peach and blueberry Galette

Lynnda Cloutier


This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free-form. It just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraiche.Source unknown

★★★★★ 1 vote


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1 1/2 cups unbleached flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon table salt
11 tablespoons unsalted butter, chilled and cut into 1/2 inch dice
one large egg yolk
3 tablespoons whole milk


1 pound peaches, peeled and cut into 1/2 inch slices, about 2 cups
3/4 cup fresh blueberries, rinsed and picked through, about 2 cups1
1/4 cup light brown sugar
2 tablespoons unbleached all purpose flour
1/4 teaspoon ground cinnamon
pinch of table salt
one large egg, beaten
2 tablespoons demerara sugar or light brown sugar

How to Make peach and blueberry Galette


  • 1to make the dough, in a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt at low speed. Add the butter and mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps larger than the size of peas, break them up with your fingers. In a small bowl, beat the egg yolk in milk. Add this to the flour mixture. Mix on low speed just until the dough comes together about 15 seconds. The dough will be somewhat soft.
  • 2Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic and let it rest in the refrigerator for 15 to 20 minutes before rolling out. Meanwhile, position a rack in the center of the oven and heat the oven to 350°. Line a large rimmed baking sheet with parchment.
  • 3To make the filling for the galette,in a medium bowl, toss the peaches and blueberries with the Brown sugar, flour, cinnamon, and salt. Lightly flour a large work surface and roll out the dough to a 12 to 13 inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1 1/2 inches of space around the perimeter bare. Fold the outside edge of the dough over the fruit, making a few pleats as you go. Brush the edge with the beaten egg. Sprinkle the Demerara sugar evenly over the dough and fruit. Bake the galette until the crust turns a light Brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.
  • 4How to peel peaches have ready a pot of boiling water, a bowl of ice water, a paring knife and a slotted spoon. Work with one piece of fruit at a time because leaving them in the ice water for too long makes them harder to peel. With a paring knife, lightly score an "X"into the flower end of the fruit. Drop the fruit into the boiling water for 15 to 20 seconds. Use the slotted spoon to briefly dip the fruit in the ice water, shocking them this way stop the cooking. Starting at the X., use a paring knife to help you peel off the skin. It should come off easily. If not, repeat the boiling and shocking steps.

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About peach and blueberry Galette

Course/Dish: Fruit Desserts

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