Red Truck Bakery’s Farmers’ Market Galette

Pick up whatever fruit is in season for this rustic, easy-to-make tart

photo: Angie Mosier

A galette is simply a rustic tart with a free-form dough wrapped up and around fresh fruit, and this preparation is especially family friendly, low hassle, and highly rewarding. Your first step: Go to the farmers’ market and be inspired by what is in season and ripe. You’ll need 6 cups of fruit, so buy what excites you: any combination of berries, apples, peaches, plums, and cherries (I like peaches and blueberries, or just a straight sour cherry tart). This is a relatively quick choice for breakfast, brunch, or dessert, especially if you have some piecrust dough in the freezer, and it can be served straight from the oven. The open-faced recipe calls for a single piecrust; our pie dough recipe makes two, so make the full amount and freeze half, well wrapped, for another use. —Brian Noyes, from his new cookbook, The Red Truck Bakery Farmhouse Cookbook.

Read our interview with Noyes here.



    • Unbleached all-purpose flour, for dusting

    • ½ recipe (1 disk) Classic Piecrust (from the Red Truck Bakery Farmhouse Cookbook), or 1 store-bought crust

    • ½ cup granulated sugar

    • 2 tbsp. cornstarch

    • Pinch of freshly grated or ground nutmeg

    • Pinch of kosher salt

    • 6 cups fresh fruit (blueberries, blackberries, pitted cherries, sliced peaches, sliced plums, sliced apples, or any combination)

    • 2 tbsp. cold unsalted butter, cubed

    • 1 large egg

    • Turbinado sugar, for sprinkling


  1. Dust a work surface with flour and roll out the piecrust dough into a 13-inch round. Slide the dough onto a piece of parchment paper and refrigerate for 30 minutes.

  2. Meanwhile, in a large mixing bowl, whisk together the granulated sugar, cornstarch, nutmeg, and salt.

  3. Add the fruit to the sugar mixture, lightly stirring until blended.

  4. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone liner (or grease a large pie pan).

  5. Remove the chilled dough from the refrigerator and let it sit at room temperature for a couple of minutes. Carefully transfer the dough with the parchment to the baking sheet. Spoon the fruit mixture in the center of the dough, leaving a 2-inch margin at the edges. Scatter the cubed butter evenly across the filling.

  6. Fold the edges of the dough up and partially over the fruit filling, creating a rustic look all the way around, leaving the center uncovered, and pinching together any adjoining crust folds.

  7. In a small bowl, use a fork to whisk together the egg and 1 tablespoon water, then lightly brush the egg wash all around the edges of the dough. Sprinkle the dough and the filling with the turbinado sugar.

  8. Bake for 40 to 50 minutes, rotating the baking sheet from front to back halfway through, until the crust is golden and the fruit is bubbling. Serve warm.

Reprinted from The Red Truck Bakery Farmhouse Cookbook, copyright © 2022 by Brian Noyes. Photographs copyright © 2022 by Angie Mosier. Published by Clarkson Potter, an imprint of Random House.