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 Red Lentils Acidic? Red Lentils and Acid Reflux
Introduction: Red Lentils and Digestive Health
Red lentils are a staple in many cuisines worldwide, known for their rich flavor, nutritional benefits, and versatility in dishes like soups, curries, and stews. However, if you suffer from acid reflux or GERD (gastroesophageal reflux disease), you might be cautious about including certain foods in your diet.
Are red lentils acidic, and how do they impact acid reflux symptoms? In this article, we’ll examine the acidity of red lentils, their nutritional profile, and whether they’re a safe option for those managing acid reflux. We’ll also provide tips on how to enjoy red lentils without discomfort and discuss alternatives for individuals who may be sensitive to legumes.
Understanding Acid Reflux and Its Triggers
What Is Acid Reflux?
Acid reflux occurs when stomach acid flows back into the esophagus due to a weakened or relaxed lower esophageal sphincter (LES). This can lead to uncomfortable symptoms such as:
- Heartburn: A burning sensation in the chest or throat.
- Regurgitation: Acidic or bitter taste in the mouth.
- Bloating, nausea, or difficulty swallowing.
Chronic acid reflux, also known as GERD, requires dietary and lifestyle adjustments to manage symptoms effectively.
Common Dietary Triggers of Acid Reflux
Certain foods and beverages can exacerbate acid reflux by increasing stomach acid production or relaxing the LES. Common triggers include:
- Spicy and fatty foods.
- Acidic items like citrus fruits, tomatoes, and vinegar.
- Caffeinated drinks, alcohol, and carbonated beverages.
- High-fiber or gas-producing foods that may cause bloating and pressure on the stomach.
Legumes, including lentils, are sometimes a concern for individuals with sensitive digestive systems. Let’s explore where red lentils fall on this spectrum.
Are Red Lentils Acidic or Alkaline?
The pH of Red Lentils
Red lentils are mildly acidic, with a pH level ranging between 6.0 and 6.5. However, they are not as acidic as other common trigger foods like citrus fruits or coffee. When cooked and prepared correctly, red lentils can be a gentle option for many individuals with acid reflux.
Why Red Lentils Are Considered Reflux-Friendly for Some?
While red lentils are slightly acidic, they are also rich in nutrients that support overall health. Their mild acidity, when balanced with other alkaline foods, makes them a safe choice for most individuals. However, portion size and preparation methods play a crucial role in determining their impact on acid reflux.
Author Tip: Are Green Lentils Acidic?
Nutritional Profile of Red Lentils
Key Nutrients in Red Lentils
Red lentils are packed with essential nutrients that make them a powerhouse food:
- Protein: High-quality plant protein to support muscle repair and overall health.
- Fiber: Promotes healthy digestion and regular bowel movements.
- Iron: Helps prevent anemia and supports energy levels.
- Folate: Essential for cell function and heart health.
- Magnesium and Potassium: Regulate blood pressure and promote heart health.
Health Benefits of Red Lentils
Research has provided the following benefits of red lentils:
- Improved Digestion: The fiber content in red lentils aids in digestion, preventing constipation and promoting gut health.
- Weight Management: Low in fat and calories, red lentils keep you full without contributing to weight gain—a factor that can worsen acid reflux.
- Blood Sugar Regulation: Lentils have a low glycemic index, helping to maintain stable blood sugar levels.
- Anti-inflammatory Properties: Rich in antioxidants, lentils can reduce inflammation in the digestive tract.
Related to Read: Are Brown Lentils Acidic?
How Red Lentils May Affect Acid Reflux
Benefits of Red Lentils for Acid Reflux Sufferers
- Low in Fat: Unlike fatty foods that relax the LES, red lentils are naturally low in fat, making them easier to digest.
- High Fiber Content: Fiber promotes regular digestion and reduces pressure on the stomach, lowering the risk of acid reflux.
- Plant-Based Protein: Provides a healthy alternative to high-fat animal proteins, which can worsen reflux.
Potential Drawbacks of Red Lentils
- Gas and Bloating: Red lentils contain fermentable carbohydrates, which may cause gas and bloating in some individuals. These symptoms can increase abdominal pressure and trigger reflux.
- Acidity: Although mildly acidic, large portions of red lentils may still irritate a sensitive stomach.
- Cooking Methods: Adding high-fat oils, acidic tomatoes, or spicy seasonings to lentil dishes can aggravate reflux symptoms.
Tips for Enjoying Red Lentils Without Acid Reflux
Reflux-Friendly Cooking Methods
- Soak Before Cooking: Soaking red lentils for a few hours before cooking reduces their gas-producing compounds, making them easier to digest.
- Cook Thoroughly: Fully cooked lentils are gentler on the stomach than undercooked ones.
- Avoid Acidic Additives: Skip ingredients like tomatoes, vinegar, or lemon juice in lentil dishes. Instead, use mild seasonings like turmeric, cumin, or coriander.
Pairing Red Lentils with Alkaline Foods
Combine red lentils with alkaline ingredients to balance their acidity:
- Leafy greens like spinach or kale.
- Non-acidic vegetables like zucchini or sweet potatoes.
- Whole grains like quinoa or brown rice.
Related to Read: Are Salads Healthy?
Portion Control Matters
Start with a small portion (½ cup of cooked red lentils) and monitor how your body reacts. Gradually increase the serving size if no symptoms occur.
Alternatives to Red Lentils for Acid Reflux Sufferers
If red lentils cause discomfort, consider these reflux-friendly alternatives:
Other Legume Options
- Split Peas: Similar texture and flavor but often easier to digest.
- Mung Beans: Gentle on the stomach and versatile in cooking.
Non-Legume Protein Sources
- Quinoa: A complete plant-based protein that is alkaline and easy to digest.
- White Fish or Chicken: Lean animal proteins with low-fat content.
Lifestyle Changes to Manage Acid Reflux
Adopt Healthy Eating Habits
- Eat smaller, more frequent meals to avoid overloading the stomach.
- Chew food thoroughly to aid digestion.
- Avoid eating within 2–3 hours of bedtime.
Incorporate Stress-Relieving Practices
Stress can worsen acid reflux symptoms. Techniques like yoga, meditation, or regular exercise can help reduce stress and improve digestive health.
Conclusion: Are Red Lentils Acidic and Safe for Acid Reflux?
Red lentils are mildly acidic but can be a safe and nutritious option for most individuals with acid reflux when prepared and consumed correctly. Their low-fat, high-fiber content makes them a healthy addition to a reflux-friendly diet.
To enjoy red lentils without discomfort, soak and cook them thoroughly, avoid acidic or fatty additives, and pair them with alkaline foods. If you experience symptoms, consider alternatives like split peas, mung beans, or quinoa. With proper preparation and portion control, red lentils can be part of a balanced and reflux-friendly diet.
FAQs: Red Lentils and Acid Reflux
Q1: Are red lentils acidic or alkaline?
Red lentils are mildly acidic, with a pH of 6.0 to 6.5.
Q2: Can red lentils trigger acid reflux?
Red lentils may trigger symptoms in some individuals due to their fermentable carbohydrates, which can cause gas and bloating.
Q3: How can I make red lentils reflux-friendly?
Soak them before cooking, avoid acidic or fatty ingredients, and pair them with alkaline foods.
Q4: Are there alternatives to red lentils for acid reflux sufferers?
Yes, split peas, mung beans, and quinoa are great alternatives.
Q5: Is fiber in red lentils helpful or harmful for acid reflux?
Fiber in red lentils is generally helpful for digestion, but excessive amounts may cause bloating, which can trigger reflux in some people.
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