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Fruit Galette; The Elegant, Simple Pastry

October 2, 2008

The perfect peach galette

The perfect peach galette















“Fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.” P. J. O’Rourke

There is no better way to highlight seasonal fruit than in a galette. There is something so divine about fruit wrapped in pie crust. I have a confession to make about here…..I don’t make pie crusts. When it comes to making pies, or quiches or otherwise, I trot down to the store and buy the pre-made wonders and voila! Pie crust. I decided it was time to for me to get over my hang-up and make a lower fat pie dough and I discovered …drum roll …it’s really easy! Of course, I did use a food processor, which is magical for making pie dough. In fact, it redefined my whole relationship with it and now LOVE making pie dough.

First let’s start with the crust. One sad thing I did encounter was there is no way to make a decent crust with no fat. Just not meant to be. I did manage to get the fat down from the original 1 ¼ sticks of butter to 1/3 cup, which does make a mighty difference. I experimented with three different versions of a lower fat pie crust and this was definitely the favorite crust. It is forgiving, scrumptious and attractive and you can use it for anything.

Go-lightly Pie Crust
1 ½ cups whole wheat pastry flour
2 tablespoons of granulated sugar
A dash of salt
1/3 cup of cold butter, cut into small pieces
5 tablespoons of ice water

Add the flour, sugar and salt in the magical food processor and pulse a couple of times. Add the chilled butter and pulse some more till the mixture resembles a coarse meal. With the processor on, slowly add the ice water one tablespoon at a time till the dough just starts to form a ball. Remove from the food processor, work into a neat ball and wrap in plastic wrap. Chill in the freezer for 15 minutes or so while you prepare your fruit. Take out of freezer and unwrap from plastic and place between two sheets of waxed or parchment paper and roll out into a circle about 13 inches in diameter. Place back in freezer for just a few minutes and then retrieve and prepare the galette.

Nutritional Information if divided into 8 slices; Calories 100, Fat 5 grams, Fiber 2 grams

This fruit galette recipe is adapted from one of the most gorgeous baking books I’ve ever seen, “Baking from My Home to Yours,” by Dorie Greenspan. It is food porn at its best! However, is not calorie conscious at all, so I have taken the liberty to tweak this recipe a bit. Pick a jam or marmalade flavor that will highlight your chosen fruit. I like to use apple butter with apples and pears, apricot or peach with stone fruit and of course, berry jam with berries. If you are going to use berries toss them in a couple tablespoons of cornstarch before using.

So much fun to make because it is so easy and beautiful.

So much fun to make because it is so easy and beautiful.















Seasonal Fruit Galette
One pie crust
2- 3 tablespoons of fruit jam or marmalade
2-3 tablespoons of low fat graham cracker crumbs
About 4 cups of sliced, peeled fresh seasonal fruit, like apples, pears, peaches, berries, etc
2 -3 tablespoons of sugar, depending on sweetness of fruit

Preheat oven to 400 degrees. Place your rolled out pie crust on a cookie sheet sprayed with cooking spray, hopefully you have peeled off the waxed paper. Spread the jam or marmalade over the crust with a spoon, leaving a 3 to 4 inch border. A nifty way to do this is find a 9 or 10 inch plate and lay gently in the middle of the crust. Lightly trace a circle with a butter knife and…ta daa!.. that is your area for filling. Sprinkle the graham cracker crumbs over the jam. Arrange the sliced fruit over the mix in whatever pattern strikes your fancy, I like spirals. Sprinkle the top of the fruit with sugar, then gently lift the unfilled border of the dough over your fruit. It naturally makes little gathers that are delightful to play with. Brush the dough lightly with water and sprinkle with a coarse sugar for beauty.

Bake the galette for 25-30 minutes until the crust is a nutty brown and the fruit is juicy and just beginning to bubble. Let the galette cool at least twenty minutes before serving so all the juices have a chance to set. Be careful, you’re going to get hooked!

8 Comments leave one →
  1. October 7, 2008 11:52 am

    This looks wonderful! I’m always on the lookout for a tasty whole wheat pastry.

  2. mysweetestday permalink
    October 7, 2008 7:16 pm

    this looks so simple but so pretty!

  3. October 11, 2008 4:10 am


  4. July 28, 2009 6:10 pm

    That photo of the peaches is beautiful! I love that you have nutritional info!

  5. October 28, 2010 9:40 am

    we use a national panasonic food processor and this seems to be a bang for the buck”`:

  6. August 20, 2011 3:09 pm

    Great looking blog. What theme are you using?

    • ziabaki permalink*
      August 20, 2011 6:24 pm

      Thanks! It is a modified Vigilance theme.

  7. September 7, 2011 7:33 pm

    Aw, this is an incredibly nice post. In concept I have to put in writing in this way furthermore – spending time and actual effort to create a great write-up

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