Why Should You Make This Recipe?

  • Visually Impressive: This Peach Galette recipe is my go-to summer dessert for entertaining. And it never fails, every time I put it on the table I see people’s faces light up followed by them asking me for the recipe.
  • Lazy Man’s Pie: Some people refer to galette as “Lazy Man’s Pie” as you don’t have to stress about making the pie dough, rolling it out, and making it look picture perfect. With my foolproof galette dough recipe, you still get the buttery crust we all love with minimal effort and without any of the stress.
  • Any stone fruit would work: You can use this basic recipe and switch up the fruit. During the summer months, I switch it up with other fresh fruits like apricots, cherries, and nectarine.
  • Can be made ahead: I usually like to serve this peach and blueberry galette warm right after I serve dinner with a scoop of ice cream on top of each slice. So, I make the whole thing before dinner and pop it in the oven after I serve the main course. This way, it is nice and warm by the time I am ready to serve dessert.
Peach blueberry galette topped off with ice cream from the top view

What is a galette dessert?

A galette is a rustic French dessert made by rolling the pastry dough into a large circle, filling it with fruit, and then rolling the edges of the dough onto the fruit before baking it directly on the baking sheet rather than in a pie pan.

The galette dough is very similar to pie dough but easier to manage since there is no fitting into the pie pan or cramping that needs to be done. Unlike carefully decorated picture-perfect pies, galettes usually look rustic and more amateur-like. To me, it is the easiest way to enjoy a fruit-filled buttery pie without the extra work.

Ingredients:

You will need two sets of ingredients to make this easy peach blueberry galette recipe:

Ingredients for galette with blueberries and peach
  1. Galette dough: To make the buttery pastry crust, you will need all-purpose flour, kosher salt, unsalted butter, and ice water.
Ingredients for the fruit filling
  1. Fresh Fruit Filling: In terms of the fruit, I used ripe peaches and plum along with almond flour, vanilla extract, coconut sugar and sliced almonds.

Ingredient Notes & Substitutions:

  • Butter: If you have ever made any pie dough before, you know that the most important ingredient here is butter. When it comes to butter for galette dough, I prefer cultured butter (some people call it European Style dough) that has over 82% fat content. I find that it produces an easy to manage galette dough and a flaky and nicely browned galette at the end. And when it comes to butter, Vermont Creamery’s cultured butter is my favorite. They recently started selling it in an easy-to-measure stick format that is not only delicious but also convenient for all your cooking and baking needs.
  • Fresh fruit mixture: You can use nectarines or white peaches instead of yellow peaches and swap blueberries with blackberries or even strawberries. Just make sure that peach slices are cut evenly to ensure even baking.
  • Plums: While you don’t have to add plums, I find that it breaks the sweetness of the peaches and gives the end product a welcome sour taste.
  • Coconut Sugar: If you don’t have any, you can use an equal amount of brown sugar.
  • Almond Flour: You can make almond flour at home using blanched almonds. With that being said, almond flour is an optional ingredient. If you don’t have any, you can omit using it. Also, almond meal can be used instead of almond flour.
  • Almond Extract: If you enjoy the almond flavors, you can add 1/4 almond extract into the fruit filling. I do not recommend adding more though as it would be overpowering.

How to make a galette with blueberries and peach?

This blueberry peach galette recipe has four folds:

Make the galette dough:

I recently shared my foolproof technique for making the galette dough from scratch in two ways: In the food processor and in a large bowl by hand. Below are the steps for making it in the food processor (because it is faster), but if you want to learn how to make it by hand, be sure to check out my galette dough recipe.

Showing how to make galette dough in a food processor
  1. Place all-purpose flour and salt in the bowl of a food processor fitted with the metal blade. Pulse 3-4 times to mix.
  2. Add in the cubed cold butter and pulse until the mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about ten 1-second pulses. 
  3. While the machine is still running, add in the ice water one tablespoon at a time until the dough starts to collect on the sides and form into a ball. I think this, the fact that the dough forms into a ball giving an idiot-proof visual cue of doneness, is the part that makes this recipe foolproof. Be sure to watch the how-to video in the recipe card to get a visual of what I mean. 
galette dough for peach and blueberry galette recipe
  1. Transfer dough onto a lightly floured surface and form it into a 4-inch flat disk. Wrap it tightly with a piece of plastic wrap and let it sit in the fridge for at least 45 minutes up to 2 days. 
  2. Take it out of the fridge and let it sit on the counter for 10-15 minutes before rolling it out. However, be aware that you might have to wait longer if the dough has been sitting in the fridge for more than 4 hours. 

