Fruit Galette

Fabulous recipe. Easy enough that I was able to have my 10 year old grandson help with the dough. I substituted wild berries, and it came out amazing. Thank you, as this is now a new family favorite.

Fabulous. 4 cups or even a bit more of chopped nectarines, strawberries, blueberries and raspberries. I cheat and use pillsbury pie crust. Add 1/2 c sugar and 3 T tapioca flour. Def mixed all and let it drain for 10- 15 minutes. Then drained fruit onto crust. I didn’t add the juice. 35 minutes was perfect.

My family thoroughly enjoyed this Peach Galette. I made the recipe exactly as written and it was delicious. I did read the reviews and opted to leave the juices out when transferring the fruit to the dough for baking and consequently did not encounter any problems with spillage. My crust was perfectly crisp and enhanced with a generous sprinkling of Turbinado raw sugar.

My galette was very forgiving. I overmixed the dough until it was like a batter but it still worked. I used a mix of berries and they oozed out a gelatin that is wonderful eating. Like clafoutis. Thanks Melissa.

Great recipe, and always comes out excellent. Last time I made it I accidentally used all the heavy cream egg mixture in the dough but I just brushed some more cream on top of the crust and it wasn't a problem. I did not drain the liquid after adding the sugar because in my experience it all thickens pretty well in the oven. Also, I had to run out of the house after the gallette was assembled so I just froze it for a few hours before baking and it came out perfect and not soggy at all. Thanks!

Used fresh plums from my garden, and frozen cherries and fresh blueberries - Drained the sliced plums etc after sugar and potato starch was added (did not have corn starch) got about 1/2 cup of liquid which was good with yogurt the next day, but would have made a soggy mess No time to chill dough 2 hours, put it in the freezer for 20 minutes, a bit tricky to roll out but it was fine. Used full fat coconut milk instead of cream - this recipe very forgiving as long as you drain the excess liquid

Made this with ripe yellow peaches for my father’s birthday to absolute rave reviews. My only comment is that if you use very juicy stone fruit, the crust will leak even if you add extra cornstarch. We didn’t mind at all.

I made this last night with peaches, apricots, plums, and blueberries. Because the fruit had a lot of moisture, I macerated the stone fruit with 1/2 cup of of sugar for a few hours, then cooked the resulting juice down to a syrup, cooled it, and mixed it back into the fruit, adding the blueberries. The crust was brushed with an egg/cream way andbsprinkld with Demerara sugar. It was near perfect. The crust was flaky and tender, the fruit flavor was concentrated and each fruit was distinct.

Love this recipe! Comes together so well, repeatedly. Haven’t changed anything in the recipe except 5 peaches… maybe slightly more than what recipe calls for. Better the next morning!

I see the word dough and I get confused. Is this bread dough? Or is it pastry?

Loved this dough recipe! I had a serendipity event where I had to use sour cream to replace the heavy cream and it worked perfectly. Made for a crispy, flaky crust that wasn't hard or mealy. Used white nectarines and one box of blackberries and just a 1/4 cup of sugar (plenty sweet). Loved the lemon in both the dough and the filling. A winner, especially served a la mode!

I have made a galette using this recipe dozens of times. My husband loves having a piece for breakfast with a dollop of plain yogurt on top. In place of the berries, sometimes I use apples or pears and add cinnamon, cloves and bits of crystallized ginger. I’m a bit of a lazy and impatient cook, and I don’t chill the dough. Instead, I roll out the I chilled dough between two pieces of parchment paper. After brushing the egg and milk mixture, I sprinkle sugar on the outer edge of the crust.

Despite having made this before, I made a number of piker mistakes, including using all of the egg/cream mixture for the crust (instead of 1/4 cup) and freezing the rolled out dough instead of putting it in the fridge, which made it difficult to fold the crust over the fruit. Still pretty delicious!

I've made a similar galette recipe for years, the only difference is I use sugar in the raw on the top before it's baked, and I strongly recommend stone fruits. Nectarine and cherry are my favorites. If you like jammier berries that's fine, it just suits stone fruits better in my opinion.

Beware the large amount of liquid generated by the fruit -- it will leak out of the crust (becomes like a fruit roll-up on parchment paper). Also works well to drain the fruit and leave the liquid behind. Watch the accompanying video--it really helped. I've made the mistake of adding all the cream/egg mixture to the crust--still turned out great. Ice cubes on a piece of plastic wrap on the counter top for a few minutes before rolling the dough + plenty of flour = less dough sticking to counter.