Seasonal Fruit Galette

This holiday season, elevate your culinary experience with delectable galettes—a delightful fusion of flakiness and flavor. These rustic pastries offer a delightful twist on the traditional pie, and the best part is that they invite your creativity to shine. Whether you crave the warmth of apples, pears, and cinnamon, or you're enticed by the savory allure of squash, bacon, and leeks, these galettes are your canvas for a flavorful masterpiece.

The Dough:

  • 1 ½ cups (213 gr.) of all-purpose flour, more to flour the surfaces
  • ½ teaspoon kosher salt
  • 10 tablespoons (142.5 gr.) cold unsalted butter, cut into small cubes
  • 4-5 tablespoons ice-cold water
  • 1 large egg yolk

Wild Berry & Plum Filling: 

  • 3-4 medium-sized plums 
  • 1 ½ cups berries of choice (I like blackberries and blueberries) 
  • ÂĽ cup maple syrup 
  • 2 tablespoons all-purpose flour 
  • 1 teaspoon vanilla 
  • Zest of 1 lemon
  • Pinch of salt 


Alternative Preparation

Heirloom Tomato And Mozzarella Filling: 

  • 3-4 heirloom tomatoes 
  • 5 Slices Fresh mozzarella torn into pieces 
  • Pinch of salt and pepper 
  • Olive Oil drizzle
  • Balsamic drizzle 
  • Fresh Basil and Parsley to finish!


  1. Place flour and salt in a food processor and pulse until fully mixed
  2. Add in butter cubes a few at a time and pulse until clumps start to form 
  3. With the machine on, add in ice water slowly. You should see the dough start to come together in a ball-like shape.
  4. Once the dough has come together, dump it onto a lightly floured surface. Shape it into a disc and wrap it in plastic wrap. Move dough to the refrigerator and let chill for 1 hour or overnight.
  5. While the dough is in the fridge, mix berries and sliced plums into a bowl, combine with all the ingredients, and set aside until the dough is ready. 
  6. Once the dough has chilled, let it sit for 10 minutes on the counter before working it. Move to a lightly floured surface and start rolling the dough disc into a 10-12 inch circle (not needing to be too precise on getting smooth edges.)
  7. Once the circle is rolled, scoop fillings of choice into a mound in the center 
  8. Gently fold the edges around the center fillings, 1 edge at a time until the whole circle hugs the filled center. 
  9. Brush a whisked egg yolk over the edges of the dough
  10. Transfer to a cookie sheet and bake at 375 for 50-60 minutes or until the crust starts browning.  
  11. Let cool and serve!   

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