Blueberry Peach Galette
This blueberry peach galette features a buttery, flaky pastry crust wrapped around a juicy, jammy summer fruit filling. It requires no special pan or skills, comes together with minimal effort, and bakes into a beautifully rustic dessert that tastes like pure sunshine.
Equipment
- Pastry cutter or food processor - for cutting butter into flour
- Rolling Pin
- Parchment paper
- Large rimmed baking sheet
- Mixing bowls
- Bench scraper or dough scraper - optional
- Pastry brush
Ingredients
- 1 1/4 cups all-purpose flour - 160g, plus more for dusting
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter - 115g, cold, cut into 1/2-inch cubes
- ice water - 3 to 4 tablespoons, as needed
For the Fruit Filling
- 3 medium ripe fresh peaches - about 1 lb or 450g, pitted and sliced into 1/2-inch wedges
- 1 cup fresh blueberries - 150g
- 3 tablespoons granulated sugar - adjust based on fruit sweetness
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- fine sea salt - pinch
For Assembly
- 1 large egg - beaten with 1 tablespoon water for egg wash
- 1 tablespoon turbinado sugar - or coarse sugar, for sprinkling on crust
- 1 tablespoon apricot jam - or peach jam, optional, for brushing the baked galette for shine
Instructions
- Whisk flour, sugar, and salt together. Cut in cold butter until crumbly with pea-sized pieces remain. Add ice water 1 tablespoon at a time until dough just comes together. Press into a disk, wrap, and refrigerate for at least 30 minutes.
- Slice peaches into 1/2-inch wedges. In a large bowl, combine with blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss to coat and let macerate for 10 to 15 minutes.
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a rough 12 to 13-inch circle. Transfer to a parchment-lined baking sheet.
- Spoon fruit filling onto the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go. Brush folded crust with egg wash and sprinkle with turbinado sugar.
- Bake for 35 to 40 minutes until the crust is deeply golden and the filling is bubbling. Cool on the baking sheet for at least 20 minutes before slicing. Optional: brush warm jam over fruit for shine.
- Slice into wedges and serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Keep butter cold: Work quickly and chill the dough if it gets soft. This ensures a flaky crust.
- Don't skip the cornstarch: It thickens fruit juices and prevents a soggy bottom crust. Tapioca starch works as a substitute.
- Leave extra liquid behind: Use a slotted spoon to transfer fruit to the pastry, leaving excess macerating juice in the bowl.
- Pleat with confidence: Uneven folds are part of the rustic charm; just press firmly so they hold shape in the oven.
- Use parchment paper: It prevents sticking, aids transfer, and makes cleanup effortless.
- Let it rest before slicing: A 20 to 30 minute rest allows the filling to set so it doesn't run out when cut.
- Frozen peaches work too: Thaw completely, drain excess liquid, and pat dry. Increase cornstarch to 1.5 tablespoons to compensate for extra moisture.
- Make-ahead dough: The galette dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
- Store leftovers: Keep at room temperature, loosely covered, for up to 1 day. Refrigerate for up to 3 days or freeze slices for up to 2 months.
- Reheat for crispness: Warm slices in a 325°F oven for 10 to 15 minutes to recrisp the crust.