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Peach And Blueberry Galette

Sliced blueberry peach galette topped with a scoop of ice cream on parchment paper.

5 from 9 reviews

This easy peach and blueberry galette is made with a buttery pastry crust and fresh seasonal peaches. Served hot right from the oven with a scoop of vanilla ice cream, this fruit galette is what the summer season calls for.



For the shortcrust pastry:

  • 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

For filling:

  • 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

** If needed, please refer to Baking Conversion Charts.


  1. To make the shortcrust pastry, sift flour with a flour sifter. Place flour, sugar, 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. 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.
  2. Turn the dough onto a lightly floured work surface and knead with your hands to obtain a smooth dough ball. Place it in a salad bowl, cover it with plastic film, and refrigerate it for 30 minutes.
  3. Preheat the oven to 355 degrees F/180 degrees C. Take the pastry from the refrigerator and, using a rolling pin, roll it out between two sheets of parchment paper to the thickness of 3 to 4 mm. You should get an imperfect pastry circle of 10-inch/26 cm. Transfer it with the bottom parchment to a baking sheet.
  4. To assemble the galette, wash peaches. Cut them along with the skin into thin slices.  Mix almond flour with granulated sugar and scatter this mixture onto the pastry shell, forming a circle of about 9-inch/23 cm. Arrange peach slices in a circular pattern, add blueberries, making sure to garnish about 1.5- to 2- inch/3.5 to 5 cm from the edge.
  5. Fold the pastry over the fruit, forming occasional pleats. Add flaked almonds on top, and using a pastry brush, brush the crust with the beaten egg. Then, sprinkle the brown sugar with a mini strainer over the dough and fruit. Bake for about 45 to 55 minutes in the middle rack of the oven. It is ready when the pastry is cooked and golden brown. Let it cool for about 10 minutes and serve with a scoop of vanilla ice cream.


  1. 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.
  2. 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.
  3. 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.
  4. Leave the peaches with the skin on or peel them if desired. 
  5. Don't worry about making the perfect galette. The more imperfection it has, the more rustic look obtained.
  6. Instead of a beaten egg, use an egg wash (1 large egg beaten with 1 tablespoon (15ml) water, milk, or cream). 


Keywords: peach and blueberry galette, peach and bleuberry galette recipe




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