So you’ve made the galette dough and now you need the perfect filling to complete this delicious dessert. Use this sweet and tangy fruit filling recipe with complete directions all about how to fold your galette.
What you’ll need
1 1/2 cups fresh fruit (peaches, berries, figs)
1 tablespoon + 1 teaspoon sugar
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon cold butter
Preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and roll it out onto a floured surface. Roll the dough into an 11″ circle. Lift the dough and turn with each pass to make sure it doesn’t stick. Flour the surface if necessary. Transfer to a baking sheet.
In a mixing bowl, toss the fruit with the sugar, honey, and lemon juice. Arrange the fruit into the center of the galette dough circle leaving a 2-3″ border. Cut the cold butter into slivers and scatter on top of the fruit. Fold the uncovered border of the dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. Dip a pastry brush in water and give the edge of the crust a light coating. Sprinkle the crust with the teaspoon of sugar.
Bake for 35-40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Serve the galette at room temperature, cutting the tart with a pizza wheel or a sharp knife. Enjoy!
Ingredients
- 1 1/2 cups fresh fruit (peaches, berries, figs)
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 tablespoon cold butter
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the dough from the refrigerator and roll it out on a floured surface.
- Roll it into an 11" circle.
- Lift the dough and turn with each pass to make sure it doesn't stick.
- Flour the surface if necessary.
- Transfer to a baking sheet.
- Toss the fruit with the sugar, honey, and lemon juice.
- Arrange in the center of the galette dough circle leaving a 2-3" border.
- Cut the cold butter into slivers and scatter on top of the fruit.
- Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette.
- Dip a pastry brush in water and give the edge of the crust a light coating. Sprinkle the crust with the teaspoon of sugar.
- Bake for 35-40 minutes, or until the pastry is golden and crisp.
- Transfer the baking sheet to a cooking rack and let the galette rest on the sheet for 10 minutes.
- Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack.
- Serve the galette at room temperature, cutting the tart with a pizza wheel or a sharp knife.
