No time to make pie dough from scratch? No problem. With store-bought puff pastry and your favorite fruit, you can quickly create a buttery, flaky galette that looks impressive and tastes like a homemade dessert.
Galettes are a rustic, free-form French version of pie. While a traditional galette uses a classic butter pie dough, puff pastry is an excellent time-saving alternative that still delivers flaky, golden layers and a tender base for jammy fruit. This shortcut makes it easy to enjoy a beautiful fruit tart without the fuss of crimping, lattices, or a top and bottom crust.
How to Make a Galette with Puff Pastry
Start by thawing the puff pastry for about 30 minutes until it’s pliable for rolling. Lightly flour your work surface and roll the pastry into an approximately 10-inch square. If you prefer a softer look, round the corners before transferring the pastry to a parchment-lined baking sheet.
Mix your chosen fruit with sugar, a bit of lemon zest and juice, and cornstarch to thicken the juices and create a jammy filling. Spoon the fruit into the center of the pastry, leaving a 2-inch border. Fold the edges up over the filling, overlapping slightly and pressing to seal. Brush the crust with an egg wash and sprinkle with sanding sugar if desired for extra sparkle and crunch.
Can Frozen Fruit Be Used in a Galette?
Yes — frozen fruit works well and doesn’t need to be thawed first. Adjust sugar and cornstarch based on the fruit’s sweetness and juiciness. Juicier fruits like strawberries and peaches may need an extra 1/2 tablespoon of cornstarch to prevent a runny filling. Taste and start with about 1 tablespoon of sugar, increasing if your fruit isn’t very sweet.
What Temperature Do You Bake Puff Pastry?
Puff pastry needs a hot oven to rise and brown properly — bake at 425°F. Plan on 25 to 30 minutes: the pastry should be deep golden and the filling bubbling. Remove the galette from the oven and let it cool completely before slicing so the filling sets and you don’t lose any of the jammy texture.
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How to Make a Galette with Puff Pastry
Ingredients
- Flour, for dusting work surface
- 1 sheet (half of a 13.7-oz. box) frozen puff pastry, thawed
- 2 1/2 cups sliced strawberries or other fruit(s)
- 1 Tablespoon sugar, plus more to taste
- 1 teaspoon lemon zest
- 2 Teaspoons fresh lemon juice
- 1 Tablespoon cornstarch
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar, for topping (optional)
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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Lightly flour your work surface, unfold the puff pastry, and roll to a 10-inch square. Round the corners if desired, then transfer the pastry to the prepared baking sheet.
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In a medium bowl, combine the fruit, sugar, lemon zest, lemon juice, and cornstarch. Place the mixture in the center of the pastry, leaving a 2-inch border. Fold the edges up and over, overlapping slightly, and press gently to seal.
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Brush the crust with the egg wash and sprinkle with sanding sugar, if using.
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Bake until the pastry is golden and the filling is bubbling, about 25 to 30 minutes.
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Remove from the oven and cool completely before slicing and serving.
Kelly’s Note:
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Any combination of fruit works here — peaches, plums, apples, blackberries, and berries all make excellent fillings. Adjust sugar to taste and add extra cornstarch for very juicy fruit to keep the filling thick and jammy.
Nutrition
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