This Mango Galette is one of my favorite pie to make during summer when there’s abundance of fresh sweet mango. I love mango and I hope I could have it all year-long but sadly that is not the case. In Vancouver, we only have it between Spring – end of summer. There are still some in the market during early fall but they are not as sweet as during summer season. Plus they hike up the price because there’s less supply.
What is a Galette?
A galette is a French pastry similar to a tart or a pie. It is a free form kind of pie, a pastry dough wrapped over a filling made from fruit, sugar, butter and a thickener. This free-form pie-like pastry doesn’t require a special pie pan — just a nice flat surface for baking. This is why galette is also called as rustic pie because of its free form uneven rustic look which makes it different from a regular pie. It is made of two basic components, which are the pie dough (usually a pie crust dough) and a fruit filling with sugar and cornstarch as thickener.
How is Galette Different From a Regular Pie?
Galette is also a kind of pie, but unlike a regular pie where the pie crust is pressed on the top of a pie pan, Galette is shaped without any pie pan or pie dish. It’s a free form pie, which means you just fold the sides of the pie to create a thick side crust while slightly covering the pie itself. It uses the same crust as a pie and even the filling are the same. A combination of sliced fruit, sugar and cornstarch as a thickener. Bottom line, with galette you have more freedom to shape it the way you want, there’s no room for stressing out yourself in making it look like polished and perfect. In fact, one of he most notable appealing thing about galette is its rustic uneven form, it looks beautiful that way.
How to Prevent Soggy Bottoms
Unlike regular pie, galette crust are not blind bake (pre-baked) to avoid soggy crust. But just because you cannot blind bake it, doesn’t mean you cannot avoid soggy bottom. There are few ways that you can do to lessen if not totally avoid a soggy crust.
- Sprinkle top of crust with cake crumbs (flour, butter, sugar mixture)
- Brush the crust with egg white, the egg white will serve as a barrier and will help the dough absorb less liquid
- Brush the crust with jam. Same as brushing with egg white will serve as a barrier and will help the dough absorb less liquid. Peach or Apricot jam are mild jam and works well for brushing the top.
I like it when I can make pie without a pie pan, it’s so liberating to do whatever I want with the dough, to shape it the way I want to and fold it however I want to. This is this kind of pie. It’s like my Peaches and Cream Rustic Pie, no pie pan needed, just the dough and your hands. I like being able to shape it in a more rustic look, who cares about the shape, nobody’s checking anyway. Besides, the more uneven it is, the better it looks, at least that’s how I see it. All you need to do is to roll the Pie Crust dough, you can use store-bought or homemade. Roll out the pie crust into a circle about 1/8 inch thick, not too thick. That’s it! The pie crust is ready for filling. Now Let’s talk about the filling.
Fresh Mango, nothing else.
How To Make This 4 Ingredients Pie Crust, Watch Now
How to make any fruit galette
Making a Galette, just like any other regular pie is a two fold process
Make the pie crust
Making the pie crust is the first part of making this pie. This pie crust uses my all around all butter pie crust dough. As the name goes, I uses only butter (no shortening or cream cheese), plus flour and sugar. It is as basic as that but t have a nice flaky crumb. You can make the pie crust using a food processor or you can do it manually, or you can use a store-bought one. Be careful though in using a store-bought pie drug this make this galette, I noticed that the store-bought pie crust tends to be too soft and thin to make a galette. You’ll probably use 2 pie crust and combine them to make a thicker crust. You can make the pie crust ahead of time too. Simply cover it with plastic wrap and keep in the refrigerator for 3 days or up to 2-3 months in the freezer. If using a frozen dough, thaw in the refrigerator overnight then leave in the counter at least 30 minutes or until you are able to shape it easily.
Make the Fruit Filling
The second part is making the filling. This is simply a combination of sliced fruits, sugar and cornstarch. Make the filling only when you are ready to use it as it to avoid making it too watery. The sugar will melt the longer you leave it. I always recommend using fresh fruits for better outcome. Canned fruits are too soft and when baked in high temperature it could get mushy and the pie soggy. Also, slice the fruits thinly so that it cooks the same time as the crust.
Assemble the Pie
Once your done with this 2 steps, all that needs to be done is to assemble the galette, which is pretty easy. Fill the center of the rolled dough with the peach filling, leaving at last 2-inch allowance on the side. This allowance is what you will fold to encase the filling. Fold the allowance towards the center.
Now, we’re almost there but not quite yet. Chill the pie in the freezer at least 30 minutes before baking it. This is a very important step, so do not skip it. Chilling the pie will prevent it from shrinking as it bake.
That’s all you need, fresh thinly sliced or diced mango and nothing else. Cut them up then set aside. Done! You now have a filling to use. See how simple it is?
Now you understand why I love this pie, I cannot get easier than this. No pie pan and all fresh mango for the filling and you got yourself a nice looking summer pie. It’s perfect for summer lunch, it easy to make and it’s shouts summer!! Oh how I love summer, don’t you? Now, let me show you how you can make this beautiful looking delicious Mango Galette.
Tips to a Successful Galette
Although galette is one of the easiest pie that you can make, there are few tips that I thought I would share with you which helped me achieve a beautiful and delicious pie
- Do not skip the cornstarch. However minimal it is, it is important in making the juice of the pie become thick thus ensuring that you will not have a soggy pie
- Chill the pie before baking. As you work of the pie dough, the dough could get soft and wet. Chilling or freezing it for few minutes before baking helps it hold it shape as it bakes. A soft pie dough when baked could result to shrinking and spreading.
Sprinkle some sugar on top to get the crunchy crust and sweet cooked peaches.
- Let the pie cool completely before slicing. Just like and other pie, this free form pie needs to rest at least 1 hour to allow the sauce the juice to thicken. Trust me, you don’t want a soggy messy pie when you cut it. You want a clean cut pie, be patient and let it rest. This also allow the crust specially the bottom part to harden as it cools. The bottom of the pie is the most part of the pie exposed to being soggy as it get direct contact the feeling and the juice.
- Pie Crust – Homemade Pie Crust or Store-Bought. I used my own pie crust.
- 3 Large Fresh Ripe Mango – sliced thinly
- 1 tsp granulated sugar
- 1-2 tbsp Salted Caramel Sauce or Honey (optional)
- 1 tsp confectioners/icing sugar
- Egg wash – 1 beaten egg + 1 tsp water (optional)
- Egg white or Jam – for brushing the center
- Make the Pie Crust: I used my Homemade Pie Crust. You can make this ahead of time, thaw and roll when ready to use.
- Prepare the Fruit Filling: Slice the Mango thinly and set aside.
- Roll and Fill the Crust: Roll the pie crust into 10 inch size. Arrange the sliced mango in the center while leaving about 2-inch allowance at the side.Brush the center with egg white of Jam to help prevent from getting soggy. Fold the allowance towards the center as shown in the photo. Cover with plastic wrap and chill in the freezer for 30 minutes. Brush the edge with egg wash (if using) then sprinkle top with granulated sugar before baking.
- Preheat the oven to 375. Bake for 45 – 50 minutes or until the edges are browned. Set aside and let cool completely before slicing.
- Serve: Serve with a scoop of vanilla ice cream and dust top with confectioners sugar and drizzle with honey or Salted Caramel Sauce before serving.
Makes 8 slices.
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