Prepare the fruit filling:

To prepare the blueberry peach filling:

  1. Slice the peaches and plums in ¼-inch thick slices and place in a bowl with the blueberries.
  2. Sprinkle it with coconut sugar and let it macerate while you are waiting for the dough to cool in the fridge.

Assemble and bake:

The last step is assembly. To do so:

  1. Pre-heat oven to 375 F degree oven.
Showing how to make peach blueberry galette with step by step photos
  1. Roll dough into a 12-inch circle on a lightly floured surface. Gently roll the dough onto the rolling pin and transfer it onto a piece of parchment paper.
  2. Sprinkle the dough with almond flour (or almond meal) for additional nutty flavors.
  3. Place the peach mixture in the center of the dough mounting it in the middle making sure to leave a 2-inch border around the edge. You will have some liquid left in the bowl, I would use only 1-2 tablespoons of it in the filling and discard the rest to avoid the fruit juices making the galette soggy.
  4. Fold the edges towards the middle onto the fruit pleading gently every 2-3 inches. Brush the galette dough with egg wash (a beaten egg mixed with a tablespoon of water) and sprinkle it with almond slices.
  5. Sprinkle the galette with a tablespoon of coconut sugar (optional) or any other coarse sugar like turbinado sugar.
  6. Transfer it onto a prepared baking sheet. Bake in a preheated oven for 50-55 minutes for a delicious, flaky, and rustic peach galette recipe.
  7. Let it cool on the counter for a few minutes. Dilute a tablespoon of honey with a tablespoon of water and lightly brush the top of the fruit.
  8. Slice and serve.
A slice of blueberry nectarine galette is photographed from the front view

How to serve this fruit galette recipe?

While you can certainly serve this blueberry peach galette by itself, here are a few ways you can take it to a whole other level:

  • Ice Cream: A few scoops of vanilla ice cream is definitely a nice addition, but if you can get your hands on it try blackberry or blueberry ice cream (like I used in the pictures) as well.
  • Creme fraiche: If you want to do it like the French, serve it with a dollop of creme fraiche on the side. The tangy flavor of cream fraiche pairs beautifully with the sweetness coming from the fruit.
  • Serve it warm, cold, or at room temperature. It is delicious in every possible way.

How To Store & Reheat?

  • Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
  • To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.

Expert Tips:

  • Almond Slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
  • Cold butter and ice cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
  • Squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add in a small amount of lemon zest and lemon juice into the fruit mixture.
Rustic peach blueberry tart topped off with ice cream

Variations for this peach blueberry galette

What I love about this blueberry and peach galette recipe is that it is so versatile. You can use any fruit you have on hand. Below are a few variations that you can make with summer fruits:

  • Blueberry Nectarine Galette: Swap peaches with nectarines
  • Peach Blackberry Galette: Swap blueberries with blackberries
  • Nectarine Galette Recipe (or 1-type of fruit): If you prefer, you can use only one kind of fruit. Nectarines, peaches, apricots, blueberries, etc. all work well for filling in this recipe.

FAQs:

Can I use canned peaches to make a peach galette?

If peaches are not in season, you can use canned peaches instead. Though I would recommend draining them as extra moisture may cause a soggy galette. Additionally, since most canned peaches are mixed with sugar syrup, I recommend skipping on adding any sugar into the fruit filling. 

How about a peach galette using frozen peaches?

While my favorite peach galette recipe is made with fresh summer peaches, you can make this recipe with frozen peaches that are fully thawed. If you decide to do so, be sure to thaw your peaches on paper towels so that they are fully softened and not too watery.

Can I assemble this galette in advance?

You sure can. I usually assemble the whole thing an hour before serving and keep it in the fridge until I am ready to bake it. The important thing is to make sure that you are draining the fruit filling to get all the liquid out (because we do not want a soggy dough) before placing it onto the galette dough. Also, keeping it in the fridge and baking in a preheated oven help to produce a flaky galette recipe.

How about a peach galette with puff pastry? Can I use storebought puff pastry instead of galette dough?

Yes, you can. Though in my opinion, the version made with galette dough is better. Still, if you prefer the convenience of puff pastry you can follow the recipe exactly as is and use it instead of the homemade galette dough. The only difference would be the time of baking. Puff pastry bakes faster than pie crust so I recommend baking in a 425 F degree oven for 15-18 minutes or until the crust turns golden brown.

