Blueberry and Peach Galette
Experience the rustic charm of a homemade Blueberry and Peach Galette—a delightful blend of ripe, juicy peaches and sweet, vibrant blueberries nestled in a flaky, buttery crust. This easy-to-make dessert is perfect for showcasing summer’s freshest fruits and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Crafted with a rustic simplicity, the galette features a golden, crispy crust enhanced with a sprinkle of turbinado sugar for added crunch and sweetness. With just the right touch of honey and vanilla, this dessert balances natural fruit flavors with a hint of indulgence. Whether you’re hosting a gathering or indulging in a weeknight treat, this elegant yet fuss-free galette is bound to impress. Ready in just over an hour, it’s an ideal choice for a seasonal dessert that looks as good as it tastes.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 30 grams Granulated sugar
- 1 teaspoon Salt
- 115 grams Unsalted butter (cold, cubed)
- 60 milliliters Ice water
- 3 large Peaches (ripe, sliced)
- 150 grams Blueberries
- 1 tablespoon Cornstarch
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 15 milliliters Milk
- 10 grams Optional: Turbinado sugar (for sprinkling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together (you may not need all the water). Do not overmix.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a medium bowl, combine the sliced peaches, blueberries, cornstarch, honey, and vanilla extract. Gently toss until the fruits are evenly coated.
On a lightly floured surface, roll out the chilled dough into a rough 12-inch (30 cm) circle. Transfer the dough to the prepared baking sheet.
Spoon the fruit mixture onto the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Fold the edges of the dough up and over the fruit, pleating as you go to create a rustic border. The center of the galette should remain exposed.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the egg wash over the exposed crust.
If desired, sprinkle the crust with turbinado sugar for added texture and sweetness.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbling.
Remove the galette from the oven and allow it to cool for 10-15 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or dollop of whipped cream.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 19.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
