Go Back
Nectarine and Blueberry Galette
Prep Time
1 hr 30 mins
Cook Time
45 mins
Total Time
2 hrs 15 mins
Nectarine and Blueberry Galette is an easy summer dessert that will delight your friends and family. Use this recipe as a base and adapt it using any stone fruit and/or berries for a delicious summer fruit galette.
Servings: 6 -8 servings
Author: Ginger
Nectarine and Blueberry Galette
Pie dough
  • 1 cup/ 4 1/4 oz/ 137 g all-purpose flour
  • 1/2 cup / 2 1/2 oz/ 70 g whole wheat flour see note
  • 8 TB/ 1/2 cup/ 4 oz/ 113.4 g unsalted butter
  • 1/4 cup about 50 ml ice water
  • 1 TB sugar
  • 1/2 tsp Kosher salt
Fruit filling
  • 1 1/2 lbs/ shy 700 g ripe nectarines about 4-5 medium nectarines
  • 1/2 lb/ 220 g about 1 3/4 cups blueberries
  • Zest of 1 lemon
  • Fresh squeezed lemon juice from one lemon
  • 1/2 cup / 3 3/4 oz / 108 g sugar
  • 2 - 3 TB cornstarch
  • 4 dried apricots (optional see note)
  • 2 TB 26 g melted unsalted butter
  • 1/2 tsp Kosher salt
  • *The fruit filling will equal between 4 -5 cups in volume or around 1 liter
Pie Dough
  1. Keep the butter in the refrigerator until you are ready to use it.
  2. Add the flours salt and sugar in a medium mixing bowl and stir to combine.
  3. Cut the stick of butter into small pieces about 1/4" to 1/2" or 1 cm sized pieces. Add the chopped butter into the flour mixture.
  4. **If you have a food processor and want to use that instead of your hands feel free to do so. Use the same visual clues stated below at each step. Be careful not to over mix the dough and take it out of the food processor before it is completely ready. Dump the dough mixture on a clean countertop and easily smush together the dough to form a ball. Flatten the galette dough into a disk.
  5. Using your hands, mix the butter and flour together until the mixture looks like coarse and uneven sand, the size of peas. Use your fingertips to help smear the butter and flour together.
  6. Add 3 TB cold water and lightly knead the flour and butter with your hand. Add more water to the butter-flour mixture, 1 TB at a time. You have added enough water when you gently squeeze the dough together and it just holds its shape. The galette dough should be moist but not sticky. Handle the galette dough as little as possible to keep the butter cold and not overwork the dough.
  7. Plop the galette dough on a clean countertop and form into a ball, then flatten into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour and up to 24 hours.
  8. The pie dough can be kept in the freezer for 3 months. Make sure is tightly wrapped in several layers of plastic wrap to keep out any moisture. Next time you want to make a galette, defrost the galette dough in the refrigerator 24 hours in advance.
Making the galette
  1. Preheat the oven to 400 degrees F
  2. Prepare a large sheet pan by covering it with parchment paper or a silpat mat.
  3. After the pastry dough has rested in the refrigerator for at least one hour, take it out and place on a clean and lightly floured counter top. Using a lightly floured rolling pin, roll the galette dough out to a 13-inch circle (33 cm), about a 1/4" (5 mm) thick. Let the dough rest for 15 minutes if it is not easily rolling into shape. To get a nice even circle, begin rolling from the center out in one direction. Do not roll back and forth. After one roll, turn the dough clockwise from 12 o'clock to 3 o'clock. Repeat. Also, occasionally turn the dough over from top to bottom. This helps prevent sticking and makes an even shape.
  4. Move the dough to your sheet pan. Lift the top third of the galette dough and drape it over the rolling pin, then lift the rolling pin with the dough and place it centered on the prepared sheet pan. Put the dough in the refrigerator while you prepare the fruit filling.
Fruit filling
  1. Cut the nectarines in half, then cut each half in thirds or quarters depending on the size of the fruit. It is best to have the fruit slices about 1/2-inch wide, (12 mm).
  2. Add the sliced fruit to a medium mixing bowl, then add the cleaned blueberries.
  3. Slice each dried apricot into 1/4-inch (8 mm) pieces, then add the apricots to the bowl with the fruit.
  4. Add the lemon zest and lemon juice to the fruit, then add the sugar and cornstarch. Carefully mix the fruit until evenly combined and the fruit looks glossy.
  5. Take the baking sheet with the galette dough out of the refrigerator and place on the counter.
  6. Pour the fruit mixture onto the center of the galette dough, leaving a 2-inch (5 cm) border of pastry dough around the fruit. Adjust the fruit filling to be centered on the galette dough.
  7. Fold the rim of the galette dough over the fruit filling and crimp the dough together to make it lay flat over the fruit filling.
  8. Baste the rim of the galette dough with the melted butter, then pour any extra butter over the fruit filling.
  9. Sprinkle sugar around the rim of the galette.
  10. Place the galette on the center rack in a preheated oven and bake for 40 minutes or until the juices are very bubbly. The juices of the fruit filling should be vigorously bubbling and the crust evenly browned when it is done.
  11. Once done, place the baking sheet with the galette on a cooling rack and completely cool.
  12. When cooled, using a large spatula, loosen the galette from the parchment paper. Lift the parchment paper with the galette off the baking sheet, supporting the galette with your hand or spatula and place on your serving plate. Carefully pull out the parchment paper from underneath the galette on the serving plate using the spatula as support.
  13. Serve the galette at room temperature.
  14. Fruit galettes are best eaten the same day it is made.
Recipe Notes

I started adding dried apricots to stone fruit galettes when I made a fresh apricot and cherry galette. At the time, I was not sure all my fresh apricots were sweet and ripe. I decided to add some dried apricots to help boost the flavor. The flavor of the apricot and cherry galette was perfect. The dried apricots were a great addition.
There is a subtle apricot flavor in the nectarine and blueberry galette, but it will not overwhelm the nectarines and blueberries. The added bonus of using dried apricots, or any dried fruit, is it absorbs some of the liquid from the fruit.

If you have whole wheat pastry flour you can use that for the whole wheat flour.