This Insanely Easy Fruit Galette Will Make You Look Like a Baking Pro
I’ve never been all that skilled as a baker. I adhere to a throw-things-together-in-a-mixer-and-hope-it-works-out-for-the-best kitchen philosophy. And since baking is a notoriously regimented process, my less refined cooking strategy doesn’t necessarily lend itself well to the baking arts. However, it’s indisputable that homemade baked goods carry a kind of magic. At a time when everything seems to be moving so quickly, there’s a definite slowed-down, comforting charm that these foods possess. I’ve baked for family members, romantic interests, houses full of drunk college kids, and total strangers, and without fail they’re always enchanted by the powerful combination of flour, sugar, and the like.
However, if you’re a lazy baker like me, the thought of laboring for hours over a made-from-scratch pie or a perfectly light souffle is less than ideal. That’s why when I came across galettes, in all of their sneaky baked glory, I was hooked. Why sneaky, you might ask? Well, galettes will make you look like a pro — especially if you have a knack for presentation — but take minimal effort to pull off. Plus, once you make one you’ll be able to repeat the process time and time again with different topping combinations without even taking a glance at a recipe.
Simply enough, a galette is a French term for a flat, round, pie-like pastry. They can be sweet or savory and are sure to please. Check out a couple of my favorite combinations below, but feel free to play around with the fruits, the sweeteners, and any other ingredients you’re drawn to. (Side note: If you want to make pie dough like a pro, check out these steps. But for the truly lazy, like myself, a store-bought piecrust will do just fine.)
Peach and Plum Galette with Walnuts
1 refrigerated pie crust
1 egg, whisked with 1 tbsp. of water
2 tablespoons all-purpose flour
3 peaches, pitted and sliced to ½ inch wedges
3 plums, pitted and sliced to ½ inch wedges
¼ cup crushed walnuts
3 tablespoons brown sugar
2 tablespoons turbinado sugar
Maple Brown Sugar Pear Galette
1 refrigerated pie crust
1 egg, whisked with 1 tablespoon of water
2 tablespoons all-purpose flour
3 pears, sliced to ½ inch wedges
¼ cup toasted almonds
3 tablespoons pure maple sugar
1 tablespoons cinnamon
2 tablespoons turbinado sugar
Preheat your oven to 375°F and line a baking sheet with parchment paper. Flour your pie crust as you unroll it onto the parchment paper-lined baking sheet.
Combine your fruit and sweeteners of choice (not including the turbinado sugar) in a bowl and let sit for 10 minutes. Arrange the fruit as you’d like on the pie crust — your time to get creative! — leaving one inch around the edge of the crust.
Once in place, fold the edges of the pie crust toward the center over the fruit and pinch into pleats. Brush the crust generously with your egg wash and sprinkle the turbinado sugar over the crust. Top fruit with nuts of your choice.
Bake for 25 minutes until the crust is golden brown. Let cool, slice, and bask in the glory of your newfound baking skills.
Feel ready to bake a pie now? These will help: