Easy as pie. I’m not sure how that saying was ever created because if you’ve ever tried, baking a pie is NOT easy. But I have discovered the lazy-man’s solution to pie: a galette. No one actually knows how to pronounce it. Gah-yette or gahl-let, we don’t know. But what I do know is that this is a delicious dessert that takes much less time than an actual pie. And you can chalk any imperfections in appearance to being “rustic.” Hello galette, you are my hero. Because I love pie, but I lack patience and precision.
Blueberries are delicious. Blueberry pie is delicious. Blueberry galette is a quick way to get blueberry pie to your face without slaving in the kitchen all day. Think of galette as the open-face roast-beef-sandwich of desserts. Galettes are a perfect use for whatever fresh-fruit you have on hand – blueberries, peaches, cherries- you name it. Throw it in the middle of the galette, bake it, serve it with some fresh ice cream and you’re golden my friend.
Honestly, the word Galette threw me off at first because I just assumed it meant “Fancy Pie” which would translate into “time consuming.” And ain’t nobody got time for that. But boy was I wrong. Galette’s are so simple and equally as delicious as pie! My first foray into galette making was actually using store-bought Pillsbury pie-crust. So you basically roll out refrigerated pie crust, throw a bunch of sugary fruit in the middle, pinch the edges up, bake it and booyah you’ve got yourself some fresh open-faced pie. It’s the best thing ever.
So after making two versions of the lazy-man’s galette, I decided to look up homemade pie crust since I figured it couldn’t be that hard and people would have more respect for me as a baker if I made homemade crust. The key is really using chilled butter so that the dough does not get too warm and use fresh fruit. I followed a recipe from The Merchant Baker in making the homemade crust version for this galette.
This is the perfect summertime dessert because you can get the most out of your seasonal fresh fruit, and aren’t slaving away in the kitchen for hours to make this dessert. You can easily adapt this recipe to use with fresh peaches, cherries or even blackberries. The coarse sugar helps to add some crunch and sweetness to the crust, and I highly recommend a vanilla bean ice cream to cool off and compliment this sweet treat.
So the next time you are looking for an easy dessert that uses fresh fruit, whip up a fresh fruit galette and impress all of your friends with your sweet open-faced-pie skills. Enjoy!
Yield: 8 Servings
Prep Time: 30 Minutes Prep + 2 Hours Chill
Cook Time: 50 Minutes
Total Time: 3.5 Hours (including chill time)