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.
Blueberry Peach Galette
- 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
- 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
- 1 egg beaten with 1 teaspoon water
- some sugar for sprinkling
- 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.