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Fold flavorful summer fruits into a galette

Recipe: Use a fresh-picked favorite or mix it up

Sacramento Digs Gardening
BY Kathy Morrison PUBLISHED JUL 13, 2025

A medley of summer fruit fills this galette, which definitely is easier than pie. Kathy Morrison

So much great fruit is ripe this month, yet the blast-furnace heat makes baking a two-crust pie an unpleasant experience.

Many of my favorite fruits went into the galette.

My compromise is to make the occasional galette, a rustic pastry that fills and bakes easier than pie. My latest version pretty much cleaned out my fruit collection, using apricots, blackberries, blueberries, cherries, a nectarine and a pluot or two.

I use a fabulous pastry recipe that I'm going to share: Dorie Greenspan's galette pastry, from her book "Baking Chez Moi." She's very specific in her directions, but they're easy to follow, and the pastry handles beautifully -- it's thicker than standard pie crust. It requires just five ingredients. But you can certainly use a premade crust, rolled out flat to about 12 inches. Edges do not have to be even; the raggedness is part of a galette's appeal.

I have been known to make two pastries and freeze the second one, the better to enjoy another galette in a few weeks. The link above also includes her recipe for a blueberry filling, which is different from the one below:

Mixed fruit galette

Serves 6 to 8

Ingredients:

1 galette pastry, made from Dorie Greenspan's recipe, or any premade crust, defrosted if it was purchased frozen

2 generous cups prepared stone fruit, such as pitted and sliced apricots, cherries, peaches, plums or nectarines

1 tablespoon brown sugar

Almond meal on pastry — The almond meal will soak up juices.

3 tablespoons almond flour or meal (ground blanched almonds)

1 cup washed and dried berries (any variety except strawberries)

Zest of 1 small lime

1/4 to 1/2 teaspoon minced or grated fresh ginger

1 tablespoon unsalted butter for finishing, cut into small bits

Turbinado sugar, optional, for sprinkling

Instructions:

Any crust being used should be rolled out to about 12 inches in diameter and chilled on a rimmed baking pan covered with parchment paper. The freezer works for a quick chill.

Combine the prepared stone fruit in a large bowl, stir in the brown sugar, and set aside.

Now is the time to take the pastry and pan out of the frig or freezer.

Heat the oven to 400 degrees.

Sprinkle the almond meal or flour over the crust, leaving a 2-inch border uncovered. The almond meal will absorb extra juices.

A whole galette — Just enough crust and plenty of fruit.

Gently stir the berries, zest and ginger into the bowl of stone fruit.

Pile rhe fruit and any juices in the middle of the crust, covering the almond meal. Dot it with the bits of butter.

Fold up the edge of the crust around the fruit, pleating the edge as needed to create a free-form tart.

If desired, dampen the edge of the crust with water, using a pastry brush, and sprinkle the turbinado sugar along the edge, not too thickly.

Bake for 45-50 minutes, until the pastry is golden brown and the fruit is bubbling.

Allow galette to cool 15 minutes before slicing and serving with ice cream, if desired.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipes recipe fruit baking summer fruit orchard fruit farmers markets backyard produce plums peaches pluots apricots cherries berries Sacramento gardening

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Flowers in My Back Yard Series

Aug. 25: Crape myrtles, Sacramento's unofficial tree of summer

Aug. 18: Pollinators adore scabiosa, aka pincushion flower

Aug. 11: Hardy hibiscus adds big tropical impact

Aug. 4: Dianthus a deceptively hardy flower

July 28: Naked Ladies put on summer show

July 21: Thank Luther Burbank for these long-lasting beauties (Shasta daisies)

July 14: How to keep hydrangeas happy

July 7: Grow these bright cosmos for bees and butterflies

June 30: Agapanthus adds blue fireworks to the garden

June 23: Easy-care gazanias fill those hot corners

June 16: Daylilies are perfect for water-wise gardens (and a lot more)

June 9: Grow coneflowers for pollinators -- and yourself

June 2: Sunflowers capture Sacramento's summer attitude

May 29: Are your roses going 'blind'?

May 26: Zinnias are the summer flowers every garden needs

May 19: Plant dahlias now for late-summer flower power

May 12: Know your coreopsis from your bidens

May 5: Mums the word on Mother's Day weekend

April 28: Majestic Matilija poppy is worth a look

April 21: Celebrate roses, America's favorite flower

April 14: Small flowers with outsized impact

April 7: Calendulas do double duty

April 3: Make Easter lilies last for years to come

March 31: In praise of a pollinator magnet (small-leaf salvias)

March 24: Azaleas brighten shady spots

March 17: The perfect flower for beginners? Try zonal geraniums

March 10: Keep camellias happy for years to come

March 3: Fruit tree blossoms are a fleeting joy

Feb. 27: Are your roses looking rusty?

Feb. 24: Treasure spring daffodils now and for years to come

Feb. 17: How and why to grow wildflowers

Feb. 10: Let's talk Valentine's Day roses

Feb. 3: Why grow flowers?

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Garden checklist for week of Aug. 16

During this break in the heat, feed your garden. Make sure to water before and after applying fertilizer.

* In the garden, direct seed beets, carrots, leaf lettuce and turnips.

* Plant potatoes.

* Harvest tomatoes, beans, squash, pepper and eggplants to prompt plants to keep producing. Give your plants a deep watering twice a week, more if planted in containers. Also, give them a boost with phosphate-rich fertilizer to help fruiting.

* Watch out for caterpillars and hornworms in the vegetable garden. They can strip a plant bare in one day. Pick them off plants by hand in early morning or late afternoon.

* Feed citrus trees their last round of fertilizer for the year. This will give a boost to the fruit that’s still small.

* Mulch can be your garden’s best friend – it conserves moisture while blocking out weeds. But don't let mulch mound around stalks, stems or trunks. That can promote rot.

* Camellia leaves looking a little yellow? Give them some chelated iron. That goes for azaleas and gardenias, too.

* Pick up after your fruit trees. Clean up debris and dropped fruit; this cuts down on insects and prevents the spread of brown rot. Then feed fruit trees with slow-release fertilizer for better production for next year.

* To prolong bloom into fall, feed begonias, fuchsias and container plants. Always water before fertilizing.

* Fertilize fall-blooming perennials, too. Chrysanthemums can be fed until the buds start to open.

* Prepare for a fall full of flowers by paying a little extra attention to your garden. Cut off spent blooms from roses, annuals and perennials, then give them a boost of fertilizer. Make sure to water plants before feeding. Roses will rebloom about six to eight weeks after deadheading.

* Indoors, start seedlings for fall vegetable planting, including bunching onion, cabbage, broccoli, cauliflower, kale, radicchio and lettuce.

* Sow seeds of perennials in pots for fall planting including yarrow, coneflower and salvia.

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