French Nectarine Blueberry Galette Recipe


Rustic and elegant, this French Nectarine Blueberry Galette recipe is the perfect simple summer dessert. Easy and quick to make using a simple flaky cream cheese pastry. Bon Appetit!  Jump to Recipe 

overhead shot of a rustic French Nectarine Blueberry Galette on a wooden board

Nectarine Blueberry Galette – a casual open-faced tart, charming in its imperfections. I call it lazy day pie because you get all the things you love about pie, with way less effort. The genius of a galette is that at its heart, it’s rustic.

Let’s leave the beauty pageant to pies, and embrace galette’s whimsical casual charm with those blueberries gorgeously bleeding blue into nectarine’s bright yellow. Making this French galette recipe is easy and oh so rewarding. Almost impossible to mess this one up! Let’s do it!

What is the difference between a galette and a pie?

A galette is a round French flaky pastry wrapped around a fruit filling! An easy twist on pie and the dessert is baked directly on a baking sheet though some people make it in a cast-iron skillet. They are very easy to make because they are virtually formless.

side view of a rustic nectarine blueberry galette

Do we worry about those imperfectly crimped edges? No, no fussy crust-crimping here. Anybody else finds that part of pie-making simply frustrating? Maybe I just lack the extra-fine motor skills to perform such neat and detailed work. I know practice makes perfect, but the simplicity and informality of a rustic blueberry galette appeals to me.

a rustic French Nectarine Blueberry Galette being cut into wedges with a cake knife

This Galette recipe pairs nectarines and blueberries with cinnamon and walnuts! 

Let’s talk about the nectarine blueberry combo! The often-overlooked nectarine is such a perfect summer fruit and I like them even more than peaches. I mean, nectarines have all the flavor and sweetness of a peach, minus peach fur. Plus that little touch of tartness pairs just beautifully with dark, sweet fresh blueberries.

Nectarines and Blueberries are in season right now so grab some and make this pretty rustic blueberry galette. This blueberry galette recipe really highlights their mild sweet and floral flavor and pairs it with a crisp and flaky cream cheese pie crust.

a slice of nectarine blueberry galette being lifted with a pie lifter

Crispy pie crust and sweet warm baked stone fruit! BLISS! The bright summery flavors and contrasting textures of this blueberry galette make for a light and pleasing summer dessert. 

Use cream cheese pastry for making this galette recipe! 

Now the pastry. Cream cheese pie crust! All the way! For all things pie, I usually prefer all-butter pastry dough but this time I went with Rose Levy Beranbaum’s Cream Cheese Pastry. It makes a flavorful tangy yet buttery pie crust that turns a gorgeous golden brown in the oven. Delicate and flaky, super easy to work with, pliable and easy to roll. It’ super important to freeze butter and flour separately for about an hour before making the crust.

a fork piercing a slice of nectarine blueberry galette

Before baking, you’ll brush the cream cheese crust with egg wash and sprinkle it with raw sugar or brown sugar. This gives a beautiful sheen to the crust and adds a nice crunch when you bite into it.

How to make Blueberry Galette: 

Make the cream cheese pastry:

step by step pictures how to make cream cheese pastry for galette recipe in a food processor

  1. Transfer the chilled flour mixture into the bowl of a food processor and process for about 30 seconds to combine. 

    Add the CHILLED cream cheese and process for another 20 seconds, or until the mixture has the consistency of coarse breadcrumbs. TIP: Different cream cheese brands have different water contents. The USA has less water in the cream cheese than Europe so European bakers will not need as much cream in the end.

    Add the frozen butter cubes and pulse to form crumbs. They’ll be uneven in size—some the size of peas and some a bit larger—but that’s fine.

    cream being added to dry mix in a food processor to make galette pastry

  2. Add 2 tablespoons of the cold heavy cream and the apple cider vinegar and pulse until the dough starts to hold together. Only add the remaining 1 tablespoon cream if the dough needs it. Transfert onto your surface and use your hands and knuckles to press the mixture until it holds together in one piece. Cover the galette pastry in plastic wrap and press to flatten it into a disk. Place in the fridge for 45 minutes (or up to 2 days – or freeze).

  3. Preheat the oven to 400°F/200°C. Place a cookie sheet in the oven.

Roll out the pastry & top with nuts and fruit: 

My Galette baking tip: As nectarines and blueberries are both pretty juicy, I sprinkle a thick layer of ground walnuts tossed with cinnamon, sugar, and flour on the bottom crust before topping with the fruit. Just like I do with any pie. The nuts and cinnamon go so well with the fruit and really add to the flavor. 

rolled out galette pastry being topped with ground nuts, nectarine slices and blueberries

Remove the disk of pastry from the fridge 10 minutes before you want to roll it. Place it on a sheet of parchment that has been lightly dusted with flour. Roll out evenly into a large circle, about 15 inches wide and ⅛ inches thick. Trim edges to create a rough circle, then transfer it, along with the parchment paper (it is too soft to transfer alone), onto a large baking sheet. 

