Gluten Free Fruit Galette Recipe

May 2, 2026

Originally posted November 23, 2020

A galette is a rustic style pie with the middle left open. One of my recipe testers said “What I especially liked was the ease of putting it together. Sometimes I won’t bake a pie because I just don’t have the time or patience for the crust. I love a pie to be beautiful and I take extra time or crimping or decorating the crust. The galette was fast and I loved the rustic French look.” If you don’t have the time or patience to make a pie or just want something different, try this.

Gluten-Free Fruit Galette

Peach galette with a layer of frangipane

Yield: Serves 6 – 8

⅔ recipe Gluten-Free Pie Crust with added sugar (see recipe for details), taken out of the fridge about 15 minutes starting the galette
Potato or tapioca starch or Amy’s Gluten-Free flour blend for rolling the pie crust

3 – 4 apples (like Granny Smith) or pears, peeled, cored, cut into 1/8-inch-thick slices
2 teaspoons cornstarch
2 – 3 tablespoons white sugar, divided
Pinch of salt
¼ cup apricot preserves (heat the preserves slightly to make it easier to spread)

Egg wash

1 egg mixed with 1 teaspoon milk or water, lightly beaten (or save 2 teaspoons of the egg from the pie crust recipe and add 1 teaspoon of milk)

Optional

½ teaspoon cinnamon (for the apples)
1 teaspoon finely grated lemon zest
1 tablespoon white sugar or sanding/coarse sugar for the top

NOTE: a galette can be made with other fruit like peaches, nectarines, or berries.

Follow instructions for the pie crust but use ⅔ of the dough for the galette; this way you will have enough. See note on the pie crust blog entry for ideas on what to do with remaining dough.
Preheat oven to 375°F. Prepare baking sheet with parchment paper or a silicone baking mat.
Prepare the apples or pears. In a medium bowl, combine apple or pear slices, cornstarch, and cinnamon if using; I usually add the cinnamon when I use apples. Do not add the sugar or salt yet.
On the counter or a baking mat, roll the dough out to 1/8″ thick round and about 13 – 14″ in diameter, making sure to use plenty of potato starch, tapioca starch, or flour blend to prevent sticking. It is very important that you can move the dough around without it sticking to the counter while you are rolling it; otherwise the galette might break and juices will run out and burn during baking. Alternatively, roll between 2 pieces of plastic wrap.
Using the rolling pin, roll the dough up onto itself and transfer it to the parchment paper or silicone mat, unrolling it. If you have used plastic wrap, peel 1 piece off and then flip the dough over onto prepared paper or mat. Remove the other piece of plastic.
With a spoon or pastry brush, spread the preserves in the center of the crust, leaving about a 2″ or more border.
To the fruit, add 2 – 3 tablespoons sugar depending upon sweetness of fruit, a pinch of salt and optionally lemon zest. Gently toss to blend.
Arrange fruit slices in circles atop preserves, overlapping slightly. If there is liquid in the bottom of the bowl, do not add to fruit.
Using the parchment to guide the dough, carefully fold crust border up over slices, leaving the center open. If the dough breaks, pinch together to mend. Brush crust with egg wash. Sprinkle crust with remaining tablespoon of sugar or sanding/coarse sugar. Transfer the parchment or the mat to the baking sheet, using a long spatula if necessary.
Bake galette 30 – 35 minutes until crust is golden brown. Remove from oven and cool at least 10 minutes.
To remove, slide long thin knife between parchment and galette and carefully transfer to serving dish. Cut into wedges and serve warm or at room temperature.