Peach Blueberry Galette

This Peach Blueberry Galette is a beautifully rustic dessert filled with a warm, juicy peaches and blueberry filling surrounded by a tender, flaky and slightly crunchy crust! Everyone will think you slaved away on this dessert, but the secret is, it’s deceptively simple to make! Make this galette the star of your next dessert table!

I love galettes for their taste and for the fact that they’re relatively easy to make. Galettes are often called a lazy man’s pie because you don’t have to be as precise with the crust; there’s room for error, and yet it tastes so good! 

I borrowed the crust recipe from Two Peas & Their Pod. It’s one that I’ve used again and again. I’ve had great luck with and it’s delicious.

Tricks and tips to help you with this Blueberry Peach Galette:

• To help the crust of your galette stick together well, gather the dough into a ball as much as possible with your hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap. You will not need to add more buttermilk than what is called for.
  (OR with the food processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
• If you’re concerned about those errant pieces of dough falling off as you go to roll the dough out, don’t be. Everything comes together quite nicely after it has been refrigerated.
• You can make the galette crust in advance and keep it in the fridge for up to three days before using it.
• Don’t worry if your galette leaks slightly! But to avoid this, crease the edges of the parchment paper up. The fruit juices that do leak will stay pretty much contained and won’t drip all over the oven.

Ingredients for Peach and Blueberry Galette

Crust Ingredients

Here’s what you need to make the galette crust:

• Flour
• Granulated sugar
• Yellow cornmeal
• Salt
• Cold butter, cut into pieces
• Buttermilk
• Egg
• Turbinado sugar

Filling

To make the fruity filling, you’ll need these ingredients:

• Fresh blueberries
• Ripe peaches (I often use white peaches, too!)
• Granulated sugar
• Cornstarch
• Fresh lemon juice
• Lemon zest
• Cinnamon
• Freshly grated nutmeg
• Kosher Salt

*Make sure to review the recipe card below for the exact amounts you’ll need of each ingredient!

How to make Blueberry and Peach Galette

Make the Crust

1. In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
2. Use a pastry cutter to mix in the cold butter until the mixture resembles a coarse meal.
3. Pour the buttermilk into the bowl and stir until the dough begins to stick together.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap it in plastic wrap.
5. Refrigerate for at least 45 minutes before rolling out.
6. Preheat oven to 350 degrees F. when ready to bake the galette. 

Make the Filling

7. In a large bowl, combine blueberries, peaches, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
8. Gently stir the fruit mixture together, being careful not to crush the blueberries.

Assemble the Galette

9. Place a sheet of parchment paper onto a work surface. I often place it on my round pizza stone because I found that it’s the perfect size and bakes it quite nicely.
10. Remove the galette dough from the refrigerator and, starting from the center, use a rolling pin to roll it out into a circle (or as close as you can get to a circle) 14 inches across.
11. Place the filling contents into the center of the circle and then gently spread the filling around the circle to within two inches of the edge.
12. Using a small hard spatula, fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed. 
13. Lightly brush the edge of the dough with the beaten egg wash and sprinkle with turbinado or coarse sugar. (You will have some egg left over.)

Bake and Serve

14. Transfer the galette on the parchment to a rimmed baking sheet. Bake for 1 hour, until the crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack and allow to cool for 20 minutes before serving.
15. Serve warm or at room temperature. This galette is delicious with a scoop of vanilla ice cream or some whipped cream!

How to Store Leftover Peach Blueberry Galette

Store any leftovers loosely covered at room temperature for 2-3 days.

Can I use frozen fruit instead of fresh fruit? 

Yes you can! When using frozen fruit, make sure you thaw it and then drain it so that you don’t have excess juice running over the parchment and onto your oven.

Can you freeze Peach Galette?

Yes, you can wrap it tightly and store it in the freezer for up to 3 months. Thaw at room temperature before reheating to serve!

More Galette Recipes

• Cinnamon Pear Galette– If you’re craving a warm, comforting dessert that’s easy to make and bursting with fresh fruit and flavor, look no further than the Cinnamon Pear Galette which combines buttery, flaky pie crust and a spiced filling.
•  Strawberry Rhubarb Galette – this galette combines sweet strawberries with tart rhubarb for a flavorful filling surrounded by a delicious golden brown crust!
• This Cherry and Dark Chocolate Galette with pre-made pie crust, frozen cherries, and dark chocolate will wow family and friends. 
• Apple Ginger Galette is another great choice for a fall dessert. The crystallized ginger adds an extra-special twist to the apple filling!

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