I served the peach, apricot, and mixed berry galettes at a dinner party the other night, and there wasn’t a slice left. When I told my guests how easy they were to make, they all wanted the recipe. Well guys… here it is!
Summer Fruit Galettes
by: Three Many Cooks
Serves: 6 to 8
Ingredients
- 1 package (8 ounces) cream cheese, softened
- ½ cup confectioners’ sugar
- 3 tablespoons cornstarch, divided
- 1 whole egg, separated
- 2 cups prepared Fruit (see below in notes*)
- 2 tablespoons sugar, plus a little extra for sprinkling
- 1 teaspoon vanilla extract or ¼ teaspoon almond extract
- 1 refrigerated pie crust from 14.1-ounce box
Instructions
- Adjust oven rack to lowest position and heat oven to 400 degrees.
- Mix cream cheese, confectioner’ sugar, 2 tablespoons of the cornstarch, and the egg yolk in medium bowl. In a separate medium bowl mix fruit, 2 tablespoons of sugar, remaining tablespoon of cornstarch, and vanilla or almond extract.
- Unfurl pie dough on a lightly floured surface and roll to about 13-inches in diameter. Slide onto a cookie sheet or pizza pan and spread evenly with cream cheese mixture, leaving a 2-inch border. Scatter fruit evenly over cream cheese mixture. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with a little sugar.
- Bake galette until golden brown and bubbly, about 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly. Serve warm.
Notes
*Fruit (pick 1 or a mix) You’ll need 2 cups total
Thinly sliced plums
Peeled and thinly sliced peaches or nectarines
Thinly sliced apricots
cups mixed berries (blackberries, blueberries, raspberries)
Thinly sliced plums
Peeled and thinly sliced peaches or nectarines
Thinly sliced apricots
cups mixed berries (blackberries, blueberries, raspberries)
I don’t have a decent pie plate in my house (there’s one on my wedding registry though!), so I love this fun and free-form galette. All the wonderful flavors of a pie with less hassle and fewer dishes. What a perfect home for bumper crops of summer fruit and berries!
Making pie can be a little intimidating, because unlike a cake, you can’t just cover it with frosting. What I love about this fruit galette is that it’s rustic, imperfect and beautiful in its simplicity. And it showcases the bounty of summer’s fruit!
could you use mascarpone instead of cream cheese, and could you just use it straight? I have a container in my fridge waiting for me to do something with it…..
Thanks, I enjoy your blog and your column in the Sunday paper.
Sorry, I can’t find where I wrote my question… but I asked about a video that I saw of Pam – looked like maybe your place in New Hope, talking about your new book. I can’t find the video now… can you post here under your videos?
Thanks.
Yum! I love galettes. This recipe looks scrumptious. And cute video; It is informative and helpful. Thanks for sharing, y’all!
Hey Greg,
I didn’t realize that video was out yet! I found it on YouTube. Will work on getting it for our site as well.
Ok – thanks, I will check there again – looked like a good video! This galette looks terrific – great idea with the easy filling. Take care and fun travels on your book tour!
Looks great, but how do you slice it?
Just like a pie, Shirley–enjoy!
Very good, made it twice this week. Loved it with peaches, blueberries & raspberries and added almond extract to the cream cheese filling. Made it on my pizza stone making it very easy to roll out the pie dough and prepare. Liked serving it cold the best.
Loved the galette I made Sunday. I wondered after making it if I could sub herbed cream cheese and tomatoes for the fruit-without the sugar. I thought I’d drain the tomatoes first???
I made this today before I came to work, to celebrate a co-workers birthday. I had the kitchen cleaned up and was showered before it was done baking. it was a big hit. I used blueberries, raspberries and blackberries. Super easy. super yummy!
Could you use frozen fruits for the Galette?
I haven’t tried it, Bonnie, but I don’t see any reason why it wouldn’t. Just toss the frozen fruit with the cornstarch and sugar and pop it in the oven.
I will give it a try and let you know how it turned out
Can I use frozen berries with the Galette?
absolutely, just don’t thaw them first.
I’d like to take it along to a friends picnic. The stone sounds like a good idea,but I’d hate for it get broken. Any ideas on what to use so It looks nice?
This recipe was in our Sunday paper and I made it Monday evening. Easy and delicious! This would be great during the holidays with apples, cranberries, figs and walnuts. Can’t wait to make it again!
I am trying to watch the video for the fruit gallette but I cant seem to find it. I made one and it didn’t seem to turn out like yours. ha! I wanted to watchh the video to see what I did wrong. Did you take it off?
Hey Donna,
Here’s the link… http://threemanycooks.com/recipes/sweet-treats/summer-fruit-galettes/
Good luck!
Pam
I just made one of these following the recipe and was hesitant about the instructions of 400 degrees on the lowest rack setting. The bottom had burned in just 15 minutes of cooking. I then put on a high rack and lowered heat to 350 degrees to finish cooking. Maybe parts of this will be edible. Anyone else have problems with the low rack and high heat? Thanks
Hey Donna,
I’ve made this in my ovens in PA and CT–no problem. I do know that if the seal on the oven isn’t tight that it stays in preheat mode to keep the oven up to temperature. If that’ s the case, it could have caused burning. You’re right to increase the oven rack.
