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  • Preeti Shridhar

Fruit Galette

A Galette is a French pastry, it's free form unlike a pie or tart. It doesn't require much skill or special pans. You need a flat baking sheet on which you keep the rolled out pastry. Scoop seasonal fruits in the centre and fold over the edges to form a nice packet open in the centre.

A fruit Galette has two components. Pastry dough and fruits for filling.

Pastry dough is made just like pie dough.

You have to cut butter through flour. You can do it by hand but it's easier done in a food processor.

What I do is I blitz the all the dry ingredients and butter till I get a bread crumb consistency. Then I empty the contents in a bowl. Now I add water , a tbsp at a time to get the right consistency. This way I can feel the dough and add water accordingly.

Since we cannot blind bake a Galette like a pie we have to take precautions to prevent it from going soggy. For that you brush the Galette with any jam that you have handy.

Fruits filling

You can use almost any fruit. I have used peaches, plums and strawberry. You could also use cherries.

Slice the fruits thinly so that they cook well .

We toss these with sugar, some spices and all purpose flour. Flour helps in soaking up the juices from fruits and also thickens the filling.

I have used a mixture of milk + malai for brushing the pastry. You can also use cream.

Recipe adapted from here


APF 1 1/4 cup

Oats Powder 1/4 cup

Almond Powder 1/4 cup

Salt 1/4 tsp

Raw Sugar 2 tbsp

Butter 90 gms

Chilled  water 3 tbsp


Peach 3

Plum 4

Strawberry 100 gms

APF 1 tbsp

Raw Sugar 1/3 cup


Milk+malai 1 tbsp whisked

Raw sugar 1 tbsp

Jam 2 tbsp


  1. Peaches and Plums together weighed 300gms. I topped it with 100 gms strawberry to make it a total 400 gms.

For the Galette

  1. Chop butter into small cubes and keep it in the freezer till we collect rest of the ingredients.

  2. Sieve APF, Oats Powder, Almond Powder and salt.

  3. Now blitz sieved flours, sugar and chilled butter in a food processor till it resembles bread crumbs.

  4. Take it out in a pan and add chilled water , 1 tbsp at a time till the dough comes together.

  5. We are not kneading the dough, we just have to bring it together.

  6. Flatten the dough into a disc and tightly wrap it in cling film.

  7. Let it rest in the fridge for 30 minutes.

  8. Slice the fruits into thin slices.

  9. After 30 minutes, keep the dough on a parchment sheet, cover with another.

  10. Now roll the dough into a 12" round disc .

  11. Carefully transfer it to a baking sheet .

  12. Keep it in the fridge.

  13. To the sliced fruits add rest of the ingredients mentioned under filling.

  14. Toss it well.

  15. Take out the pastry from the fridge.

  16. Remove the top parchment.

  17. Spread jam on it leaving a 3" border  all around.

  18. Spoon the filling over the jam.

  19. With the help of the parchment paper fold  the empty  pastry over the filling.

  20. Press the overlapping sides lightly to seal the edges.

  21. Keep it in the freezer.

  22. Preheat the oven to 180 degrees Celsius.

  23. Once the oven is preheated, take out the Galette from the freezer.

  24. Brush the edges of the pastry with milk +malai(cream) mixture.

  25. Sprikle raw sugar .

  26. Bake for 45-55 minutes ,till the edges turn golden.

  27. Mine was done in 55 minutes.

  28. Remove from the tray and let it cool on a wire rack on the parchment paper.

  29. Cut it when completely cool.

  30. Serve with a scoop of vanilla ice cream.

  31. Although I like it as is.


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