MINI PEACH, CHERRY & BLUEBERRY GALETTES with almonds -Little bites!

“Yield to temptation — it may not pass your way again”
Lazarus Long
Do you get hypnotized by certain posts. I’m afraid I’m afflicted by this strange phenomena, but I love it. And it kicks in whenever I see a post with galettes, the sweet ones, full of fruit. I find galettes to be very ‘free spirited’….…in the sense that they don’t need to conform to boundaries, something that is reflective of my inherent nature. I like my freedom, I like rustic & moreish appeal, so I like galettes. Inspiration continues to come from unexpected sources. Been twittering with Edna’s Cafe for really long, & so one fine day decided to stop by. I was enamoured by her gorgeous Peach Blueberry Galette. It enticed me no end, as did her post asking if there were more like her who go to the store to fetch something, get totally distracted & get things that were far from the list?
Moi, I yelled! That is so like me. Fruit chomped as fruit is good, & that condition is fulfilled by my little peach monster. Beyond that, I firmly tell myself before I enter the local bazaar, no more peaches for baking, no more berries for the cooler, too much sugar entering the system… No matter how firm the resolve is, I always give in to the delicious fruit that call my name softly from shelves. It doesn’t help that the kind vendor pulls out reserved stuff from boxes below to offer me prime pieces that he keeps for me. Vicious circle…like the galettes.

So I walked out of Edna’s Cafe in a virtual trance, and before I knew it, I had dough ready for galettes. Have made an absolutely delicious Peach-Plum Galette adapted from Susan’s recipe at Food Blogga quite a while ago. I really loved the pastry she used, & that’s been the only one I’ve ever used after that. I think it’s a connection between me & galettes, because I remember being hypnotized after seeing the galette post at Susan’s last year too. The nonconformist that I am, I decided to make individual little ones as I LOVE individual dessert servings. An entirely intriguing prospect, where each one gets served their own precious rustic pie, complete in it’s miniature beauty. SIGH … food has unlimited appeal at times!


as adapted ‘minimally’ from Susan @ Food Blogga
Makes 8 individual ones or 1 8-9″ pie
1 3/4 cups All-purpose flour
1/3 cup granulated vanilla sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup; cold butter (I grated frozen butter)
1/3 cup fat-free buttermilk

Fruit Filling:
7-8 peaches – medium, skinned & chopped
250gms cherries, pitted & halved
1 packet freeze dried blueberries (or 1 cup of fresh blueberries)
1/4 cup granulated vanilla sugar
1/4 cup light brown sugar
Juice of 1 lime
1 teaspoon pure vanilla extract
1/2 chopped almonds (optional)
3 tablespoons cornstarch
1 tablespoon milk
1 tablespoon granulated vanilla sugar or turbinado sugar
Vanilla sugar for sprinkling
Slivered almonds for topping


  • For the dough: Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times.
  • Grate in frozen butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
  • Remove the dough ball and adhere any remaining pieces of dough to it, divide into 2 if making min galettes, or 1 large ball, flattened slightly, then wrap in plastic wrap. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
  • Preheat the oven to 350 degrees C.
  • To make the fruit filling: Combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
  • Line 2 baking sheets with parchment paper. For mini galettes, divide each 1/2 ball into 4. Starting at the center of the dough, roll out each quarter on a floured surface to form a 6″ wide circle.
  • Transfer the rolled out dough to the lined baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. (I had to hold my filling in a sieve briefly because it has a little excess liquid)
  • Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds. Seal any stubborn edges with remaining fruit juice.
  • Brush galettes with milk and sprinkle with granular vanilla sugar.
  • Bake for 25-30 minutes (1 hour for big galette), or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack).
  • Note: Galettes are best served at room temperature or slightly warm. Our seconds were enjoyed chilled too. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.

This is off to Mansi @ Fun & Food Blog for SHF-Fruit and Nut which she is playing host to this month .

Breton crêpes and galettes

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  1. Navita (Gupta) Hakim says:

    So i get to see the galettes u hve been tweeting about! :)
    Gorgeous as always Deeba!

  2. Very beautiful Galettes!! :) Even Aparna just posted one this morning! :)

  3. Nachiketa says:

    Oh my god…. ure mindblowing :-)

    so this is what u were talking abt…..


