#PGMinseason Winners | Mila's Deli

TEXT by Katherine Oakes | PHOTOGRAPHS by mila's deli


Our next winning post is by Susanne of Mila's Deli, a beautiful site that showcases the simple beauty of seasonal foods and in this case, it was a rustic fruit galette that caught our eye with her winning submission for #PGMinseason. Her pictures and words resonated with us as she cited the changing of the seasons as her inspiration for creating this in season treat. 

Enjoy Susanne's recipe for this delectable galette and follow her on blog, Mila's Deli & Instagram as @milasdeli.

One more winner to come tomorrow! Check out our previous winner's post by My Blue and White Kitchen!

EVERYONE SHOULD HAVE A GALETTE RECIPES IN THEIR REPERTOIRE, and this is my all time favorite that guides me through the four seasons. I love this easy recipe as I can prepare it in advance as all the ingredients can be put together quickly. The first bite - the taste - recipe variations keep rushing to my mind. Starting with rhubarb/strawberry, followed by nectarines, sour cherries, mirabelles, blackberry, plum, apples all the way to blood orange.

Every season has its classic dish for me - in the late summer it is blackberry with cardamom. the berries from our own garden and the spice are a delicious and memory we brought back from our holiday in Sweden. Cooking and baking, living with the season reminds me of my lovely grandparents. My dear opa (grandfather) harvesting the apples, keeping the most beautiful one, polishing it with his handkerchief and putting it into my tiny hand when I was a child. A treasured memory that warms my heart and still puts a smile on my face. The apple season also reminds me of my sweet oma (grandma),  she made the best applesauce ever and I miss her and the taste of her applesauce dearly. But this is a different story and a different recipe.



Yield: one large or three medium-sized


  • 180 g flour
  • 110 g cream cheese
  • 110 g butter
  • 1/4 tsp salt
  • 1 tsp cider vinegar


  • 300 g blackberries, 2 ripe aromatic nectarines
  • 1 small lemon (juice)
  • 1-2 tsp ground cardamom
  • 2 level tbsp potato starch
  • 2-3 tbsp sugar
  • 2 tbsp cream or milk

Heat the oven to 190 °C. For the dough, mix salt and flour. Cut cold, cubed butter and cream cheese into your flour mixture, add the cider vinegar and knead with your hands into smooth dough. Press the dough into a flat, round disc (or three, depending on how many you want to make), cover tightly with plastic wrap and place in refrigerator for 30 minutes or overnight.

While the dough is chilling, prep the fruit. Whisk the lemon juice, sugar, potato starch, cardamom in a large mixing bowl. Add the sliced nectarines and blackberries and toss until evenly coated; set aside.

Roll out your dough, about 1/8-inch thick. Arrange the fruit on top, leaving about 1 1/2 inches clear around the edge of the dough. Fold the edge to the center. The important part is really that there are no cracks where the juices will leak out during baking.

Brush cream or milk on the crust edges. Sprinkle a little sugar on the edge. Place in middle rack for about 20-25 minutes, possibly more depending on how caramelized you want things.  Allow galette to cool for 20 minutes then serve with vanilla ice cream.