to do this is to roll the dough into a rough circle about 12 - 14" in diameter. Fold the circle in half, and then fold it in half again so that it resembles a triangle. Set the point of the triangle in the center of the pan and unfold the dough. Now you are ready to fill it.

You may get a little leakage of juice anyway so it helps to put a piece of foil under the pan just in case. When the galette is done let it cool on the pan for about 15 minutes before sliding it to a serving plate.

Though the recipe below calls for peaches, blueberries, and raspberries, the galette I am holding in the picture is made with figs. As I have said in an earlier post the figs this summer have been orgasmic. I have been using them in a lot of desserts and in combination with a lot of other fruits, particularly apricots. Change the fruit to your liking. A late harvest riesling or Sauternes would be a delightful match with this dessert. Also, a little drizzle of orange agrumato EVOO is particularly yummy.

Happy baking!


Summer Fruit Galette

1 recipe Galette Dough
1 pint Blueberries
1 pint Raspberries
2 Peaches, sliced
2 Tbsp. Sugar
1 tsp. Lemon Zest
20 Amaretti Cookies, crushed

Preheat oven to 375°

Toss the fruit with the sugar and zest and set aside.

Roll the dough into a rough 12 – inch circle. Fold the dough into quarters and transfer it to the back of an inverted sheet pan. Spread the crushed amaretti cookies in the center, leaving a 3 – inch border.

Mound the fruit on top of the crushed cookies. Gently fold the dough up and over the sides of the fruit mound until the circle of dough is enveloping the fruit but the top is still exposed.

Bake the galette until the edges are browned and the fruit looks bubbly. Be careful of drips leaking through the dough. You may want to place a piece of foil under the sheet pan for easy cleaning of any drips.

Allow the galette to sit for at least 20 minutes before cutting and serving.

Serves 8


Galette Dough

2 cups All Purpose or Whole Wheat Flour or a mix
½ tsp. Salt
1 Tbsp. Sugar
12 Tbsp. cold, unsalted butter, cut into small pieces (you may use EVOO or other oil)
1/3 to ½ cup ice water as needed

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or with a pastry blade, leaving some pea-sized chunks (you can use a food processor to). Sprinkle the ice water over the top by the tablespoon and toss it with the flour until you can bring the dough together in a ball. Press the dough into a disk and refrigerate for at least 15 minutes. Allow to rest while you assemble the ingredients for the galette.