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Summer Fruit Galette is an easy-peasy summer dessert
As someone who doesn’t have AC, I don’t turn the oven on very often in the summer. But this Summer Fruit Galette is a reason to look for that one cool day in July. But the galette is only part of it. Summer fruit is the main reason – there is so much to choose from this time of year.
What is the best summer fruit for this galette?
That is easy to answer. Whatever fruit you have in your area this time of year. We’re at the tail end of strawberry season. The raspberries are starting to really become abundant and the blueberries are just beginning to ripen. We don’t have any nectarine or peach trees ourselves, but we can get those from farms closer to Cayuga Lake, where the weather is a bit more conducive to more tender trees. There are even plums in some parts of the country already.
Looking for other summer fruit recipes?
Whatever fruits you can get and the fruits you like best. The amazing thing is that there is no wrong way to combine summer fruit. Well, no watermelon probably, but any other combo is going to be amazing. I used nectarines, cherries, blueberries this time.
What is a galette anyway
That’s a fair question, for sure. Why would I want to make a galette instead of a pie is another. But I have answers for you.
A galette is a free-form flatish sort of pie or tart. They’re baked on a sheet pan, instead of a pie or tart pan. The main reason I like to bake them in the summer, is because they are done more quickly than a pie, because they aren’t as thick. They also look really cool. 😉
This galette has a special crust
When I was working on this recipe, I knew I wanted the crust to be a little different. Cornmeal turned out to be amazing with the fruit I used. Cornmeal adds a bit of crunch, and a lovely “what is that?” flavor. Try to find cornmeal that is on the coarser side, for a great texture.
As is the case with a lot of crusts, you need to leave an extra hour for resting time. This ensures that everything is evenly hydrated, which makes for even baking.
Grab your fruit – let’s make this
Summer Fruit Galette
Ingredients
Crust
- 1 1/4 cups all purpose flour
- 1/4 cup coarse cornmeal
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 8 tablespoons very cold butter cut in small cubes
- 1/3 cup ice water
Filling
- 3 nectarines [or peaches]
- 1/2 cup whole blueberries
- 1 cup sweet cherries
- 1/3 cup raw or granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons freshly squeezed lemon juice
- 1-2 tablespoons cornstarch
Finishing
- 1 tablespoon milk
- 1 teaspoon raw sugar, or sparkling sugar
Instructions
Crust
- Measure the flour, cornmeal, sugar and salt in the bowl of the food processor, and pulse a couple times.
- Add the butter cubes, and pulse about 8 times, until it resembles coarse meal - there should still be visible pieces of butter.
- Turn on the processor and stream in the cold water, just until it is incorporated - about 30 seconds.
- Turn out onto a sheet of plastic wrap and smoosh it all together into a cohesive ball. Keep the plastic wrap between your fingers and the dough. It may seem like this will never happen, but just keep smooshing and it will.
- Flatten the ball into a disc, wrap well with the plastic wrap and set in the fridge to rest. It need to rest at least an hour, or up to several days.
Filling
- Cut the nectarine into slices - about 8 to 12 slices for each one. Put those slices in a bowl.
- Pit the cherries and cut in half.
- Add the berries, sugar, salt, cinnamon, lemon juice and 1 tablespoon of the cornstarch. Allow this mixture to sit at room temperature for about 10 minutes. If a lot of juice comes out of the fruit and the mixture seems watery, add more cornstarch. I used about 1 & 1/2 tablespoons for this one.
Making the Galette
- Have a clean work surface well floured. Line a heavy baking sheet with parchment paper, and set the oven to 350º.
- Unwrap the crust and roll out on the floured surface, turning very frequently, to keep it from sticking. You want a disk about 14 inches in diameter. Fold in quarters, or roll around your rolling pin and center on the parchment lined baking sheet.
- Empty your fruit mixture into the center of the crust, and spread out in a circle, leaving about a half inch between the fruit and the edge of the crust, but still keeping to a roughly circular shape.
- Fold the edges of the dough over the fruit, kind of taking pleats as you go around, to maintain the round shape of the galette.
- Brush the top surface of the crust with cream or milk and sprinkle with raw, sparkling or granulated sugar [this is optional, but it does make it look really nice]
- Bake for 40 to 50 minutes, turning a couple times to make sure it bakes evenly. If a lot of liquid runs out early on. you can kind of scoop that up with a large spoon and deposit it back in the center of the fruit, but it's not really necessary.
- Cool on the pan for about 15 minutes, and then move to a large plate for serving. Cut into wedges to serve. Good topped with ice cream, whipped cream or yogurt.
Notes
Nutrition
Serve warm or cold
I think I prefer fruity desserts like this to be cold, but I know a lot of people like a nice warm, juicy slice of yummy stuff. Either way, it is great topped with Vanilla Ice Cream, whipped cream or Creme Fraiche.
The juices that may run out during the baking time turn into this caramel fruit bit of crispiness that you definitely should NOT leave on the pan.
It is also so good that it really doesn’t need a thing.
This post was originally made in August 2013, updated in July 2018 and updated again in July 2024
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Oh what a wonderful way to celebrate summer’s bounty! This looks just stunning, and I love that there are so many different types of fruit in this dessert. Thank you for sharing!
Thanks Monet – it is a summer celebration 🙂
I love that this has all of my favorite summer fruits in it! It’s such a celebration of the season!
Thanks Joanne – I agree!
Looks mouth watering! Nectarines are my favorite! I just made a savory galette last week. Thinking it might be time for a sweet one!
I love nectarines too Christin – so good! A savory version of a galette is on my summer to-do list!
I saw this on your facebook page, and decided to give it a try. I am not good with pies, so I wasn’t sure I could do this, but wow wow wow! It worked! I made a fricken piething! LOL! Thanx for this!
You are welcome Kelly – so glad that it came out well for you!
I’m loving all the veggies and fruit that summer brings us! We’ve had so many great fruit dishes, but haven’t made a galette yet. Probably we should – yours looks terrific. I agree that the rustic look is so enticing. Good stuff – thanks so much.
Thanks John – we really have an embarrassment of riches this time of year!
Thanks for the recipe! Sounds wonderful! It’s printed and just waiting to be used after a weekly trip to the local Farmers Market! : ) BTW – thanks so much for the really nifty neat recipe printing format now! It’s so easy and helpful and nice looking! (So much easier than when I used to cut and paste your recipes into Word)!
You’re welcome Mark – I should have done it long ago, but glad I finally have it now.
This is absolutely amazing. Stone fruits and berries are literally overflowing from the market.
Here as well bellini – it’s so cool!
I LOVE summer fruits and your galette is a perfect dessert to enjoy them. I’ll miss summer fruits so much soon. Must make this and enjoy as much as we can! Pinning!
Thanks Nami – I hope you enjoy it!
This looks so lovely and I love all the different summer fruits you’ve incorporated into it!
Thanks Amy – they just seem to belong together 🙂
What a beautiful and delicious looking galette with summer’s bounty of fruit inside.
Thanks Karen!
Hello! I am thinking about starting a food blog of my own. Do you mind if I ask you a few questions about getting started?
I will help if I can Pam – sending you an email!
I can really identify with your fruit galette- I recently made ‘Rustic Peach and Berry Deep Dish Pie’, using many different fruits. However, I don’t have access to pluots- I never heard of those- maybe next time I’ll through them into my pie! Thanks for sharing! (OK, I just looked ‘pluots’ up on Google- I see they’re a type of plum)
sounds delish!