Other peach and blueberry recipes you might like:

Other peach recipes you might like:

Peach Blueberry Galette Recipe

5 from 6 votes
Yields8 slices
Prep Time1 hour 30 minutes
Cook Time55 minutes
Total Time2 hours 25 minutes
This delicious Peach Blueberry Galette recipe has all the amazing flavors of a pie without all the stress. It is a rustic fruit tart recipe you can make in no time.
Make the easy homemade galette dough, fill it with the juicy summer fruit, fold the sides of the dough onto the fruit, and bake for the ultimate summer dessert. 

Ingredients 

For The Galette Dough:

  • 1 ½ cups all-purpose flour, more to flour the surfaces, (213 gr.)
  • ½ teaspoon kosher salt
  • 10 tablespoons cold unsalted butter, cut into small cubes, (142.5 gr.)
  • 4-5 tablespoons ice-cold water

For The Filling:

  • 2 peaches, medium-size* – sliced ¼ inch thick slices
  • 1 plum, sliced ¼ inch thick slices
  • ½ cup blueberries
  • 1 ½ tablespoons coconut sugar, or brown sugar
  • 2 tablespoons almond meal or almond flour, optional
  • 1 large egg, lightly whisked
  • ½ cup sliced almonds, with or without the skin on
  • 1 tablespoon honey, (optional)

Instructions 

  • To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
  • Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
  • At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. 
  • Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.*
  • Take it out of the fridge 10 minutes before you are ready to roll it out.
  • To make the filling: Place peaches, plums, blueberries in a bowl. Sprinkle it with coconut sugar. Set it aside to macerate. 
  • Pre-heat the oven to 375 F degrees (190 C.) Prepare a sheet of parchment paper that will fit into the baking sheet.
  • To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. 
  • If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides. 
  • Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges.
  • Roll the sides of the dough overlapping as you go around and pleating the dough.
  • Whisk egg with a tablespoon of water to make egg wash.
  • Brush the outer crust with egg wash and sprinkle with sliced almonds lightly pressing to make sure they stick.
  • Bake 50-55 minutes or the crust turns golden brown. Transfer the galette onto a wire rack to cool. 
  • If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit.
  • Serve while it is still warm.

Video

Notes

  • The dough can be kept in the fridge upto 2 days or can be frozen (tightly wrapped) upto a month.
  • Prep-time below includes 1 hour resting of the dough in the fridge.
  • Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
  • To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.
  • *Peaches: I prefer medium-ripened peaches for this recipe. If they are hard, I leave it out a day before I plan on making this recipe.
  • A word on almond slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
  • Cold butter and ice-cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
  • A squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add a small amount of lemon zest and lemon juice into the fruit mixture.

Nutrition

Calories: 383kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 155mg | Potassium: 221mg | Fiber: 4g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: French
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

If youโ€™re looking for approachable, yet creative recipes made with everyday ingredients, youโ€™ve come to the right place. Here, weโ€™re all about recipes thatโ€™s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

The cover of Foolproof Protein packed ebook.

Claim Your Free E-Book

Foolproof Protein-Packed
Sign up to get our free Protein-Packed Meals E-book with recipes you can make in under 45 minutes. Plus, get weekly updates and goodies from us.
Please enable JavaScript in your browser to complete this form.
5 from 6 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

    1. Hi Cindy,
      I would place it in an airtight container and keep it on the counter up to a day. If you don’t plan on consuming the next day, then I would place it in the fridge (in an airtight container) up to 2 days. When ready to serve, you could warm it up for 5-8 minutes or so in a preheated (300 degrees F) oven.
      I hope this helps.
      Cheers,
      Ice

  1. Can I use Almond flour instead of all-purpose flour? It looks like so much fun to make. Looking forward to your answer>

    1. Hi Joan,
      Sadly, I do not think that almond flour would behave the same way here.
      I know that was not the answer you were looking for, but I think it would be too crumbly.
      Hope this helps.

  2. I continuously follow you as you have great recipe! I am mostly interested by low carb low or no sugar recipes and you had a few of those with almond flour, coconut flour, oats, etc and using sweeteners to replace sugar. Can you share please whether it is baking a dessert or preparing a meal, pizza, galette, etc thks so much, be well and keep safe, Cyril