Blueberry Peach Galette
servings
This Peach Blueberry Galette is a beautiful rustic dessert filled with a warm, juicy peaches and blueberry filling surrounded by a tender, and slightly crunchy crust. It’s simple to make, too!
Ingredients
Crust
- 1 ¾ cups flour
- ⅓ cup granulated sugar
- ¼ cup yellow cornmeal
- ¼ teaspoon kosher salt
- ½ cup cold butter cut into small pieces
- ⅓ cup buttermilk
- 1 egg beaten
- 2 tablespoons turbinado sugar
Filling
- 18 oz. fresh blueberries
- 2 peaches peeled and sliced thin
- 4 tablespoons granulated sugar
- 2 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
Instructions
Galette Crust
- In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
- Add butter. With a pastry cutter, blend in the butter until the mixture resembles coarse meal.
- Pour the buttermilk into the bowl and stir until the dough begins to stick together. *Be patient and see note.
- Remove the dough ball and adhere any remaining pieces of dough to it. Gently pat down into a disc, and then wrap in plastic.
- Refrigerate for at least 45 minutes before rolling out.
- Preheat oven to 350 degrees F. when ready to bake the galette.
Peach Blueberry Filling
- For the filling, in a large bowl, combine blueberries, peach slices, sugar, corn starch, lemon juice and zest, cinnamon, nutmeg and salt..
- Gently mix everything together as to not crush the blueberries.
Assembly
- Remove the dough from the refrigerator and place onto a piece of parchment (VERY lightly floured, only if necessary - see note). Starting from the center, roll it out into a circle (or as close as you can get to a circle) 14 inches across.
- Place the filling contents into the center and then gently spread around the circle to within two inches of the edge. *See Note
- Carefully, fold the edges of the dough up over the filling by using a small hard spatula, overlapping the dough when necessary. Gently press the creases to ensure that they are sealed. Transfer the galette on the parchment to the rimmed baking sheet.
- Using a pastry brush, coat the dough with the beaten egg and sprinkle with turbinado sugar.
- Bake for 1 hour, or until the crust is golden brown and filling is bubbly. Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
- Serve warm or at room temperature.
Notes
- Be patient when mixing the dough. It may take a bit for the crust to come together after adding the buttermilk, but it will, and won't need any additional liquid.
- When rolling out the dough, lightly and I do mean EXTREMELY LIGHTLY flour the parchment, and only if necessary (but you really shouldn't have to). If too much flour is used, the crust won't adhere to itself and the filling will leak.
- I like to place the galette on my round pizza stone because I've found that it’s the perfect size and bakes it quite nicely. If I use this instead of a rimmed baking sheet, I roll up the edges of the parchment to prevent any of the juices from dripping into the oven, should the galette leak.
- When adding the filling, I occasionally put the peaches around the outside as pictured in the post. It helps to hold the blueberries in and the crust will fold up over them. However, you can be creative and place the peaches however you'd like.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 262mg | Potassium: 169mg | Fiber: 3g | Sugar: 28g | Vitamin A: 558IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg