Strawberry, Peach and Blueberry Galette


Strawberry, Peach and Blueberry Galette

Hello friends!

So, after a bit of a hiatus, Diala’s kitchen is back! And since lately I’ve been on a galette roll, what better way to start than with one of my favourites, Strawberry, peach, and blueberry galette.

The best thing about galettes is that you can use any type of fruit you have on hand. You could make them savoury as well. Summer time is all about seasonal fruit. Coming from the market with tiny baskets of berries and peaches calls for some baking. Especially something that can be put together fast and baked under an hour.

This galette is one of the easiest things you will ever bake. The pastry is flaky, keeping all the juices from the fruit in, making it one memorable and delicious dessert.  Best served with ice cream or some vanilla maple whipped cream to celebrate summer!

Strawberry, Peach And Blueberry Galette

Total Time


  • 1 1/4 cups flour
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 4 tsp cold water
  • 1 tbsp lemon juice


  • 1/2 cup brown sugar
  • 3 tbsp flour or cornstarch
  • 1/8 tsp salt
  • 4 cups mixed strawberries, blueberries and peaches
  • 1 tsp turbinado sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract


  • Mix flour with granulated sugar and 1/4 tsp of salt in a food processor. Add butter. Pulse until crumbs form. With the motor running, add ice water and lemon juice through the spout. Continue mixing just until dough comes together.
  •  Place rack in bottom of oven. Preheat to 375F. Lay a large piece of parchment on the counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 in. wide. Pastry will be very thin and the edges will be uneven. Transfer parchment and pastry onto the baking sheet.
  •  Combine the brown sugar and cornstarch, vanilla, cinnamon and 1/8 tsp salt in a large bowl. Stir in berries and peaches until coated. Tumble fruit mix onto the centre of the pastry, forming a 10-in. circle. Fold pastry over, just to cover the edge of the fruit. Centre of pie should not be covered with pastry, and the edges will be uneven. Lightly brush pastry with water, then sprinkle with coarse sugar.
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When the galette is ready, brush the top with melted apple jelly.




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