Not a pastry chef? Not a problem. Galette is just a fancy French word for a “freeform” pastry — aka rustic. So this recipe is perfect for that imperfect pastry dough that just won’t fit a form.
Use any fresh fruits that are in season. The one listed below uses mango and strawberries for a fantastic late summer treat.

Ingredients
For the Pastry
- 190 grams all-purpose flour
- 45 grams fine-grain sugar
- 1/4 teaspoon salt
- 115 grams cold unsalted butter, cubed
- 1/4 cup ice water
- 1 egg, beaten for egg wash
- optional: additional sugar for sprinkling
For the Filling
- 1 whole mango, diced
- 300 grams sliced strawberries
- 30 grams fine-grain sugar
- 1 teaspoon coconut extract (or vanilla extract for a traditional flavor)
Instructions
For the Pastry
- Sift together the flour, sugar, and salt in a medium bowl.
- Using your hands, massage the butter and flour mixture together until it resembles fine-ground crumbs.
- Add ice water, one tablespoon at a time, kneading until the dough just comes together.
- Shape the dough into a ball and flatten it into a thick, round circle.
- Wrap it in plastic wrap and refrigerate for 30 minutes to an hour to allow the dough to set.
For the Filling
- Mix mango and strawberries together in a large bowl.
- Add the sugar and coconut (or vanilla) extract, tossing well to completely coat fruit.
- Set aside to soak
Form the Gallete
- Preheat oven to 425°F.
- Line a large baking sheet with parchment paper and set aside.
- On a lightly floured surface, roll the dough into a rough 12-inch circle.
- Transfer dough circle to the prepared baking sheet.
- Using a fork or a slotted spoon, place the fruit into the center of the dough, leaving the residual juices in the bowl. Keep a 2 to 3 inch border of pastry around the fruit filling.
- Fold the edges of the dough over the fruit, overlapping the excess dough, and pressing gently but firmly to seal the edges.
- Pour 2 to 3 tablespoons of the residual juices left in the bowl over the fruit. (Careful not to over-hydrate the fruit, which will cause a soggy crust.)
- Brush the crust with the beaten egg and sprinkle with sugar, if desired.
- Bake for 25-35 minutes or until the crust is golden.
- Allow to cool before serving.
© 2023 Copyright Briscoe Bites 2016
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