Peach And Blueberry Galette (Easy Recipe)

Name: Peach And Blueberry Galette
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2 cups (250 g) all-purpose flour; 4.4 oz. (125 g) unsalted butter, cold; 2 tablespoons (30 g) granulated sugar; 1 pinch of salt; 1 egg yolk; 2 tablespoons ice-cold water; 3 large peaches; 2 oz. (60 g) blueberries; 1 tablespoon almond flour; 1 tablespoon granulated sugar; 2 tablespoons brown sugar; 1 oz. (30 g) flaked almonds

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Enjoy the buttery flaky crust and tender baked fruits in this gorgeous peach and blueberry galette. Served hot from the oven with a scoop of vanilla ice cream, this fruit galette is what the summer season calls for.

A sliced galette garnished with peaches, blueberries, almonds, and a scoop of ice cream on parchment

There is nothing quite like a freshly-baked and comforting fruit pie or galette made from scratch at home. They are even better when made with fresh fruit in season.

If you are peachy keen like me, you will appreciate this easy and quick Puff Pastry Peach Galette and beautiful and sensational Peach Panna Cotta Tart.

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Why you should try this recipe
Ingredients
How to make peach and blueberry galette
Expert Tips
How to shape a galette
Recipe variations
Storing and freezing
Recipe FAQ
Love fruit desserts? Try these next!
Recipe card
Comments

This easy peach and blueberry galette - a free-form peach and blueberry tart - has a rustic flavor and vintage look. It is delicious but unpretentious.

It is all about sweet and juicy fruits too. The buttery shortcrust is topped with seasonal peaches and blueberries and sprinkled with flaked almonds to add some crunchiness.

And despite its simplicity of making and looking, this homemade galette makes a perfect celebration dessert.

Sliced fruit galette with a scoop of ice cream on parchment paper: Overhead view

Why you should try this recipe

This easy blueberry peach galette makes the most of the peach season.

It uses simple ingredients and comes together so easily.

The galette has a beautifully balanced sweetness due to the slightly acidic peaches and sweet blueberries combination.

The recipe for the shortcrust pastry is basic: use it to make other fruit galettes.

The shell or crust is highly forgiving: you can easily re-roll the pastry dough if something goes wrong.

This homemade peach galette recipe is perfect for entertaining gatherings and celebrations.

Ingredients

Peach and blueberry galette: ingredient list in pictures

For ingredients and detailed instructions, refer to the recipe card below.

Flour: use all-purpose flour to make the shortcrust pastry.

Butter: the recipe calls for unsalted butter. Make sure the butter is cold - not at room temperature!

Sugar: use granulated sugar or caster sugar to make the crust and golden brown sugar to sprinkle the assembled galette.

Salt enhances the flavors of the galette.

Egg yolk: separate the egg yolk from the egg white using an egg separator. Keep the egg yolk cold.

Ice-cold water: Add a couple of ice cubes to ¼ cup (60 ml) of water to get ice water. Stir to melt the ice cubes and use. Another way to get ice water is to keep it in the refrigerator until ready to use.

Fresh peaches are the stars of this rustic-looking galette. Please, choose firm but ripe peaches for baking. You will need 4 medium-sized or 3 large peaches. Replace them with nectarines if desired.

Blueberries beautifully add contrast against the buttery crust and peaches. You can swap blueberries with blackberries or raspberries if desired.

If you prefer, you can omit blueberries and make a galette with only one kind of stone fruit, such as peaches, nectarines, or apricots. Or alternatively, use only blueberry filling.

Almond flour prevents the crust from becoming soggy.

Almonds: use chopped or flaked almonds to add texture and crunchiness to the galette. Omit this ingredient if desired.

Sliced peach and blueberry galette on parchment paper

How to make peach and blueberry galette

To make the shortcrust pastry, sift flour with a flour sifter in a large bowl. Place flour, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix at low speed.

Add the cold butter, cut into small cubes, and mix for 1 to 2 minutes (photo 1).

Add the egg yolk to the flour mixture and combine for about 20 seconds until the texture resembles coarse-grained sand.

Pour ice water and knead the pastry for 2 to 3 minutes till the dough begins to hold (photo 2).

Photo 1: Butter/flour mixture in a bowl Photo 2: Pastry dough in a bowl — **PHOTO 1 PHOTO 2**

Turn the galette dough onto a lightly floured surface and knead with your hands to obtain a smooth dough ball.

Place it in a small bowl, cover it with a piece of plastic wrap, and refrigerate it for 30 minutes.

Preheat the oven to 355 degrees F/ 180 degrees C. Take the pastry from the refrigerator and, using a rolling pin, roll dough out between two sheets of parchment paper to the thickness of 3 to 4 mm.

You should get an imperfect pastry circle of 10 inches (26 cm). Transfer dough with the bottom parchment to a prepared baking sheet.

To assemble the galette, wash peaches. Then, cut them along with the skin into thin slices.

Mix almond flour with granulated sugar and scatter this mixture in the center of the dough, forming a circle of about 9 inches (23 cm).

