Here’s a quick fruit galette recipe for a beautiful summer dessert. I love to use fresh peaches, strawberries, and blueberries, but frozen fruit should also work. It will look like you spent hours making this fancy 30-minute dessert. Pairs great with a scoop of vanilla ice cream.
Ingredients
- 2 (9 inch) refrigerated pie crusts
- 3 fresh peaches – peeled, pitted, and sliced
- ½ pint fresh blueberries
- 4 tablespoons all-purpose flour, divided
- 4 tablespoons white sugar, divided
- 6 tablespoons turbinado sugar, divided
- 1 pint fresh strawberries, sliced
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Step 2
Lay out 1 pie crust on the prepared baking sheet, leaving room next to it for the second pie crust.
Step 3
Mix together peaches, 1/2 of the blueberries, 2 tablespoons flour, and 2 tablespoons white sugar in a large bowl until combined. Pour over pie crust, leaving a 1-inch border. Fold up uncovered border over the edge of fruit; pinch into pleats. Sprinkle crust and fruit filling with 3 tablespoons turbinado sugar.
Step 4
Lay out second pie crust next to galette on the baking sheet. Mix together strawberries, remaining blueberries, remaining 2 tablespoons flour, and remaining 2 tablespoons white sugar in the same large bowl until combined. Pour over second pie crust and form galette as before. Sprinkle with remaining 3 tablespoons turbinado sugar.
Step 5
Bake galettes in the preheated oven until crusts are lightly browned, 12 to 14 minutes. Sprinkle with more turbinado sugar if desired. Serve warm or at room temperature.
Tips
You can use fresh nectarines or apricots instead of peaches.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 269 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat3g | 15% |
Sodium192mg | 8% |
Total Carbohydrate38g | 14% |
Dietary Fiber3g | 9% |
Total Sugars17g | |
Protein3g | |
Vitamin C35mg | 176% |
Calcium21mg | 2% |
Iron2mg | 8% |
Potassium129mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Lillian
- 16 years ago
This is the first rating and review for this recipe. This was very good and very easy!This recipe makes 2 Galettes,one is strawberry/blueberry and one is peach/blueberry.I don’t suggest making the peach unless you can find really soft peaches.Next time I’ll just make 2 strawberry/blueberry ones.I didn’t have ice cream to serve with it,but as stated in the recipe, it would of gone perfectly with this dessert.I will definitely make this again!Thank you Shannonlolly for this tasty dessert!
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- by: Katy
- 16 years ago
I really enjoyed this recipe. It was easy, went together quickly, with a short bake-time! I would not use strawberries again in this, I think baking them is such a waste of fresh berries! Also, we used less than half the sugar called for and found it to be sweet enough. Looked very pretty and will serve with ice cream next time!
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- by: Lillian Lin
- 14 years ago
I was so impressed by how easy, beauitful, yet sophisticated this dessert was. I made it for my mom’s birthday & we all loved it. However, this recipe should have been a bit more precise on its ingredients & how much you should really put in. I probably put in too many strawberries, because the juice from the strawberries actually LEAKED through my galette & punched out too holes. I’m sure the flour would have done the trick to soak up some juice, so make sure you have a good ratio of fruits & flour/sugar. Also, I added a little touch to the galette ends after looking at some other galette recipes. After folding the ends over, I brushed some egg all around the ends so that it could give that it could catch the sugar nicely & have that nice, golden brown, crunchy crust. I suggest others to try out different things as well. This recipe is so versatile! Before adding the fruit toppings, I spread a thin coat of nutella (for a little surprise!) & on the other galette, some blackberry preserves (i wish i had orange marmalade…) Many original galette recipes call for this almond pastry called, frangipane of which you blend a mixture of almonds, sugar, & butter to create an almond paste. This almond paste makes a VERY scrumptious spread underneath the fruit filling. I’m definitely going to try that next time 🙂
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- by: Cookdap Member
- 13 years ago
I only made one of these, and I used mostly peaches, with a few blueberries in the center. Since my peaches were very ripe and juicy, I added a little extra flour for more thickening power. I took another reviewer’s advice and brushed the crust with egg yolk before sprinkling on the turbinado sugar. Not only did this help the sugar stick, it made a nice golden crust. This was a wonderful dessert with a real “Wow” factor, and our guest said it looked like something that would be served in a restaurant. I’m happy to have discovered a recipe for something that’s so easy to make but impressive at the same time.
