These galettes are one of the easiest desserts I’ve ever made.
Editor’s Note: We’ve since added an apple crumb version of this popular galette, and a dairy caramel apple galette!
On one cold wintery Friday night, I served a fresh summer-fruit galette. My guest casually asked me where I was able to get fresh plums out of season. How strange would it have been to tell my guests that this galette was sitting in my freezer for all these months? It’s not that no one wanted to eat it until now. I purposely prepare lots and lots of galettes and crisps using summer fruits at the end of summer and freeze them raw. Then on a cold winter day, I defrost, bake, and my house smells like the best hot summer days.
This recipe requires a little Jewish geography. My neighbor told me she has a recipe for a super easy and delicious summer-fruit galette. She received the recipe from her sister, who received it from her mother-in-law. That mother-in-law is my friend’s grandmother (Mrs. C Gestetner). Still following? I made it the next day, ate it while it was piping hot (never a good idea. You might burn your tongue, take it from experience), and picked up the phone to call my friend, “Why didn’t you ever tell me about this recipe??”
Call it whatever you’d like. There’s no peeling and no dicing, and all the ingredients you likely already have at home.
Fruit Galette
Ingredients
Dough:
- 1 cup flour
- ¾ stick margarine
- 1 tsp sugar
- 2½ tbsp ice cold water
- pinch salt
Fruit:
- 3 apricots, cut in half and pitted
- 6-7 cherries, cut in half and pitted
- OR 4-5 plums, cut in half and pitted
- nonstick cooking spray
- sugar
- confectioners' sugar
Instructions
- Combine dough ingredients together by hand. Place in the refrigerator for 30 minutes.
- On a floured surface, roll out dough into a 10 to 11-inch circle. Place dough on a sheet of baking paper or in a floured 10-inch round pan (leave the dough overlapping the sides for now).
- Place fruit in the center, leaving a 2-inch border. Fold up the edges of the dough over the fruit and pinch into pleats.
- Spray border with nonstick cooking spray and sprinkle sugar generously over dough and fruit. At this point you can freeze it as-is. When ready to bake, just defrost and bake.
- Bake at 400°F for 55-60 minutes.
- Sprinkle generously with confectioners' sugar (as some kids say: a blizzard of sugar).
Notes
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Made for Shabbos, was delish!
how did you serve it?
I’ve made this a few times and froze it. It always gives out a lot of juice and the whole thing gets soggy. What am I doing wrong?
I added 2 tablespoon sugar in the dough
Made this out of the Dinner Done cookbook and it was a huge hit. The texture and taste are better than any (not-sweet) pie dough we’ve ever tried before
Made this for yom Tov once with fresh cherries and once with canned sour cherries (drained), both were amaaaazing. Then I made it for shabbos with pears. Yum.
Thoughts on how to make it gluten free?
Works perfectly with Bob Red Mill GF flour
Does this freeze well?
Yes excellent. Raw or fully baked.
Any idea if I can make this with fresh or frozen strawberries?
Can I substitute the margarine for betterine?
We’ve never tried.
Looks so good! How do you serve this/cut it up?
Im wondering about the comment about it getting soggy
also can i use store bought dough? maybe pizza dough? or pastry dough? What kind of dough does it nee
its possible the reader is heating it up covered and that’s the reason its soggy. We wouldn’t recommend using any other dough but the one we’ve shared as this is what makes this recipe.
What is the baking time if frozen raw?
Any apple mixture for filling?
This one
https://betweencarpools.com/apple-crumb-galette/
I’ve been making a galette for years with oil and I tried this one and I think the taste is just as good and even easier to mix and no marg!
1 c. flour, 1 tsp sugar, 1/4 c. oil, 1/4 c. ice water, and 3/4 tsp vanilla extract. Mix all together with a fork and refrigerate for 1 hour.