An adaptable fruit galette with an exceptionally light and flaky yogurt-based crust that works with berries, stone fruit, rhubarb, or any combination. The dough comes together quickly with just flour, butter, yogurt, and water.
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Make the pastry: Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas.
Sprinkle sour cream and 3 tablespoons water over mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass.
Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process in the freezer for about 20 minutes.
Make filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Assemble galette: Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet.
On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan.
Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
Bake galette for 30 to 35 minutes, until golden all over and the fruit is bubbling and juicy.
Cool for at least 20 minutes on a wire rack. Serve warm or at room temperature.
Cool completely, then wrap and refrigerate up to 3 days or freeze up to 3 months; reheat gently at 300°F for 10–15 minutes before serving.
Any fruit works: berries, stone fruit, rhubarb, or combinations. Chop or slice them thinly and toss with sugar and tapioca starch to absorb excess liquid.
Yes. Wrap the dough and chill for 1 to 2 hours or up to 4 days in the fridge, or freeze for 20 minutes to speed up firming.
It absorbs fruit juices during baking, preventing a soggy crust. Use 1/2 to 1 1/2 tablespoons depending on how much juice your fruit releases.
Yes. Sour cream and plain yogurt are interchangeable in the dough and produce the same light, flaky crust.
Bake for 30 to 35 minutes until the crust is golden all over and the fruit is bubbling and juicy at the edges.
