Apricot Raspberry Galette, Or Look What I Made!
Medically reviewed by Christiana George Updated Date: January 7, 2026
Under Elisabeth Prueitt’s tutelage, I feel invincible.
She’s the co-founder of Tartine Bakery in San Francisco, head pastry chef, and, purveyor of all things baked and sweet and wonderful. Along with her husband Chad Robertson, they’ve turned Tartine into something of an institution. This is a widely-acknowledged fact. Even if institutions are generally quite a bit older than the 10 years that this bakery’s been around. Anyway, I’m sure many of you savvy cooks and bakers have heard of it, so I won’t wax any more poetic except to say that the almond croissants are SO SO good.
Instead, I meant to give you a recipe for an apricot raspberry galette.
I’ve always been charmed by galettes; they’re so endearing and sweet, homely little things brimming with the fresh and organic. At the same time, I’ve always been intimidated by the idea of making the crust—tart doughs seem such fickle things. So in undertaking this recipe, I knew that I wanted to turn to Prueitt’s cookbook Tartine… she’s never led me astray, you see.
She describes galettes as “quintessentially beautiful rustic tarts… they are very satisfying to make.” I wanted to grasp satisfying! More than that, I wanted to feel the gratification that comes from sinking my teeth into something substantial. I wanted to feel the flour and butter between my fingers, build something lovely and wholesome completely out of scratch. The process of baking, of creating really, is never as palpable as when you’re getting your hands (and in my case, feet) dirty, smearing butter everywhere, flexing those arm muscles rolling and lifting and pleating. It’s a rewarding feeling.
So I took out the rolling pin—we don’t see much of it these days—and began the painstaking process of flattening frozen butter into long thin strips in flour. Which came together into something that resembled dough. Which came together into something that resembled a free-formed tart. And when it came out of the oven, I was astonished to find a galette. It came out rustic indeed. Seven-sided, lopsided, shriveled fruit and all, I loved it upon sight. Because I’d made it from scratch.
APRICOT RASPBERRY GALETTE
Fruit Galette recipe in Tartine by Elisabeth Prueitt & Chad Robertson
Makes 1 large galette or 6 mini galettes
Ingredients:
For dough:
1 cup (2 sticks) unsalted butter, very cold
1/2 cup water
3/4 tsp salt
1 cup rye flour
1-1/2 cups all-purpose flour (or use all all-purpose if you’d like)
For filling:
3 cups fruit (berries, stone fruit, sauteed apples or pears, etc.)
2 to 4 Tbsp brown or granulated sugar
Lemon juice if needed
Egg wash:
1 large egg yolk
1 Tbsp heavy cream
Granulated sugar for sprinkling
Directions:
Cut the butter into 1-inch cubes and put them in the freezer. Measure the water, dissolve the salt into it, and put it into the freezer. Chill both the butter and the water for about 10 minutes.
Measure the flour onto your work surface and spread it into a rectangle about 1/3 inch deep. Don’t worry about mixing it, as it’ll get mixed in the process. Scatter the butter cubes over the flour and toss some flour over them so they don’t stick to your rolling pin. Begin rolling. When the butter starts flattening into long, thin strips, use a bench scraper to scoop up the sides so it’s about the same size as when you started. Repeat this rolling and scraping 3 to 4 more times.
Make a well in the center and pour in the cold water. With the bench scraper, scoop the sides of the dough into the center, mixing the water and flour in a cutting motion. Keep scraping and cutting until the dough is shaggy, then shape it into a rectangle about 10 by 7 inches. Dust the top lightly with flour. Roll out the flour until it’s about half as thin, then scrape all four sides back to its original shape and reroll. Repeat this a few more times until your dough is smooth, cohesive. You should end up with a 10 by 7 inch rectangle.
Transfer the dough to a large baking sheet, cover it with plastic wrap, and chill for about 1 hour.
While the dough is chilling, prepare your fruit. Peaches can be sliced into eighths, apricots quartered.
