This Summer Fruit Galette Is the Easiest Dessert You’ll Make All Season
A simple summer dessert inspired by slow Sundays at the farmers market and the quiet joy of bringing beautiful ingredients home.
I’ve been making galettes for years.
In fact, there’s one tucked inside my Winter 2025 Seasonal Edition: A Season Worth Remembering because they’ve become one of my favorite desserts whenever I’m craving the comfort of pie without all the fuss.
Think of a galette as pie’s relaxed cousin.
There’s no pie dish, no perfect lattice, and no pressure to make every edge look just right. You simply fold the pastry over whatever beautiful fruit is in season, slide it into the oven, and let it bake.
Summer is my favorite time to make them.
Every Sunday, I head to our local farmers market. Sometimes it’s just my son and me. Sometimes my husband comes along too. Lately, my son has taken on the very important responsibility of choosing the fruit and placing it into our bag himself. He’s still learning what “ripe” means (which has led to a few funny picks), but that’s part of the joy.
By the time we get home, I’m already thinking about how we’ll enjoy everything we brought back over the coming week.
Maybe the loafs become breakfast.
Maybe the honey finds its way into a warm, comforting cup of tea.
And maybe a handful of peaches, nectarines, and plums become this galette.
There’s something deeply satisfying about knowing the fruit was cared for every step of its journey—from the orchard to the farmers market, into our little woven basket, onto our kitchen counter, and finally into the oven. It reminds me that caring for something doesn’t stop once we bring it home. We get to become part of its story, too.
We enjoyed this one after spending the Fourth of July at the beach.
If you had told me a few years ago that’s how we’d celebrate, I probably would’ve imagined something much bigger. I’ve always been someone who loves going all out for holidays.
But this season of life looks different.
And instead of resisting that, we’re embracing it.
We spent the day by the ocean, came home, and later that evening shared slices of this galette before joining our neighbors to watch the firework show from our lawn.
Simple.
Unhurried.
Exactly what this season needed.
Sometimes the sweetest traditions aren’t the ones we meticulously plan—they’re the ones that quietly grow out of the life we’re already living.
Ingredients
1 sheet frozen puff pastry, thawed
3 white peaches, sliced
1 nectarine, sliced
2 plums, sliced
⅓ cup granulated sugar
2 tablespoons cornstarch
Pinch of kosher salt
1 teaspoon vanilla extract or vanilla bean paste
½ teaspoon almond extract
Zest of ½ lemon
1 tablespoon fresh lemon juice
1 egg, beaten (for egg wash)
Optional
2–3 tablespoons chopped almonds
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Instructions
Preheat your oven to 425°F. Slice the white peaches, nectarine, and plums into ¼-inch slices (about the thickness of two stacked quarters). You want the slices thick enough to hold their shape while baking, but thin enough to become tender.
In a large bowl, mix sugar, cornstarch, salt, vanilla, almond extract, lemon zest, and lemon juice. Mix until combined.
Then, using a rubber spatula, fold the fruit into the mixture. Be gentle, try to preserve the structure of the fruit as much as possible. Let the mixture rest for about 10 minutes.
Unfold the puff pastry onto a parchment-lined baking sheet or oven-safe sheet. Roll it out into a large circle.
Lightly sprinkle about 1 teaspoon of cornstarch over the center of the circle, leaving the 2-inch border bare. This creates a thin barrier that absorbs some of the fruit juices as it bakes, helping keep the bottom crust crisp instead of soggy. Then spoon (or pour) the fruit mixture into the center.
Fold the edges of the pastry halfway over the fruit, pleating as you go.
Brush the crust generously with the beaten egg.
Sprinkle with the chopped almonds and a little coarse sugar, if desired.
Bake for 40–50 minutes, or until the pastry is deeply golden brown and the fruit is bubbling. If the crust browns before the bottom is fully crisp, loosely tent the edges with foil and continue baking for a few more minutes.
Let the galette cool for at least 30 minutes before slicing.
Serve warm with a generous scoop of vanilla ice cream.
A Few Tips
White peaches are naturally sweeter and more delicate than yellow peaches, making them perfect for desserts like this.
Almond extract is subtle but makes the fruit taste even more like summer.
Don’t rush the cooling time. The filling thickens as it rests, making each slice much easier to serve.
This recipe is forgiving. Swap in blackberries, cherries, apricots, or whatever looks best at your local farmers market.
Enjoy!
With Love,
Ambyr
