Summer Is Over Fruit Galette

I know summer is officially over when the fruit in my kitchen starts to look pathetic.

Only at the end of summer, when we have binged on fresh fruit for 3 months, will we let bing cherries and peaches wither in the fruit bowl. It is this time of year that I rally the remaining troops and position them to fulfill their destiny as something edible rather than consign them to the compost bin.

Summer fruit’s last chance for redemption comes in the form of this fruit galette.

Fruit Galette Ingredients
1/2 of the Galette Dough (look down)
1 1/2 cups pathetic fruit, peeled
1 tablespoon plus 1 teaspoon sugar
1 tablespoon honey
1 tablespoon cold unsalted

Your first order of business is to make your galette dough, which is basically, just fancy pie crust. This recipe, calls for 1/2 of the recipe I provided above and will make 1 galette approximately 8 inches in diameter.

Galette Dough Ingredients
3 tablespoons sour cream
1/3 cup ice water
1 cup all-purpose flour
1/4 yellow cornmeal
1 teaspoons sugar
1/2 teaspoons salt
7 tablespoons cold unsalted butter


I make my dough in a food processor because I’m new school. It goes like this. 1) mix ice cold water and sour cream together and set aside 2) Put the dry ingredients into the bowl of your processor and give them a churn. 3) Drop the butter pieces in and pulse 8-10 times. 4) With the machine running drizzle the water and sour cream mixture in just until the dough forms moist curds. 5) wrap it in wax paper and put it in the refrigerator to chill for at least 2 hours.

While your dough is chilling, prepare your filling. The technical recipe for this calls for berries; however, I use whatever waining fruit we have on hand. In this instance, the fruit du jour was decrepit cherries and an emotionally damaged pear. I slice my fruit but you could also dice or chop, the idea is to get it small enough that it will cook in 30-35 minutes.
When your dough is finished chilling’, place it on a highly floured work surface and, to the best of your ability,  roll it into an 11-inch circle. I’m going to take this moment here to remind you that the grocery store sells pre-made and pre-rolled pie crusts. This galette dough can be frustrating to work with for newbies because it is basically just butter and some flour being held together by miracles. Anyway, spread your fruit on leaving about 2 inches all the way around for you to fold it over.
Fold your edges over. Tell your inner perfectionist to F-off because it’s supposed to look “rustic”. Wet the edges with a little bit of water and then sprinkle the top with sugar and drizzle with honey. Bake at 400 F for 30-35 minutes. I bake mine on a stone baking sheet, but any baking sheet will work.
You’ll know it’s finished when it’s golden and the fruit is well cooked.
 FYI, this recipe was modified from Baking with Julia: Savor the Joys of Baking with America’s Best Bakers because we are fancy here.

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