Gimme Some Oven

5-Minute Rustic Fruit Galette

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10-min-rustic-fruit-galette

One of the things I clearly inherited from my mom is a love for making and enjoying homemade desserts. All through childhood, I remember always looking forward to what fun surprise would follow dinner. From more elaborate creations, to a quick batch of cookies or homemade shakes (my dad’s specialty) — my family definitely loved to end a meal well. :)

Still, always being the health-nut, my mom was (and still is) great about trying to incorporate at least a little bit of nutrition into this tradition. So fruit cobblers, pies, and the like were always a favorite. And, all the better if the recipe is a snap to whip up!

Thus, I present to you our recipe for an uber-easy fruit galette. It will take your oven longer to heat up than to prepare this one. So gather up whatever leftover fruit is in your fridge, and put it to good use. And then smile and wipe your brow as everyone ooohs and ahhhs over the beautiful presentation that must have taken “forever” to prepare… :)

rustic-fruit-galette-prep

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5-Minute Rustic Fruit Galette

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 tart 1x

Description

You will love this 5-miute rustic fruit galette, it tastes just like summer!


Ingredients

Scale
  • 1 (9 inch) refrigerated pie crust
  • 2 Tbsp. sugar, plus 1 tsp. for sprinkling on crust
  • 1 Tbsp. cornstarch
  • 1 large egg, beaten
  • 23 cups of fresh fruit, cut into bite-sized pieces (I used strawberries, blueberries and a nectarine in this one

Instructions

  1. Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
  2. In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. (Just baking this will release plenty!) Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
  3. Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature.

galette-closeup

 

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Recipe rating

33 comments on “5-Minute Rustic Fruit Galette”

  1. This looks pretty awesome. I’m going to try this sometime.

    btw, the blog looks great!

    • Made this and turned out great! Perfect for summer and winter months! Thanks for sharing this simple yet awesome recipe.

  2. What a good idea! It turned out very beautiful. I wonder where you got the inspiration…

  3. This looks fantastic and who knew it would be relatively simple to make. I am going to try it tomorrow! Thanks for the suggestion and inspiration! I too am a huge fan of the roll out store-bought pie crusts!

  4. Being diabetic, I have substituted fairly well with whole wheat flour and pastry flour in making the crust, use fruit of choice, splenda, cold milk, stick of butter and salt, brushed the fruit with sugar free jam,egg washed crust. 400 degrees about 20-25 minutes. Result is nutty, some crunch. Eat that day. I am a nurse by trade, pianist and pie maker by passion.

  5. Could u use frozen fruit? :-)

  6. Thank you for this easy recipe! I’m not a fan of rolling out dough. Re: apple fundraiser in college-Are you a Pitt State alum?

  7. Love short cuts! You are so right on both accounts.. Leaves me time to live life while presenting a great tart to my Chef husband after a crazy day!

  8. Thank you for this recipe….since I found it my 11 year old son has made at least a dozen galettes! This is fast, easy, awesome and a keeper! We love blueberry and I love strawberry and peach as well. We usually serve with a little vanilla bean ice cream on the side.

    • You’re very welcome Dorraine, and that’s very impressive about your son! We’re glad you two like this recipe. :)

  9. What an easy delicious dessert! I used puff pastry with a bag of frozen peach slices and frozen wild blueberries. Unfortunately I forgot to take a picture! Trust me it looked and was delicious. Thank you for the recipe!

  10. I think I followed directions. Complete failure. Bottom crust a soggy mess. Fruit juice everywhere. Yuck

    • Oh no, we’re so sorry to hear that, Carole! Did you pour the juices from the fruit through the strainer? That should prevent it from being soggy or overly juicy.

