Here's a quick fruit galette recipe for a beautiful summer dessert. I love to use fresh peaches, strawberries, and blueberries, but frozen fruit should also work. It will look like you spent hours making this fancy 30-minute dessert. Pairs great with a scoop of vanilla ice cream.
Ingredients
- refrigerated pie crusts: 2 piece (9 inch)
- peaches: 3 piece (sliced, fresh)
- pint fresh blueberries: 0.5 piece
- all-purpose flour: 4 Tbsp (divided)
- white sugar: 4 Tbsp (divided)
- turbinado sugar: 6 Tbsp (divided)
- pint fresh strawberries: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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Lay out 1 pie crust on the prepared baking sheet, leaving room next to it for the second pie crust.
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Mix together peaches, 1/2 of the blueberries, 2 tablespoons flour, and 2 tablespoons white sugar in a large bowl until combined. Pour over pie crust, leaving a 1-inch border. Fold up uncovered border over the edge of fruit; pinch into pleats. Sprinkle crust and fruit filling with 3 tablespoons turbinado sugar.
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Lay out second pie crust next to galette on the baking sheet. Mix together strawberries, remaining blueberries, remaining 2 tablespoons flour, and remaining 2 tablespoons white sugar in the same large bowl until combined. Pour over second pie crust and form galette as before. Sprinkle with remaining 3 tablespoons turbinado sugar.
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Bake galettes in the preheated oven until crusts are lightly browned, 12 to 14 minutes. Sprinkle with more turbinado sugar if desired. Serve warm or at room temperature.
