Question 1

Can I use frozen blackberries or peaches?

Accepted Answer

Yes, you can. Just be sure to thaw them completely and drain off any excess liquid before using. This helps prevent a soggy crust.

Question 2

Why is my filling so runny after baking?

Accepted Answer

This usually means there was too much moisture in the fruit or not enough starch to thicken it. Make sure your berries are patted dry, and don’t skip the starch—tapioca works especially well here.

Question 3

Can I use store-bought puff pastry?

Accepted Answer

Absolutely. While I love using sourdough puff pastry made with freshly milled flour, a good quality store-bought puff pastry works beautifully and saves time.

Question 4

How thick should I roll the puff pastry?

Accepted Answer

A little thicker than 1/4 inch—closer to 3/8 inch—is ideal. Thinner dough may collapse or leak when baking.

Question 5

Can I shape the galette differently?

Accepted Answer

Yes! Rectangle, circle, oval—any freeform shape will do. The charm of a galette is in its rustic, handmade feel.

Question 6

How should I store leftovers?

Accepted Answer

Wrap the cooled galette loosely and store at room temperature for up to one day, or refrigerate for two to three days. Rewarm in the oven to bring back the crispness of the crust.

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