About this recipe:A galette is simply an open pie! It's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Simply delicious with a scoop of vanilla ice cream. This recipe makes 2 galettes.
Makes: 2 pies
2 (23cm) sweet pastry cases
3 fresh peaches - peeled, pitted and sliced
350g fresh strawberries, sliced
170g fresh blueberries
4 tablespoons caster sugar, divided
4 tablespoons plain flour, divided
6 tablespoons demerara sugar, divided
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Method Prep:15min › Cook:14min › Ready in:29min
Preheat oven to 230 C / Gas 8.
Lay one pastry case on a baking tray lined with parchment, leaving room for the second pastry case next to it.
Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pastry case leaving a 2.5cm border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the pastry and fruit filling with 3 tablespoons of demerara sugar.
Lay out the second pastry case on the baking tray. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of demerara sugar.
Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.