Arrange peach slices in a circular pattern, and add blueberries, making sure to leave about a 1.5- to 2-inch border (3.5 to 5 cm) (photo 3).

Fold the outside edge of the dough over the fresh fruit, forming occasional pleats (photo 4).

Photo 3: Peaches and blueberries on top of the crust Photo 4: Shaped galette on parchment — **PHOTO 3 PHOTO 4**

Add flaked almonds on top, and using a pastry brush, brush the crust with the beaten egg.

Then, sprinkle brown sugar with a mini strainer over the dough and fruit (photo 5). Bake for about 45 to 55 minutes in the middle rack of the oven.

Photo 5: Galette sprinkled with almonds and brown sugar Photo 6: Baked galette on parchment — **PHOTO 5 PHOTO 6**

It is ready when the pastry is cooked and golden brown (photo 6). Let it cool for about 10 minutes. Then cut it into wedges and accompany it with a scoop of vanilla ice cream on top or a dollop of crème fraîche or homemade whipped cream on the side.

Expert Tips

Make sure all ingredients are cold before you start. You can even place dry ingredients such as flour, sugar, and salt in the refrigerator to keep them cold.
Roll out the pastry dough and assemble the galette on parchment paper. It prevents breaking the shell while transferring it from the working surface onto parchment.
Do not use any flour while rolling the dough. Instead, put a second sheet on top of the dough to roll out to facilitate this step.
Leave the peaches with the skin on or peel them if desired.
Don't worry about making the perfect galette. The more imperfection it has, the more rustic look obtained.
Instead of a beaten egg, use an egg wash (1 large egg beaten with 1 tablespoon (15ml) water, milk, or cream).

How to shape a galette

There is nothing simpler than folding a galette. As a free-form pie or tart called la tarte rustique in French, it is made without mold.

To keep the rustic look of your galette, do not trim the pastry dough edges. Instead, leave them as they are, imperfect after rolling the pastry out.

If you aim for a perfectly round and neat galette, use a large-diameter mixing bowl or a plate as a template. Place it over the pastry round and trim around the edges of the bowl or plate and discard the scraps.

Whenever you make shortcrust or puff pastry as a base for your galette, the principle of folding is the same.

Place your rolled pastry on parchment paper. Then, place your pretty fruit filling in the center of the butter crust.

Fold a flap of the dough up to the filling, turn the pastry with parchment paper a few inches/centimeters, and fold another flap.

Continue until the entire edge of the dough is folded around the filling. It is one of the easiest ways to fold the galette.

There is one more trick on how to fold the galette. You can make small incisions of about 2 inches (5 cm) from the edge of the pastry dough inwards, keeping the intervals of about 2 inches (5 cm).

This simple trick allows you to fold the edges of your dough more easily. Finally, you can let your creativity run free by making small individual galettes. The folding technique stays the same.

Recipe variations

For a nice decorative and taste effect, brush the edges of your galette with the beaten whole egg or egg yolk.

Or brush it with egg wash, a mixture of one large egg, and one tablespoon of any liquid you have on your hands (water, milk, cream).

Sprinkle the pastry edges with golden brown sugar, light brown muscovado sugar, demerara sugar, or turbinado sugar.

To bring additional crunchiness and beauty to your galette, sprinkle the dough edges with chopped or flaked almonds to bring additional crunchiness and beauty to your galette.

Before serving, place a few fresh mint leaves on top of the dessert. This final green touch is beautiful.

Storing and freezing

Keep your galette at room temperature for up to 24 hours. Wrap leftovers in plastic film and keep them in the fridge for up to 2 to 3 days.

Can you freeze it? You can freeze your galette wrapped in plastic for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for a few minutes using the same baking temperature you baked the galette.

Recipe FAQ

Can you flavor the shortcrust pastry?

Yes, you can add the zest of lemon, orange, lime, or grapefruit to the pastry. If you use finely chopped fresh or dry herbs, such as rosemary or thyme, add them to the dry ingredients before adding the butter.

Can you make a fruit galette in advance?

This fruit galette is best eaten warm, right after baking. You can make the shortcrust pastry up to 8 days in advance and keep it wrapped in plastic in the fridge. Let it thaw overnight before the day of baking.

Can you make this galette with frozen fruit?

Fresh fruits are the best, but you make this galette with frozen fruit too. Let frozen peaches thaw first, then dry by placing them on a paper towel. Use frozen blueberries on top of the galette: no need to thaw them.

Can you make this galette with canned peaches?

Yes, if peaches are out of season, you can make this galette with canned peaches. However, to avoid getting a soggy galette, please, make sure to drain them well to get all the fruit liquid out.

How to prevent fruit galette from having a soggy bottom

Primarily, you should avoid creamy or egg-based fillings that will not stay in place when filling. Instead, you can add a mascarpone base to a fruit galette to provide smoothness. Sprinkle ground almonds or almond flour over the galette dough to absorb the fruit juices for the best results.

Love fruit desserts? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 04, 2021. It has been revised to include improved content and photos. All posted pictures are mine.