Peach And Blueberry Galette Recipe

I absolutely love this peach and blueberry galette recipe because it perfectly balances the juicy sweetness of ripe fruit with a buttery, flaky crust that’s utterly delightful. Plus, making a galette feels like I’m effortlessly mastering a rustic, Instagram-worthy dessert that impresses everyone without the fuss of a traditional pie.

I adore a down-home dessert that shows off what seasonal fruit can do, and my Peach and Blueberry Galette is just that. With juicy peaches and sun-kissed blueberries set inside an unfussy, free-form crust made with all-purpose flour and super chill (in every sense) unsalted butter, this rustic treat tastes as if summer had just rolled into town.

Ingredients

• All-purpose flour: Provides structure and carbohydrates to the galette crust.
• Unsalted butter: Adds richness and flakiness to the pastry.
• Granulated sugar: Sweetens the dough lightly; balances tart fruit.
• Ripe peaches: Juicy and sweet; rich in vitamins A and C.
• Fresh blueberries: Sweet-tart flavor; high in antioxidants and fiber.
• Brown sugar: Deep, molasses-like sweetness for fruit filling.
• Lemon juice: Provides a bright, tangy contrast to the sweetness.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 ripe peaches, pitted and sliced
• 1 cup fresh blueberries
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a big bowl, mix together the flour, sugar, and salt. Stir in the cold, diced butter, using either a pastry cutter or your fingers and mixing until the mixture resembles coarse crumbs.

2. Slowly add the ice water, one tablespoon at a time, mixing only until the dough forms. This is not the time to be a dough diva; it is crucial to be gentle. Working the dough too aggressively or for too long will initiate gluten development and make you the poor, sorrowful, 1-hour-dough-chilling-waiting-in-the-fridge-kind-of baker you are. Increase the thickness of the toasty crust at your peril.

3. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a baking sheet by covering it with parchment paper.

4. On a floured surface, roll the chilled dough into a circle 12 inches in diameter. Move the dough to the baking sheet you prepared.

5. In a medium bowl, combine the sliced peaches, blueberries, brown sugar, cornstarch, lemon juice, and vanilla extract. Mix until the fruit is well coated.

6. Place the fruit mixture in the center of the dough, leaving a 2-inch border free all around.

7. Trim the dough edges, if necessary, to ensure a good fit around the fruit; then fold them over the fruit. Fold the edges of the dough over the fruit, pleating as needed to create a rustic edge.

8. Using the beaten egg, brush the dough’s folded edges and sprinkle them with coarse sugar.

9. Preheat the oven to 350°F. Bake the pie for 35 to 40 minutes, or until the crust is golden brown and the fruit filling is bubbling.

10. Let the galette rest on the baking sheet for a minimum of 15 minutes. Serve warm or at room temperature to enjoy the dessert.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Pastry cutter or fork
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Rolling pin
9. Baking sheet
10. Parchment paper
11. Brush (for egg wash)
12. Oven thermometer (optional)

FAQ

• Q: Can I use frozen peaches or blueberries for this galette?Q: Can I use frozen peaches or blueberries?

  A: Yes, you can use frozen peaches or blueberries. They should be thawed and drained well before using to avoid excess moisture.

• Q: How can I ensure my crust is flaky?A: Ensure the butter is extremely cold. Use ice water. Mix the dough as little as possible and handle it even less to keep the finished product flaky.
• Q: Is there an alternative to using egg for the egg wash?A: You may use milk or cream as an alternative to egg wash to give the crust a nice finish.
• Q: Can I make this galette ahead of time?Q: Can you make the dough in advance, and how should you store it?

  A: Yes, you can make the dough in advance and refrigerate it for up to 2 days or freeze it for up to 1 month. Assemble and bake the galette the day you plan to serve it.

• Q: Would it be okay to add more fruits?A: You can increase the number of fruits, but watch the moisture. Make cornstarch adjustments to keep the crust from getting soggy.
• Q: How should I store leftovers?B: Store any uneaten portions in an airtight container in the refrigerator up to 3 days. For best results, reheat in the oven rather than the microwave.

Substitutions and Variations

For a gluten-free alternative, substitute 1 1/4 cups all-purpose flour with 1 1/4 cups gluten-free all-purpose flour.
1/2 cup unsalted butter can be substituted with 1/2 cup coconut oil, chilled, for a dairy-free alternative.
For a refined sugar-free option, substitute 2 tablespoons granulated sugar with 2 tablespoons coconut sugar.
1 cup fresh blueberries can be substituted with 1 cup thawed, drained, and frozen blueberries.
1 tablespoon arrowroot powder can be substituted with 1 tablespoon cornstarch as a thickening agent.

Pro Tips

1. Chill the Dough Thoroughly: After forming the dough, wrap it in plastic wrap and chill it in the refrigerator for at least one hour. This helps the butter solidify again, resulting in a flakier crust when baked.