When the dough is chilled, you can divide it into six equal parts at this point. Roll the dough into a rough circle of about 14 inches in diameter if making a single galette or 6 to 7 inches if making mini galettes. (Prueitt gives lengthy instructions on how to do this, but for the sake of not being too fussy, I won’t go into details) Transfer the circle/s to a baking sheet and chill about 10 minutes.
Fill the center of each circle with fruit, leaving a 2-inch border if making a large galette, or a 1-inch border if making small. At this point, taste the fruit to decide how much sugar you want to sprinkle on top, anywhere from 2 to 4 Tbsp on the large galette or 1 to 2 tsp on each small galette. If you want, squeeze some lemon juice on top. Fold in the sides into that classically gorgeous galette shape, making sure to seal crevices where the juice can leak out. Chill for about 10 minutes, and start preheating the oven at 375 degrees F.
At this point, Prueitt says you can store them in the fridge, unwrapped, for a few hours or wrap them airtight and store them in the freezer for up to 2 weeks. Otherwise, make your egg wash by whisking together the cream and egg yolks. Brush the egg wash on the pastry edges and sprinkle them with granulated sugar.
Bake the galettes until the crust has visibly puffed and baked to a dark brown and the fruit juices are bubbling, 45 to 60 minutes for the large galette and 40 to 50 minutes for the small. Rotate halfway through for even browning. (If baking them straight from the freezer, tack on about 10 minutes to the baking time.) Remove from the oven and serve immediately, or let it cool and serve warm or at room temperature.
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Are Green Olives Acidic? The Truth About Olives and Acid Reflux
Green olives are loved for their briny tang and versatility, whether tossed in salads, served as snacks, or blended into tapenade. But if you suffer from acid reflux, you might hesitate before reaching for a handful, wondering if their acidity could set off symptoms.
Here’s the scoop: Green olives do have a mild acidic quality due to their fermentation process. However, they are far less acidic than many fruits or vinegar-based foods often associated with reflux. Plus, olives are packed with healthy fats and antioxidants, which promote good digestion and may even soothe inflammation in the esophagus.
For those with reflux, the key is moderation and preparation. Eating too many olives in one sitting or consuming them with heavily spiced or acidic dishes may cause discomfort. Instead, try adding a few olives to a salad with alkaline ingredients like cucumbers or leafy greens. Opt for low-sodium varieties, as excessive salt can sometimes worsen reflux symptoms.
Green olives can be enjoyed even with GERD when included thoughtfully as part of a balanced, reflux-friendly diet.
The Acidity of Green Olives: A Deep Dive
Are green olives acidic or alkaline?
Green olives are mildly acidic. Their acidity primarily comes from the fermentation and brining process, where lactic acid and other compounds develop to preserve and flavor the olives. On the pH scale, green olives generally range between 3.5 and 4.6, placing them on the acidic side.
However, green olives are far less acidic than citrus fruits, vinegar, or pickles, which are often culprits in triggering acid reflux. This makes them relatively milder on the stomach compared to many other preserved foods.
How olives affect acid reflux symptoms?
For acid reflux sufferers, understanding how certain foods affect their symptoms is crucial. While green olives are acidic, they don’t necessarily exacerbate reflux for everyone. Here’s why:
- Healthy Fats: Olives contain monounsaturated fats, which promote digestion and reduce inflammation in the digestive tract. Unlike fatty or fried foods, these fats do not relax the lower esophageal sphincter (LES), the muscle that prevents stomach acid from backing up into the esophagus.
- Antioxidants: Green olives are rich in antioxidants like vitamin E and polyphenols. These compounds combat oxidative stress, which can contribute to inflammation in the esophagus and stomach lining.
- Salt and Acid Combination: The brine used in curing olives may contain high sodium levels, which can be irritating for some reflux sufferers. Excess salt can increase water retention and pressure in the stomach, potentially worsening GERD symptoms.
Ultimately, whether green olives trigger reflux depends on individual tolerance and portion size.
Can GERD Patients Safely Eat Green Olives?
Research suggests that green olives can be included in a GERD-friendly diet, provided certain precautions are taken.
How to Safely Enjoy Green Olives with GERD
- Portion Control: Stick to a handful (4–5 olives) per serving to avoid overwhelming your stomach. Overeating can increase pressure on the LES and trigger reflux.
