Summer Desserts (Recipe: Blueberry-Raspberry Galette)

Desserts while my parents have been in town have been a delightful parade of local colour and flavour, all featuring summer fruit as their main ingredient, as they should, seeing as it’s July and all.

Let’s see, there was a rhubarb-pear crisp, one of my favorite tangy/sweet combinations, made with freshly-picked rhubarb that my neighbor graciously let me harvest from his garden, and this crisp topping.

A sour cream strawberry ice cream helped us keep cool, inspired by a recipe from The Perfect Scoop by David Lebovitz. I’ve since made the ice cream again, as it is that good.

I had kicked off strawberry season with two full trays of roasted strawberries, and frozen them in jars. Last week I thawed them for a roasted strawberry ‘Eton Mess’ with crumbled meringue and whipped cream, served in jars. It’s about the perfect dessert, but you can’t attempt the meringues on a humid day as they just won’t crisp well.

Quebec blueberries and raspberries hit the markets this week, however, and they were the inspiration behind today’s fruit-filled dessert. Julie’s recipe was my inspiration for this Rustic Blueberry-Raspberry Galette and it did not disappoint.

In case you were wondering how much fun visiting a U-Pick for berries can be for a solo parent with three kids under 6, let me tell you: hectic, humorous, and more than a tad unproductive.

Somehow the only morning I had available last week for visiting the u-pick was also the only day my parents were otherwise occupied. It was also the hottest day of the summer so far. Ick. Still I prevailed; such is the determination of a food blogger.

With promises of orange-creamsicle popsicles upon our return, I propelled my already-flushed boys into the scorching raspberry field. With one hand I pushed the stroller which accommodated a drowsy Clara, and in the other I carried two baskets for berries. When we reached our designated row, I was disappointed to find very few ripe berries and, with Clara’s cooing changing to fussing, made the executive decision that we’d only fill one basket instead of two.

While Mateo and I traveled the row of prickly bushes, Noah gallantly entertained his little sister, who was not impressed with the blue skies, country air, or any of it. We soon left with our basket of raspberries, picked up another one of blueberries at the cash, and escaped to the air-conditioned car.

Despite it the heat and hassle, this galette was still completely worth the effort. It’s an absolutely simple and gorgeous way to highlight summer berries, whether they are hand-picked or not.

Blueberry-Raspberry Galette

Fresh, local berries, lemon zest, and a perfectly flaky crust make this rustic tart the best (and easiest) dessert of the season. I like lots of pastry in a serving, so I choose to make two smaller tarts instead of one big one. Plus, a smaller tart cooks faster.
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Course: Desserts
Servings: 8 people
Calories: 438kcal
Author: Aimee


  • 1 package puff pastry thawed, or pastry for a single-crust pie
  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1 Tablespoon lemon juice
  • 1 Zest of 1 lemon
  • 1/4 teaspoon salt
  • 1 Tablespoon butter cut into bits
  • 1 egg lightly beaten
  • Coarse sugar for sprinkling


  • Put oven rack in the middle position and preheat to 400°F. Line a large baking sheet with parchment paper, foil, or a silpat mat.
  • Divide pastry into two pieces. Roll puff pastry into two circles, about 8-inches each. Place on baking tray (it's okay if they are touching) and place tray in the fridge to chill the crust while the oven preheats.
  • In a small bowl, stir together the sugar and cornstarch and get rid of any lumps. In a large bowl, stir together the berries, sugar-cornstarch mixture, lemon zest and salt. Juice lemon over the mixture and stir to combine.
  • Once oven has preheated, remove puff pastry from the fridge and divide the filling between the two crusts. Mound the blueberries into the middle of the dough, leaving an inch or two around the edge. Fold the edges over the filling, just enough to keep the berries from sliding out. It should overlap and will look rustic, don't worry about evenness or neatness.
  • Brush the pastry with egg and sprinkle with sugar. Dot the fruit with the butter cubes. Bake two galettes until golden, 25-30 minutes. If the middle of the galette puffs up in the oven, just pierce it with a fork.
  • Remove tarts from the oven and cool for a few minutes before sliding out onto a cutting board or serving plate to cut and serve.
  • Serve warm, preferably with whipped cream sweetened with vanilla sugar.


If you want to leave the raspberries out of the tart, just swap them in for blueberries. No need to adjust any other ingredients.


Calories: 438kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 247mg | Potassium: 110mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1.9mg


What is your favorite summer tart?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I’ve never picked berries! Isn’t that awful!? I’ve picked apples, but we just don’t have great resources for picking berries in Southern CA. Your dessert looks very worthy of using up a bunch of berries- delish!

  2. My brothers and I planted, weeded, picked and helped sell strawberries growing up. I think I was scarred for life because I now think picking my own berries sounds anything but fun. 🙂

  3. Haha, thank you for answering my big U-pick question this summer! I’ve been going back and forth with myself about whether to visit one solo with the 2 year old and the not-even-one-yet-year-old.
    Sounds like my hesitation was well-grounded. But man oh man do I miss those berries… this dessert sounds delicious!

  4. I have raspberries in my garden this year and…they aren’t very pretty but they taste great. This is a perfect solution!!! Thanks!

  5. Wow, the galette looks heavenly, but I just can’t imagine navigating the rows in a upick while pushing a stroller. You’re superhuman!

  6. Glad to know my U-pick experiences in south Arkansas with little ones are pretty well standard. 🙂

  7. Great recipe – simple and delicious! Can you please, share the address of the place where you picked up all those gorgeous berries. Thanks in advance!

  8. Beautiful recipe and it sounds so simple! Thanks for sharing!

  9. Daisy Sandybanks says

    I was thinking of heading to my local berry farm for raspberries and blueberries this afternoon! I also have three smalls under the age of 5 and their tagging along all depends on the mood of the day! If I’m in an okay mood, then I just ignore them, but I usually wait until my husband has a day off or drop them with my mom and go solo. Then I don’t have to worry about sunscreen, whining, or kids getting stung by bees. This galette looks amazing and I can’t wait to make it!!!!

  10. We can’t wait to go to a super secret wild blueberry patch this week. My kids are 3 and 1 so I’m curious to see if we make it home with any fruit! Love the galette recipe, they are so much faster than a full pie sometimes.

  11. What a beautiful galette! I hear you on the fruit picking, though…the days have been dry and sweltering here as well; not good for picking unless the farms open in the wee hours of the morning!

  12. I read the recipe 5 times, but still don’t see at which point you use that 1 Tbsp of butter ??

  13. This is a great recipe. I used a similar one and made mini blueberry galettes for a friends’s bridal shower tea party. I think you could do it with this recipe just as easily. I used a cookie cutter to cut out circles of the crust dough, and then put them into the cups of a cupcake pan. Then put the blueberries inside and bake. 🙂

  14. This galette looks and sounds awesome!

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