Deconstructed Fruit Pie (Galette)

My version of a galette, but better



  • 2 cups blueberries, fresh
  • 1 peach sliced, fresh
  • 2 plumcots sliced (or can use 2 peaches in place of plumcots)
  • 5 strawberries, sliced
  • 1/4 cup granulated sugar
  • 4 tbsp honey (extra for drizzling on top)
  • 1 1/2 tbsp cornstarch
  • 1 tbsp lemon zest
  • 8 oz Vermont Creamery,Crème Fraîche 
  • 1 tsp vanilla extract
  • 1 egg
  • sugar & cinnamon mixed for topping
  • vanilla ice cream and  Confectioners' sugar , for serving (optional)
  • 1 sheet puff pastry, thawed


  1. In a mixing bowl, combine the sliced fruit, lemon zest, sugar, honey, vanilla, and cornstarch, set aside
  2. Lightly flour your surface, then roll out the puff pastry (normally will come in a rectangle). Place the pastry on a parchment lined baking sheet. Next, with a spoon/butter knife, spread the Crème Fraîche on top of the puff pastry, leaving about a 1/2-1 inch inch from the sides/border. Arrange the fruit over the pastry and fold the edges inward, pulling the pastry towards the berries. Roll out the second pastry and repeat the above steps.
  3. Place both pastries in the refrigerator for 15 minutes. 
  4. Preheat the oven for 400F 
  5. Brush the edges of the  pastries with the egg wash mixture and sprinkle with sugar and cinnamon mixture and drizzle both pastries with honey. 
  6. Transfer to the oven and bake for 25 minutes, until the crust is golden and the fruit is soft and caramelized. ( rotate it in the oven at the halfway mark. Let it cool on the baking sheet until ready to serve.
  7. Serve with ice cream, (optional)