Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing a stunning yet easy dessert: the Strawberry and Blueberry Galette—a rustic, free-form French tart that’s both visually stunning and irresistibly tasty.
The term galette refers to a broad category of flat, round, and often freeform pastries in French cuisine. One famous example is the Galette des Rois (King Cake), traditionally served during Epiphany.
If you Google “galette”, you'll also find savory Breton-style crêpes made from buckwheat flour. These savory crêpes are delightfully thin, filled with cheese or ham, and perfect as a light lunch—I first tried one years ago at a French bistro in Kaohsiung, Taiwan.
But today’s fruit galette is something entirely different: think of it as a hybrid between a pie and puff pastry. No tart pans or molds required—just parchment paper and you're good to go.
The buttery crust is folded over an open center filled with vibrant, juicy fruits. While today’s version is sweet, galettes can also be made with savory vegetable fillings.
This kind of relaxed galette often features seasonal fruit—ours uses strawberries and blueberries, but apple cinnamon, peach, or fig are also delicious choices. Use what’s in season and adjust the sugar to balance your fruit’s natural sweetness.
Truly, easy desserts like this—no special equipment, beautifully rustic, and absolutely crowd-pleasing—belong on your go-to baking list. It’s a dessert that looks impressive but takes minimal effort—a true labor of love. Treat yourself and your loved ones! 💛
More fruit-forward bakes to love:
Try this caramelized French Tarte Tatin, a Strawberry Tart, Blueberry Tart, or this British classic, Blueberry Bakewell Cake.
Another nostalgic favorite: Apple Crumble
Strawberry & Blueberry Fruit Galette Recipe
Ingredients
Servings: 4–5 people
☞ For the Galette Dough
- All-purpose flour: 100g (3.5 oz)
- Sugar: 15g (0.5 oz)
- Salt: a pinch
- Unsalted butter, frozen and cubed: 80g (2.8 oz)
- Ice water: 30g (1 oz)
- Egg: 1
- Turbinado or raw sugar: as needed
☞ For the Fruit Filling (adjust sugar and lemon juice to taste)
- Strawberries: 200g (7 oz)
- Blueberries: 40g (1.4 oz)
- Sugar: 30g (1 oz)
- Cornstarch: 6g (0.2 oz)
- Lemon zest: from half a lemon
- Lemon juice: 2g (0.07 oz)
Use our Dessert Nutrition Calculator to view full nutrition info for this recipe.
How to Make the Fruit Galette
- Start with the dough. In a medium bowl, whisk together the flour, sugar, and salt.
- Add the frozen butter cubes. Use your clean hands to coat the butter with flour, then flatten the cubes slightly with your fingertips. The flour helps keep the butter cold as you work.
- Gradually add the ice water, mixing gently until the dough begins to come together. Avoid kneading—just press it enough to form a rough ball. Add a touch more water if the dough feels too dry; it should be cohesive but not sticky.
- Wrap the dough in plastic wrap, flatten into a disc, and chill in the fridge for at least 1 hour.
- Meanwhile, prepare the fruit filling. Remove the stems from the strawberries, then slice them thickly.
- In a mixing bowl, combine the strawberries and blueberries. Add the sugar, cornstarch, lemon zest, and lemon juice. If your berries are quite tart, add a bit more sugar or lemon juice to balance. Mix well and set aside.
- Lightly flour your work surface. Roll out the chilled dough into a roughly 4mm-thick circle.
- Pile the fruit mixture into the center, leaving at least 2 inches (5 cm) of border all around. Fold the edges inward over the fruit, pleating gently as you go.
- Lightly beat the egg and brush it onto the crust. Sprinkle generously with turbinado or raw sugar.
- Bake in a preheated oven at 428°F (220°C) for 23–25 minutes, or until golden brown. Let cool completely on a wire rack—or enjoy while slightly warm!
Watch the step-by-step video tutorial here: French Fruit Galette