Peach Blueberry Galette Recipe
This easy 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.
Servings: 8 slices
Ingredients
For The Galette Dough:
- 1 ½ cups all-purpose flour (213 gr.) more to flour the surfaces
- ½ teaspoon kosher salt
- 10 tablespoons cold unsalted butter (142.5 gr.) cut into small cubes
- 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 - Optional
- ½ cup blueberries
- 1 ½ tablespoons coconut sugar or brown sugar
- 2 tablespoons almond flour or almond meal, 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.
- Reserve 2 tablespoons of the juices and drain the rest of the fruit.
- Spread the fruit on top (with the juices) 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.
- Place it in the fridge and let it sit in there for 10-15 minutes (no more than 24 hours*) so it is very cold before placing in the oven.
- 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 includes 1 hour of dough resting in the fridge.
- Making ahead: * You can assemble the whole thing a day in advance, cover with stretch film, and refrigerate. Bake it an hour before you plan to serve it for the freshest taste.
- Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring it to 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 them out a day before I plan on making this recipe.
- Using Puff Pastry Instead: I highly recommend making your own galette dough, but if you prefer the convenience of store-bought puff pastry, you can use it as a substitute. Follow the rest of the recipe as written. The only difference is the baking time. Since puff pastry bakes faster than pie crust, I recommend baking it at 425°F (218°C) for 15–18 minutes or until the crust is golden brown.
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
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