Photo of Summer Fruit Galette by WW

Summer Fruit Galette

6 - 7
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
This delicious free-form tart is super versatile. You could also make it with peaches and blueberries, or even apricots and blackberries in place of the nectarines and raspberries. All of these would be delicious flavour combinations with interesting variations visually. The free-form method for making the crust is a win for being low effort, and also because the results are gorgeously rustic.


White whole wheat flour

1¼ cup(s)


1 tbsp(s)

Table salt

½ tsp(s)

Canola oil

3 tbsp(s)

Salted butter

1 tbsp(s), cold, cut into pieces


4 tbsp(s), ice cold


1¼ pound(s), pitted, halved, and cut into 1/2-inch wedges

Fresh raspberries

6 oz




1 tsp(s)

Fresh lemon juice

1 tsp(s)

Table salt

1 pinch

Fat free skim milk

2 tsp(s)


  1. To make crust, pulse flour, sugar, and salt in food processor until blended. Add oil and butter; pulse until mixture resembles coarse crumbs. Add 3 tablespoons ice water through feed tube and pulse until dough forms; if dough doesn’t come together, add remaining 1 tablespoon water and pulse. Shape dough into disk, wrap in plastic, and refrigerate until firm, at least 30 minutes or up to 1 day.
  2. To make filling, combine nectarines, raspberries, ⅓ cup sugar, lemon juice, and salt in medium bowl.
  3. Preheat oven to 375°F. Cover large baking sheet with parchment paper.
  4. On lightly floured surface with lightly floured rolling pin, roll out dough to 13-inch round; transfer to baking sheet. Mound filling over dough leaving 3-inch border. Fold edge of dough up and over filling, pleating as you go. Brush edges of dough with milk; sprinkle with remaining 1 teaspoon sugar.
  5. Bake until filling is tender and crust is browned, 35−40 minutes. Slide galette and parchment onto rack. Slip out parchment and discard. Cool galette and cut into 10 wedges.
  6. Serving size: 1 wedge