Summer fruit galette

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Per serving: 239kcals, 11.3g fat (6.6g saturated), 32.7g carbs, 16.2g sugars, 3.7g protein, 3.2g fibre, 0.083g sodium

30 minutes (plus 30 minutes inactive)
45 minutes
Difficulty: Easy
Serves: 6-8 portions
For the pastry:
60g wholemeal flour
100g plain flour
100g cold butter, cubed
3 tbsp ice water
For the filling:
600g plums, stoned and sliced
100g raspberries
100g blackberries
80g demerara sugar, plus extra for sprinkling
1 tbsp plain flour
1 egg, beaten
To serve:
Ice cream


  1. Sieve the flours into a large mixing bowl and rub in the butter until crumbly. Stir in the water until it comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes.
  2. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper.
  3. Add the plums, berries, sugar and flour to a bowl and toss gently to combine. Leave to sit for 15 minutes, then drain off any excess liquid.
  4. Roll out the dough on floured work surface into a large circle, about 30cm in diameter. Use the rolling pin to transfer it to the baking tray.
  5. Pile the fruit mixture into the centre of the dough, leaving a 6cm border around the sides. Fold over the sides of the pastry to make a crust — most the fruit filling should still be exposed.
  6. Brush the crust with the beaten egg and sprinkle over some extra demerara sugar. Bake for 35-40 minutes until the pastry is deep golden brown and the fruit is soft. Serve warm or at room temperature with ice cream.