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Blueberry Peach Galette Recipe

Blueberry Peach Galette

iamwinfred
This blueberry peach galette recipe is the easiest way to turn a handful of ripe summer fruit into a bakery-worthy dessert. A buttery, flaky crust gets folded around juicy peaches and plump blueberries, then baked until golden and bubbling. No pie plate, no fancy crimping, and no stress. Just a rustic, free-form tart that looks like you fussed over it for hours.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 240 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or food processor For cutting butter into flour
  • Rolling Pin French rolling pin recommended for better control
  • Rimmed baking sheet Half sheet pan recommended to catch juices
  • Parchment paper
  • Pastry brush
  • Measuring cups and spoons
  • Small mixing bowl For the egg wash

Ingredients
  

  • 1.25 cups all-purpose flour 156g
  • 1.5 teaspoons granulated sugar
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter 1 stick, cold and cubed
  • 4 tablespoons ice water 3-4 tablespoons as needed

For the Filling

  • 2 cups fresh peaches about 2-3 medium peaches, sliced 1/4-inch thick
  • 1 cup fresh blueberries
  • 0.25 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon lemon zest
  • 0.25 teaspoon ground cinnamon optional
  • salt pinch

For Assembly

  • 1 large egg lightly beaten for egg wash
  • 1 tablespoon water for egg wash
  • 2 tablespoons turbinado sugar for sprinkling

For Serving (Optional)

  • vanilla ice cream optional
  • whipped cream lightly sweetened, optional
  • fresh mint leaves for garnish, optional

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, and salt. Cut the cold butter into the flour with a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  • Add ice water one tablespoon at a time, tossing with a fork until the dough clumps together when pressed. Shape into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
  • Slice peaches 1/4-inch thick and place in a bowl with blueberries. In a small bowl, whisk together sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Pour over fruit and toss gently to coat.
  • Preheat oven to 400°F and line a baking sheet with parchment. Roll the chilled dough into a 12-inch circle about 1/8-inch thick on a floured surface. Transfer to the prepared baking sheet.
  • Spoon the fruit filling into the center of the dough, leaving a 2-inch border. Fold the edges up and over the fruit, overlapping slightly as you go. Brush the folded crust with egg wash and sprinkle with turbinado sugar.
  • Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbling thickly in the center. Tent with foil if edges brown too quickly. Cool on the baking sheet for at least 15 minutes before serving.

Notes

  • Fruit selection: Choose peaches that are ripe but still firm so they hold their shape after baking. Overripe peaches will become mushy.
  • Keep it cold: Keep butter and water as cold as possible throughout the process. Warm butter melts before baking and leads to a tough crust.
  • Don't skip the cornstarch: It thickens the fruit juices so the filling isn't soupy. This is essential for a non-soggy crust.
  • Chill before baking: If your kitchen is warm, chill the assembled galette for 10 minutes before baking to help the crust hold its folds.
  • Frozen fruit option: Thaw and drain frozen fruit well, then pat dry with paper towels before using to remove excess liquid.
  • Variations: Swap peaches for nectarines or plums, or use raspberries or blackberries instead of blueberries. Add 1/4 teaspoon almond extract for a nutty note.
  • Storage: Store leftovers loosely covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days.
  • Reheating: Reheat individual slices in a 300°F oven for about 10 minutes to re-crisp the crust. Avoid microwaving as it will soften the crust.
  • Make ahead: The unbaked dough disc can be refrigerated for up to 2 days or frozen, wrapped tightly, for up to 2 months.
  • Baking tip: If the bottom crust seems pale, bake on the lowest oven rack for the last 10 minutes to ensure it cooks through.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 4mg
Keyword blueberry peach galette, easy galette recipe, farmers market dessert, rustic fruit tart, summer fruit dessert
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