Blueberry Peach Galette

With a flaky buttery crust, sweet peaches and juicy blueberries, galette or crostata is perfect summer dessert. It is easier to make than a pie, and topped with a scoop of vanilla ice cream is so delicious.

Galette is definitely my go-to summer dessert because it requires minimal effort and minimal baking talent. We can not get enough of this dessert, because each time I change fruits and get a totally different dessert. Peaches are in season now in Croatia, and they pair perfectly with juicy blueberries, but you can change fruit and try different combinations. Try my Strawberry Galette.

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Blueberry Peach Galette

With flaky buttery crust, sweet peaches and juicy blueberries, galette or crostata is perfect summer dessert. It is easier to make then a pie, and topped with scoop of vanilla ice cream is so delicious.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert

Servings: 10

Author: Mihaela K. Sebrek

Ingredients

Crust:

• 190 grams all-purpose flour (1 1/2 cup)
• 45 grams granulated sugar (3 tablespoons)
• 115 grams cold butter (1/2 cup) cubed
• 60 ml ice cold water (1/4 cup)
• pinch of salt

Filling:

• 3 large peaches pitted and sliced
• 150 grams blueberries (1 1/2 cups)
• 60 grams granulated sugar (1/4 cup)
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• pinch of salt

More:

• 1 egg beaten with 1 teaspoon water
• some sugar for sprinkling

Instructions

• Crust: Put the butter into the freezer 15 minutes ahead of time. In a large bowl, mix together flour, sugar, and salt. Using your hands, mix in the butter until the mixture resembles pea-sized crumbs. Drizzle water over the dough and bring together, gently knead the dough a few times in the bowl until it all comes together. It is important not to handle the dough too much. (Add 1-2 tablespoons of water if the dough seems dry.) Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 1 hour.
• Filling: In a large bowl, combine sliced peaches, blueberries, lemon juice, sugar, cornstarch, vanilla, cinnamon, and salt. Gently toss to coat the fruit evenly.
• Preheat oven to 190 C (370 F). Line a large baking sheet with parchment paper or a silicone baking mat.
• Unwrap and place the dough between 2 sheets of parchment paper and use a rolling pin to flatten it into a 30 cm (12 inch) circle. Transfer dough to the prepared baking sheet.
• Spoon the fruit into the center of the dough, leaving a 5 cm (2 inches) border all around. Gently fold the edges of the dough over the fruit to make a rim, overlapping the dough as necessary.
• Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown.
• Remove from the baking sheet and leave to cool slightly. Serve with a scoop of vanilla ice cream.

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