Rustic Galette Made With Leftover Pastry Dough
Have leftover pastry scraps? Don’t throw them away. This rustic galette is the perfect way to use up any pastry, and I’ve also shared other easy ideas, from jam tarts to savoury cheese straws. Flexible, forgiving, and delicious.
Make a galette with leftover pastry dough
I am pretty sure I am not alone when I say I often have leftover pastry dough when making pies or quiches. I will never throw the scraps away. Never. So many lovely things to make with them. Just like this rustic galette.
When making pies or quiches, I always make a little more pastry dough than is actually necessary. This is because there is nothing more heartbreaking than all that mixing and rolling, only to find out that when you hover over the top of your pie dish, it isn’t going to cover it. So, to eliminate any of that suffering, I usually make more.
This means I have lots of edges left to use up, and a fruit galette is just one way to make the best of them.
My olive oil wholegrain spelt pastry
I talk an awful lot about why my olive oil and wholegrain spelt pastry is perhaps my favourite recipe ever. Just read the post to find out why you need to be adding it to your baking repertoire, if you haven’t already.
It is the simplest recipe known to man. No finicky blind baking (who has time for that stuff?) and with the olive oil totally replacing butter, backed up with delicious wholegrain spelt, it is a winner. It hasn’t failed me yet, and I particularly love it for my cottage cheese and spinach quiche.
Use any leftover pastry dough
Listen, I know I wax lyrical about my own spelt pastry, but you don’t need to make it to reap the benefits. Any pastry can be used to make a galette. Even shop-bought pastry scraps can be turned into something special. The point is not wasting those pieces you might otherwise throw away.
For example, I made individual strawberry galettes using gluten free pastry.
What I really love about galettes is that they adapt themselves to whatever amount you have left. A small handful of scraps can turn into a snack for one, while a larger piece might stretch into something you can slice and share. That flexibility means you never need to measure or plan in advance, you just work with what is there.
Other ways to use up pastry scraps
Another way you could use up any leftover pastry is of course with a dessert of my childhood, jam tarts. As a child, my mum always made them, and in those days, you certainly didn’t throw anything away.
The scraps of pastry were always carefully saved, pressed into muffin tins (although, in those days, they were definitely bought to make Yorkshire puddings in), and filled with jam. The perfect frugal dessert, and they never lasted long in our house.
But jam tarts are just the beginning. Leftover pastry is incredibly versatile, and there are so many small bakes you can make with it:
- Mini pies or tartlets: Roll out scraps and use small tins or muffin cases to make individual treats. Like my simple jam tarts.
- Cheese straws: Roll out pastry, sprinkle with grated cheese and a little spice, twist, and bake until crisp for a savoury snack.
- Savoury pinwheels: Spread a little cheese, pesto, or cooked vegetables, roll up the pastry, slice, and bake for quick finger food.
- Pastry crisps: Brush scraps with a little oil, sprinkle with seeds, sugar, or herbs, and bake until crisp. These make a lovely crunchy snack.
- Layered desserts: Use pastry pieces as a base or topping for fruit crumbles or layered puddings.
Using leftover pastry in these ways not only reduces waste but also lets you turn scraps into little treats or snacks that feel intentional rather than accidental.
How to make a galette
A galette is the perfect way to use up pastry scraps, because it doesn’t matter how much pastry you have left. You simply mash them all together and roll out until you achieve a rough circle. And the beauty about a galette is you can top it with whatever you fancy, sweet or savoury.
Because we are after a rustic galette, not only does the amount of leftover pastry or the fillings matter, but the shape doesn’t either. In fact, the rougher it is, the better. It doesn’t matter if your fillings escape the pastry a little, or if your folds don’t quite match. That’s the absolute beauty of a galette.
Size doesn’t matter, either. I often make individual portions or make pastry for the simple purpose of making full-sized galettes like my Swedish västerbotten cheese and red onion galette.
Once you’ve made your pie or quiche, just gather the scraps, squish them together, and then roll them out again into a circle. In the middle of your circle place whatever filling you are using, leaving a gap of 1–2 cm around the edges. You then turn over the edges, pressing down slightly so that the pastry sticks together.
When ready, bake in a 190 oven for about 20 minutes. Allow to cool for a bit and then slice up.
Tips for filling and baking a galette
Although we don’t want to worry too much about perfection with our galettes, there are a couple of things to think about:
- Avoid overfilling to prevent soggy pastry
- Berries and fruit release liquid as they bake
- Roast or sauté vegetables before adding to a galette to reduce excess moisture
- Brush with egg wash and sprinkle with some brown sugar, if you like
My spelt flour galette
There are pretty much no real measurements for this recipe. That means that you can make your galette your own. Because I have a food blog, anything I want to publish needs to have very clear ingredients and measurements. When cooking or baking for myself though, I love just throwing in whatever is in my fridge, without worrying about weighing anything. Just like a galette.
Although made with olive oil and spelt flour, my pastry scraps were just perfect for a simple fruit galette.
For the one in the pictures, I spread over some rhubarb jam I wanted to use up. This was all I was going to do, as my idea had been a large jam tart. Then I spotted some blueberries, and they were strewn over, because, well, why not? The combination of jam and fresh berries worked beautifully. The blueberries popped deliciously, and gave the galette a fresh burst of flavour.
It baked up with crisp edges and a soft centre where the jam had bubbled into the pastry. That little mix of sweet, sharp, and juicy was exactly what I wanted. The best thing about making it this way is that it felt like a treat even though it was made entirely from scraps and leftovers. Nothing fancy, just a little bit of baking magic.
Alternative fillings for a galette
There are so many options for fillings. Seriously. Just top with whatever you like. Here are some ideas, though:
- Sweet: jam and berries, apples with cinnamon, or stone fruits like plums, apricots, or peaches
- Savoury: cheese and tomato, caramelised onion with goat cheese, or roasted vegetables with herbs
And if you really want to get creative:
- Pair sharp jam with sweeter fruits for balance
- Add ricotta or mascarpone to soften tart berries
- Scatter fresh herbs over savoury galettes for extra flavour
The beauty of a galette is that it is endlessly adaptable. Whatever you have leftover, or whatever is sitting in your fridge, can become the star of the show.
Rustic Galette Made With Leftover Pastry Dough
Ingredients
- leftover pastry dough (see note 1)
- filling of choice (see note 2)
- 1 beaten egg for brushing (see note 3)
- a sprinkle of sugar for sweet galettes (see note 3)
Instructions
- Preheat oven to 190℃ (375℉).
- Gather your leftover pastry scraps and press them together. Roll out into a rough circle on a lightly floured surface.
- Spread or place your desired filling in the middle, leaving about 1–2 cm around the edges clear.
- Fold over the edges of the pastry, pressing gently to seal. Don't worry if it looks rustic, that's the charm of a galette.
- Optional: brush the pastry with beaten egg, and sprinkle with sugar for sweet versions.
- Bake for 20 minutes, or until the pastry is golden and the filling is bubbling.
- Allow to cool slightly before slicing and serving.
