Peach Blueberry Galette is an easy, rustic dessert that is so delicious, quick to make, and really anyone can do it. I just can’t believe how such a simple thing can pack such a flavor and texture punch. The flaky pie crust and the combo of peach and blueberries with ginger will get you hooked, but you can really use any fruit here instead. Strawberries, rhubarb, plums, raspberries, apple, pear, apricot, you name it!
How to make a peach blueberry galette
What is a galette?
Essentially, a galette is a French dessert made of flaky pastry dough.
A rustic, no fuss, easy version of a pie or tart.
The flaky pastry dough is rolled out and then folded over to partially cover the fruit filling in the middle.
Why we love galettes:
- No need to be perfect,
- no making of a nice pie edge,
- easy to make,
- no need for a pie pan,
- very customizable,
- no blind-baking
- quick to make,
- no time lost for a fancy pastry dough top,
- and damn delicious!
This is a dessert that even as a beginner you can make confident with these step by step instructions.
Two parts of a galette
- Flaky pastry dough crust
The ingredients for a simple but delicious and flaky pastry dough are:
- flour,
- cold butter,
- sugar,
- cold water,
- sugar,
- salt,
- lemon zest.
It’s quick to throw together and bakes beautifully flaky with air pockets in the dough. The ingredients are basic pastry dough ingredients with the addition of lemon zest that just adds such a wonderful flavor.
The amount of sugar is very low because it doesn’t really need much sweetness (we get that from the filling). We add some sugar to the pastry dough mostly for color.
2. Fruit filling
The other part of the galette is the fruit filling for which you need to combine:
- fruit – we are using peaches and blueberries,
- sugar – amount depending on how sweet your fruit is,
- cornstarch – to thicken the fruit juices,
- lemon juice – to add extra zing to the fruit,
- spices – we are using ginger, cinnamon, vanilla, lemon zest.
You really don’t have to do a whole lot other than tossing the ingredients together. You can use almost any fruit and spices here, doesn’t really have to be peach, blueberry, and ginger, but this combo is really amazing!
How to make the pastry dough for a galette
The steps to making a pastry dough for a galette is the same as for any pie.
1. You start by combining the dry ingredients, flour, sugar, salt, lemon zest.
2. Then, in a food processor OR by hand you incorporate the cold butter. Cold butter will ensure to make those beautiful air pockets that create a flaky dough.
In a food processor, blitz the dough with the butter a few times, until you get a mixture resembling coarse breadcrumbs. With this method, you will achieve the desired result quicker, which also means less melted butter, more flakiness!
By hand, rub the butter into the flour until you get the desired breadcrumbs texture. Don’t worry if there are some bigger pieces of butter in the dough, it’s not meant to be perfect. Don’t do this for too long as the butter will start to soften and melt.
Alternatively, use a pastry cutter, if you have one!
3. The last step is to add cold water.
Again, the low temperature will ensure the butter doesn’t melt too much and that the dough stays flaky.
The most important thing with adding water to the pastry dough is to add it just enough for the dough to stick together.
It shouldn’t be wet and sticky. That’s why the recipe says 90-110 g of water, but it can also be less or more than that.
Factors like the type of flour, temperature, moisture in the air really impact the amount of water you will need. Add the water tablespoon by tablespoon and stop when the dough is holding together.
There are also some tricks with using vodka in combination with water. The alcohol evaporates quicker than water and that leaves the dough even flakier. Check this source for more information on this and don’t be afraid to try it!
I’ve always just used cold water because it’s cheaper and easier, and it always worked beautifully but I’m intrigued to try it with vodka!
The last step is to put the dough in the fridge to rest, so we can work with it more easily.
Peach, blueberry and ginger galette filling
The filling for this galette couldn’t be easier. The hardest part about this is cutting the peach wedges which is also the first part. Then you just toss and gently combine it with the other filling ingredients. How easy is that?
The sugar amount you need to use in the fruit filling will depend on the ripeness and sweetness of your fruit. Note that you want to use the best fruit you can find as it’s such an integral part of this baked treat.
Fruit shouldn’t be too ripe as it tends to fall apart easily but it should be plump and ripe.
Some of my other favorite fruit combos for galettes are strawberry/rhubarb,
peach/nectarines/lemon thyme,
plums/cinnamon,
apple/cinnamon.
Assemble
All that is left to do is to :
- Roll the pastry dough in a circle (this recipe makes enough for two smaller galettes). Really don’t fuss about the edges looking rough, it’s a rustic dessert ;).
- arrange the fruit on top with all it’s juices, leaving some dough around free to fold over the fruit,
- fold over the dough, brush with egg wash, sprinkle with some sugar
- and bake!
Tips and notes
Galettes are a type of dessert that is best eaten fresh and at room temperature or warm.
