Rustic Blueberry Nectarine Galette

Fresh blueberries and nectarines surrounded by a golden, rustic pastry crust.

BN Galette

If you love fresh fruit in the summer, this is the treat for you.

This dessert is loaded with blueberries and nectarines that are bursting with flavor.

And the crust, well, it’s baked to golden perfection, oosing with the cooked fruit, and dusted lightly with confectioners sugar.

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What is a galette you might ask? 

It’s a free-form tart made with a single crust and topped with fruit.

And, like most of my recipes, it’s easy to make.

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All you do is combine the fruit, toss in a bit of sugar, cinnamon and tapioca or corn starch. Roll out some dough, add the fruit, bake.

In no time, you’ll have a delicious summertime treat great for breakfast, a snack or dessert.

WARNING: This galette will disappear quickly! Get a slice before it’s devoured!

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Rustic Blueberry Nectarine Galette

  • Servings: 2 galettes | 8 slices each
  • Difficulty: easy
  • Print
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By: Sheila | Sweet Baked Life


  • 4 cups nectarines, sliced
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar (+ more for topping)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons tapioca flour (or corn starch)
  • 1 package Pillsbury pie crusts (2 crusts), room temperature
  • 1 large egg
  • 2 tablespoons water
  • Confectioners sugar for garnish (optional)


  • Heat your oven to 350 degrees. Take out two baking sheets. 
  • Into a large bowl, add the sliced nectarines, blueberries, sugar, cinnamon and tapioca flour or corn starch. Stir until well combined and let sit for about 10 minutes.
  • Roll out each pie crust dough onto a separate piece of parchment paper. Combine the egg and water and lightly brush the bottom of the dough. Place the parchment paper with the prepared dough onto the baking sheets.
  • Drain most of the liquid from the fruit mixture (to help from having a soggy crust), then scoop 1/2 of the berries into the center of each crust. Gently push out as needed – as a note, you should keep the fruit about 2 inches from the edge. Fold up the sides of the dough to towards the center and cover some of the fruit. Brush the outside of the crust with the remaining egg wash and sprinkle with some granulated or raw sugar. Bake for approximately 40-50 minutes, until the crust is browned and the fruit is bubbling.
  • Cool the galette on a wire rack for about 15 minutes. Sprinkle with confectioners sugar (optional), slice and serve.

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I hope you enjoy this Rustic Blueberry Nectarine Galette and much as my family did!




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