This Nectarine Blueberry Galette is a rustic fruit tart that you can make in no time. Juicy summer fruit baked with ready made pastry makes a delicious impressive dessert. Serve it warm with a scoop of ice cream or a dollop of vegan creme fraiche for the best summer treat.

In Ireland when nectarines are in the shops they are unripe and tend to be small. I find they do not ripen that well at home and aren’t that sweet or juicy. This is a great use for them. They are just sliced and put on a sheet of either shop bought shortcrust pastry or puff pastry, either works well.

Select nectarines that are ripe but not fully soft; they need to hold their shape when cut and cooked.

I like to put a tablespoon of ground almonds and a tablespoon of cornflour on the middle of the pastry as it absorbs the juice from the fruit which stops the base from being raw and the juice running out.

I also used frozen blueberries as I always have them in my freezer, fresh ones are very expensive here. I just toss the fruit with sugar then tumble all the fruit into the middle of the pastry. The amount of sugar can be adjusted, if your fruit is particularly sweet then use less. You can add more sugar if the fruit is very tart.

Then I brush the pastry with dairy free milk. Then I simply fold the edges of the pastry over the fruit and brush the folded over ages with dairy free milk. Sprinkle the pastry with sliced almonds.

After it is baked I melt some apricot jam and use it to glaze the fruit. This gives a gorgeous shine and as it sweetens the fruit. A sprinkle of icing sugar finishes it off beautifully.

Why Should You Make This Recipe?

Looks fabulous: This Nectarine Blueberry Galette recipe is a perfect summer dessert for entertaining. It’s extremely easy to make but it looks very impressive, everyone will think you’ve put in loads of effort.
Lazy Man’s Pie: Some people refer to galette as “Lazy Man’s Pie” as there’s no need to have the pastry in a perfect shape or make a top for it. I used premade pastry as it makes it even more convenient to make when time is short.
Any fruit would work: You can use this basic recipe and switch up the fruit. Any stone fruit will work such as peaches, apricots, cherries, and plums. You can also use apples, pears, strawberries, raspberries any fruit really!
Can be made ahead: I usually like to serve this necterine blueberry galette warm right with a scoop of ice cream on top of each slice. You can assemble it ahead of time and then pop it in the oven to cook just before you want to serve it.

What is a galette dessert?

A galette is a rustic French pie made by rolling the pastry into a large circle, filling it with fruit or a savory filling and then rolling the edges of the pastry onto the filling before baking it directly on the baking sheet rather than in a pie pan.

The word “galette” roughly translates to “little flat cake,” in French.

Galettes are a perfect introduction to pastry, as they’re very easy to make.

Not only that, they’re meant to be rustic. Essentially, they’re ugly-beautiful, so you won’t need to fuss with pre-baking, fancy latticework, or weaving.

How to make the necterine blueberry galette filling

There’s no pre-cooking involved, so the filling for this summer dessert couldn’t be easier. It’s simply sliced fresh nectarines, tossed with a handful of ingredients and layered on top of the pastry.

You can slice the nectarines for this galette into wedges and arrange them in a circular pattern, or slice nectarines halves and form a criss-cross grid pattern.

Alternatively, just pile the nectarines into the middle of the dough for an even more rustic look. This is obviously easier and less time consuming. I’m not patient enough to put the slices in a pattern!

How to serve this necterine blueberry galette?

While you can certainly serve this necterine blueberry galette by itself, here are a few ways you can take it to a whole other level:

Ice Cream: A few scoops of vanilla ice cream is the perfect topping on a galetre warm out of the oven.
Vegan Creme fraiche: If you want to do it like the French, serve it with a dollop of vegan creme fraiche on the side. The tangy flavor of cream fraiche pairs beautifully with the sweetness coming from the fruit. You can also use any vegan yogurt.
Serve it warm, cold, or at room temperature. It is delicious in every possible way. The galette needs to cool a bit so the juices thicken, but it’s best either warm or room temperature.

How to store & reheat?

Storage: Leftover Nectarine Blueberry galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
To reheat: Heat in a preheated 150°C/300°F oven for 5-8 minutes before serving.
Freezing: You can wrap a baked galette and freeze it for up to 4 months. Then let it thaw out at room temperature before serving. However, this may change the texture of the pie crust, since it won’t be as crisp.

Variations

What I love about this Nectarine blueberry galette recipe is that it is so versatile. You can use any fruit you have on hand. Below are a few variations that you can make with summer fruits:

Blueberry Peach Galette: Swap peaches with nectarines
Peach Blackberry Galette: Swap blueberries with blackberries
Apple Galette Recipe: If you prefer, you can use only one kind of fruit. Nectarines, apples, apricots, blueberries, etc. all work well for filling in this recipe.
Add some spice. If you want to add a little something extra to your galette, try adding a teaspoon of ground ginger or nutmeg to the dough. You could also sprinkle some cinnamon sugar over the top before baking!
Make it a savory galette. If you’re not in the mood for something sweet, try making a savory galette! Add some fresh tomatoes, courgettes, and herbs. So good!

Can frozen fruit be used in a galette?

Absolutely! There’s no need to defrost your frozen fruit, either. Whatever fruit you choose, you’ll just want to be especially mindful of two things: sugar content and juiciness. Frozen fruit will release more liquid so add more cornflour to absorb this. Any combination of fruit will work in this recipe, from peaches and plums to apples and blackberries, but sugar and cornstarch levels may need to be adjusted depending on your fruit of choice.

Berries and stone fruits will be especially juicy and sweet, so increasing cornstarch by a ½ tablespoon will help to trap in those precious juices while keeping your filling nice and jammy. The amount of sugar added will also depend on how sweet your fruit choice is, so start with 1 tablespoon of sugar and adjust to your liking.

Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!