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Peach blueberry galette fresh out of the oven with ice cream on top

Peach Blueberry Galette Recipe

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. 
Course Dessert
Cuisine French
Prep Time 1 hour 30 minutes
Cook Time 55 minutes
Total Time 2 hours 25 minutes
Servings 8 slices
Calories 383kcal


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)


  • 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.



  • 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.


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