Description
This Blueberry Peach Galette is a rustic, free-form tart featuring juicy blueberries and thinly sliced peaches nestled in a flaky all-butter pie crust. Its buttery, golden crust with a slightly caramelized fruit filling makes for a delicious and elegant dessert perfect for summer or any time you crave fresh fruit baked into a simple yet impressive pastry.
Ingredients
Pie Dough
- 1 disk Basic All Butter Pie Dough (recipe linked in notes, makes 2 disks, you need 1)
Filling
- 2 cups blueberries
- 2 large peaches, thinly sliced (about 1 ½ cups)
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon tapioca flour or cornstarch
- 1 tablespoon unsalted butter, cold and cut into small cubes
Topping
- 1 egg, lightly beaten with 1 teaspoon of water (egg wash)
- 1-2 tablespoons turbinado or sparkling sugar
Instructions
- Soften the Dough: Remove the Basic All Butter Pie Dough disk from the refrigerator and set it on the counter at room temperature to soften while you prepare the filling.
- Prepare the Fruit: Rinse and drain the blueberries and peaches. Place the blueberries and thinly sliced peaches in a large bowl.
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Sweeten and Marinate Fruit: Top the blueberries and peaches with granulated sugar and lemon zest. Gently stir to combine and let sit for 15 minutes to allow the fruit juices to release.
- Thicken the Filling: Add tapioca flour or cornstarch to the fruit mixture and gently mix until the starch is fully absorbed into the fruit juices.
- Roll Out the Dough: Once the dough has softened enough to leave a thumbprint indent, roll it out on a parchment-lined or silicone mat lightly dusted with flour into a 12-13 inch diameter round about 1/8 to 1/4 inch thick.
- Assemble the Galette: Brush the dough surface lightly with the egg wash. Using a slotted spoon, transfer the fruit to the dough, leaving a 1 ½ to 2 inch border. Fold the dough edge up over the filling, pleating it every 2 inches as you go around about 12 times.
- Chill Before Baking (Optional): Transfer the galette on the parchment to a rimmed baking sheet. For a firmer shape, freeze the galette on the baking sheet for 15-20 minutes before baking.
- Add Finishing Touches: Brush the dough edges with remaining egg wash and sprinkle turbinado or sparkling sugar over the crust. Dot the filling with small cubes of cold butter.
- Bake the Galette: Bake in the preheated oven for 40-50 minutes, rotating the pan halfway through. The crust should be golden brown and the fruit soft and jammy.
- Cool and Serve: Allow the galette to cool before slicing into wedges. Serve with fresh whipped cream or ice cream for an extra treat.
Notes
- You can substitute cornstarch if tapioca flour is not available.
- Chilling the galette before baking helps maintain its shape, especially in warmer conditions.
- Use cold butter cubes in the filling to add richness and a glossy finish as they melt while baking.
- Serve warm or at room temperature, optionally topped with whipped cream or ice cream.
- Recipe makes one galette approximately 8-10 servings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
