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.

Pastry not perfect? It still has a purpose! Check out this easy galette recipe.


Seasonal Fruit Galette

Category: Baking, Sweet


    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)


    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.

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