french/ sweet tarts

Nectarine and raspberry galette

23 June 2018 | Last Updated: 18 January 2019

Nectarine and raspberry galette

Galette, sometimes called a rustic tart, is the simplest tart you can make. You don‘t need any baking pans. All you need to do is make a pie dough, put some fruit on top, fold the edges up around a pile of fruit filling and bake – that‘s it! You can use any fruit that you like, but in the recipe below I suggest a really great combination of nectarines / peaches with raspberries. What also distinguishes this recipe is pie crust. Cream cheese pie crust is really wonderful. Tastes slightly tangy and is super flaky. I encourage you to give this recipe a go just for this pie crust!

My other sweet tart recipes:

Nectarine and raspberry galette

Nectarine and raspberry galette

Flaky cream cheese pie crust filled with lots of nectarines and raspberries. It’s super quick to prepare and tastes heavenly!
Prep Time 15 minutes
Cook Time 35 minutes
resting time 1 hour
Total Time 50 minutes
Servings 4 servings (1 tart)
Calories 2258kcal
Author Aleksandra


cream cheese pie crust:

  • 100 g / 3.5 oz all-purpose flour
  • 40 g / 1.4 oz powdered sugar
  • 100 g / 3.5 oz cream cheese cold
  • 80 g / 2.8 oz butter cold
  • pinch of salt


  • 700 g / 24.7 oz nectarines or peaches
  • 125 g / 4.4 oz raspberries
  • 1 tablespoon potato starch or cornstarch
  • 60 g / 2.1 oz sugar

to finish:

  • 1 tablespoon milk or ½ beaten egg
  • 1 tablespoon granulated sugar


Pie crust:

  • Making the crust by hand: mix the flour with powdered sugar and salt, add the cold cream cheese and diced butter, chop everything with a knife until a crumble forms (or rub the butter chunks and flour mixture with your fingers), then knead quickly with your hands, until dough forms a smooth ball (be careful not to overmix it!)
  • If using a stand mixer: add flour, powdered sugar and salt to the mixing bowl, stir. Add the cold cream cheese and cold diced butter, mix at the lowest speed using a paddle-shaped attachment until dough forms a smooth ball (be careful not to overmix it!).
  • If using a food processor: Add the flour, powdered sugar and salt into the bowl of a food processor, put the cold cream cheese and cold diced butter on top. Pulse with intervals until dough forms a smooth ball (be careful not to overmix it!).
  • In all cases – flatten the dough, wrap in plastic foil and put in the fridge for 1 hour.


  • After this time, preheat the oven to 190 °C / 375 °F / Gas Mark 5.
  • In a medium bowl, mix the sugar with potato starch together.
  • Wash the fruits, cut the nectarines into 8 wedges, pat the nectarines and raspberries (whole) dry using paper towels (it’s better to peel the nectarines, but it‘s not necessary).
  • Add the nectarines (without the raspberries) to the bowl and toss with the starch and sugar mixture.

Assembling the galette:

  • Roll out the dough on a piece of baking paper (well-sprinkled with flour) into a round, roughly 35 cm / 14 inch in diameter, transfer the dough with baking paper onto a baking tray.
  • Pile the fruit in the center of the dough and spread out into an even layer, leaving a 4 cm / 1.6 inch border (leave out the fruit juice that will be at the bottom of the bowl), then place the raspberries on top.
  • Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough. Fold each segment of dough over fruits.
  • Brush the edges of the dough with milk / beaten egg, sprinkle with sugar.
  • Bake for about 35-40 minutes, until the dough is golden brown (also at the bottom) and the filling bubbling.
  • Enjoy!
Course Dessert
Cuisine French, international
Keyword cream cheese pastry crust, nectarine galette, nectarine raspberry tart, peach galette
Nectarine and raspberry galette with one piece cut off
A piece of nectarine and raspberry Galette on a plate
A piece of nectarine and raspberry Galette on a plate, close up
Nectarine and raspberry galette

Did you make this recipe? Let mi know how you liked it in the comments below!

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  • Reply
    Melissa Griffiths
    25 June 2018 at 23:48

    This is so beautiful! I never think of nectarines when baking, but I’m sure they’re delicious in this galette!

    • Reply
      26 June 2018 at 05:32

      Thank you! They are perfect because they retain their shape after baking 🙂

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