I’ve never been the biggest fan of pie. A piece of pie would almost never be my first choice for dessert, and I definitely never loved making pie. Getting the bottom baked perfectly while not burning the top has always been a challenge, and it’s just never been worth the trouble for me. But this summer fruit galette is different.
Dessert Pizza Anyone?
There’s something very awesome about galettes. They have all the best features of pie, but they’re so rustic and easy to make, that they’re more like a dessert pizza than a traditional pie. I love em!
When the sun is shining, and the summer fruit is calling out to you to turn them into something delicious, this is a really good way to go.
This is the 2nd time I’ve shared a galette recipe on the HTMD blog, and I’m kinda cheating because this one uses the same pie dough as the other one. It’s so good! It’s worth a double share. Plus, I don’t want to make you flip back and forth. So, you’re welcome.
Making the foolproof pie crust
The crust for this summer fruit galette is special. Even when it’s a little bit too thick (which it was in this case because I had leaky galette paranoia) it’s still really really good. In fact, it might be even better. Even if you get a big chunk of it without any fruit, it’s still super delicious. It stands up to all the juicy fruit you fill it with and it is always flaky and tender.
Making the summer fruit galette filling
This summer fruit galette—with it’s foolproof crust—can handle just about any fruit you throw at it! In this case I’m using locally grown blueberries, juicy peaches, and a ton of fresh ginger.
Other fruit to try:
A word of caution though: I’ve always been too scared to try this with frozen fruit in case it becomes a really leaky situation. If you try yours with frozen fruit, I’d love to know how it turns out.
- Always use a rimmed baking sheet to bake this galette. Because there is no pie plate keeping everything contained, leaks are inevitable. And cleaning sugary fruit juice off the bottom of your oven isn’t fun. Plus it’ll set off your smoke alarm real quick!
- Make sure the dough remains as cold as possible until the minute it goes into the oven. If you’re done assembling the galette and the dough feels kinda soft, throw the whole thing into the fridge for 15 minutes to chill it down again before baking. Otherwise, the butter melts too quickly in the oven and the crust turns to mush.
- Parchment paper is your best friend for transporting this thing on and off of the baking sheet. It’ll also ensure an easy cleanup.
How to serve this summer fruit galette
One of the best things about making a galette instead of a pie, is that you don’t need to wait for it to cool down too much before diving in. You can basically eat this straight out of the oven and it won’t turn into a giant mess. This galette is great on it’s own, but I like serving mine with ice cream, whipped cream, or thick yogurt with honey. It can be enjoyed hot or cold, and it is the best dessert to share at a summery outdoor dinner party.
I hope you give it a try! Let me know which fruit combinations you use! Find me on Instagram @howtomakedinner to share your creations.