Thank you Pam. As you said, my oven is most likely the culprit here (old) and can’t wait to retry recipe. I have looked on line for other recipes and look forward to trying a potato, mushroom, and onion galette for dinner with soup and salad this Fall. So many possibilities!
This “crostata” or free-form galette is excellent. It got rave reviews at a dinner party this past week. It’s very versatile. We used peaches and almond extract. Next time, I would add more than the 1/4 tsp. called for however. It’s great with Amaretto ice cream or a drizzle of Amaretto.
Hey Jackie,
I made it with apples and vanilla extract this past weekend–big hit as well. I know what you mean about the almond extract. it’s a pretty strong flavor, so I didn’t want to be too heavy handed. if you want more, however, go for it!
Could you use puff pastry instead of the pie crust? I cannot find refrigerated pie crust without BHT or TBHQ and my husband is allergic to those preservatives. Thank you.
It would work, but my experience is that you would need to make them smaller. Puff pastry tends not to get done in the center if it’s too big. I’d roll out the sheet and then halve or quarter it. Oven temp would be different too–higher. Give it a try and let me know how it works!
I ate half of it right away. I just couldn’t stop eating it. It is the most wonderful and quick dessert.
This is a *great* dessert. I used turbinado (raw) sugar for the sprinkling on the finished crust and it makes more of a showing. When this recipe originally appeared in our Sunday paper, it indicated needing to peel the peaches which now I find is not necessary…another step saved! I find this web site’s recipes better than most I’ve seen. We look forward to each new idea. Thanks from North Idaho.
My son Elliot was home for two nights and this galette made our dinner special. I’m a pretty good cook but pie crust challenged. After seeing Pam whip this up in 47 seconds I knew I could do it too. Made it with almond extract and 2 fresh apples thinly slice in the food processor. Sprinkled the final edition with cinnamon and sugar and served it with a small scoop of carmel ice cream and and one of vanilla. I am now a baker. I bake! I am no longer limited to apple crisp on a weeknight. I might even go out on a limb and use a homemade crust since I don’t have to get it perfectly into a pie plate with a crimped top.
Hah! Thanks for being in touch, Liz. It is wonderful that dessert can be this easy, eh?
I made the peach version last weekend for Father’s Day. It was baking before dinner and when it came out, it smelled so good that we ate it for an appetizer. Thanks for the recipe-I’ll be making this one again!
Have you ever made this with cherries. I have frozen tart cherries but am not sure how to use them in this recipe. Ideas ?
I don’t think so, but I’ve made it with other frozen fruit and it works fine. Just don’t thaw the fruit before you make it, and you might want to be a little more generous with the cornstarch. Let me know how it works!
I have been attempting to make a peach and blueberry galette with a frozen commercial pie crust. No matter what I do, the pie crust is splitting and the juicy stuff is running out all over the place. I am following the recipe religiously, is it me or the pastry?
Hey Linda, It could be the pastry. I suspect your problem is those butter chunks in the pastry that melt in the hot oven, allowing the fruit juices to seep out. For better or worse, the crusts from the grocery store’s refrigerated section work well because they don’t have the butter chunks. You might want to try a shortening-based dough, or a shortbread style dough where softened butter is mixed into the flour.
*FABULOUS, QUICK & EASY* is the verdict from my kitchen!
Extra almond extract, with some in the cream cheese, too, with frozen blueberries and strawberries. Can’t wait to try other fruit, too, but will definitely be keeping the extra almond extract!
Linda, maybe if you try a refrigerated pie crust, instead of frozen…that may help… but also, I used a refrigerated one, and put it in a pie plate (just because it was easy to transport), still folding the edges over like in the picture. The pie plate caught the juices that leaked over one side; so you may want to try that for reduced mess.
I made this in 10 mins., in a rush to get out the door for book club. My grandma gave me this from a newspaper clipping a few years ago, before she died. She said it was really easy, but I didn’t quite believe it. I finally made it last night, and she was right! Everyone raved, and went back for seconds, thirds. Had it warm with vanilla ice cream. The almond flavoring really gives it a special touch. Thank you for the great recipe, that I will treasure as a reminder of my Grandma. 🙂
I used to be able to find good advice from your blog articles.i really appriciated to your work summer fruits is really delicious and sweet thanks for sharing!
Is it possible to make and assemble the galette a few hours a head of time and refrigerate it? I am having a dinner party and would like to be able to pop it in the oven while having dinner.
The fruit in combination with the sugar, starts to weep if it sits too long. I’d rather bake it right before dinner and let it sit a bit.
I’ve made this more times than I can count, it is utterly delicious!!! Galettes feel so fun and easy going in an effortlessly chic sort of way….. but the cream cheese custard really sends this over the top. My favorite has been with marionberries, but I’m going to *try* it with pie cherries for a birthday tea tomorrow. I’m planning on precooking my filling a bit to give it the chance to set up before it goes in the oven. Fingers crossed it is successful with that much moisture. 🤞
It turned out perfect!!! 🍒 🥧
Soooo delicious and flaky!!!!