Peach-Blueberry Galette

This simple peach-blueberry galette is one of the best summer desserts you can make! It’s flavorful－not to sweet－and goes great served with vanilla ice cream.

I love a summer galette. And you can’t get much more summery than this peach-blueberry version! Although, now that I think about it, a blueberry galette might tie for “most summery” galette.

Since it’s hard to get tasty peaches were I live, I thaw a bag of frozen peach slices and use those. But if you’re lucky enough to live where you can get local peaches, use them.

What you’ll need.

Here are the ingredients you need to make this galette.

• Peaches. Use fresh or frozen. If using frozen thaw and drain them before using. 
• Blueberries. A cup of blueberries adds a nice burst of flavor. 
• Sugar. There’s just enough sugar to add a light sweetness. I sprinkle some sugar on the crust for added sweetness and crunch.
• Cornstarch. Thickens the filling. 
• Vanilla. Enhances the flavor of the peaches. 
• Pie Dough. Use homemade or store-bought. 
• Egg. Brushing the crust with egg before baking helps it brown.
• Butter. A little butter adds richness to the filling.

Three Key Steps for Making the Perfect Perfect-Blueberry Galette

1. Place the pie dough on a parchment-lined baking sheet before you add the filling. 
2. Fold the dough over the edge of the peach-blueberry filling. Don’t try to cover all the fruit filling. 
3. Bake until the filling bubbles. This galette filling is thickened with cornstarch. It needs to bubble (boil) to thicken.

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Peach-Blueberry Galette

This simple peach-blueberry galette is one of the best summer desserts you can make!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

For the Galette Dough, see note

• 1 ½ cups all-purpose flour 6 ¾ ounces; 190 grams
• ½ teaspoon salt
• ½ cup cold butter, cut into 16 pieces (4 ounces; 113 grams)
• ¼ cup cold water, plus more as needed (2 ounces; 56 grams)

For the Filling

• 1 pound fresh or thawed frozen peach slices see note (about 2 ½ cups)
• 1 cup fresh blueberries washed and dried
• ¼ cup granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla
• 1 large egg
• 2 teaspoons water
• 2 teaspoons coarse sugar
• 1 tablespoon cold butter, cut into small pieces

Instructions

For the Galette Dough

1. Stir together the flour and salt. Cut in the cold butter with your fingers or a pastry cutter until no large pieces remain.

2. Add the water. Stir until a dough forms. If the dough is dry, add more water–one tablespoon at a time.

3. Lightly flour your counter and turn the dough onto the counter. Press into a disk. Wrap tightly and chill for at least 2 hours.

4. Remove dough from the refrigerator. Use as directed below.

For the Galette

1. Preheat oven to 375℉.

2. In a large bowl, stir together peach slices, blueberries, sugar, cornstarch, and vanilla extract.
3. Roll pie crust out to about a 13-inch round. Place it onto a parchment-lined baking sheet.

4. Spoon the filling into the center of the pie dough, leaving about 2-inches of dough uncovered.

5. Fold the outside edge of the dough over the filling. Pleat the dough every inch or so, as needed.
6. Whisk together the egg and water. Brush the egg over the crust and then sprinkle with sugar. Dot the butter pieces over the filling.
7. Bake until the filling bubbles and the crust is brown, about 45 minutes.
8. Let the galette cool for about 25 minutes before serving. Store leftovers in the refrigerator for up to four days.

Recipe Notes

Galette Dough Note: If you want to use store bought crust, you’ll need one single crust. Roll it out to 13-inches before using. 

Frozen Peach Note: If using frozen peaches, thaw and drain them before making the filling.