Eggless Fruit Galette with Milk-Washed Crust
Rustic, golden, and bursting with jammy summer fruit, this free-form tart is the kind of dessert that looks like it took serious skill but comes together with surprisingly little fuss. The buttery crust gets its flakiness from cold butter worked into flour by hand — no special equipment required — and a splash of milk brushed over the folded edges gives it that gorgeous, deep-golden finish without any need for an egg wash. That simple swap is what makes this recipe such a reliable choice: milk does the job beautifully, delivering shine and color while keeping things completely egg-free. Peaches, plums, nectarines, blueberries — whatever stone fruit or berries look best at the market — get tossed with sugar, a touch of cornstarch, lemon juice, and cinnamon before being piled into the center of the dough. The cornstarch thickens the juices as everything bakes, so you get a luscious, bubbling filling rather than a soggy bottom. Serves six, which makes it just right for a casual dinner party or a weekend afternoon when you want something impressive on the table with minimal stress. Let it cool for at least fifteen minutes before slicing — if you can wait that long.
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 ½ lbs mixed stone fruit or berries (such as peaches, plums, nectarines, or blueberries), pitted and sliced ¼-inch thick if stone fruit
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
- ¼ tsp ground cinnamon
For the crust wash
- 2 tbsp milk, for brushing
- 1 tbsp coarse sugar, for sprinkling
Instructions
- 1
Whisk together the flour, 1 tbsp granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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