Summer Fruit Galettes + The Perfect Rustic Pie Template
I’m a baker at heart, this was and will always be my first love. Nothing gets me more excited than putting together a special baked treat for my friends and family. Especially seasonal summer fruit galettes.
And there is much to be excited about with these rustic pies. First, they are so easy to make. Yes, even for you non-bakers. I promise any one of you can make these, and do so in under 30 minutes. Truth.
Also know as a free-form pie or crostata, galettes are basically a laid back version of pie. It’s the ultimate version when you’re pressed for time, not comfortable with pie making, or simply don’t want to fuss with a double-crust-over-the-top creation.
Second, the ingredients are completely interchangeable. You can use whatever stone fruit and berries you have, or whichever calls your name at the market. Not literally, I hope. Unless you have something to share with us? Not that I would blame you even if you did, because seriously, these combos are all incredible. And the options are endless.
Feel free to use your go-to crust recipe here. I have listed a couple of my favorites in the notes below, but depending on your preferences, traditional, gluten-free, and Paleo versions all work really well. Think of this as a jumping off point for a flexible and creative rustic pie template.
You can further simplify the pie process by purchasing store-bought dough. Despite what some may think, it’s okay to take this shortcut. I always recommend homemade dough, it really doesn’t add a lot of time, but it’s completely acceptable to purchase as well. It will not affect the end product, so it shouldn’t affect your ego. Let go for a second, take a breath, and move on to enjoying this flaky-sweet-tart-goodness.
Nothing says summer like a fruit pie. It’s the epitome of what this season is all about. Stone fruit and berries are plentiful, not to mention incredibly tasty this time of year. However, you can easily transition this concept to fall.
You can fully expect to see new flavors coming your way from us soon. Remember, once we catch on to something we love, we tend to over consume it. Perhaps to a fault, but to each their own.
We have created two variations for you here, but definitely play around and see which you like best. Better yet, create your own fun concoction. Make sure to tag us and shares photos when you do, pretty please!
Below are some notes and variations for your reference. Or you can make one of each, and have a pie party. Just don’t be surprised when IÂ show up on your door step. I promise to at least bring a tub of ice cream. Surely that’s an even trade.
NOTES
GALETTE GUIDELINES
- 1 1/2 pounds stone fruit
- 4-6 ounces of berries
- Flavorings of your choice. Select only a few, you don’t want to overpower the fruit. Our favorites are almonds, almond extract, vanilla bean, vanilla extract, lemon juice, lemon zest, cinnamon, fresh grated ginger, ginger powder, and candied ginger.
- Chilled pie dough
- Ground almonds, almond flour, or ground cookies. This keeps the bottom of the crust crisp and catches fruit juices. I’m not a fan of corn starch, so this is a great alternative.
- Egg wash. To brown the crust and help the sugar stick, if using.
- Thick crystal sugar. To give that extra crunch and make the crust sparkle. This is optional, but highly encouraged.
- A sprinkle of fresh herbs on top. For a pop of color and fresh flavor.
MY FAVORITE CRUST RECIPES
- Traditional all-butter crust by Williams Sonoma is a great place to start. Or, I also really love this detailed breakdown by Smitten Kitchen.
- For the ultimate flaky gluten-free dough look no further than King Arthur Flour.
- Paleo crust is tricky, but this one from Food Republic is extremely close to traditional dough and hasn’t failed me yet.
VARIATIONS
- Nectarine strawberry
- Peach almond
- Peach raspberry
- Nectarine blackberry
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Summer Fruit Galettes
Ingredients
Peach Blueberry Galette
- 1 chilled pie dough see recipe suggestions above
- 1 1/2 pounds fresh ripe peaches halved, cored, and sliced into 1/2 inch wedges
- 6 ounces fresh blueberries
- 2 tablespoons honey or brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla bean paste or scraped from a bean
- 1/4 cup almond flour
- 1 egg lightly beaten with 1 tablespoon of water
- 1 tablespoon Demerara sugar
- Fresh mint leaves for garnish
- Vanilla ice cream whipped cream, or coconut cream, for serving
Nectarine Raspberry Galette
- 1 chilled pie dough see recipe suggestions above
- 1 1/2 pounds fresh ripe nectarines halved, cored, and sliced into 1/2 inch wedges
- 6 ounces fresh raspberries
- 2 tablespoons honey or brown sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon grated lemon zest
- 1/4 cup finely ground ginger snap cookies or almond flour for GF/Paleo
- 1 egg lightly beaten with 1 tablespoon of water
- 1 tablespoon Demerara sugar
- Fresh mint leaves for garnish
- Vanilla ice cream whipped cream, or coconut cream, for serving
Instructions
- Remove dough from refrigerator and place on countertop or marble pastry board. Let rest for several minutes. Line two large baking sheets (preferably rimless) with parchment paper.
- If working on a countertop, unwrap plastic or parchment from dough, but keep it underneath the bottom of the round. Place another layer of plastic or parchment on top. The layers will prevent dough from sticking. If using a pastry board, dust both the board and your rolling pin with a thin layer of flour.
- Roll out your dough into a 12-14 inch round, with a 1/8 inch thickness (it doesn't need to be uniform). Work as quickly as possible to prevent the dough from getting warm. Transfer to a parchment lined baking sheet, either directly on a rimless sheet, or on the underside of a rimmed sheet. You want to be able to easily slide the pie off your pan once baked. Chill dough in the refrigerator for 30 minutes, until firm. If making a second galette, repeat the same process with the second batch of dough.
- While the rolled dough is chilling, mix stone fruit slices, berries, sweetener, and seasonings in a large bowl, then set aside. Preheat oven to 400 degrees.
- Once rolled dough is chilled, remove pan from refrigerator and set on countertop. Sprinkle the center with almond flour or ground cookies, leaving a 2-3 inch perimeter border. Place fruit in crust, on top of the flour/ground cookies, arranging stone fruit slices in a concentric circle if desired. Again leave a 2-3 inch border around the edges. Trim excess dough around edges and set aside.
- Fold up edges of the dough around the fruit center, tucking, crimping, and pleating as you move around the circle. Be sure there are no large cracks in the crust, so your filling will not ooze out during baking. Use remaining dough scraps to patch cracks if needed. Brush the exposed top of the dough with egg wash, and sprinkle with Demerara sugar.
- Bake in the center of the oven for 35-45 minutes, until the filling is bubbling and the crust is golden brown. Remove from oven and let the galette cool on the pan for 5 minutes, then carefully transfer it to a cooling rack using the parchment paper overhang to drag it from the pan. Once on the rack, gently slide the paper out from beneath the galette. Let rest on the cooling rack for 15 minutes.
- Garnish with fresh mint leaves, and serve warm, with ice cream, whipped cream, or coconut cream.
Notes
- See notes and guidelines within the post above
- Make your dough the day prior to speed up the day-of prep
