How to Make a Galette

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be cheaper for some.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a natural thickener, while flour is often more affordable.

In a food processor, add 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 0.5 teaspoon salt, and pulse until combined.

Add 9 tablespoons of cold unsalted butter cut into pieces, and pulse until the mixture resembles coarse crumbs.

Add 6 tablespoons of sour cream and pulse until the mixture begins to clump together.

Transfer the dough to plastic wrap, form into a ball, and flatten into a disk. Chill in the refrigerator for at least 30 minutes.

Preheat the oven to 400°F (200°C).

Prepare the fruit filling in a medium bowl with about 1 pound of mixed fruit (blueberries, raspberries, sliced peaches).

Add 0.25 cup granulated sugar, 1.5 tablespoons cornstarch, 1/8 teaspoon salt, and 2 teaspoons lemon juice to the fruit, and stir until well coated.

Set the fruit mixture aside to let the juices develop.

Roll out the chilled dough on a floured surface into a 12-13 inch circle, lifting and re-flouring as necessary.

Transfer the rolled dough to a parchment-lined baking sheet by rolling it onto a rolling pin.

Brush the inside of the crust with an egg wash made from 1 large egg and 1 teaspoon water.

Pour the fruit filling into the center of the crust, leaving a 2-inch border.

Fold the edges of the dough over the fruit, crimping to seal.

Brush the crust again with the remaining egg wash and sprinkle with coarse sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens