Easter is an excellent time to showcase seasonal fruits in delightful galette recipes. Options like Strawberry Rhubarb, Apricot Almond, and Mixed Berry provide a burst of flavor. The Peach and Blueberry Galette offers a sweet contrast, while the Cherry Galette with Lemon Zest adds a tangy twist. For a zesty finish, try the Lemon Blueberry Galette or the invigorating Strawberry Basil Galette. Each recipe celebrates nature’s bounty and invites creativity in the kitchen. Discover even more delicious combinations to enchant your Easter table.

Contents

Strawberry Rhubarb Galette

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The Strawberry Rhubarb Galette is a delightful free-form pastry that combines the sweetness of ripe strawberries with the tartness of rhubarb, making it an ideal dessert for spring gatherings and Easter celebrations.

This rustic pie has a beautifully flaky crust that surrounds the juicy, vibrant filling. Perfect for family and friends, it takes about 30 minutes of preparation time and 45 minutes of baking, making it a manageable yet impressive dish to serve.

Ingredients:

1 pre-made pie crust (or homemade if preferred)
2 cups fresh strawberries, hulled and sliced
1 cup rhubarb, chopped into small pieces
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Optional: powdered sugar for dusting

Cooking Steps:

Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the fruit evenly and let sit for 10 minutes.
Roll out the pie crust on a lightly floured surface into a rough circle about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
Spoon the fruit mixture into the center of the pastry, leaving a 2-inch border around the edges.
Carefully fold the edges of the pastry over the filling, pleating as necessary to create a rustic look.
In a small bowl, whisk together the egg and milk. Brush the egg wash over the crust for a golden finish.
Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
Remove from the oven and allow to cool for at least 15 minutes before serving. Dust with powdered sugar if desired.

Variations & Tips:

Flavor Additions: Consider adding a teaspoon of cinnamon or nutmeg to the fruit filling for added warmth, or a tablespoon of balsamic vinegar for a depth of flavor.
Different Fruit Combinations: Experiment with other fruits such as blueberries, raspberries, or blackberries if rhubarb is hard to find.
Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Storing: The galette can be stored at room temperature for up to two days or refrigerated for a week. Reheat in the oven for a few minutes to enjoy the flaky crust again.

Apricot Almond Galette

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The Apricot Almond Galette is a delightful, rustic pastry that combines the sweet and tangy flavors of fresh apricots with a nutty almond filling, all encased in a flaky, buttery crust. This dish is perfect for spring gatherings, Easter celebrations, or simply as a delicious dessert to enjoy with family and friends.

With a preparation time of about 45 minutes and a baking time of 30 minutes, this galette is both manageable for novice bakers and rewarding for experienced ones.

Ingredients:

1 refrigerated pie crust (or homemade pie dough)
2 cups fresh apricots, pitted and sliced
1/2 cup almond flour
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg (for egg wash)
Sliced almonds (for garnish)
Powdered sugar (for dusting, optional)

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the sliced apricots, almond flour, granulated sugar, cornstarch, vanilla extract, almond extract, salt, and lemon juice. Stir until the apricots are well coated and set aside.
Roll out the pie crust on a lightly floured surface into a 12-inch circle. Transfer the crust to the prepared baking sheet.
Spoon the apricot mixture onto the center of the pie crust, leaving about a 2-inch border around the edges. Gently fold the edges of the crust over the apricot filling, pleating as necessary to create a rustic look.
Beat the egg in a small bowl and brush it over the folded edges of the crust for a golden finish.
Sprinkle sliced almonds on top of the apricot filling and around the edges for added crunch.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the apricots are bubbly.
Let the galette cool on a wire rack before dusting with powdered sugar if desired.

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Variations and Tips:

Fruit Substitute: Feel free to use other fruits like peaches, plums, or berries, adjusting the sugar based on the fruit’s sweetness.
Spice It Up: Add a pinch of cinnamon or nutmeg to the filling for added warmth and flavor.
Gluten-Free Option: Use a gluten-free pie crust and almond flour to make the dish gluten-free.
Serving Suggestions: Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.

Enjoy creating this charming dessert that will surely impress everyone at your Easter celebration!

Mixed Berry Galette

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A mixed berry galette is a delightful rustic pastry that captures the essence of spring and Easter gatherings. This simple yet elegant dessert features a flaky, buttery crust enveloping a juicy mixture of fresh mixed berries, making it ideal for brunch, dessert, or a sweet treat during special occasions.

With a preparation time of about 30 minutes and a baking time of 45 minutes, it’s a perfect way to showcase seasonal fruits and impress your guests with minimal effort.

Ingredients:

1 ½ cups all-purpose flour
1/4 cup granulated sugar (plus extra for sprinkling)
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice water
2 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 egg (for egg wash)

Instructions:

In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter pieces and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, stirring with a fork until the dough begins to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In another bowl, toss the mixed berries with cornstarch, vanilla extract, and lemon juice. Allow the mixture to sit for about 10 minutes.
On a lightly floured surface, roll out the chilled dough into a 12-inch round. Transfer it to the prepared baking sheet.
Spoon the berry mixture into the center of the dough, leaving about a 2-inch border around the edges.
Fold the edges of the dough over the berries, pleating as you go to create a rustic look. Brush the crust with an egg wash and sprinkle sugar over the top.
Bake for 35-45 minutes, or until the crust is golden brown and the berries are bubbling. Let it cool slightly before slicing and serving.

Variations and Tips:

Swap out mixed berries for any seasonal fruit, including peaches, apples, or cherries.
Add spices such as cinnamon or nutmeg to the berry filling for an extra flavor boost.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finish.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Peach and Blueberry Galette

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A Peach and Blueberry Galette is a rustic, open-faced pastry that beautifully showcases seasonal fruits, making it a perfect dessert for summer gatherings or holiday celebrations such as Easter.

This casual yet elegant dish is suitable for anyone who loves the delightful combination of sweet peaches and tart blueberries, ideal for family dinners or casual entertaining.

The preparation time is approximately 30 minutes, with an additional hour for baking.

Ingredients:

1 ½ cups fresh peaches, sliced
1 cup fresh blueberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces
1 premade pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)
Coarse sugar (for sprinkling, optional)

Cooking Steps:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the sliced peaches, blueberries, granulated sugar, lemon juice, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly and set aside to marinate for about 10 minutes.
On a lightly floured surface, roll out the pie crust into a rough circle, about 12 inches in diameter. Transfer the crust to a parchment-lined baking sheet.
Spoon the fruit mixture into the center of the crust, leaving a 2-3 inch border. Gently fold the edges of the crust over the fruit, pleating as you go to create a rustic look.
Dot the exposed fruit with small pieces of butter. Brush the edges of the crust with the beaten egg and sprinkle coarse sugar over the crust if desired.
Bake for 40-45 minutes, or until the crust is golden brown and the fruit is bubbly. Let it cool for about 10-15 minutes before slicing and serving.

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Variations and Tips:

For added depth of flavor, consider sprinkling a touch of cinnamon or nutmeg over the fruit filling before baking.
If peaches are out of season, you can substitute them with plums or nectarines for a different twist.
Serve the galette warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Leftovers can be stored in the refrigerator for up to 2 days; gently reheat in the oven for best results.

Cherry Galette With Lemon Zest

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A cherry galette with lemon zest is a delightful and rustic pastry that showcases the tart and sweet flavors of fresh cherries complemented by a bright citrus twist.

Perfect for spring celebrations like Easter, this easy-to-make dessert allows the natural juiciness of the cherries to shine through, while the flaky crust provides a beautiful, homemade touch. With a preparation time of approximately 30 minutes and a baking time of 30-35 minutes, this treat is ideal for bakers of all skill levels looking to impress friends and family.

Ingredients:

2 cups fresh cherries, pitted and halved
1 tablespoon lemon zest
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 pre-made pie crust or homemade galette dough
1 egg, beaten (for egg wash)
Coarse sugar (for sprinkling)

Cooking Instructions:

Preheat your oven to 375°F (190°C).
In a large bowl, combine the pitted and halved cherries, lemon zest, granulated sugar, flour, vanilla extract, and lemon juice. Mix well and let it sit for about 10 minutes to allow the juices to release.
Roll out the pie crust on a lightly floured surface into a rough circle, about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
Spoon the cherry mixture into the center of the rolled-out dough, leaving a 2-inch border around the edges.
Carefully fold the edges of the dough over the cherries, pleating it as you go around to create a decorative border.
Brush the exposed crust with the beaten egg and sprinkle a little coarse sugar on top for added texture and sweetness.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cherries are bubbling.
Allow to cool for a few minutes before serving. Enjoy warm or at room temperature, possibly with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations & Tips:

Fruit Variations: Swap cherries for other seasonal fruits, such as blueberries, peaches, or strawberries, for a different flavor profile.
Flavor Enhancements: Add a pinch of cinnamon or almond extract to the cherry mixture for extra depth of flavor.
Dough Options: Use a store-bought puff pastry dough for an even flakier texture.
Serving Suggestions: Serve with a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate for an extra special touch.
Make Ahead: You can prepare the galette ahead of time, assemble it, and refrigerate it. Bake it just before serving for a fresh out-of-the-oven dessert.

Raspberry Coconut Galette

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A Raspberry Coconut Galette is a delightful, rustic dessert that combines the tartness of fresh raspberries with the rich, tropical flavor of coconut. This freeform pastry is perfect for springtime gatherings and can be enjoyed by families, friends, or as a special treat for Easter celebrations.

With a prep time of approximately 30 minutes and a baking time of about 40 minutes, you’ll have a delicious dessert ready in under two hours.

Ingredients:

1 ½ cups all-purpose flour
1/4 cup shredded coconut (unsweetened)
1/2 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
1/2 cup cold unsalted butter, cut into small cubes
1/4 cup ice water
2 cups fresh raspberries
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg (beaten, for egg wash)

Cooking Steps:

1. Prepare the Dough: In a large bowl, combine the flour, shredded coconut, salt, and granulated sugar.

Add the cold butter cubes, and using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

2. Form the Dough: Slowly add the ice water, a tablespoon at a time, mixing until the dough just comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat Oven: Preheat your oven to 375°F (190°C).

4. Prepare the Filling: In a separate bowl, gently toss the raspberries with cornstarch, vanilla extract, and an additional tablespoon of sugar if desired.

Set aside.

5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.

Transfer the rolled dough onto a parchment-lined baking sheet.

6. Assemble the Galette: Spoon the raspberry mixture into the center of the dough circle, leaving a 2-inch border around the edges.

Fold the edges of the dough over the filling, crimping or pleating as necessary to create a crust.

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7. Apply Egg Wash: Brush the exposed crust with the beaten egg and sprinkle a little sugar over the top for extra crunch.

8. Bake: Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the raspberries are bubbly.

9. Cool and Serve**: Allow the galette to cool** slightly before slicing.

Serve warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if desired.

Variations and Tips:

Fruit Alternatives: Substitute the raspberries with strawberries, blueberries, or a mix of berries for different flavors.
Coconut Milk: For an extra coconut flavor, you can add 1-2 tablespoons of coconut milk to the filling.
Sweetness Level: Adjust the amount of sugar in the filling based on the tartness of your fruit to suit your taste.
Make Ahead: The dough can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to one month.
Serving Idea: Drizzle with a coconut glaze made from powdered sugar and coconut milk for an attractive finish.

Enjoy your Raspberry Coconut Galette as a delicious centerpiece for any springtime gathering or as a simple yet impressive dessert!

Plum and Ginger Galette

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A plum and ginger galette is a rustic, free-form pastry ideal for showcasing the vibrant flavors of fresh plums combined with a hint of warmth from ginger. This delightful dessert is perfect for gatherings during the Easter season or any springtime occasion when fruits are at their peak.

With a generous array of flavors and textures, it is sure to impress family and friends. The preparation time for this galette is approximately 30 minutes, with an additional 45 minutes for baking.

Ingredients:

1 sheet of pie dough (store-bought or homemade)
4 large ripe plums, pitted and sliced
2 tablespoons fresh ginger, grated
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Coarse sugar (for sprinkling)

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 400°F (200°C).
Prepare the Filling: In a mixing bowl, combine the sliced plums, grated ginger, granulated sugar, cornstarch, vanilla extract, and ground cinnamon. Toss gently until the plums are well-coated.
Roll Out the Dough: Roll out the pie dough on a lightly floured surface into a roughly 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
Assemble the Galette: Spoon the plum filling onto the center of the dough, leaving about a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.
Prepare the Egg Wash: In a small bowl, whisk the egg and milk together. Brush the exposed dough with the egg wash to give it a golden hue as it bakes.
Sprinkle with Sugar: Sprinkle coarse sugar over the crust for added sweetness and texture.
Bake: Place the galette in the preheated oven and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Allow the galette to cool for about 10 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations and Tips:

Fruit Alternatives: Substitute plums with other seasonal fruits such as peaches, apricots, or cherries for a different flavor profile.
Spice it Up: Experiment with other spices like nutmeg or cardamom to complement the ginger.
Make Ahead: The galette dough can be made in advance and stored in the fridge for up to 2 days or frozen for up to a month. Just make sure to let it thaw before rolling out.
Serving Suggestions: Enhance the dessert by drizzling it with a balsamic reduction or serving alongside Greek yogurt for a revitalizing contrast.
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven to restore some crispness before serving.

Honeyed Fig Galette

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The Honeyed Fig Galette is a delightful rustic tart that combines the sweetness of fresh figs with a touch of honey and a flaky pastry crust. This dish is perfect for any spring celebration, especially Easter, and will impress your friends and family with its beautiful presentation and delicious flavors.

With a preparation time of approximately 30 minutes and a baking time of 30-35 minutes, you can whip up this delectable treat in no time.

Ingredients:

1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup unsalted butter, chilled and diced
6 tablespoons ice water
1 pound fresh figs, halved
¼ cup honey
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Optional: Crème fraîche or vanilla ice cream for serving

Cooking Steps:

1. Make the Dough: In a mixing bowl, combine the flour, salt, and sugar. Add the diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together.

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Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling: In a separate bowl, mix the halved figs, honey, lemon juice, and vanilla extract gently. Allow this to macerate for about 15 minutes.

3. Preheat the Oven: Preheat your oven to 375°F (190°C).

4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.

5. Fill the Galette: Spoon the fig mixture onto the center of the dough, leaving about a 2-inch border. Gently fold the edges of the dough over the figs, pleating it as needed.

6. Egg Wash: Brush the edges of the crust with the beaten egg for a golden finish.

7. Bake: Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the figs are bubbly.

8. Serve: Let the galette cool slightly before slicing. Serve warm or at room temperature, optionally with a dollop of crème fraîche or a scoop of vanilla ice cream.

Variations and Tips:

Fruit Variations: You can substitute figs with other fruits such as peaches, pears, or berries for a different twist.
Add Spices: Enhance the flavor by adding a pinch of cinnamon or nutmeg to the fig mixture.
Nutty Crust: For added texture, incorporate chopped nuts like almonds or walnuts into the pastry dough.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Pineapple and Coconut Galette

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A Pineapple and Coconut Galette is a rustic yet delightful dessert that combines the tropical flavors of juicy pineapple with the creamy sweetness of coconut. This easy-to-make galette is perfect for gatherings, potlucks, or a special Easter brunch. With a preparation time of about 30 minutes and a baking time of 40 minutes, this dish is not only delicious but also simple enough for novice bakers to tackle.

Ingredients:

1 ½ cups all-purpose flour
½ cup unsweetened shredded coconut
¼ cup granulated sugar
½ teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice water
1 ½ cups fresh pineapple, peeled and diced
1 tablespoon lime juice
1 tablespoon cornstarch
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)

Cooking Steps:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, shredded coconut, granulated sugar, and salt. Mix well.
Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for about 20 minutes.
Meanwhile, in a medium bowl, toss together the diced pineapple, lime juice, cornstarch, brown sugar, and vanilla extract. Set aside.
On a lightly floured surface, roll out the chilled dough into a large circle, about ¼ inch thick. Transfer it to the prepared baking sheet.
Spoon the pineapple mixture into the center of the dough, leaving about a 2-inch border around the edges.
Fold the edges of the dough over the filling, pleating it as you go to create a rustic look.
Brush the exposed dough with the beaten egg to give it a shiny finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow to cool for a few minutes before slicing and serving.

Variations and Tips:

For a twist, try adding cinnamon or nutmeg to the filling for extra flavor.
You can substitute the fresh pineapple with canned pineapple or other fruits like mango or peach.
For a dairy-free option, substitute the butter with coconut oil or a vegan butter alternative.
Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent treat.

Blackberry and Cream Cheese Galette

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The Blackberry and Cream Cheese Galette is a delightful rustic pastry that’s perfect for spring gatherings or as an elegant addition to your Easter brunch.

This open-faced tart features a buttery, flaky crust filled with a creamy blend of cream cheese and fresh blackberries, creating a harmonious balance of tangy and sweet flavors.

With a preparation time of about 30 minutes and a baking time of 40 minutes, it’s an ideal dessert for anyone who loves fruit pastries and wants to impress their family and friends without too much hassle.

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Ingredients:

1 pre-made pie crust (store-bought or homemade)
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
2 cups fresh blackberries
1 tbsp lemon juice
1 tbsp cornstarch
1 egg (for egg wash)
1 tbsp coarse sugar (for topping)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).

2. On a lightly floured surface, roll out the pie crust into a rough circle about 12 inches in diameter.

Transfer it to a baking sheet lined with parchment paper.

3. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Spread this mixture evenly over the center of the pie crust, leaving about a 2-inch border around the edge.

4. In another bowl, toss the blackberries with lemon juice and cornstarch until the berries are evenly coated.

Spoon the blackberry mixture over the cream cheese layer.

5. Gently fold the edges of the crust over the filling, pleating it as you go to create a rustic look.

Make sure to leave the center exposed.

6. In a small bowl, whisk the egg and brush it over the crust.

Sprinkle coarse sugar over the top for an added crunch and sweetness.

7. Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the berries are bubbly.

8. Allow the galette to cool for 10-15 minutes before slicing and serving.

Variations & Tips:

For a different flavor, try using cream cheese mixed with mascarpone cheese for a richer filling.
Swap out the blackberries for other berries like raspberries or blueberries for a mixed berry galette.
Add a pinch of cinnamon or nutmeg to the cream cheese mixture for an extra layer of flavor.
Serve warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.

Apricot and Lavender Galette

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The Apricot and Lavender Galette is a delightful rustic pastry that combines the sweetness of ripe apricots with a hint of floral lavender.

This dessert is perfect for spring celebrations, including Easter gatherings or any occasion where you wish to impress family and friends with a homemade treat. The preparation time for this galette is approximately 30 minutes, with an additional 30-40 minutes for baking, making it a relatively quick yet elegant dessert option.

Ingredients:

1 ½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
4-5 tablespoons ice water
4-5 ripe apricots, pitted and sliced
1 tablespoon fresh lavender buds (or 1 teaspoon dried lavender)
1 tablespoon lemon juice
1 tablespoon cornstarch
1 egg (for egg wash)
1 tablespoon turbinado sugar (for sprinkling)

Cooking Instructions:

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a separate bowl, toss the sliced apricots with lavender, lemon juice, and cornstarch, mixing until well combined.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking sheet.
Spoon the apricot filling into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating it to create a decorative edge.
Beat the egg and brush it over the crust to give it a golden color. Sprinkle turbinado sugar on top for extra crunch.
Bake the galette for 30-40 minutes, or until the crust is golden brown and the apricots are bubbly.
Allow the galette to cool slightly before slicing and serving.

