Summer Fruit Galette

My beautifully rustic summer galette features the season's abundantly sweet, juicy and aromatic fruits. Prepared with a colorful and luscious combination of peaches, apricots, plums and blueberries, this simple galette recipe is wonderfully complemented by a buttery homemade crust and a sprinkle of sliced almonds.

A mosaic of sweet, aromatic fruit in a buttery crust

Truly, there is little quite as inviting in the summer months as the aroma of fresh, juicy fruits like peaches, apricots, blueberries and plums. What a sweet and wonderful edible bouquet that nature provides us with to enjoy!

Seeing as I'm often thinking of delicious ways to use these fruits in simple-yet-elegant summer-inspired desserts, I've created one of my favorites showcasing the finest seasonal ingredients.

My summer fruit galette is a mouthwatering and splendid way to showcase a combination of ripened fruits like plums, peaches, apricots, and blueberries—ingredients I typically have on hand.

Aromatic and luscious, this rustic beauty is the perfect recipe to bake when craving a fruity taste of summer in every slice!

My summer fruit galette recipe

What I really appreciate about a galette recipe is the simple, rustic presentation. Plus, there's only one buttery crust to prep!

Pies can sometimes be a bit more involved, and typically require both a top and bottom crusts, or perhaps a bit of fancy crimping or complicated lattice work. But not so with a galette, which is basically just a rustic, free-form version of a pie or tart.

With a galette, all you need to do is slice up some sweet, seasonal fruit and toss it together with a touch of sugar and a little flour (perhaps a touch of lemon zest and cinnamon as well), and mound it loosely in the center of your rolled out dough, then simply fold the dough partially over the fruit, keeping the colorful center exposed.

Once this summer fruit galette is baked off, the result is a flaky, fragrant, tender, fruity and sweet summer pastry to slice into!

Here's a sneak peek at my summer fruit galette recipe: (or just jump to the full recipe...)

1. To get started, I prep my galette dough and chill it for at least 30 to 45 minutes, even longer if preparing ahead.
2. Once the dough has chilled and I'm ready to prep and bake my galette, I toss my combination of sliced fruits with some sugar, flour, lemon zest and cinnamon.
3. I roll out the galette dough and place it onto my prepared baking sheet, then mound the fruit filling in the center, and partially fold the dough edges over the fruit, keeping the center exposed.
4. Finally, I brush with egg wash, sprinkle with sugar and sliced almonds, and bake until golden and juicy.
5. I allow the galette to completely cool on the baking sheet before slicing and enjoying.

Recipe

Summer Fruit Galette

by Ingrid Beer

Print Recipe

This summer fruit galette boasts a luscious combination of peaches, apricots, plums and blueberries, all nestled into a buttery crust!

Category: Dessert
Cuisine: French-American

Yield: Serves 8

Nutrition Info: 504 calories (per serving)

Prep Time: 45 minutes (includes dough chill time)
Cook time: 48 minutes
Total time: 1 hour 33 minutes

Galette Dough Ingredients:

• 1 ½ cups all-purpose flour
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• ½ cup plus 1 tablespoon cold, unsalted butter, cut into small pieces
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• ¼ cup plus 1 tablespoon ice-cold water

Fruit Filling Ingredients:

• 2 medium peaches, peeled of skin and pitted, and sliced thinly
• 2 medium apricots, peeled of skin and pitted, and sliced thinly
• 2 red plums, pitted and sliced thinly
• 4 ounces fresh blueberries
• 3 to 4 tablespoons granulated sugar, depending on natural sweetness of fruit
• 2 (heaping) tablespoons all-purpose flour
• Pinch cinnamon
• 1 teaspoon lemon zest
• 1 large egg, whisked, for egg wash
• 1 tablespoons turbinado sugar
• 2 tablespoons sliced almonds

Preparation:

1. Begin by gathering and prepping all of your dough ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the dough, add the flour, sugar, and salt to a food processor, and process to combine. Add in the butter and pulse/process until the butter becomes pea-like in size.
3. Add the vanilla and almond extracts to the ice-cold water, and with the processor running, drizzle the water mixture in until the dough becomes moistened and comes together.
4. Turn the dough out, gather it up, and shape it into a disc. Wrap tightly in plastic wrap and allow to rest in the fridge for at least 30 to 40 minutes before rolling out and baking, or even longer, if doing ahead a couple of days.
5. Once the dough has chilled, gather and prep all of your fruit filling ingredients according to the ingredient list above to have ready and organized for use.
6. To prepare your filling, toss the sliced peaches, apricots, plums and blueberries together in a large bowl with the sugar, flour, cinnamon and lemon zest to coat evenly. Set aside for a moment.
7. Preheat your oven to 350°, and line an 18 by 13 inch baking sheet with parchment paper.
8. Lightly flour your work surface and roll the dough out to a large circle roughly 12 by 12 inches (perhaps a touch larger), and carefully place the dough onto your prepared baking sheet. Mound your fruit filling in the center of the dough in a heap, allowing it fall a little towards the edges, but keep about an inch border.
9. Fold the dough over the fruit in a rustic fashion so that you create little pleat-like folds. Then, brush some of the whisked egg over the dough, sprinkle over some of the turbinado sugar and the sliced almonds, and bake for 45 to 50 minutes until golden-brown and the fruit is soft and juicy (mine took 48 minutes).
10. Allow the fruit galette to completely cool on the baking sheet for several hours, until the filling has set and you can easily slice it.
11. Serve the summer fruit galette as is to enjoy the flavor of the delicious fruit of the season, or add vanilla ice cream or homemade whipped cream, if desired.

Tips & Tidbits for my summer fruit galette recipe:

• Ripe but not mushy summer fruit: Choose fruit that is ripe and has some give, but that is not exceptionally mushy. You're looking for the fruit to hold its shape and not completely break down while baking.
• To peel or not to peel the fruit: I went ahead and peeled my fuzzy fruit like peaches and apricots, but it's not really necessary. If you don't mind the peel, save yourself the step and simply leave it on and slice the fruit.
• Use a combination of fruits, or your favorite kind: I love the taste and aroma of this combination of stone fruits with the blueberries, but you can use just one type of fruit, or your favorite combo, if desired. You can sub cherries, or use raspberries or blackberries in place of the blueberries.
• Add sugar to taste: If the fruit you are using is very sweet, you can go less on the sugar you add in to the filling. Conversely, if the fruit is bit more on the tangy side, add a little extra sugar.
• Prepare extra dough: Somehow, one galette never seems to be enough at our house, as they're so delicious! And if you're anything like us, double up on the dough ingredients and have an extra disc on hand if you'd like to bake off another galette at some point. (You can even freeze the dough for convenience.)

Craving more delectable summer-time desserts? Check out my recipe for Peach Galette, Apricot Scones, Blueberry Scones with Buttermilk Glaze, Cherry Cobbler with Cream Biscuits, Strawberry Oatmeal Bars, Cherry Turnovers, or my recipe for Berry Crisp!

Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!