Sprinkle the ground nuts in a 10-inch circle over the middle of the pastry. Spoon the fruit filling on top of the crumbs and then carefully draw the pastry border up and over the fruit-filled center of the galette.

 If the pastry has become too soft or warm during the process, place the galette in the fridge to chill for up to 1 hour before baking.

nectarine blueberry galette being shaped, brushed with egg yolk and sprinkled with sugar

Beat one egg or yolk with the water or 1 tbsp cream in a bowl and brush all over the outside of the pastry, then sprinkle with the brown sugar. Bake the blueberry galette for about 40 to 45 minutes, rotating the baking sheet halfway through. Once golden, remove from the oven and set aside on a wire rack to cool before serving.

Optional shiny glaze:  For that patisserie looks, heat some apricot jam with a bit of rum, stir until smooth, and glaze the hot fruit filling with it using a pastry brush. 

Can I make this French Galette recipe ahead of time?

The pastry can be made 2 days ahead of time. It will last even longer but the cream cheese will make the pastry discolor with time. It can also be frozen covered in cling film, for up to 2 months. 

Once baked, the nectarine blueberry galette will keep for 1 day at room temperature. 

side view of a rustic French Nectarine Blueberry Galette with berries in the background

Do I need a food processor to make this recipe? 

No, you can make this with a pastry cutter and combine the dough with your hand but a food processor makes it easier.  Remember to start with less cream than specified, then after working the smaller amount in, add more until you have reached the correct consistency.  It is much easier to add water to dry dough than fix pastry dough that is too wet.

Can I use frozen blueberries? 

 You can use frozen berries if that’s all you have access to.  Keep in mind that they’ll leak more liquid into the filling, so counteract this by doubling the amount of the nut base.

a fork being inserted into a slice of French Nectarine Blueberry Galette

Galette Baking Tips:

  • Select nectarines that are ripe but not fully soft; they need to hold their shape when cut and cooked.
  • Feel free to substitute your favorite pie dough for the galette cream cheese dough, just be sure it’s sturdy enough to hold the filling without the support of a pan.
  • To assure a tender crust, the flour, butter, cream cheese, and cream must be very cold and the dough handled as gently as a newborn baby.
  • Chilling the dough is of the essence as it helps relax the gluten and keep the galette from spreading too much when it hits the heat. After assembling, I actually pop it into the fridge or freezer once more before baking.
  • If your pastry dough starts to get soft and hard to fold, just pop it all in the freezer for a few minutes to chill it slightly.
  • When you fold and pleat the edges, don’t worry about making it pretty; focus instead on making the pleats tight so that the fruit filling won’t leak out.
  • The amount of sugar can be adapted: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.
  • You could add some whole wheat flour to the mix. Whole wheat flour brings a nutty flavor to the crust and gives the crust a deeper golden-brown color. I have found that the ratio of two parts all-purpose flour to one part whole wheat flour, is a nice blend. 
  • It’s important to put the galette in a hot oven. To make sure your bottom crust is nice and brown as opposed to soft and soggy, put the baking sheet in the oven about 10 minutes before you put in the galette. Then just lift the galette on the parchment paper directly onto the hot cookie sheet.
  • This recipe makes one big or two smaller galettes. These pictures are made using 1/2 the amount for 1 small galette that feeds 2 -4 people.
  • Use any fruit you like – think figs and raspberries, or thinly sliced peaches, apricots, or apples.

Did you make and love this French Nectarine Blueberry Galette recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

overhead shot of French nectarine blueberry galette with fresh fruit in the background
5 from 1 vote
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Nectarine Blueberry Galette Recipe

Rustic and elegant, this French Nectarine Blueberry Galette recipe is the perfect simple summer dessert. Easy and quick to make using a simple flaky cream cheese pastry. Bon appetit! 

Course Breakfast, brunch, Dessert
Cuisine French
Keyword blueberry galette recipe, blueberry peach galette, French galette recipe
Prep Time 25 minutes
Cook Time 40 minutes
Resting 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 450 kcal
Author Kiki Johnson

Ingredients

For the cream cheese pastry:

  • 8 ½ tablespoons unsalted butter /120 grams fridge-cold, cut into ¾ -inch/2-cm cubes
  • 1 ½ cups all-purpose flour plus 2 tablespoons/185 grams plus extra for dusting
  • ¼ teaspoons salt
  • teaspoons baking powder
  • 3 ounces cream cheese /85 grams
  • 2-3 tablespoons heavy cream
  • 2 teaspoons cider vinegar

For the filling:

  • 2 ounces walnuts /55 grams
  • 3 tablespoons granulated sugar /45 grams
  • 1 1/2 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 nectarines sliced - about 300 g
  • ¾ cups fresh blueberries /120 grams
  • ½ cups granulated sugar /100 grams
  • 1 tablespoon tapioca flour or cornstarch
  • finely grated zest of 1 small lemon
  • teaspoons salt
  • 1 large egg
  • 2 teaspoons water
  • 1 tablespoon demerara sugar

Glaze (optional)

  • 2 tbsps apricot or peach jam heated in a small pan with 1 tsp rum

Instructions

To make the cream cheese pastry:

  1. Place the cubes of butter in the freezer for about an hour to freeze solid. Chill cream cheese cubes. Place the flour, salt, and baking powder in a resealable freezer bag and freeze for 30 minutes.