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- by: Greenthumb
- 13 years ago
I made just one, as didn’t have enough fruit for 2. My 3 peaches came to about 3 cups. I didn’t have blueberries, so substituted 1/2 cup of frozen berry mix of raspberries, blueberries, and blackberries. I added 1/2 tsp of cinnamon and used Wondra instead of all purpose flour. Tasted great with store bought roll out pie crust.
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- by: Tswb
- 11 years ago
super easy, super delicious! I made my own pastry instead of the store bought, think it made it even better! Served this to our potluck group and it was a hit!
I added some blackberries to the strawberry mix and I used cocoanut sugar instead of turbinado sugar and cut it back to 1 1/2 tablespoons per pie. -
- by: Marzipan613
- 11 years ago
A feast for the eye and the taste buds! After making my first galette with fresh mixed berries, I got creative as this is such a flexible recipe. Some delicious combinations that had my guests raving included: Nutella and pears, vanilla custard and peaches with peach jam glaze, and mixed berries with lemon marmalade glaze. Be creative, but keep in mind what other reviewers have noted, too much fruit and it will leak. I also used the egg wash to make the pastry brown up nicely. Definitely a new favorite easy-peasy recipe that makes it look like I slaved for hours.
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- by: DEBBMALL
- 11 years ago
This was really good and pretty easy. The only thing I’d say is that 15 min. is a little optimistic for prep time. It took that long to peel, core and slice the apples. Then another 10 to prep the strawberries.
I also used an egg wash before sprinkling the sugar on so it would come out with a golden, crispy crust. Enjoy!
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- by: Debbie Bryan
- 11 years ago
I have made this 4x now. The first time I did the egg wash which was good, but I hate throwing away most of the egg. I also brushed it with coconut oil and I liked it. I have also just used nothing and sprinkled sugar on the crust albeit some of it falls off. This recipe is great because it assembles quick and is healthier than fruit pie. Fantastic way to enjoy summer fruit. I cook mine at 400 for 20-25 minutes. It’s important to add the full amount of sugar and if the fruit is at all tart, maybe even a little more. I tried skimping on the sugar in the past and it came out tart.
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- by: Lazyfoodiegirl
- 11 years ago
This was delicious and super easy! I had one pie crust left over, and didn’t feel like making a full pie, so when I came across this recipe, I was enthralled! I halved the fruit easily, but needed a little more time for it to bake since most of the fruit was frozen, and added about 10 extra minutes to my fresh pluot, and frozen blueberry & strawberry filling. Gorgeous presentation, and a total snap to prep. Thanks!
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- by: Plates4u
- 10 years ago
It is very good. I would add more or less sugar to the fruits depending on how sweet they are. I sprinkled a combination of brown sugar and cinnamon on the edges. I also splashed some vanilla to the fruit mix and added a pinch of cinnamon too. It was very good. A scoop of vanilla ice cream would be the cherry on top of this dessert!
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- by: Sarah
- 10 years ago
They were out of pie crusts at the store so we bought puff pastry instead…I can’t imagine this without the puff pastry! I used both sheets and cut them each in half to make 4 total. It was amazing and super easy. Perfect summer dessert! I would say that the turbinado sugar wasn’t that necessary. It didn’t take away from the taste, but I didn’t notice it either. Overall Great recipe!
