Peach and Blueberry Galette Recipe: Easy Butter Crust

I learned to make galettes because I cannot make a pie crust that looks good. A galette forgives everything: uneven edges, thick spots, patches where the fruit pokes through. This one wraps sliced peaches and blueberries in a butter crust rolled to fourteen inches, pleated up around the edges, brushed with melted butter, and sprinkled with turbinado sugar before baking at 375°F (190°C) for 35-45 minutes.

The fruit filling is peaches, blueberries, lemon juice, granulated sugar, brown sugar, flour, and a pinch of salt. The brown sugar gives it a slightly caramel-like sweetness that plain white sugar does not. The dough is standard butter pastry with ice water, chilled for thirty minutes before rolling. Pretty damn worth it.

Tips for Making Peach and Blueberry Galette

Keep the butter cold

Cube it, freeze it for ten minutes, then cut it into the flour until the largest pieces are pea-sized. Cold butter creates steam in the oven, which creates flaky layers.

Add ice water a tablespoon at a time. Stop as soon as the dough holds together when pressed. Too much water makes tough pastry.

Do not overfill the centre

Leave a one to two inch border of bare dough around the fruit. Fold this up and pleat it over the edges. Press lightly to seal.

If you pile the fruit too high in the centre, the juices overflow and the bottom turns soggy. A single even layer is enough.

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Peach and Blueberry Galette

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4.8 from 6 reviews

• 
  Author: Meghan Bassett
• 
  
  Total Time: 85 minutes
• 
  
  Yield: Serves 6

Description

Packed with fresh peaches and blueberries, this galette is the ultimate summer dessert, perfect when topped with a scoop of vanilla bean gelato.

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Instructions

1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. Using your fingers or a pastry cutter, mix in half of the cold butter until the mixture resembles coarse meal.
3. Add the remaining butter and repeat until the largest pieces of butter are about the size of peas.
4. Slowly drizzle ice water over the dough, a little at a time, and bring it together by kneading 3 to 4 times until the dough holds together.
5. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
6. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
7. In a large bowl, combine the sliced peaches, blueberries, lemon juice, granulated sugar, brown sugar, flour, and a pinch of salt. Toss gently until the fruit is evenly coated.
8. On a lightly floured surface, roll out the chilled dough into a 14-inch round and transfer it onto the prepared baking sheet.
9. Arrange the fruit filling in the center of the dough, leaving a 1-2 inch border all the way around the edges.
10. Fold the dough edges up and over the filling, pleating the dough as you go to create a rustic border. Press lightly to seal the folds.
11. Brush the folded edges of the galette with melted butter and sprinkle the pastry generously with turbinado sugar.
12. Bake for 35-45 minutes or until the crust is golden brown and the fruit filling is bubbling.
13. Allow the galette to cool on the parchment-lined baking sheet for 15 minutes before serving.
14. Serve warm, topped with vanilla ice cream or gelato.

Notes

• Make Ahead: You can prepare the galette dough in advance and refrigerate it for up to 2 days or freeze it for 1 month.
• Fruit Substitutions: You can substitute peaches with nectarines, plums, or even apples depending on the season.
• Flour and Water: The amount of water used in the crust may vary based on humidity, so add it slowly until the dough comes together without being sticky.
• Turbinado Sugar: This coarse sugar adds a nice crunch to the crust. If you don’t have it, you can use regular granulated sugar.

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22
• Sodium: 180
• Fat: 16
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50
• Fiber: 3
• Protein: 4
• Cholesterol: 40mg

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