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Recipe

Simple summer fruit galette with berries and stone fruit

Prep time: 
40 minutes
Cook time: 
40 minutes
Skill level: 
Medium
Serves: 
8-10
A rectangular rustic pie filled with stone fruit and berries, sliced into thin pieces after baking.

It's easy to transform summer fruit into a delicious rustic pie. (ABC News: Ella Rossanis)

Ella Rossanis is a Sydney-based home baker and 2022 winner of The Great Australian Bake Off. Her fun and playful bakes are inspired by her three young children. She's on Instagram as @EllasPlayBakes

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I adore this summer sunset galette, not only because the name rhymes but because everything from the look and smell to the taste can whisk me away to a beachy paradise at sunset. 

It's a tall order for a dessert, but this galette delivers with its flaky, buttery crust and sweet, juicy summer fruit filling with just the right amount of tang. 

Serve it with a scoop of ice cream, and you'll be packing your metaphorical bags for a delightful escape.

Woman uses a pastry brush on the pastry of a summer fruit galette, filled with stone fruit and berries.

Brightly coloured summer fruit makes this pie look as good as it tastes. (ABC News: Ella Rossanis)

Tips

  • You can use a food processor to make the dough, but take care not to overwork it to preserve its flakiness.
  • You could use any summer fruit for this recipe. Adjust the amount of sugar slightly depending on the tanginess of the fruit.
  • Depending on how thick you cut your fruit and what fruit you are using, you may need to bake the galette for longer than 40 minutes. Cover with foil if it starts to brown too fast before the fruit is cooked.
A slice of summer fruit galette on a plate with two small scoops of vanilla ice cream.

Beautiful and delicious, serve this galette with ice cream. (ABC News: Ella Rossanis)

Simple summer fruit galette with berries and stone fruit

Prep time: 
40 minutes
Cook time: 
40 minutes
Skill level: 
Medium
Serves: 
8-10

Ingredients

For the dough:

For the filling:

To assemble:

 

Method

  1. Make the pastry: In a large bowl, mix together the flour, salt and sugar. Add cold butter and use your fingertips to rub it into the dry ingredients until the mixture resembles breadcrumbs. Add enough of the water to create a workable dough.
  2. Transfer the dough to your work surface and shape it into a ball. Roll it out between two sheets of baking paper to make a rectangle about 30 x 40 cm that's approximately 5mm thick. Trim the uneven edges to create a smooth border all around. Set aside on a baking tray.
  3. Prep the filling: On a chopping board, slice the peaches and nectarines into thin, 2mm slices. Halve the cherries and remove the pits. Add the raspberries to the chopping board.
  4. In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of this mixture over the fruit, along with the juice of half a lemon. Set the remaining sugar mix aside. Using your fingers, gently toss the fruit with the lemon and sugar mixture to coat.
  5. Fill/decorate the galette: Heat the oven to 190°C. Remove the top layer of baking paper then sprinkle a tablespoon of flour over the rectangle of dough. This will absorb some of the moisture from the fruit, preventing a soggy base.
  6.  Leave a 2-3 cm border around the edges of the dough. Arrange the cherries in a semi-circle, round part up, at the bottom centre of the rectangle. Next, follow the shape of the semi-circle by placing raspberries above the cherries, ensuring there are no gaps. Repeat this process, overlapping the peaches, followed by the nectarines, making sure the entire surface is covered without any gaps.
  7. Lift the edges of the dough and fold them over the fruit, pinching the corners together to create a frame around the fruit.
  8. Brush the pastry with beaten egg and sprinkle the remaining sugar and cinnamon over the pastry and fruit.
  9. Bake for 40 minutes until the pastry is golden brown and the fruit is soft. Cover with foil if it starts to burn.
  10. Remove the galette from the oven and let it cool completely. Dilute the jam with a teaspoon of water to create a glaze and brush it over the fruit. Cut the galette into long strips so each piece includes all the fruits. Serve with a scoop of vanilla ice cream.
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