Blueberry Peach Galette
This blueberry peach galette recipe pairs ripe, sliced peaches with whole blueberries inside a single sheet of buttery pastry, folded loosely around the fruit instead of sealed into a pan.
Equipment
- Pastry Cutter - or a food processor
- Plastic wrap
- Sharp knife or bench scraper
- French Tapered Rolling Pin - recommended
- Digital kitchen scale - recommended
- OXO Bench Scraper - recommended
- Silicone Baking Mat - recommended
- Glass mixing bowl set - recommended
Ingredients
- 1 ¼ cups all-purpose flour - 156g, plus more for dusting
- ½ cup unsalted butter - 113g, cold and cut into small cubes
- 1 tablespoon granulated sugar - 12g
- ¼ teaspoon fine salt
- 3 tablespoons ice water - 45-60ml
For the Filling
- 3 medium peaches - about 450g/1 lb, ripe, pitted and sliced ¼ inch thick
- 1 cup fresh blueberries - 150g
- ⅓ cup granulated sugar - 67g
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice - 15ml
- ½ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- fine salt - a pinch
For the Egg Wash and Topping
- 1 large egg
- 1 tablespoon water - 15ml
- 1 tablespoon turbinado sugar - 12g, for sprinkling
Instructions
- Whisk flour, 1 tablespoon sugar, and ¼ teaspoon salt. Cut in cold butter until coarse crumbs form. Add ice water 1 tablespoon at a time until dough holds together. Shape into a disc, wrap, and chill for 30 minutes.
- In a bowl, combine sliced peaches and blueberries. Add ⅓ cup sugar, cornstarch, lemon juice, cinnamon, vanilla, and a pinch of salt. Toss gently to coat.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. On a floured surface, roll chilled dough into a 12-inch (30 cm) circle. Transfer to the prepared baking sheet.
- Spoon fruit filling into the center, leaving a 2-inch (5 cm) border. Fold the dough border up and over the fruit, overlapping every 2-3 inches (5-7.5 cm).
- Whisk egg with 1 tablespoon water. Brush egg wash over the crust and sprinkle with turbinado sugar. Bake for 35-40 minutes until golden and bubbling.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Notes
- Butter Temperature: Keep the butter cold right up until it goes into the flour. If it starts to soften while you're cubing it, put it back in the fridge for a few minutes first.
- Choosing Peaches: Use peaches that give slightly when pressed but aren't soft or bruised. Underripe peaches won't release enough juice, and overripe ones can make the filling too watery.
- Drain Excess Liquid: Don't skip draining the excess liquid from the fruit bowl before filling the dough. Extra liquid on top of the cornstarch can overwhelm the crust.
- Folding the Crust: Fold the crust edges snugly against the fruit rather than loosely. A loose fold is more likely to let juices leak out during baking.
- Chill Before Baking: Chill the assembled, unbaked galette on the sheet pan for 10 to 15 minutes before baking. This helps the folded edges hold their shape instead of slumping in the oven.
- Prevent Over-Browning: If the crust is browning faster than the center is setting, loosely tent the galette with foil for the last 10 minutes of baking.
- Frozen Fruit: Frozen fruit works, but it releases more liquid. Thaw and drain well first, and consider adding an extra teaspoon of cornstarch to compensate.
- Make Ahead: The dough can be made up to 2 days in advance and kept wrapped in the refrigerator. It can also be frozen for up to 1 month.
- Storage: Store at room temperature for 1 day, or refrigerate in an airtight container for up to 4 days. The crust will soften over time.
- Reheating: Warm slices in a 350°F (175°C) oven for 8-10 minutes to re-crisp the crust. A microwave will heat it through but leaves the crust soft.
Nutrition
Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 45mgSodium: 95mgFiber: 2gSugar: 16g
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