Summer Fruit Baking: Why a Galette Is Easier Than a Pie (And Just as Impressive)
No pie dish. No crimping. No blind baking. No water bath. A rustic galette is the lazy baker's secret weapon for showcasing peak-season summer fruit — and it looks exactly as impressive as a pie, if not more so.
What Makes a Galette Different from a Pie
A galette is a free-form tart baked on a flat baking sheet rather than in a pie dish. The pastry is simply folded up around the edges of the filling, which means you don't need a special tin, you don't need to make it look perfect, and you can make it in about half the time of a traditional pie.
The Rustic Look IS the Point
Uneven folds, a slightly crooked shape, filling that bubbles out at the edges — all of this is correct. The more rustic it looks, the more it signals to everyone eating it that it was made by hand with care. Whereas a perfectly crimped pie looks difficult, a galette looks artisan.
Which Pastry to Use
- Ready-made puff pastry — the easiest option, gives a flaky, dramatic rise around the edges
- Ready-made shortcrust — more traditional, slightly crumbly texture
- Homemade pastry — if you have time, a basic butter pastry takes 10 minutes and makes it truly your own
Best Summer Fruits for a Galette
Almost any stone fruit or berry works beautifully. Currently at peak in Texas: peaches, blueberries, blackberries, plums, and cherries. The key is to toss the fruit with a little cornstarch (to thicken the juices) and some sweetener.