Sweet Summer Galettes

June 15, 2018

I first made these galettes a couple of summers ago, and I have been coming back to this recipe ever since! It’s so tasty and simple — perfect for the whole family to pitch in or something quick to whip up for a brunch with the neighbors.

I long for the summer season all year long. Not only do I love the warm summer sun, but it also means it’s finally Farmer’s Market season! I have practically been counting down the days for my local Farmer’s Market to open and that blessed day arrived just a couple of weeks ago. I love grabbing my large woven basket and strolling through the market with an iced coffee in hand, seeing what goodies I can find that morning. Whether it be gorgeous succulents, homemade noodles, or a basket of fresh strawberries, the Farmer’s Market has something for everyone.

Pop down to your local Farmer’s Market or even a U-Pick berry patch to score some of this season’s sweetest treats. This recipe is best with a combination of fresh fruits: it’s sure to be a repeat recipe this summer!

Fruit Galette

Serves 4



2 cups of fruit of your choice (I tested both canned and fresh and both were tasty, but fresh is always best!)
2 tbsp of sugar

Crust recipe from Sally’s Baking Addiction

1-1/2 cups flour
3 tbsp sugar
1 stick butter, cold
1/4 cup very cold water
1 egg
Pinch of salt


Wash and slice the fruit. (If you’re using berries, there’s no need to cut them further.) Toss in the 2 tbsp of sugar and set aside.

In a medium bowl, combine the flour, sugar, and salt. Chop the butter into tbsp sections and use your fingers to “rub” it into the flour mixture until combined.

Add the cold water in batches while stirring the mixture. The mixture should be moist but not wet. Use your hands to shape the dough into a ball. Like cookie dough, if you chill the dough for an hour, it stays more firm and consistent. I try my best to follow this tip, but sometimes I just can’t wait that long!

Preheat oven to 425 degrees.

On a flat, floured surface, roll the dough into a 12-inch circle. Place on a lined baking sheet and add the fruit filling in the center. Be sure to leave a bit of a border so that you can pull it up and over the edges of the filling. The edges don’t have to be perfect — that’s the beauty of a galette — but fold and seal gaps so that the galette is firmly held together.

Whisk the egg with a splash of water and brush over the crust edge. Sprinkle with a bit of sugar and bake for 25-30 minutes or until the crust is golden brown. Allow to cool slightly and enjoy!