Puff Pastry Fruit Galette
Make a rustic fruit galette with puff pastry, berries, honey, and vanilla. Bake in a skillet at 400°F for 40 to 45 minutes.
Pick your favorite fruits for this recipe—fresh or frozen. We used blackberries, blueberries, and strawberries.
Recipe by Lily K. Noel.
Photo by Emily Dorio.
Yield: 1 12-inch pastry
- Roll thawed puff pastry about 14 inches to fit a 12-inch skillet and build a rustic open-top tart.
- Toss fruit with honey and vanilla, then mix sugar, cornstarch, cardamom, and salt to thicken juices.
- Brush crust with egg wash, sprinkle vanilla bean sugar, bake at 400°F for 40–45 minutes, cool 15 minutes, serve with ice cream.
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Preparation Instructions:
1. Preheat the oven to 400°F. Lightly grease a 12 cast iron skillet.
2. On a lightly floured surface, roll out the puff pastry until it is about 14 inches in diameter. Transfer the crust to the prepared skillet and gently press into the base.
3. In a large bowl, toss the fruit with the honey and vanilla extract. In a small bowl, whisk together the sugar, cornstarch, cardamom, and salt. Add the sugar mixture to the fruit and toss to combine.
4. Arrange the fruit in the prepared crust
5. Fold the pastry over the fruit around the edge (the center should be exposed).
6. In a small bowl, whisk the egg with 1 tablespoon water. Lightly brush the egg wash onto the crust and then sprinkle with the Vanilla Bean Sugar.
7. Bake until the crust is golden brown and the fruit is bubbling slightly. 40 to 45 minutes. Cool for 15 minutes before slicing and serving. Serve with whipped cream or ice cream and drizzle with additional honey, if desired.
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More About This Recipe
You can also adjust for most size skillets! Just roll the pastry out 2 inches larger than your skillet and fill with the fruit mixture.
Frequently Asked Questions
Can I use frozen fruit for the galette?
Yes. Thaw frozen fruit and drain excess liquid before mixing. If you prefer to use it frozen, increase the cornstarch by 1 to 2 tablespoons and expect a bit more baking time so the filling bubbles.
How long should I thaw the puff pastry?
Thaw one sheet on the countertop for about 1 hour until it is pliable but still cool. You can also follow package directions. Work on a lightly floured surface to prevent sticking.
What size skillet do I need and how do I adjust for other sizes?
This recipe is for a 12-inch cast iron skillet. For other sizes, roll the pastry about 2 inches larger than your skillet, and reduce or increase the fruit amount so the center stays exposed. Bake until crust is golden and fruit is bubbling.
How do I keep the crust from getting soggy?
Drain very juicy fruit before filling and use the cornstarch mixture in the recipe to thicken juices. You can also preheat the skillet and sprinkle a thin layer of ground nuts or breadcrumbs on the crust before adding fruit to absorb moisture.
Can I make the galette ahead or freeze it?
You can assemble the galette and refrigerate it for up to 24 hours before baking. Baked galette freezes well for about one month; thaw overnight in the fridge and reheat in the oven to crisp. Freezing a raw assembled galette can work but may make the crust soggy when baked.
How should I store and reheat leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F for 8 to 15 minutes to restore crispness. Avoid microwaving if you want the crust to stay flaky.
What can I use instead of vanilla bean sugar or honey?
For the topping, swap vanilla bean sugar with granulated sugar mixed with a small amount of vanilla extract. For honey, use maple syrup or a simple syrup, but adjust quantities to taste because sweetness and moisture levels differ.
Can I use frozen fruit for the galette?
Yes. Thaw frozen fruit and drain excess liquid before mixing. If you prefer to use it frozen, increase the cornstarch by 1 to 2 tablespoons and expect a bit more baking time so the filling bubbles.
How long should I thaw the puff pastry?
Thaw one sheet on the countertop for about 1 hour until it is pliable but still cool. You can also follow package directions. Work on a lightly floured surface to prevent sticking.
What size skillet do I need and how do I adjust for other sizes?
This recipe is for a 12-inch cast iron skillet. For other sizes, roll the pastry about 2 inches larger than your skillet, and reduce or increase the fruit amount so the center stays exposed. Bake until crust is golden and fruit is bubbling.
How do I keep the crust from getting soggy?
Drain very juicy fruit before filling and use the cornstarch mixture in the recipe to thicken juices. You can also preheat the skillet and sprinkle a thin layer of ground nuts or breadcrumbs on the crust before adding fruit to absorb moisture.
Can I make the galette ahead or freeze it?
You can assemble the galette and refrigerate it for up to 24 hours before baking. Baked galette freezes well for about one month; thaw overnight in the fridge and reheat in the oven to crisp. Freezing a raw assembled galette can work but may make the crust soggy when baked.
How should I store and reheat leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F for 8 to 15 minutes to restore crispness. Avoid microwaving if you want the crust to stay flaky.
What can I use instead of vanilla bean sugar or honey?
For the topping, swap vanilla bean sugar with granulated sugar mixed with a small amount of vanilla extract. For honey, use maple syrup or a simple syrup, but adjust quantities to taste because sweetness and moisture levels differ.
Just wanted you to know I made it ..too bad I can’t upload a picture of it….looks just like your picture….yea!!! Success
Delicious with berries and peaches! Thanks for posting this perfect summer recipe!