Easy Peach Blueberry Galette Recipe-Summer Dessert

Peach Blueberry Galette. There’s something undeniably magical about a freshly baked galette, and this particular combination of sweet peaches and bursting blueberries is a true summer champion. I absolutely adore a good peach blueberry galette because it’s the epitome of rustic charm and effortless elegance. It’s a dessert that whispers of sun-drenched orchards and lazy afternoons, begging to be shared with loved ones. Unlike a meticulously crafted pie, the beauty of a galette lies in its simplicity; a free-form pastry encasing warm, juicy fruit that caramelizes slightly around the edges. The interplay of tender peaches and tart blueberries, nestled in a flaky, buttery crust, creates a symphony of textures and flavors that is simply irresistible. It’s the perfect way to celebrate the bounty of the season.

Why You’ll Love This Recipe:

Effortless Elegance

Seasonal Sweetness

Peach Blueberry Galette

There’s something undeniably rustic and charming about a galette. Unlike a perfectly formed pie, a galette embraces its imperfections, making it approachable for bakers of all skill levels. This Peach Blueberry Galette is a testament to that philosophy. It’s a free-form tart, essentially a rustic pie with a delightful, flaky crust that folds over a juicy, sweet fruit filling. The combination of tender, sun-kissed peaches and plump, slightly tart blueberries is a match made in dessert heaven. It’s the perfect treat for a summer afternoon, a simple yet elegant ending to any meal, or even a decadent breakfast. The beauty of a galette lies in its simplicity, both in preparation and presentation. You don’t need a pie pan; just a baking sheet and a little bit of courage to let the dough do its thing. Let’s get started on creating this beautiful and delicious dessert.

Ingredients:

• 1 ½ cups flour, plus more for rolling
• 1 tablespoon sugar
• ¼ teaspoon salt
• 11 tablespoons cold butter, cut into ½ tablespoon pieces, I used Land o’ Lakes
• 1 egg yolk (reserved white to glaze dough)
• 3 tablespoons milk
• 2 cups peeled and sliced fresh peaches (about 1 pound)
• ½ cup fresh blueberries
• ¼ cup sugar
• 2 tablespoons flour
• Pinch of salt
• 1 egg white, beaten
• 2 tablespoons sugar (coarse sugar preferred but granulated is fine)

Making the Galette Dough

The foundation of any great galette is a fantastic crust. This dough is designed to be tender and flaky, creating a wonderful contrast to the soft fruit filling. It’s surprisingly easy to make and doesn’t require any fancy equipment.

1. In a large bowl, whisk together the 1 ½ cups of flour, 1 tablespoon of sugar, and ¼ teaspoon of salt. This dry mixture forms the base of our pastry.
2. Add the 11 tablespoons of cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces are key to creating those desirable flaky layers. Work quickly to prevent the butter from warming up too much; cold is essential here. If you’re using your hands, try to rub the butter in swiftly.
3. In a small bowl, whisk together the egg yolk and 3 tablespoons of milk. This liquid mixture will bring our dough together. Make sure the egg yolk is fully incorporated into the milk.
4. Pour the wet ingredients into the dry ingredients. Stir with a fork until the dough just starts to come together. Don’t overmix! Overmixing can develop the gluten too much, resulting in a tough crust. You want it to be shaggy and just barely holding its shape.
5. Turn the dough out onto a lightly floured surface. Gently bring it together into a disc. You can press it a few times to ensure it’s cohesive, but avoid kneading. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough allows the gluten to relax and the fat to firm up, making it easier to roll and resulting in a more tender crust.

Preparing the Fruit Filling

While the dough is chilling, we can get our delicious fruit filling ready. This simple mixture allows the natural sweetness of the peaches and blueberries to shine.

1. In a medium bowl, gently combine the 2 cups of sliced fresh peaches and ½ cup of fresh blueberries. Be careful not to mash the berries or peaches.
2. In a separate small bowl, whisk together the ¼ cup of sugar, 2 tablespoons of flour, and the pinch of salt. This mixture will act as a thickener for the fruit juices, preventing a soggy galette, and also enhances the sweetness.
3. Pour the sugar and flour mixture over the fruit and toss gently to coat. The flour will absorb some of the excess moisture released by the fruit as it bakes, and the sugar will caramelize beautifully.

