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Easy Flaky Peach Blueberry Galette Recipe with Buttery Crust Perfect for Summer

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A rustic, flaky galette featuring fresh peaches and blueberries wrapped in a buttery crust, perfect for a quick and delicious summer dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, chilled and cut into small cubes
  • 3 to 4 tablespoons ice water, very cold
  • 2 large fresh peaches, peeled, pitted, and sliced thinly
  • 1 cup (about 150g) fresh blueberries, washed and dried
  • 1/4 cup (50g) granulated sugar (for filling), adjust to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour (for filling)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for brushing crust)
  • 1 tablespoon coarse sugar (turbinado or sanding sugar, optional, for sprinkling crust edges)

Instructions

  1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt.
  2. Add the chilled 8 tablespoons cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized bits.
  3. Drizzle in 3 tablespoons ice water and mix gently with a fork. Add an extra tablespoon if the dough seems dry. Form the dough into a flat disk, wrap in plastic wrap, and chill for at least 30 minutes.
  4. In another bowl, combine 2 large sliced peaches, 1 cup blueberries, 1/4 cup sugar, 1 tablespoon flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and optionally 1/2 teaspoon cinnamon. Toss gently to coat and set aside.
  5. On a lightly floured surface, roll the dough into a rough 12-inch circle about 1/4-inch thick. Transfer the dough carefully to a parchment-lined baking sheet.
  6. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around. Gently fold the edges over the fruit, pleating as needed to form a round enclosure but leaving the center exposed.
  7. Brush the folded edges with the beaten egg. Sprinkle with coarse sugar if desired.
  8. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes until the crust is golden brown and the fruit is bubbly and soft. Tent with foil if edges brown too quickly.
  9. Let the galette cool on a rack for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold and work quickly to maintain flakiness. Chill dough before rolling. If fruit is very juicy, add extra flour or cornstarch to filling. Tent crust edges with foil if browning too fast. Let galette rest after baking to thicken juices and prevent soggy crust. Dough can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: peach galette, blueberry galette, summer dessert, flaky crust, fruit galette, easy dessert, buttery crust, rustic pie

Find it online: https://zorbmeal.com/easy-flaky-peach-blueberry-galette-recipe-with-buttery-crust-perfect-for-summer/