Peach and Blueberry Galette
Late summer fruit is used to make Peach and Blueberry Galette, a delicious rustic dessert. The crust is easy-to-make and peaches and blueberries are the perfect combination for a fresh fruit filling. Check out the recipe here and in the latest edition of Taste of Home Magazine (August/September 2023).
Christine Kropp of London, Ontario contributed this recipe to Taste of Home. I followed the recipe exactly and it made a lovely dessert that I took to a dinner party. To make it even easier, I used my food processor to make the pie crust. Simply pulse the dough ingredients until it comes together into a solid ball. No mixing by hand required.
It is also important to chill the dough for at least an hour. Make the dough ahead of time and pop it into the refrigerator overnight for best results. Shape it into a round disc before chilling to make it easy to roll out and shape when ready to bake.
As for the fruit filling, it is best to use peaches that are ripe, but not too soft. You want them to keep their shape and just soften slightly while baking. The presentation of fruit in this dessert is what makes it so appealing. I used more peaches than blueberries because I simply had more peaches on hand.
It would be fun to make this again and use some savory filling ingredients, such as tomato, basil, goat cheese and herbs. Doesn’t that sound good! Galettes are beautiful and easier to make than a pie because you don’t need to make a perfect edge on the crust. Just roll it out, fill it and fold the edges toward the center. Easy and so pretty!
Peach and Blueberry Galette
Makes 8 servings.
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter
- 4 tablespoons cold 2% milk (or water)
- 1 large egg yolk, room temperature
For the filling:
- 1 pound peaches, peeled and cut into 1/2 inch slices (3-4 large peaches)
- 2 cups fresh or frozen blueberries
- 1/4 packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg, beaten
- 2 tablespoon demerara sugar
How to make Peach and Blueberry Galette?
- In a large bowl (or food processor), mix flour, sugar and salt. Cut in cold butter until crumbly. Combine milk and egg yolk, gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disc, cover and refrigerate for at least one hour or overnight.
- Preheat the oven to 350 degrees. On a lightly floured surface, roll dough to a 13-inch circle. Transfer to a parchment lined baking sheet or pizza pan. Refrigerate covered until filling is prepared.
- Combine peaches and next 5 ingredients in a medium bowl. Arrange peaches over the crust to within 1 1/2 inches of the edge. Fold crust edge over filling, leaving an opening in center. Brush beaten egg over folded crust, sprinkle with demerara sugar.
- Bake until crust is golden and filling is bubbly, about 5-55 minutes. Transfer pie to a wire rack to cool for 10 minutes before cutting. Serve with ice cream if desired.
I served this beautiful dessert with Vanilla Bean ice cream and a dollop of whipped cream, too. The crust is flaky and delicious. The filling is a perfect combination of late summer fruits. Don’t be intimidated by this dessert, it is easy and full of fruity goodness.
For more desserts with fresh fruit, check out these recipes for Blackberry Cobbler, Peach and Rhubarb Slab Pie, and Easy Apple Dumplings.
Peach and Blueberry Galette
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter
- 4 tablespoons cold 2% milk, or water
- 1 large egg yolk, room temperature
- 1 pound peaches, peeled and cut into 1/2 inch slices (3-4 large peaches)
- 2 cups fresh or frozen blueberries
- 1/4 packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg, beaten
- 2 tablespoon demerara sugar
Instructions
- In a large bowl (or food processor), mix flour, sugar and salt. Cut in cold butter until crumbly. Combine milk and egg yolk, gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disc, cover and refrigerate for at least one hour or overnight.
- Preheat the oven to 350 degrees. On a lightly floured surface, roll dough to a 13-inch circle. Transfer to a parchment lined baking sheet or pizza pan. Refrigerate covered until filling is prepared.
- Combine peaches and next 5 ingredients in a medium bowl. Arrange peaches over the crust to within 1 1/2 inches of the edge. Fold crust edge over filling, leaving an opening in center. Brush beaten egg over folded crust, sprinkle with demerara sugar.
- Bake until crust is golden and filling is bubbly, about 5-55 minutes. Transfer pie to a wire rack to cool for 10 minutes before cutting. Serve with ice cream if desired.
