Summer Fruit Galette

You can adapt this galette to other summer fruits, such as peaches, apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity. It should look like a grandmother, not a pastry chef, made it.



  • 2½ cups all-purpose flour
  • ¾ tsp salt
  • 1 cup very cold lard or shortening cut into cubes
  • 1 egg yolk
  • 4 tbsp ice water plus up to 2 tbsp more if needed
  • 1 tbsp white vinegar or fresh lemon juice
  • 1½ lbs nectarines or peaches, halved, pitted, and sliced lengthwise
  • ½ pint raspberries, blueberries or blackberries
  • 3 tbsp granulated sugar
  • 1 egg white
  • Sanding sugar


  1. Pastry: In a large bowl, mix the flour and salt. Using a pastry blender or two knives cut in the lard or shortening until is about the size of small peas. (A few regular pea-size pieces are fine.)
  2. In a small bowl, beat together the egg yolk, 4 tbsp of ice water and the vinegar with a fork. If more water is needed, add up to 2 tbsp, one at a time. The cough will be ragged but should hold together when squeezed between your fingers. Turn the dough onto a lightly floured surface and knead briefly until the dough holds together. Don’t over handle.
  3. Divide the dough in half and shape each piece into a disk. Wrap in plastic wrap or place in a resealable plastic bag. Refrigerate for 1 hour. If you chill the dough longer, you might have to let it sit on the counter for a few minutes to soften before rolling.
  4. Preheat the oven to 425°F. If you have a baking stone, put it in the oven on the middle rack to preheat for at least 45 minutes. Remove the dough from the refrigerator about 10 minutes before you are ready to roll it to allow it to soften slightly. If it is too cold, it will be brittle and difficult to roll. Unwrap the dough and place it between 2 sheets of parchment paper at least 16 inches square. With a rolling pin, flatten the dough into a 15-inch circle. (To prevent sticking, occasionally lift the top sheet of parchment and lightly flour the dough, then replace the parchment and invert the dough so the bottom sheet is on top. Peel back that sheet of parchment and lightly flour the dough, then replace the parchment and continue rolling.)
  5. When the circle is large enough, remove the top sheet of parchment and transfer the dough, still on the bottom sheet of parchment, to a rimless baking sheet.
  6. To assemble the galette: Working 2-inches from the edge of the dough, place the fruit slices in the centre. Scatter the berries evenly over the fruit. Sprinkle the fruit with the granulated sugar.
  7. Using a palette knife or other broad knife to help you lift the dough off the parchment, gently fold the uncovered edge of the dough over the fruit to make a wide, rough-edged rim. Make sure there are no cracks in the dough for juices to seep through. Brush the rim with the egg wash, then sprinkle the rim with the sparkling sugar. With scissors, cut off the exposed parchment paper. (It’s okay if a little paper is exposed.)
  8. Baking and serving: If you have a baking stone in the oven, slide the galette, still on the bottom sheet of parchment, directly onto the stone. If you do not have a baking stone, bake the galette on the rimless baking sheet. Bake for 10 minutes in preheated oven.  Reduce heat to 375°F and continue to bake until the crust is golden and the nectarines are juicy, about 50 minutes. Slide the galette onto a rack to cool slightly. To serve, slide it from the rack onto a cutting board and cut into wedges. Serve warm. 


Makes 8 servings

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