Assembling and Baking the Galette

Now for the fun part – bringing it all together! This is where the rustic charm of the galette truly comes to life.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup a breeze and prevents sticking.
2. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Don’t worry if it’s not perfectly round; that’s part of the galette’s charm! Aim for about ¼-inch thickness. If the dough feels too stiff, let it sit at room temperature for a few minutes.
3. Carefully transfer the rolled-out dough to the prepared baking sheet. Spoon the prepared fruit filling into the center of the dough, leaving a 2-inch border all around.
4. Gently fold the edges of the dough up and over the fruit filling, pleating as you go. The center of the fruit should remain exposed. This creates the characteristic rustic edge of the galette.
5. Brush the folded-over dough with the beaten egg white. This will give the crust a beautiful golden-brown sheen and help it crisp up. Then, generously sprinkle the 2 tablespoons of coarse sugar (or granulated sugar) over the egg-washed crust. This adds a lovely sparkle and a delightful crunch.
6. Bake for 30-40 minutes, or until the crust is golden brown and the fruit filling is bubbly and softened. The exact baking time will depend on your oven. Keep an eye on it towards the end of the baking time. If the crust starts to brown too quickly, you can loosely tent the galette with foil.
7. Let the galette cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set up properly. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Enjoy the fruits of your labor!

Conclusion:

There you have it – a simple yet stunning Peach Blueberry Galette that’s sure to impress! This rustic tart is a true celebration of summer’s bounty, combining the juicy sweetness of ripe peaches with the delightful burst of fresh blueberries, all nestled in a flaky, buttery crust. Its beauty lies in its imperfection; no need for fancy pastry skills here. The ease of preparation, coupled with the incredible flavor payoff, makes this Peach Blueberry Galette a recipe I return to again and again. It’s perfect for casual brunches, elegant desserts, or even a special treat just for yourself. Serve it warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an unforgettable experience. Don’t be afraid to get creative with variations – perhaps a sprinkle of cinnamon in the filling, a touch of lemon zest for brightness, or even a handful of raspberries added to the mix. I truly encourage you to give this wonderful recipe a try; you won’t regret it!

Frequently Asked Questions:

Can I use frozen peaches and blueberries for this galette?

Absolutely! If using frozen fruit, there’s no need to thaw them completely. You may want to toss them with a tablespoon or two of cornstarch to help absorb some of the excess liquid during baking. Keep in mind that frozen fruit might release a bit more juice, so ensure your crust is well-sealed.

What if I don’t have all-purpose flour for the crust?

While all-purpose flour is ideal for a flaky crust, you can experiment with a pastry flour or even a blend of all-purpose and whole wheat flour for a slightly different texture and flavor. Just be mindful that different flours can absorb liquid differently, so you might need to adjust the water slightly.

How should I store leftover galette?

Store any leftover Peach Blueberry Galette in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat slices gently in a warm oven for a few minutes to revive the crispness of the crust.

Peach Blueberry Galette

A rustic and elegant free-form tart bursting with fresh peaches and blueberries, encased in a flaky, buttery crust.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6-8 servings

Ingredients

• 1 ½ cups flour, plus more for rolling
• 1 tablespoon sugar
• ¼ teaspoon salt
• 11 tablespoons cold butter, cut into ½ tablespoon pieces
• 1 egg yolk (reserved white to glaze dough)
• 3 tablespoons milk
• 2 cups peeled and sliced fresh peaches
• ½ cup fresh blueberries
• ¼ cup sugar
• 2 tablespoons flour
• Pinch of salt
• 1 egg white, beaten
• 2 tablespoons sugar (coarse sugar preferred but granulated is fine)

Instructions

1. Step 1
   For the dough: In a large bowl, whisk together 1 ½ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt. Cut in 11 tablespoons cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Step 2
   In a small bowl, whisk together the egg yolk and 3 tablespoons milk. Gradually add this mixture to the flour mixture, stirring with a fork until the dough just comes together. Do not overmix. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Step 3
   For the filling: In a medium bowl, gently toss together 2 cups sliced peaches, ½ cup blueberries, ¼ cup sugar, 2 tablespoons flour, and a pinch of salt.
4. Step 4
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle.
5. Step 5
   Carefully transfer the dough to the prepared baking sheet. Spoon the fruit filling onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go.
6. Step 6
   Brush the folded dough with the beaten egg white and sprinkle with 2 tablespoons of sugar. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
7. Step 7
   Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.