- Low-Sodium Options: Choose low-sodium olives or rinse regular olives to reduce their salt content.
- Combine with Alkaline Foods: Pair olives with alkaline vegetables like cucumbers, leafy greens, or bell peppers to balance their acidity.
- Avoid Spicy or Acidic Pairings: Skip combining olives with acidic dressings, tomatoes, or hot spices, which can irritate the stomach lining.
By consuming green olives mindfully, GERD patients can enjoy their unique flavor without risking flare-ups.
The pros and cons of green olives for digestion
Pros
- Promote Healthy Digestion: Green olives contain dietary fiber, which supports regular bowel movements and prevents bloating.
- Anti-Inflammatory Properties: The antioxidants in olives reduce inflammation, a key factor in managing GERD symptoms.
- Rich in Nutrients: Green olives provide vitamin E, iron, and copper, all essential for overall health.
Cons
- High Sodium Content: The salt in brined olives can irritate reflux-prone individuals if consumed in large amounts.
- Acidic Nature: While mild, the natural acidity of olives may trigger symptoms for highly sensitive individuals.
Balancing these pros and cons is key to determining whether green olives work for you.
Are black olives better or worse for acid reflux?
Black olives, like their green counterparts, are acidic but less tangy due to their riper state at harvest. They are also typically cured differently, with some black olives containing lower sodium levels.
Black vs. Green Olives for GERD
- Black Olives: Lower in acidity and sometimes salt, making them a slightly gentler choice for sensitive stomachs.
- Green Olives: Higher in acidity but also richer in certain antioxidants.
Both can be enjoyed in moderation, but black olives may be a better option if you are particularly sensitive to acidic foods.
Olives vs. Other Pickled Foods: What to Avoid
Comparing green olives, pickles, and other acidic snacks
Green olives fall somewhere in the middle of the acidity spectrum when compared to other pickled or fermented foods.
- Pickles: Often soaked in vinegar, making them highly acidic and more likely to trigger reflux.
- Capers: Similar to olives but saltier and more acidic due to heavy brining.
- Sauerkraut: High in lactic acid, which can aggravate acid reflux.
Are pickles bad for acid reflux?
Yes, pickles are generally worse for acid reflux than green olives due to their higher acidity and vinegar content. GERD sufferers should limit pickles or choose naturally fermented varieties with less vinegar.
Creative Ways to Enjoy Olives Without Heartburn
Green olives can add flavor to your meals without triggering reflux when used thoughtfully.
GERD-Friendly recipes with green olives
- Mediterranean Salad: Toss green olives with cucumbers, spinach, and a light olive oil dressing.
- Olive Tapenade: Blend green olives with basil, garlic (if tolerated), and olive oil for a GERD-friendly spread.
- Roasted Vegetables with Olives: Add chopped green olives to roasted zucchini, bell peppers, and carrots for a savory dish.
Tips for balancing olives in your diet
- Pair olives with alkaline ingredients to counteract their acidity.
- Use olives as a garnish or flavor enhancer, rather than a main ingredient.
- Enjoy olives during daytime meals to allow your stomach more time to digest before bedtime.
FAQs
What are the best vegetables for acid reflux?
Leafy greens (spinach, kale), cucumbers, zucchini, and carrots are excellent options. These are alkaline and easy on the stomach, helping neutralize acid.
Are green olives bad for acid reflux?
Not necessarily. Green olives are mildly acidic, but can be safe when eaten in moderation and paired with alkaline foods.
Can I eat olives with GERD?
Yes, but choose low-sodium varieties, avoid overeating, and combine them with reflux-friendly ingredients to minimize discomfort.
Conclusion
Green olives, while mildly acidic, can be part of a GERD-friendly diet when consumed thoughtfully. Their healthy fats, antioxidants, and low-calorie profile make them a nutritious addition to meals, especially when paired with alkaline ingredients. By choosing low-sodium varieties, controlling portions, and avoiding overly acidic accompaniments, you can enjoy green olives without triggering acid reflux.
Ultimately, the key is moderation and mindful eating. Experiment with different olive varieties and preparation methods to find what works best for you!
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