  2. Transfer the flour mixture into the bowl of a food processor and process for about 30 seconds to combine. 

    Add the cream cheese and process for another 20 seconds, or until the mixture has the consistency of coarse breadcrumbs. Different cream cheese brands have different water contents. USA has less water in the cream cheese than Europe so European bakers will not need as much cream in the end.

    Add the frozen butter cubes and pulse to form crumbs. They’ll be uneven in size—some the size of peas and some a bit larger—but that’s fine.

  3. Add 2 tablespoons of the heavy cream and the vinegar and pulse until the dough starts to hold together. Only add the remaining 1 tablespoon cream if the dough needs it. 

    Tip the mix onto your surface and use your hands and knuckles to press the mixture until it holds together in one piece. 

    Cover the galette pastry in plastic wrap and press to flatten it into a disk. Place in the fridge for 45 minutes (or up to 2 days - or freeze).

  4. Preheat the oven to 400°F/200°C. Place a cookie sheet in the oven.

To make the base and filling:

  1. Grind the nuts in your food processor and place in a small bowl. Add the granulated sugar, flour, and cinnamon and set aside.

  2. Place nectarine slices, blueberries, ½ cup granulated sugar, 1 tablespoon tapioca flour or cornstarch, lemon zest, and ⅛ teaspoons salt in a medium bowl. Toss gently to combine and then set aside.

  3. Remove the disk of pastry from the fridge 10 minutes before you want to roll it. Place it on a sheet of parchment that has been lightly dusted with flour. Roll out evenly into a large circle, about 15 inches wide and ⅛ inches thick. Trim edges to create a rough circle, then transfer it, along with the parchment paper (it is too soft to transfer alone), onto a large baking sheet. 

    Sprinkle the base in a 10-inch circle over the middle of the pastry. Spoon the fruit filling on top of the crumbs and then carefully draw the pastry border up and over the fruit-filled center of the galette.

     If the pastry has become too soft or warm during the process, place the galette in the fridge to chill for up to 1 hour before baking.

To make the glaze:

  1. Beat the egg with the water in a bowl and brush all over the outside of the pastry, then sprinkle with the sugar.
  2. Bake for about 40 minutes, rotating the baking sheet halfway through, or until the galette is golden. Remove from the oven and set aside on a wire rack to cool before serving.
  3. Optional shiny glaze: Heat jam with a bit of rum, stir until smooth and glaze the fruit filling with it using a pastry brush. 

Recipe Notes

  • Select nectarines that are ripe but not fully soft; they need to hold their shape when cut and cooked.
  • Feel free to substitute your favorite pie dough for the galette cream cheese dough, just be sure it’s sturdy enough to hold the filling without the support of a pan.
  • To assure a tender crust, the flour, butter, cream cheese, and cream must be very cold and the dough handled as gently as a newborn baby.
  • Chilling the dough is of the essence as it helps relax the gluten and keep the galette from spreading too much when it hits the heat. After assembling, I actually pop it into the fridge or freezer once more before baking.
  • If your pastry dough starts to get soft and hard to fold, just pop it all in the freezer for a few minutes to chill it slightly.
  • When you fold and pleat the edges, don’t worry about making it pretty; focus instead on making the pleats tight so that the fruit filling won’t leak out.
  • The amount of sugar can be adapted: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.
  • You could add some whole wheat flour to the mix. Whole wheat flour brings a nutty flavor to the crust and gives the crust a deeper golden-brown color. I have found that the ratio of two parts all-purpose flour to one part whole wheat flour, is a nice blend. 
  • It's important to put the galette in a hot oven. To make sure your bottom crust is nice and brown as opposed to soft and soggy, put the baking sheet in the oven about 10 minutes before you put in the galette. Then just lift the galette on the parchment paper directly onto the hot cookie sheet.
  • You can make one bog galette or two smaller galettes. These pictures are made with 1/2 the amount and I made 2 galettes in total but you can just make one and store the leftover dough in the fridge for 2 days. 
  • Instead of the nuts, you can use the same amount of crushed Amaretti cookies. 
  • Use any fruit you like - think figs and raspberries, or thinly sliced peaches, apricots, or apples.

 

 

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