Imagine a dessert so simple yet so stunning that it looks like it came straight from a French bakery window, without the complicated pie-making skills! This panless pie, known as a galette, is the ultimate dessert hack for home bakers who want maximum flavor with minimal effort. Whether you're a novice in the kitchen or a seasoned baker looking for a foolproof recipe, this rustic French dessert will make you look like a professional pastry chef with just a few easy steps.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 2 cups fruit filling (e.g., berries, peaches)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Gradually add cold water, mixing gently until the dough just comes together. Be careful not to overmix. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- While the dough chills, prepare the fruit filling. In a separate bowl, combine your chosen fruit with granulated sugar and cornstarch, gently mixing to coat the fruit evenly.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a rough 12-inch circle, about 1/8 inch thick.
- Transfer the rolled dough to the prepared baking sheet. Pile the fruit filling into the center of the dough, leaving a 2-inch border around the edges.
- Carefully fold the edges of the dough over the filling, creating pleats and leaving the center exposed. The rustic, free-form shape is characteristic of a galette.
- Brush the exposed dough edges with beaten egg, which will create a golden, glossy finish when baked.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbling.
- Remove from the oven and let cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar or accompanied by a scoop of vanilla ice cream.
Tips
- Keep everything cold! Cold butter and cold water are crucial for a flaky, tender crust.
- Don't overwork the dough - this can make your crust tough and chewy.
- Feel free to experiment with different fruit fillings - berries, peaches, apples, or even a mix work wonderfully.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- For an extra touch of elegance, sprinkle some raw sugar on the crust edges before baking for a beautiful, sparkling finish.
- Let the galette cool slightly before serving to allow the filling to set, preventing a runny mess.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