Variations and Tips:

Fruits: Feel free to substitute apricots with other fruits like peaches, plums, or cherries for variations on this galette.
Lavender: Use culinary-grade lavender for a more flavorful experience. Be cautious with the quantities, as lavender can be quite strong.
Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Enjoy this fragrant and sweet Apricot and Lavender Galette as a centerpiece for your springtime dessert table!

Lemon Blueberry Galette

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A Lemon Blueberry Galette is a rustic, open-faced tart that beautifully showcases the vibrant flavors of juicy blueberries and zesty lemon. This delightful dessert is perfect for spring gatherings or Easter celebrations, offering a light and invigorating option that can impress friends and family alike. The preparation time is about 30 minutes, with an additional 40 minutes needed for baking, making it a great recipe for both novice and experienced bakers looking for a delicious treat with minimal fuss.

Spectacular Easter Seafood Paella Bursting With Flavor

Ingredients:

1 pre-made pie crust (store-bought or homemade)
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Zest of 1 lemon
1/4 teaspoon salt
1 egg (for egg wash)
1 tablespoon coarse sugar (for garnish)

Cooking Steps:

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the pie crust into a 12-inch diameter circle. Carefully transfer it to a baking sheet lined with parchment paper.
In a mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Gently toss to coat the blueberries evenly.
Spoon the blueberry mixture onto the center of the pie crust, leaving a 2-inch border around the edges.
Fold the edges of the crust over the filling, pleating as you go to create a rustic look.
In a small bowl, whisk the egg and brush it over the crust for a golden finish. Sprinkle coarse sugar over the crust for added texture and sweetness.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
Once baked, allow the galette to cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Variations and Tips:

For a touch of extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the blueberry mixture.
Substitute other berries, such as raspberries or blackberries, for a different twist.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
If you prefer a sweeter dessert, increase the amount of sugar to suit your taste.

Strawberry Basil Galette

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A Strawberry Basil Galette is a delightful rustic dessert that combines the sweetness of fresh strawberries with the unique savory notes of fresh basil, all encased in a flaky pâte brisée crust. This dish is perfect for springtime celebrations or a casual gathering with friends and family.

It takes approximately 45 minutes to prepare and around 30-35 minutes to bake, making it a relatively quick and impressive option for those looking to indulge in seasonal flavors.

Ingredients

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1/4 teaspoon salt
4-6 tablespoons ice water
2 cups fresh strawberries, hulled and sliced
2 tablespoons fresh basil, finely chopped
2 tablespoons granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon lemon juice
1 egg, beaten (for egg wash)
Coarse sugar (for sprinkling on top)

Directions

1. Make the Dough: In a mixing bowl, combine the all-purpose flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling: In another bowl, mix the sliced strawberries with chopped basil, granulated sugar, cornstarch, and lemon juice. Toss gently to combine and set aside for about 10 minutes to allow the juices to develop.

3. Preheat the Oven: Preheat your oven to 400°F (200°C).

4. Roll Out the Dough: On a lightly floured surface, roll out the dough into a rough circle about 12 inches in diameter. Transfer the dough onto a baking sheet lined with parchment paper.

5. Assemble the Galette: Spoon the strawberry-basil mixture into the center of the dough, leaving about a 2-inch border around the edges.

Fold the edges of the dough over the fruit, crimping them to create a rustic border.

6. Brush and Sprinkle: Brush the edges of the pastry with the beaten egg and sprinkle coarse sugar over the crust for added sweetness and texture.

7. Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

8. Cool and Serve: Let the galette cool for at least 10 minutes before slicing.

Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

Variations & Tips

Fruit Swaps: Feel free to replace strawberries with other berries such as blueberries, raspberries, or peaches for a different spin.
Herb Variations: Instead of basil, try using mint or thyme for a unique flavor profile.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free crust.
Make Ahead: You can prepare the dough and filling in advance and assemble just before baking for a fresh-out-of-the-oven treat.
Serving Suggestions: Pair this galette with a dollop of whipped cream, vanilla yogurt, or a scoop of ice cream to elevate the enjoyment of this delightful dessert.

