Blueberry Peach Galette

This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer's best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword blueberries, peach, pie, pie crust

Prep Time 45

Cook Time 50

Total Time 1 35

Servings servings

Calories 380

Author Laurie McNamara

Equipment

Ingredients

1 pâte sucrée (sweetened pastry dough) see recipe notes for those with egg allergies
2 to 3 ripe peaches cut into ½-inch slices
1 cup fresh blueberries
1 teaspoon pure vanilla extract
1/4 cup light brown sugar
2 tablespoons unbleached all-purpose flour
pinch kosher salt
1 tablespoon butter cut into pieces
egg wash (see notes) an egg mixed with 2 teaspoons water
coarse sugar or any white sugar you have on hand

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).
On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter
Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.
In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.
Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.
Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.
Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

NOTE: For those with an egg allergy, use half of my regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking.

Nutrition