I cannot have enough of this Mangoes and Cream Galette. They have a buttery, flaky homemade pie crust and a creamy cream cheese filling top with freshly diced Mango. As if this is not good enough, a scoop (or more) of vanilla ice cream to make it more irresistible. Fruit filled galette is one easy pie to make. Forget about the pie pan, this is a free form, no fuss pie. Rustic look and absolutely delicious. Come on, bring those fresh Mangoes out and let us make this Mangoes and Cream Galette.
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 or referred to 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 to, there’s no room for stressing out yourself in making it look like polished and perfect. In fact, one of the most notable appealing thing about galette is its rustic uneven form, it looks beautiful that way. So don’t fuss making it pretty, it is pretty as it is.
How to Prevent Soggy Bottoms
Unlike regular pie, galette crust are not blind baked (pre-baked) to avoid soggy crust. In making regular pie filled with juicy filling, the crust is usually pre-baked to make it more resistant to absorbing the juice from the fruit. The juice from the fruit makes the crust wet and soggy. 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 a soggy crust bottom, if not totally avoid it.
- Sprinkle top of crust with cake crumbs (flour, butter, sugar mixture), or a crumble
- 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.
or you can skip any of these as long as you bake the pie at the lower rack so the bottom is close to the heat. This produces a more compact and stable crust.
Free Form, No Fuzz
I like it when I can make a 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 that kind of pie. 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 or rustic 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), fill the center with filling while leaving about 1-2 inches allowance at the side, then fold the allowance/excess crust toward the center to almost encase the filling. That’s it!
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 it has 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 crust to 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, fruit filling or combination of both for better outcome. Canned fruits are too soft and when baked in high temperature it could get mushy and the pie soggy. You can dice or slice the fruits just have them in the same size as possible so they bake evenly.
For this pie, I used a combination of homemade Mango pie filling and fresh diced Mango. I like the combination as the fruit filling is thick while the fresh diced Mango gave nice chunks and added texture. You can definitely make this using just fresh Mango, dice or slice them.
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 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. You can also cover the pie with aluminum foil and keep it in the freezer for baking the following day. This saves a lot of time if you want to have something quick to serve on a gathering.
When baking the galette, I baked this for 25 minutes with the pan at the lower rack, this helps the bottom of the pie bake nicely. After that, move the pan in the center rack and continue baking for another 18 – 20 minutes or until the top is slightly browned.
Cooling is a MUST, just like any regular pie. Wait for the pie to cool so the filling thickens and the crust gets stable. If you cut it too soon, it could be a messy situation with the filling falling apart and the pie crust breaking. So patience please, it is worth the wait. I suggest to make this at least 3-4 hrs in advance. make it in the morning if you are serving it for lunch, or make it in the afternoon if you are serving it for dinner. Just leave it in the counter, no need to refrigerate. The leftovers, that you need to refrigerate.
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 for 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
- 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.
- Let the pie cool completely before slicing. Just like and other pie, this free form pie needs to rest at least 3- 4 hours to allow the sauce of 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. It also give time to the filling to thicken.
- Pie Crust – Homemade Pie Crust or Store-Bought. I used my own pie crust.
- 2 Large Fresh Ripe Mango – diced or sliced thinly
- 2 tablespoon Granulated Sugar
- 1 tablespoon Cornstarch
Cream Cheese Filling
- 1/2 cup softened Cream Cheese
- 2 tablespoon Granulated Sugar
- Make the Pie Crust: I used my Homemade Pie Crust. You can make this ahead of time. Keep it in the refrigerator for 3 days or freeze up to 3 months. If coming from the freezer, thaw in the refrigerator overnight then leave on the counter about 30 minutes before using.
- Prepare the Fruit Filling: Cut the Mango flesh into cubes or thinly slice. Transfer in a bowl then add sugar and cornstarch. Mix until the cornstarch is dissolve. Set aside and prepare the cream cheese mixture.
- Prepare the Cream Cheese Filling: In a bowl, add softened plain cream cheese. I used the cream cheese spreadable so it doesn’t need much time to soften. You can also use cream cheese in a box, take it out from the refrigerator at least 30 minutes before using. Add sugar to the cream cheese and mix until combined. Set aside while you roll the pie crust.
- Roll and Fill the Crust: Roll the pie crust into 10 inch size circle. Spread the cream cheese filling in the center leaving about 2-inch allowance at the side. Arrange the sliced mango on top. Fold the allowance towards the center as shown in the photo. Fold tightly so it doesn’t open up when it bakes. 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 400F. Bake for 25 minutes in the lower rack then move to the center rack and continue baking for another 18 minutes or until the edges are browned. Baking in the lower rack first helps bake the bottom of the pie better and transferring it in the center helps bake the top edges. Set aside and let cool completely before slicing.
- Serve: Serve with a scoop of vanilla ice cream and dust top with confectioners sugar.
Makes 6 -8 slices.
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