No time for homemade pie dough? No sweat. A simple store-bought shortcut is all you need to whip up a buttery, flaky galette with puff pastry and the jammy fruit filling of your choice!
Any opportunity I get that lets me borrow some time, I will absolutely be taking it. And when that coincides with having more time to enjoy a delicious, sweet and rustic galette? I am sold!
Homemade pie is always a crowd pleaser, but there’s just something incredibly special about effortlessly whipping out a beautiful fruit galette. Galettes also require no fancy crimping, no lattice-work, and no top and bottom pie crust to account for, which is how I got to experimenting with puff pastry to make this flaky, buttery French pastry all the easier and more accessible.
How to Make a Galette with Puff Pastry
Galettes, a free-form French version of a pie, are traditionally made with a standard butter-laced pie dough. By all means, you’re welcome to knock yourself out and roll out a homemade dough for your galette, but puff pastry makes your path to a flaky fruit tart-pie hybrid all the simpler.
Thawing out your puff pastry for about 30 minutes is the first step. This allows it to be pliable enough for rolling and folding. Next, you’ll gently lay it out for rolling on a lightly floured workspace until it’s about a 10-inch square. You can round off the corners if desired before transferring the pastry to the prepared parchment paper-covered baking sheet.
Then it’s filling time! After topping with your desired fruit filling, fold the pastry edges up and over so that they are overlapping each other and press them lightly together. After a light egg wash and dusting of sanding sugar, your galette is ready to bake!
Can Frozen Fruit Be Used In a Galette?
Absolutely! There’s no need to defrost your frozen fruit, either. Whatever fruit you choose, you’ll just want to be especially mindful of two things: sugar content and juiciness. Any combination of fruit will work in this recipe, from peaches and plums to apples and blackberries, but sugar and cornstarch levels may need to be adjusted depending on your fruit of choice.
Strawberries and peaches will be especially juicy and sweet, so increasing cornstarch by a ½ tablespoon will help to trap in those precious juices while keeping your filling nice and jammy. The amount of sugar added will also depend on how sweet your fruit choice is, so start with 1 tablespoon of sugar and adjust to your liking.
What Temperature Do You Bake Puff Pastry?
Puff pastry requires a toasty 425°F to allow it to get truly puffy and golden brown. After 25 to 30 minutes, your filling will be bubbling, the sugary crust will be caramelized and your galette will be begging for a dusting of powdered sugar.
I will say, patience is a true virtue here. You’ll want to let your galette cool completely before slicing away, as this makes sure you don’t lose out on any jammy, juicy bits.
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) (See Kelly’s Note)
- 1 Tablespoon sugar, plus more to taste (See Kelly’s Note)
- 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
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold the puff pastry. Using a rolling pin, roll it until it’s a 10-inch square. Round off the corners (if desired) then transfer the pastry onto the prepared baking sheet.
- In a medium bowl, stir together the strawberries, blueberries, sugar, lemon zest, lemon juice and cornstarch. Transfer the fruit mixture into the center of the pastry, leaving a 2-inch border around the edges. Fold the pastry edges up and over so that they are overlapping each other and press them lightly together.
- Brush the top of the galette with the egg wash then sprinkle it with sanding sugar (optional).
- Bake the galette until the pastry is golden brown and the filling is bubbling, 25 to 30 minutes.
- Remove the galette from the oven and let it cool completely before slicing and serving.
Kelly’s Note:
- Any combination of fruit will work in this recipe, from peaches and plums to apples and blackberries. The amount of sugar added will depend on how sweet the fruit is you are using. Juicier fruits will also require additional cornstarch to ensure the fruit filling is jammy rather than runny.
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How about using tomatoes?
That would work great, Nancy!
Hi! I’m going to be attempting the puff pastry galette for Christmas dessert and was wondering if the lemon zest is added in the fruit mix…I don’t see it added anywhere in the steps. Can’t wait to try this! Thanks!
Thanks for catching that, Olivia! Yes, with the fruit mix. Just updated the recipe. Enjoy!
This sounds so good! Can I bake some of these in advance and freeze for a couple of weeks? I’m preparing for church social.
Hi Debby! I haven’t tried defrosting them after that long so I’m not sure.
This was SO EASY and really delicious! Everyone loved it! Pie dough intimates me so this was the perfect solution. I’ll be making this again and again. Thanks Kelly!
I’m so happy you enjoyed the recipe, Harper!