Mixed Fruit Galettes

My first baking experiment in the new kitchen was a success!  Last night I made a recipe for Mixed Fruit Galettes [gah-LEHT].  I saw a recipe for this rustic looking pastry on a food blog I follow, Tartelette, and decided it looked like the perfect summer treat!  You should swing by Helene’s blog, she is a wonderful photographer and talented pastry chef, her recipes always make my mouth water (all of her recipes are gluten-free)!  I played with her recipe for galettes and made a version that is not gluten-free, switched up the fruit, and made 4 galettes instead of 3.  I always like changing recipes a bit to make them a little more my own 🙂  I promise you’ll be pleased with these galettes; they are quite tasty and satisfy that pie craving without all the hassle of making a pie!  If you shy away from pastry recipes, this is a great one to try one out.  The galette is meant to look rustic, so there’s no fear of not rolling out your pastry dough perfectly.  In fact, the more imperfect, the better!

Mixed Fruit Galettes                Print Recipe Here

Recipe Inspired by Tartlette
Makes four galettes (enough for about 8 people)



1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 stick cold butter
1/4 cup cold milk beaten with 1 egg yolk


1 cup each raspberries, strawberries (hulled and sliced), and rhubarb
Juice and zest of one lemon
1 tablespoon cornstarch or arrowroot
1/4 cup honey


Prepare the crust

Pulse together the flour, salt, and sugar in the bowl of a food processor until combined (you can also do this by hand). Pulse in the butter until a coarse crumb forms. Slowly stream in the cold milk & egg mixture. Pulse until the dough comes together. Turn the mixture onto a lightly floured work surface. Form into a round disk, 2-inches thick. Wrap the disk in plastic wrap and place in fridge to chill at least 30 minutes (can be refrigerated overnight).

Preheat the oven to 350F and position a rack in the center.

Prepare the filling

Add the fruit, lemon zest, lemon juice, cornstarch, and honey in a large bowl and fold to combine.

Prepare the Galette

Preheat oven to 350 degrees and place oven rack in the center of the oven. Line a baking sheet with a nonstick liner.

Roll out the chilled dough on a floured surface. You will want the dough to be about 1/8-inch thick, then cut out four 8-inch circles. Carefully place the dough circles on prepared baking sheet. Spoon the fruit filling in the center of the circles, leaving a 2-inch border around the pastry. Fold up the edges of the pastry, pleating with your fingers. Perfection isn’t expected 🙂

Bake in preheated oven for 40-50 minutes until the galettes are turning golden brown. Cool slightly before serving. Enjoy!

Add 1 1/2 cup flour into a large bowl (you can also do this in a food processor, mine was dirty and I was too lazy to clean it).

Add 1/2 teaspoon salt.

Add 1/4 cup of sugar.

Mix ingredients to combine.

I sliced up the cold stick of butter to make it easier to work with.

Add to the flour mixture….

Mash up until the butter is mixed in and the size of small peas.

Add an egg yolk to milk.

Beat the egg and milk together and slowly stream it into the flour/butter mixture.

The egg and milk mixture should make the dough come together. Mix it slightly if needed, but do not overwork.

Turn the dough onto a work surface and form a 2-inch thick, round disk.

Put the disk in the fridge for at least 30 minutes.

Meanwhile, prepare the filling. I chose rhubarb, strawberries, and raspberries.

Chop the rhubarb into 1/2 inch slices.

Slice up the strawberries. I have these handy-dandy little tools that my sister, Jennifer, gave me to hull and slice strawberries.

Strawberry Slicer and Strawberry Huller

Strawberries all sliced up…I used about six medium/large strawberries.

Add raspberries to a bowl with the strawberries and rhubarb.

Zest a lemon into the bowl.

Also add the juice of the lemon.  I squeezed the lemon cut-side up to avoid seeds falling into the bowl.

Add 1 tablespoon of cornstarch.

Add 1/4 cup of honey.

Gently fold to combine.

After at least 30 minutes, remove the pastry dough from the fridge and cut into 4 equal pieces.

Roll each piece out on a well floured surface until about 1/8 inch thick and 8-inch circles.

Transfer each circle onto a baking sheet lined with parchment paper (or a Silpat). Mound 1/4 of the fruit filling in the middle of the circle.

Gather the edges of the pastry dough, pleat as you go…

continue all the way around.

All bundled up! Make sure to leave a 2-inch border of pastry all around.

Beat one egg to brush on the top of each galette.

Brush on top of each. The egg will help bind the crimped pastry and give the pastry a nice shine after baking.

Sprinkle a little sugar over the top of the galettes.

All ready for the oven!

Bake for 40-50 minutes or until the galettes are golden brown.

After about 45 minutes, they are ready! Don’t mind the spillage, no big deal–that’s why you put parchment paper down!

So delicious! The crust is flaky and the filling is oh, so sweet!

Get in my mouth hole!!

Good to the last bite! Me thinks the next one I eat should have ice cream on top…


In other news, we have a garden at our new house!

I wish I wouldn’t have bought strawberries at the grocery store the other day, because look what I picked today:

One benefit of working from home: getting to pick strawberries on my lunch break!

Our garden needs a lot of work, we’re hoping it’s nice out this weekend so we can clean it up a bit and add some new herbs to it!  I’ll keep you posted on the progress!

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