Summer Fruit Galette

If you aren’t familiar with a galette, think of it as an open-faced pie that’s baked flat, not in a pie plate. By using only one piecrust, you can keep the fat content a bit lower than it would be with a double-crust pie—and you can mound the fruit high to maximize flavor and nutrients.

The beauty of this recipe is its versatility. Use whatever fruits look great at the market, and use them alone or in combination, as you prefer.

Some combinations to try:

  • Blueberries and nectarines
  • Raspberries and peaches (white peaches are especially pretty)
  • Strawberries, blueberries, and raspberries
  • Blackberries and plums

And as summer changes to fall, try using apples and pears, alone or tossed with cranberries. No matter the season, you’ll need 3 to 4 cups of fruit total, and ½ to ¾ cup of berries to 2 large peaches or nectarines, or to 3 or 4 plums, is about the right ratio.

You can either make crust from scratch, or use one crust from the refrigerator section of your market. And because fresh fruit can release a lot of juice when it’s cooked, be sure to use a jelly-roll pan or a baking sheet with a little rim to contain any liquid that overflows.

Serves 8

1 refrigerated piecrust (½ of a 15-ounce box)

2 large peaches, peeled, pitted and thinly sliced

1 box (6 ounces) raspberries or ¾ cup blueberries

1 packet Turbinado sugar (optional)

  1. Preheat the oven to 375°F. Line a jelly-roll pan or rimmed baking sheet with foil and spray it with nonstick spray.
  2. Unroll the piecrust onto the foil.
  3. Toss the fruit together (if you’re using raspberries, you’ll want to do this very gently), then arrange it in the center of the crust. Leave a border of about 2 inches. Fold in the border to partially cover the fruit. Sprinkle with the sugar, if using.
  4. Bake until the crust is golden brown and the fruit is tender, 35 to 45 minutes. Let cool for 15 minutes, then cut into 8 slices.


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