I’ve got all the tips and tricks to help you make the perfect galette from dough to dessert. Some other galette recipes featured on Kroll’s Korner are the Rustic Homemade Grape Galette and the Peach Galette! And be sure to scroll down for tips on how to turn this recipe into a Blueberry Galette! The term galette also applies to a variety of tarts, both savory and sweet, topped with fruit, jams, nuts, meat, cheese, etc. All in all, a galette is a round dessert wrapped with your choice of fruit (apples, plums, peaches, berries, cherries) and is baked on a baking sheet pan. *Note: Galette des Rois is the traditional cake name.
Sugar Salt All-Purpose Flour Butter
Tools needed to make a galette
Measuring cups and spoons A bench scraper Pastry brush Baking Sheet Parchment paper Plastic Wrap Rolling pin (A French rolling pin is great if you have one!) Mixing bowl Marble slab (not necessary but works well)
You can either make the dough by hand, or using a food processor. I’ve demonstrated how to make it in the food processor in the video below, and by hand photos below.
Making the dough in the food processor:
(For the full recipe, scroll down to the recipe card below)
Making the dough by hand (without a food processor)
(For the full recipe, scroll down to the recipe card below)
Filling: 16 oz. blueberries, 1 Tbsp. cornstarch, 1 1/2 tsp. lemon juice, 1/4 cup sugar. Toss all of those ingredients together and mound the blueberries in the center of your dough. Leave a 2-inch boarder and fold the edges over, overlapping slightly. For a strawberry galette filling: 4 cups sliced strawberries, 1 Tbsp. cornstarch and 1/3 cup sugar.
