Fruit galettes, rustic and beautiful – Italian Cuisine

Fruit galettes, rustic and beautiful

French inspiration, it is a pastry brisee shell full of fresh fruit and jam. The seasonal dessert is immediately served!

Is called galette this french cake easy to prepare and beautiful to serve.
It has a base of pasta brisee with inside the seasonal fruit.
Here is the perfect recipe for this period and many delicious variations.

The cake is good, healthy and fast

The galette is the ideal dessert for every time you want to prepare something healthy, good and light, but you don't have too much time to stay in the kitchen.
There pasta brisee it's easy to do at home even with different flours, but you can also buy it ready when you're in a hurry.
Inside the galette you can simply put the fruit you prefer sliced ​​and seasoned with sugar.
Always choose seasonal fruit and if you want to enrich this dessert with taste and sweetness, add also jam at the base and of the chopped dried fruit as a garnish and to give crispness.

The recipe for the spring mixed fruit galette


For the base

170 g of flour 0
1 tablespoon of icing sugar
80 g of cold butter
5 tablespoons of cold water
a pinch of salt

For the stuffing

5 nectarines
a basket of fresh blackberries or blueberries
brown sugar to taste
rind and juice of a lemon


First prepare the fruit.
Wash the peaches, cut them keeping the skin and slice them thinly.
Blackberries and blueberries should simply be washed and dried.
Put all the fruit in a single container and season with brown sugar, lemon juice and zest.
Let everything soak for an hour.
Meanwhile, prepare the base by mixing all the ingredients until you get a soft and uniform dough.
Roll it out giving it a round shape and then place the fruit filling in the center leaving the space just to fold the ends inside, over the fruit.
There is no need for a cake pan, but simply a baking sheet lined with parchment paper on which to lay the galette which should not have a regular shape being a very rustic cake.
Bake at 180 degrees for about 40 minutes.


As we said, you can use all the fruit you want, preferably in season.
In autumn you can prepare the galette with grapes, caco apple and figs; in winter with pears, apples and oranges; in spring with the strawberries and loquats; in summer with peaches, apricots and plums.
You can also play with flour. Try the wholemeal flour or with that of buckwheat for a very rustic taste, or with the rice flour or avena for a delicate taste and greater usability.


The galette is already a beautiful cake to bring to the table because it is rich in colors, but you can make it even more beautiful by decorating it with advanced dough cut with funny shapes and original like the leaves in autumn, the stars on special occasions, the small fishes in the summer and the flowers in spring.

Have you seen how easy it is to prepare a galette?

Browse the gallery for some more advice

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