Rhubarb Custard Galette

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A Rhubarb Custard Galette is a rustic, free-form pie that combines the tartness of rhubarb with a creamy custard filling, encased in a flaky, buttery crust. This delightful dessert is perfect for springtime gatherings and Easter celebrations, making it ideal for families and friends who appreciate a balance of sweet and tart flavors.

Creamy Easter Spinach Dip in Hollowed Bread Bowl

The preparation time is approximately 30 minutes, with an additional hour required for baking.

Ingredients:

1 pre-made pie crust or homemade pastry dough
2 cups chopped rhubarb
1 cup granulated sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon salt
1 egg (for egg wash)
Sugar for sprinkling on crust (optional)

Cooking Steps:

Preheat your oven to 375°F (190°C).
Roll out the pie crust on a lightly floured surface to a rough circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet.
In a large bowl, combine the chopped rhubarb and 1/2 cup of the sugar. Allow to sit for about 10 minutes to extract some juices.
In another bowl, whisk together the eggs, heavy cream, vanilla extract, cornstarch, the remaining 1/2 cup of sugar, and salt until smooth.
Spoon the rhubarb mixture onto the center of the crust, leaving a 2-inch border around the edges.
Pour the custard mixture over the rhubarb, spreading it gently to guarantee even coverage.
Fold the edges of the crust over the filling, pleating as necessary, to create a rustic border.
Beat the remaining egg in a small bowl, then brush it over the crust for a beautiful golden finish. Sprinkle with sugar if desired.
Bake for 50-60 minutes, or until the custard is set and the crust is golden brown.
Allow the galette to cool on the baking sheet for about 15 minutes before slicing and serving.

Variations and Tips:

For added flavor, consider mixing in some sliced strawberries or raspberries with the rhubarb for a fruity twist.
If you prefer a thicker custard, increase the cornstarch to 1.5 tablespoons.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
This galette can be made a day in advance and stored in the refrigerator. Reheat in a low oven before serving for the best texture.

Citrus and Berry Galette

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A Citrus and Berry Galette is a delightful and rustic tart that showcases the vibrant flavors of seasonal citrus fruits and juicy berries, making it an ideal dessert for Easter gatherings or springtime celebrations.

This dish is perfect for anyone looking to impress their guests with a simple yet elegant dessert. With a preparation time of about 20 minutes, plus an additional 30 minutes for baking, this galette is both accessible and scrumptious.

Ingredients:

1 pre-made pie crust or homemade galette dough
1 cup mixed berries (strawberries, blueberries, raspberries)
1 orange, zested and juiced
1 lemon, zested and juiced
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg (for egg wash)
1 tablespoon coarse sugar (for sprinkling)
Fresh mint leaves (for garnish, optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Filling: In a mixing bowl, combine the mixed berries, orange zest, orange juice, lemon zest, lemon juice, granulated sugar, and cornstarch.

Gently toss until the berries are evenly coated. Set aside to let the juices mix.

3. Roll Out the Dough: On a lightly floured surface, roll out the pie crust or galette dough to about 12 inches in diameter. Transfer it to a baking sheet lined with parchment paper.

4. Assemble the Galette: Spoon the berry mixture into the center of the rolled-out dough, leaving about a 2-inch border around the edges.

Gently fold the edges of the dough over the filling, pleating it as you go to form a rustic edge.

5. Add Egg Wash: In a small bowl, whisk together the egg and a tablespoon of water to make an egg wash.

Brush the edges of the folded dough with the egg wash and sprinkle the coarse sugar over the top.

6. Bake: Place the galette in the preheated oven and bake for 25-30 minutes, or until the crust is golden and the filling is bubbling.

7. Cool and Serve: Allow the galette to cool slightly before slicing.

Serve warm or at room temperature, garnished with fresh mint leaves if desired.

Variations and Tips:

Fruit Variations: Feel free to swap out the berries for other fruits such as peaches, plums, or apples, depending on the season.
Spices: Add a pinch of cinnamon or nutmeg to the berry mixture for added warmth and flavor.
Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage: Store any leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Reheat in the oven for a crisp crust.

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