  11. Saw this recipe a few months ago my fiance’ LOVES it and so do i. Im not a great baker like his mom but It looks like i worked at it all day lol. I make one at least once a month with different fruits. I drain all the excess juice and also use a spoon with holes to be sure it doesnt get soggy. It comes out so buttery and fragrant. I just cool it top with icing and its gone in 10 mins lol

  12. I was out for a Girl’s Night at Ruby Tuesday’s and we all got Peach Melba tortes. Immediately, my sister and I started to deconstruct the recipe. She started to search for blackberry syrup and I Googled rustic fruit tortes. So glad that your recipe came up in my search! I’ve done peach (white and yellow) and apple tortes for a party tonight and I have ice cream and blackberry syrup to top them off. Thanks for the hint about draining the fruit after you mix the sugar and cornstarch with it. Next time, I’m thinking about pear and blueberry together. Happy baking!

  13. This is my “ go to” easy, delicious dessert whether a quick fix at home, with dinner guests or bringing dessert when receiving an invitation from friends to dinner. Always enjoyed and appreciated.

  14. Well I am making my own pie crust for this recipe.
    And I think homemade brownies are still better
    The chemical filled box brownies. I guess you like taking in all the chemicals in your processed foods. I am getting away from
    The processed mixes .

  15. Used a baking stone, and top got golden like in the picture, but it wasn’t done! Raw dough not just on bottom, but hidden just below that pretty golden top. Of course it fell apart when transferring to a plate, but I was able to transfer it back to a parchment lined pan and finish it the toaster oven. It was too hot of a night to crank the big oven BACK UP to 425° I will try again, starting with the parchment lined pan, and probably make my minimum time 15 minutes.

  16. Discovered this easy recipe and had to try. We have been deluged with the sweetest peaches from our local farmers market in Port Royal, SC and it is THE BEST. I am not a baker – that is my wife’s area of expertise – but as she was getting ready to leave on a three-week trip, I made this for her. I didn’t have to drain the peaches (yes, I could also have used blueberries, but chose not to), and I kept it in a bit longer but it came out swell!

  17. This is my second time around making the recipe. This time however, I used frozen cranberries, raspberries, and a few other fruit berries. Problem, I made it a day ahead! So…does that mean I cannot serve it tomorrow (Christmas), or can I let it stand on the counter (or fridge)?

  18. I made this recipe today with frozen thawed peaches and fresh blackberries. Very good and it looked beautiful. People were very impressed. .I used the refrigerated pie crust and it still looked very rustic .

  19. This was soo quick and tasty..even tho slightly raw dough in centre. I put on silpat type sheet instead of parchment…is that why undercooked in centre??. Didn’t have to strain juices…there weren’t any. Rhubarb and raspberry.

    • I don’t think it was the silo at sheet. I baked mine at 425 for 16 minutes on parchment. It was inedible. I scraped out the filling and cooked it in a sause pan. I threw out the crust. I have a thermometer in my oven so I am confident that my oven was at 425. I think it would have been fine at 400 for 30-40 minutes.

  20. Turned out great! I used fresh strawberries, peaches and rhubarb. Made 2 this morning and will freeze one!

  21. Awesome recipe. Very simple that even I could do it. Turned out very nice. Delicious to eat.

  22. Always impresses. Literally always.

  23. I used peaches, strawberries, blueberries and cherries, drained of extra juice. Parchment lined baking sheet. It looked beautiful, but the baking time was not long enough. I increased time to 17 min, still underdone bottom crust. Another similar galette recipe I made successfully, called for 20-25 min at 425* If I make this one again, I’ll def increase baking time to 20 min at least
    The filling was very good, though!

  24. Typo: “You will love this 5-miute rustic fruit galette”

  25. This recipe doesn’t have you bake it long enough. The dough was under cooked. It looked like the photograph but the crust was inedible. Actually, the filling was undercooked too. I would suggest lowering the temperature to maybe 400 and baking it for 30 minutes or so; until the crust was golden and the filling was bubbling.

  26. Truly one of easiest and best! Yum! I used peaches, strawberries, blueberries – close to 4+ cups. Delish!

  27. I had a “discussion” with a fellow foodie last night over dinner at a restaurant on coincidentally the contrast between galette and crostata construction and YOUR recipe gave me bragging rights. Some times life gives us both some oven and smiles on our faces. THANKS ALI.