Home Kitchen Blueberry Peach Galette

This rustic Blueberry Peach Galette is the reliable dessert to celebrate summer’s dependable fruit. In this method, sliced peaches and plump and juicy blueberries bake in a truly simple sweetened pastry dough. Yields 6 servings.

So, What Is A Galette?

In a nutshell, a galette is free-formed sweet or savory pie that is baked on a sheet pan instead of a pie dish. The dough is folded onto the filling giving the pie a fine-looking rustic look.

With that said, if you have a few (ripe) peaches and wondering how to use them? Make this blueberry peach galette! I first made this dessert back in July of 2011. Although the recipe was satisfying, the photos were horrible. I wish is was exaggerating. This week I decided to remake and reshoot it in hopes to breathe new life into an old recipe.

And I’m so glad I did!

To cook this Blueberry Peach Galette Set out:

• pâte sucrée – A especially simple sweetened pastry dough – or use half a recipe of my regular pie dough.
• peaches – Use ripe but not overly ripe peaches.
• blueberries – Adds juicy sweetness with a slightly floral flavor.
• light brown sugar – Lends sweetness and flavor.
• unbleached all-purpose flour – Helps to thicken the juices released from the fruit when baking.
• vanilla extract – Adds warmth and enhances all of the other flavors in this method.
• fine salt – Can use pink Himalayan or fine sea salt.
• butter – Adds moisture, fat and flavor to the filling.
• egg wash – Beat an egg with a splash (about 2 teaspoons) water. If you have an egg allergy, use peach or apricot jam or marmalade.
• sparkling sugar – A coarse sugar that adds sweetness and texture.

Make The Pastry Dough:

Prepare the dough as directed in the recipe (I’ve attached the printable recipe at the end of the post) and chill. Once chilled, on a floured surface, roll the dough about 1/4- inch thick and about 14 to 15 inches in diameter. Transfer to a lined, rimmed baking sheet and refrigerate while you make the filling.

NOTE: For those with an egg allergy, use half of this regular pie dough recipeand peach or apricot preserves to brush on pastry dough before baking

Make The Filling:

In a large mixing bowl, add 2 to 3 sliced peaches, 1 cup blueberries, 1/4 cup light brown sugar, 2 tablespoons unbleached all-purpose flour, a pinch of fine salt and 1 teaspoon vanilla extract.

Use a spatula to toss until coated and all the ingredients are evenly distributed.
Set aside.

Assemble the Galette:

Place the filling into the center of the pie crust.

Fold up the sides and dot the fruit filling with 1 tablespoon butter that has been cut into pieces.

Brush the pastry dough with egg wash or use peach or apricot preserves.

Sprinkle the crust with coarse sugar or any white sugar you have on hand. I’ve added a link to a sparkling sugar in the recipe printable.

Bake on the middle rack of your preheated oven for 20 to 25 minutes or until the curst is golden brown.

Blueberry Peach Galette

Once baked, remove and let cool.

Stunning!🤩

Then slice and serve.

If you like vanilla ice cream, now would be a great time to scoop some up and saddle it right by this slice of heaven – or on top and let the warmth of the galette melt it slightly. Worth the pot!

How to Store Leftover Blueberry Peach Galette:

Store loosely covered (I use foil) at room temperature.

How Long Will Blueberry Peach Galette Last?

If stored properly, this galette should last for up to 2 days.

Enjoy! And if you give this Blueberry Peach Galette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!