Galette — Freeform Tart
Embrace rustic charm with this freeform tart, showcasing seasonal fruits in a buttery, flaky crust. Simple, adaptable, and utterly delicious!
Galette — Freeform Tart
Embrace rustic charm with this freeform tart, showcasing seasonal fruits in a buttery, flaky crust. Simple, adaptable, and utterly delicious!
Key move
Keep the butter cold and don't overwork the dough for a flaky, tender crust.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Large Bowl
- Pastry BlenderOptional
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 10Your prep station before cooking begins
Crust (0/4)
Filling (0/4)
Crust is not flaky.
Make sure the butter is very cold and don't overwork the dough.
Fruit is too watery.
Increase the amount of cornstarch or use a drier fruit.
Chef's Notes
Chill dough for at least 30 mins before rolling to prevent sticking and tearing.
Brush crust with egg wash and sprinkle with coarse sugar for a golden, crisp finish.
Serve warm with a dollop of crème fraîche or a scoop of vanilla ice cream.
Unbaked galette can be assembled and frozen on a baking sheet, then baked from frozen.
The Method
COMBINE
Prep aheadIn a large bowl, whisk together flour and salt (½ tsp).
Flour and salt are evenly combined.
CUT IN
Time-sensitivePrep aheadCut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Mixture resembles coarse crumbs with pea-sized butter pieces.
ADD
Prep aheadGradually add ice water (¼ cups)water (1 tsp), mixing until the dough just comes together.
Dough just begins to come together, not sticky.
FORM
Prep aheadForm the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Dough is formed into a disc, wrapped, and chilling.
PREHEAT
Preheat oven to 375°F (190°C).
Oven is preheated to the correct temperature.
MIX
Prep aheadIn a separate bowl, mix together seasonal fruit (4 cups), sugar, cornstarch (1 tbsp), and lemon juice (1 tbsp).
Fruit is evenly coated with sugar and cornstarch.
ROLL OUT
On a lightly floured surface, roll out the dough into a 12-inch circle.
Dough is rolled into a 12-inch circle.
TRANSFER
Transfer the dough to a baking sheet lined with parchment paper.
Dough is on the prepared baking sheet.
ARRANGE
Arrange the fruit mixture in the center of the dough, leaving a 2-inch border.
Fruit is centered on the dough with a clear border.
FOLD
Fold the edges of the dough over the fruit, pleating as needed.
Dough edges are folded over the fruit, creating a rustic border.
BRUSH
Brush the crust with egg (1 whole) wash and sprinkle with sugar, if desired.
Crust is evenly coated with egg wash and sugar.
BAKE
Bake for 30-35 minutes, or until the crust is golden brown and the fruit is bubbly.
Crust is golden brown and fruit filling is bubbly.
COOL
Let cool slightly before serving.
Galette has cooled slightly and is ready to serve.
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