Summer fruit deserves a dessert this easy and beautiful. This rustic berry-peach galette comes together with minimal fuss yet looks like it came straight from a bakery window.
Berries and stone fruit are perfect for any manner of pie and pie-like desserts, like this galette (which frankly means that the end of summer should be one long pie fest, as far as we're concerned). While it looks impressive, a galette is far easier to throw together than a traditional pie. It's free-form, assembled on a baking sheet rather than fit into a pie plate, crimped and trimmed and topped; this means that no pastry is wasted, and no matter how wonky it is, it winds up looking satisfyingly rustic.
This galette is perfect with pretty much any combination of berries and stone fruit—try apricots or plums if peaches aren't quite perfect yet, and while we like this mix of strawberries, blueberries, raspberries and blackberries, you can easily use whatever you find at the farmers' market (or even in your own backyard!).
Ingredients for Berry-Peach Galette
Pastry for a single pie crust
1/2 cup sugar
1 tbsp flour
A pinch cinnamon or apple pie spice blend (optional)
2-3 peaches, diced
1/2-1 cup small (or halved) strawberries
1/2-1 cup blueberries, raspberries and/or blackberries
Directions for Berry-Peach Galette
- Preheat the oven to 400°F.
- Roll out pastry on a lightly floured surface to a 10-inch circle. Transfer to a parchment-lined baking sheet.
- In a medium bowl, stir together sugar, flour and cinnamon (or apple pie spice blend, if using).
- Add berries and peaches and toss to coat fruit. Dump coated fruit in a pile in the middle of the pastry and carefully spread it out, leaving an 1-inch border around the edge.
- Fold the edge of the pastry up around the fruit (don't worry if it looks messy, as long as there are no holes for the filling to leak out!). If you like, brush the edge of the pastry with a little cream or milk and sprinkle with coarse sugar. Bake for 30 min, or until bubbly and golden. Serves 8.