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- by: Cookingsusan131
- 10 years ago
This is so easy and good. Recipe makes two full-sized galettes so unless you have a crowd only make one and half everything and omit one fruit. We enjoyed the nectarines and blueberries one best. I made it again using fresh summer bing cherries, halved and pitted marinated in amaretto liquor but it was disappointing. However every time I used an egg-white wash brushed on top and sides and I add sliced almonds to fruit mix and all over crust. Yummy good. Also after you do the pinch pleats gently hold your hands over top to tighten the hold of folds on crust it comes out prettier and holds all together without bursting open. Next time a bit of almond extract added to fruits.
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- by: Jo Bice
- 10 years ago
I’ve admired the elegant look of galettes for years but never tried to make one. So easy and delicious!! And, nice to make a small dessert so there aren’t leftovers to tempt me the next morning. I found that the one with more strawberries was a bit too runny, so I think I’ll omit the strawberries next time. And, for mine it took 18 minutes before the crust browned enough. Thanks for sharing – I will definitely do this often, experimenting with other fruits.
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- by: James Zwahlen
- 10 years ago
Made this for a dinner party and everyone loved it. I thought there would be a fight over the leftovers! I’m finding that it takes up to 24 minutes for the crust to brown and the syrup to set up well. Have made this several times now and it is consistently a pleaser. Don’t be afraid to try different fruit mixtures, but peaches and blueberries are hard to beat!
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- by: Sistahsam
- 9 years ago
I have a freezer full of fresh frozen fruit. Made one of these with a refrigerator crust, frozen blueberries, strawberries and raspberries. Used 3 Tb of flour per another review, 2 Tb sugar. Glazed with milk and sugar. We loved this (husband on 2nd helping as I write). It did take about 20 min to bake.
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- by: Cindy
- 8 years ago
Used Pillsbury pastry frozen dough, thawed. After folding the ends over & fluting, I brushed some egg all around the ends so that it could give that it could catch the sugar nicely & have that nice, golden brown, crunch. Many original galette recipes call for this almond pastry called, frangipane of which you blend a mixture of almonds, sugar, & butter to create an almond paste. This almond paste makes a VERY scrumptious spread underneath the fruit filling. I brush melted peach marmalade (mixed with a bit of water) over it to “gloss” it up. Since my peaches & strawberries were very ripe & juicy, I added a little extra flour for more thickening power. Will also try nectarines next time.
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- by: Labellechef
- 5 years ago
This was a huge hit at my dinner party. I made it with just fresh peaches and fresh blueberries. The next day I made it with canned peaches and frozen blueberries, included some of the peach juice and an extra tablespoon of flour. Also, I made an egg wash for the crust and dusted it with sugar before putting it in the oven. Served it with whip cream and ice cream. I will be making this again for sure!
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- by: Jeanette Grassi
- 5 years ago
I did not use quite as much fruit did not want the crust to crack and lose the fruit juices. Added an extra tablespoon of sugar to the fruit as I had added some lemon to the peaches and blueberries. Made the Flaky Pie Crust recipe which worked out very well. Also cooked the pie for about 25 minutes, till fruit bubbled and crust was brown. Also used egg yoke and cream to brush the crust and sprinkled dark brown sugar on the fruit and crust. YUM…..great summer dessert.
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- by: Ellen Fourroux
- 4 years ago
I LOVE this Fruit Galette. I made Strawberry, Blueberry and Marionberry with some Cinnamon and Nutmeg and it came out Bom Bom Delish! It’s totally easy (the only prep was slicing the strawberries) simple to put together and bake, and makes a beautiful mouth watering presentation for company! I made four for 8 people, serving a half per person, with real whipped cream on top. There were no complaints as everyone’s mouths were full!
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- by: Cookdap Member
- 3 years ago
While the flavor was good I experienced the same two problems Lillian Lin experienced. (1). Too much liquid which did not bake off. I even macerated the fruit and drained off half the liquid before adding the flour. (2). The bake time and/or temperature are off. I baked mine at 450 as instructed and after 20 minutes stopped because it was browning on top. Unfortunately, it was still doughy on the bottom, which may have been from the excess liquid. Next time I’ll try a different recipe.
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