  4. Julia @ Mélanger says:

    No more peaches? No more blueberries? But fruit is so good for you!! :) Love the galette, too. The form is so forgiving. And I'm with you re: individual portions. I love anything in miniature! :)

  5. Jamie says:

    This really must be the perfect summer dessert! The dough sounds fabulous and I must try it and fruit galettes are wonderful. Yours are gorgeous. Don't you love how the beautiful flavor of summer fruits allows for something so simple yet it becomes something so magnificent?

  6. mmmmm … those galettes look very tasty ^^ … peach, cherry and blueberry … sounds like summer :-)! XOXO

  7. lisa (dandysugar) says:

    Oooh, all that lovely fruit! An absolute perfect summer dessert. Love the rustic look and feel of the galette. The individual size is the way to go. Beautiful shots!

  8. Baking Monster says:

    I see what you mean by liking bite size things these are very pretty!I have never made one I should try.

  9. Cynthia says:

    Oh Deeba, that is a perfect parcel of pure love! I really wish I could have one of those. Everything is perfect!

  10. These look wonderful Deeba…Yours pictures are to die for ! Absolutely pretty little things…

  11. Miakoda says:

    I see what you mean by rustic- they have that earthy and satisfying look about them….really lovely!

  12. Room design studio says:

    this is divine!! your photography is just amazing! did you start out as a photographer or did you learn it your way? Sorry I'm new to your blog and thats why I have some questions!

    I love all of it !

  13. Gloria says:

    Deeba this is absolutely nice and yummy, look soooo lovely I love it and the pics you know!!!

  14. Lorraine @ Not Quite Nigella says:

    I've seen these galettes and like you really wanted to make them! Yours look so elegant!

  15. eatme_delicious says:

    What gorgeous little galettes!

  16. Marta says:

    These galettes are certainly hypnotic! Beautiful presentation and, as always, gorgeous photographs! Stone fruits are so perfect in this kind of desserts.

  17. Maria says:

    The perfect summer dessert!

  18. Mansi says:

    I love your fruit addiction Deeba! and these mini galettes sound so yummy!! thanks so much for sending this aromatic recipe to SHF this month!:)

  19. haleysuzanne says:

    So many beautiful pictures of these galettes! I have never made one, usually opting for pies, but I love their rustic look. Any kind of pie or tart of fruit dessert is right up my alley. I wonder how delicious a blueberry-nectarine galette might be? You have inspired me!

  20. Superchef says:

    ohh..they look absolutely gorgeous!!

  21. Sweet pretty galettes.. I love summer for these wonderful treats.. Deeba my oven is broken!! I feel like wailing.. what timing yaar.. with all these summer fruits screaming!

  22. Bellini Valli says:

    I too am hypnotized by these littel bundles Deeba. Cherries are in season so will have to wait for the other berries and fruits…although there are a variety of fruits from California available…hmmmmm….

  23. Kalai says:

    Sweet little fruit filled pies… You are totally making my mouth water! :)

  24. Bharti says:

    Such pretty little desserts. Gorgeous Deeba.

  25. Parita says:

    these are on my mind from a very long time!! as always yours looks perfect and mouth watering!

  26. Curry Leaf says:

    Delicious.The pics are too beautiful.Love the combo you used

  27. chakhlere says:

    wowwww! These are such a amazing gallets!!
    I am drooling here!!
    And what wonderful snaps!!
    You are an expert!!

  28. Eliana says:

    Your food is amazing. Awesome job with these.

  29. noble pig says:

    I can't wait until peaches are ready here! These are beautiful Deeba.

  30. Kerstin says:

    I agree about liking mini-desserts! They are gorgeous and look so good! Desserts with peaches are so perfect for summer.

  31. Susan from Food Blogga says:

    Oh, Deeba! These are so beautiful. Now you've inspired me to make some more! Thanks,Sweetie!

  32. pigpigscorner says:

    Beautiful and delicious! Your desserts always make me drool!!

  33. Nicisme says:

    What, no chocolate??
    Who cares, they are super delish! You made them look fit for a queen.

  34. the wicked noodle says:

    You never cease to amaze me with your photography skills and delicious dishes!

  35. nora@ffr says:

    vat a sweet pretty treat!! love it!


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