Peach and Blueberry Galette

A rustic, free-form French pastry filled with juicy summer peaches and blueberries. This forgiving dessert celebrates imperfection while delivering extraordinary flavor in less time than a traditional pie.

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Course: Dessert

Cuisine: French

Keyword: Peach Galette, Blueberry Galette, Summer Dessert, Rustic Pie, Fruit Tart

Prep Time: 30

Cook Time: 40

Chilling Time: 15

Total Time: 1 15

Servings: slices

Calories: 275kcal

Equipment

Baking Sheet
Parchment Paper
Pastry Cutter

Ingredients

For the Flaky Crust

1 1/2 cups all-purpose flour substitute up to 1/2 cup with whole wheat for added texture
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter cold and cubed (1 stick)
3-4 tablespoons ice water
1 egg beaten (for egg wash)
1 tablespoon turbinado sugar for sprinkling (regular sugar works too)

For the Juicy Filling

3 peaches ripe, sliced (about 2 cups when sliced)
1 cup fresh blueberries frozen works in off-season, just thaw and drain
1/3 cup granulated sugar adjust based on fruit sweetness
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch salt
lemon zest from half a lemon

Instructions

In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
While the dough chills, slice peaches into ¼-inch wedges. In a medium bowl, gently combine peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and lemon zest. Toss carefully to coat fruit without breaking them.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
Transfer the dough to the prepared baking sheet. Arrange the fruit mixture in the center of the dough, leaving approximately 2 inches of border all around.
Fold the edges of the dough up and over the filling, pleating as you go around. The center remains open, showcasing the fruit.
Brush the folded edges with beaten egg and sprinkle with turbinado sugar.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Rotate the baking sheet halfway through for even browning.
Let cool for at least 15 minutes before slicing to allow the filling to set.

Notes

For extra flakiness, grate frozen butter instead of cubing cold butter. If your peaches aren't quite ripe, place them in a paper bag with a banana overnight to speed ripening naturally. Place a baking sheet on the rack below your galette to catch any potential fruit juice overflow.

Nutrition

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