Peach Blueberry Galette

This Peach Blueberry Galette is a charming, rustic treat that pairs juicy, sweet peaches with tangy blueberries wrapped in a tender, buttery crust. In just about 1 hour and 20 minutes, you can create a dessert that looks and tastes as though you spent far more time, making it ideal for both casual family dinners and charming weekend gatherings.

Why You’ll Love This Peach Blueberry Galette

This Peach Blueberry Galette checks all the boxes — it’s visually stunning, bursting with fruit-forward flavor, and surprisingly easy to assemble. The free-form crust gives it a charming rustic look, while the peach‑blueberry filling offers a perfect harmony of sweetness and brightness. No matter your experience level in the kitchen, this galette is simple to master, delightfully forgiving, and sure to impress.

Ingredients

(Rewritten for clarity and consistency.)

For the Crust:

• 1 ½ cups all‑purpose flour (plus extra for rolling)
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 11 tablespoons (approximately 1⅓ sticks) of cold butter, sliced into ½-tablespoon chunks
• 1 large egg yolk (reserve the white for glazing)
• 3 tablespoons milk

For the Filling:

• 2 cups peeled and sliced fresh peaches (roughly 1 pound)
• ½ cup fresh blueberries
• ¼ cup granulated sugar
• 2 tablespoons all‑purpose flour
• Pinch of salt
• 1 egg white, lightly beaten
• 2 tablespoons coarse or granulated sugar (for sprinkling)

Step‑by‑Step: How to Make Peach Blueberry Galette

1. Prepare the Dough: In a food processor, pulse together flour, sugar, and salt until mixed. Add cold butter; pulse until mixture resembles coarse cornmeal. In a small bowl, whisk the egg yolk with milk, then add to the mixture and pulse until dough just comes together. Place the dough on plastic wrap, form it into a disk, wrap tightly, and refrigerate for 30 minutes.
2. Preheat & Prep: Preheat oven to 350°F (175°C). Prepare a rimmed baking sheet with parchment paper and set it aside.
3. Make the Filling: Gently toss peaches and blueberries in a bowl with ¼ cup sugar, 2 tablespoons flour, and a pinch of salt until well coated.
4. Roll & Assemble: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to the prepared baking sheet. Spoon the fruit filling into the center, leaving a 1-inch margin around the edges.
5. Fold & Glaze: Gently fold the outer edges of the dough over the fruit, pleating as needed to create a rustic border. Brush the exposed crust with the reserved egg white, then sprinkle with 2 tablespoons of coarse or granulated sugar.
6. Bake: Bake for around 50 minutes, or until the crust is golden and the filling is bubbling. Allow to cool about 10 minutes before slicing. Enjoy warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Helpful Tips

• Ensure ingredients stay cold — especially the butter — to achieve a perfectly flaky, tender crust.
• Avoid piling on too much fruit; a shallow layer helps prevent soggy results.
• Bake on the center rack at a moderate 350–375°F to ensure even browning without burning.
• Dot with butter: Add a few small pats of butter over the fruit before baking for extra richness.
• Consider brushing with jam: For shine, brush a little warm apricot jam over the fruit after baking.

Substitutions And Variations

• Try variations like raspberries instead of blueberries or nectarines in place of peaches.
• Use a store-bought pie crust for convenience, or add cornmeal to the dough for a rustic texture.
• Make it gluten-free by using a gluten-free flour blend.
• Boost flavor with a touch of cinnamon or lemon zest in the filling.

Storage Instructions

• Room temperature: Store leftover galette at room temp for up to 2 days — best enjoyed within that window.
• Refrigeration: Keep covered in the fridge for 2–4 days and reheat in a warm oven to restore crispiness.
• Freezing: Wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator and reheat gently.

Nutritional Information

Here’s a snapshot of nutrition from similar galettes for reference:

Your version (about 409 calories per slice as provided) seems rich and indulgent — a decadent treat worth savoring!

Serving Suggestions

• Classic pairing: Warm slice with vanilla ice cream or lightly whipped cream.
• French-inspired: A dollop of crème fraîche adds tangy balance and elegance.
• Elegant twist: Serve with fresh mint, a sprinkle of powdered sugar, or a drizzle of honey post-bake.

Frequently Asked Questions About Peach Blueberry Galette

What is a galette?
A galette is a free-form, rustic tart where the crust is folded over the filling, leaving the center exposed.

How do I prevent a soggy crust?
Avoid piling in too much fruit. For extra protection, sprinkle semolina or breadcrumbs on the crust before filling.

Can I use store‑bought crust?
Definitely! A pre-made crust saves time and still tastes amazing.

Can I make this ahead of time?
Absolutely — you can prepare the dough ahead of time and refrigerate it for 2 to 3 days.

Why choose a galette over pie?
Many bakers love galettes for their simplicity and rustic charm. They’re easier to shape, less fussy, and just as delicious.

Conclusion

Thank you for trying out this Peach Blueberry Galette with me! I absolutely love how effortlessly it comes together, and how the bright fruit fills your home with summer scent every time it bakes. It’s both unpretentious and beautiful — and best of all, irresistibly delicious. I hope you find joy in making and sharing this galette as much as I do. Here’s to your cooking adventures — enjoy every flaky, juicy bite, and thanks for being part of our food-loving community!

Peach Blueberry Galette

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• Author: Lisa
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x

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Description

Peach Blueberry Galette is a simple and rustic dessert that brings together juicy peaches and tart blueberries in a flaky homemade crust. It’s the perfect fruit-forward treat for summer gatherings or easy weeknight baking.

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Ingredients

Scale 1x2x3x

1 ½ cups all-purpose flour (plus extra for rolling)

1 tbsp granulated sugar

¼ tsp salt

11 tbsp cold butter, cut into ½-tbsp pieces

1 large egg yolk (reserve white for glaze)

3 tbsp milk

2 cups peeled, sliced fresh peaches

½ cup fresh blueberries

¼ cup granulated sugar

2 tbsp all-purpose flour

Pinch of salt

1 egg white, lightly beaten

2 tbsp coarse or granulated sugar for sprinkling

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Instructions

1. Prepare the Dough: In a food processor, pulse together flour, sugar, and salt until mixed. Add cold butter; pulse until mixture resembles coarse cornmeal. In a small bowl, whisk the egg yolk with milk, then add to the mixture and pulse until dough just comes together. Place the dough on plastic wrap, form it into a disk, wrap tightly, and refrigerate for 30 minutes.
2. Preheat & Prep: Preheat oven to 350°F (175°C). Prepare a rimmed baking sheet with parchment paper and set it aside.
3. Make the Filling: Gently toss peaches and blueberries in a bowl with ¼ cup sugar, 2 tablespoons flour, and a pinch of salt until well coated.
4. Roll & Assemble: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to the prepared baking sheet. Spoon the fruit filling into the center, leaving a 1-inch margin around the edges.
5. Fold & Glaze: Gently fold the outer edges of the dough over the fruit, pleating as needed to create a rustic border. Brush the exposed crust with the reserved egg white, then sprinkle with 2 tablespoons of coarse or granulated sugar.
6. Bake: Bake for around 50 minutes, or until the crust is golden and the filling is bubbling. Allow to cool about 10 minutes before slicing. Enjoy warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Swap in raspberries or nectarines for easy variations. Store leftovers at room temperature for 2 days or refrigerate for up to 4 days. Best enjoyed warm with ice cream or whipped cream.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 1 slice
• Calories: 409
• Sugar: 20g
• Carbohydrates: 48g
• Protein: 6g