Blueberry and Raspberry Galette #SundaySupper

Who doesn’t love a summer barbeque?

I know I do … and that’s why I’m participating in the Sunday Supper Movement’s Summer BBQ Party!

Not familiar with the Sunday Supper Movement? Their mission is simple — to bring back Sunday supper around the family table in every home — and it’s a mission I can easily get on board with, so I’m very excited for my first #SundaySupper event!

For this #SundaySupper theme, I decided to bake up a summer dessert that looks incredibly sophisticated, yet couldn’t be simpler to make. It’s also delicious served at room temperature so you can bake it the morning of your barbeque, then spend the afternoon with your family and friends knowing that your delectable dessert is waiting for you whenever you’re ready.

So, what is this magical dessert that I speak so highly of?

My blueberry and raspberry galette … or more simply put, a rustic, free-form tart filled with berry goodness.

Starting with a prepared pie crust (I like this one), then filled with a simple mixture of berries, coconut sugar, and a hint of cinnamon, this galette takes only a few minutes to prepare … and what emerges from the oven is a charming dessert that’s flaky, fruity, and all-around amazing. See for yourself!

Blueberry and Raspberry Galette

Blueberry and Raspberry Galette
Prep time
Cook time
Total time
  • 2 cups fresh berries such as blueberries, raspberries, blackberries or a combination of them all
  • ¼ cup coconut sugar (for the berries)
  • 1 teaspoon ground cinnamon
  • 1 refrigerated pie crust, softened as directed on box
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, well beaten
  • ¼ cup coconut sugar (for the crust)
  1. Preheat oven to 400°F. Position a rack in the center of the oven.
  2. In a medium-sized bowl, toss the berries, ¼ cup coconut sugar, and cinnamon together, stirring lightly to ensure the berries are evenly coated with the sugar and cinnamon.
  3. Place a piece of parchment paper on a large baking sheet; unroll the pie crust onto the parchment paper.
  4. Spoon the berries into the center of the crust, then spread to within 1½ inches of the crust edge. Fold the crust edge up and over the berries, working your way around in a circle and pleating the crust as necessary. Dot the berries evenly with small pieces of butter.
  5. Using a pastry brush, brush the top of the crust evenly with the beaten egg (discard any egg not used), then sprinkle evenly with ¼ cup coconut sugar.
  6. Bake 20 to 25 minutes or until the pie crust is golden and the filling is bubbling. Cool for at least 20 minutes before serving. May be served warm or at room temperature.

Blueberry and Raspberry Galette

So, now that you have dessert ready to go … check out the rest of the #SundaySupper summer BBQ recipes, and get your summer BBQ party on!



Sides and Accompaniments

Main Dishes


Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Sunday Supper Movement

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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  • Ala Shih

    Kimberly, I took one glance at your bio and knew we were going to be fast friends–because kittens. Okay, and because this is a hands-down gorgeous galette, too! I’m loving the summer flavors, so perfect for the summertime…and I love the idea about making it ahead and serving it at room temp! Hope you have a looovely sunday, Kimberly, and it’s great to meetcha!

    • Kimberly

      Ah, kittens … I do love them! And thanks for the compliments … this is my new favorite summer dessert!

      Great to meet you too!

  • Jennie @themessybakerblog

    I love a good galette. The crust on this looks amazing!

    • Kimberly

      Thanks, Jennie! It was too easy to make!

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  • Jennifer Drummond

    Yummy! I love it! I am actually making a galette today, either with strawberries or blueberries! I think yours turned out just beautiful!

    • Kimberly

      Thanks, Jennifer! Enjoy your galette!

  • mommasangelbaby

    Sure does look delish. I’ve never made a galette, is it easier to make than a pie? I would love it if you would stop by my recipe link party this week and share this recipe with us. It starts on Tuesday evening at 8pm ET on my blog, Hot Momma’s Kitchen Chaos. HUGS

    • Kimberly

      It is much easier to make than pie … and just as tasty! I’ll see you on Tuesday!

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  • Sherron @Simply Gourmet

    Berry goodness is right! Beautiful and perfect for summer time BBQs.

    • Kimberly

      Thanks, Sherron!

  • Tara

    That is stunning, I love making a simpler dessert like this in the summer and letting the fruit shine!!

    • Kimberly

      Thanks, Tara!

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  • Mallory @ Because I Like Choco

    I don’t even need the crust, those cooked down berries in the middle look delicious!

    • Kimberly

      Yes! I’m so glad it’s not a crime to eat pie or tart filling straight from the bowl … because I may have done that a time or two myself!

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  • Sarah R

    I love galettes, they’re so suited to summer

    • Kimberly

      I think so too, Sarah!

  • Melanie Bauer

    I love galettes and this one looks perfect!

    • Kimberly

      Thanks, Melanie!

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  • Roz

    Galettes are so visually enticing and yours is beautiful! Love all of the blueberries!

    • Kimberly

      Thanks so much, Roz!

  • Kristy Gardner

    Kimberly! It certainly LOOKS amazing! Free form fresh berries and pastry? I’m. so. there. Send me a piece? haha.. xo!

    • Kimberly

      It’s on it’s way, Kristy! Thanks so much for stopping by!

  • Martin Redmond

    Yummy! Your galette looks amazing! Hmmm…first time I’ve hear of coconut sugar. Is it hard to find?

    • Kimberly

      Thanks, Martin!

      Coconut sugar should be readily available at Whole Foods or other health food stores … and I can even find it at our local grocery chain (Dierberg’s if you’re in the St. Louis region).

  • Liz

    What a picture perfect galette!!! Your filling sounds scrumptious!

    • Kimberly

      Thanks, Liz!

  • Genevieve Yam

    Looks so good!! Can I have a slice via the web? 😛

    • Kimberly

      Absolutely, Genevieve! Enjoy!

  • Thespicyrd

    Perfection! I’ve never made a galette before but I’ve got some gluten-free pie dough in the freezer, plus some berries in the fridge so looks like I have no excuses not to make this :-)

    • Kimberly

      It sounds like you are all set to make your first galette …enjoy!

  • Michelle De La Cerda-Nash

    This is absolutely delicious looking. I am allergic to blueberries, so just raspberries and blackberries for me. Yum! Thank you.

    • Kimberly

      I think raspberries and blackberries would be perfect!

  • Jane’s Adventures in Dinner

    Could there ever be anything better than pie to finish a meal? What a pretty dessert.

    • Kimberly

      Thanks, Jane! And I totally agree … there’s not much better than pie to finish a meal!

  • Confessions of a Culinary Diva

    That does look pretty magical and perfect end to a great summer meal!

    • Kimberly

      Thanks so much, Christy!

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  • Laura Dembowski

    I have never made a galette before, but I know I’d fall in love with this one. It is so pretty!

    • Kimberly

      Thanks, Laura!

  • What should I eat for breakfas

    Isn’t galette wonderful, especially with a seasonal fruits :)

    • Kimberly

      Yes … I have to admit this one was particularly delicious!

  • Laura Hunter

    This looks so simple and delicious

    • Kimberly

      It really was, Laura! Thanks!

  • Dionne Baldwin

    Galettes are so beautiful and colorful! I love the berries.

    • Kimberly

      Thanks, Dionne!

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  • Bobbi Renee Hass-Burleson

    I just made a berry galette the other day for the first time and loved it!! Yours is gorgeous :)

    • Kimberly

      They are so great to make, aren’t they? Thanks, Bobbi!

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