They are so quick to make that you really don’t have any reason to make them in advance, although, you could prepare the dough 3 days in advance keeping it in the fridge or you can keep it for 3 months in the freezer.
Soggy bottom?
Fruit contains a lot of water that is released when baking. So our fruit filling on the pastry will soften it and that’s what you call a soggy bottom. Kinda.
People are very scared of soggy bottoms and I agree that is not what you want when you bake a pie or galette or anything with pastry really. A wet pastry? No thank you.
BUT. This peach blueberry galette is not like that. It’s not like everything is just wet and oozing out, the cornstarch brings the fruit juices together and thickens them.
I actually love that middle layer between pastry and fruit that is just a bit softer than pastry but a not as soft and wet as the fruit. It really brings the whole dessert together with the different textures mingling. It’s not too much, it’s just right.
So, I never do anything about it. If you really want to keep crisp to the maximum you can put some biscuit crumbs or breadcrumbs underneath the fruit or brush the pastry with egg whites or jam.
Costumize your galette!
- The cornstarch in the recipe can be substituted with flour.
- You can skip ginger if you are not a fan, but it adds something extra special!
- You can make the dough for galette 3 days ahead and leave it in the fridge or 3 months in the freezer.
- Halve the recipe to make 1 small galette.
- Feel free to play around with the fruit placement. Do you just want to randomly toss is or place the wedges in a nice circle?
- You can leave the peach skin on as it cooks through and becomes soft, I hate it so I always peel it away.
- The egg wash is added to make the galette a really nice color but you can skip it.
- The sprinkled sugar on top makes for a nice crunchy element, I like using brown sugar for that!
- Serve with ice cream to get the most from this dessert.
Bottom point, if you are in search of a simple, rustic dessert that is quick and easy to make, juicy as it can be, flavorful and perfectly balanced in flavor and texture than make this easy peach blueberry and ginger galette and become a fan forever!
This recipe makes two smaller galettes, each one serves 5-6 people.
Looking for more amazing summer recipes? You will love:
- Coconut Tapioca Pudding with Passion Sauce
- Floating Island
- Chocolate raspberry cupcakes with cream cheese frosting
- Mojito Cupcakes
- Poppyseed, lemon and tarragon mousse cakes
- Pavlova
Peach Blueberry Galette
Ingredients
Dough
- 315 g flour
- 1/2 tsp salt
- 1 tbsp sugar
- zest of 1 lemon
- 225 g cold butter
- 90-110 g cold water
- egg wash egg mixed with some water
Fruit Filling
- 740 g peaches 580 g after it's been peeled and cored
- 220 g blueberries
- 90 g sugar *
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp cinnamon or cardamom
- zest of half a lemon
- 1 1/2 tbsp grated fresh ginger optional
- 1/2 tsp vanilla extract optional
- apricot jam for shiny finish
Instructions
Dough
- Mix the flour, salt, sugar, and lemon zest in a food processor for a few seconds.
- Add the cold butter in pieces and blitz a few times until you get a mixture that resembles coarse breadcrumbs. Alternatively, you can do this by hand by rubbing the butter in the flour but try to keep your hands and the dough as cold as possible,
- Now add the ice cold water, tablespoon by tablespoon, pulsing the processor after each addition. Stop when you have a barely uniform dough. The dough should not be sticky and wet but should hold together when squeezed. You might not end up using all the water.
- Divide the dough into two parts, making two flat circles and wrapping with cling film. Put in the fridge for half an hour. Meanwhile make the filling.
Fruit Filling
- Remove the skin from peaches, or leave it on if you like. It gets soft when baked but I prefer it skinless.
- Cut 1 cm (0,4 inches) wedges and mix them with all other filling ingredients except the apricot jam. Toss everything carefully, so that the fruit doesn't get squished.
Assemble
- Preheat the oven to 200 ยฐC ( 400 Degrees F) and prepare a baking tray.
- Roll out the first pastry dough disk on a lightly floured surface into a 28 cm (11 inch) circle. I like to do it between two parchment papers that I lightly flour.
- Slide the parchment paper with the rolled dough on the prepared baking tray, remove the parchment paper on top.
- Place half of the filling to the middle, leaving 3-5 cm (1-2 inch) room around the edge.
- Fold one part of the edge onto the filling and continue doing it all around until you have a gallete shape.
- Repeat with the second dough and the rest of the filling.
- Make an egg wash by beating an egg with a bit of water or milk and brush it over the exposed dough of the galettes. This will make the dough a beautiful golden color.
- Sprinkle some brown sugar on top. Optionally, place a few butter slices on top of the fruit.
- Bake for 30-35 minutes or until golden brown. Bake one at a time.
- Carefully remove the galette from the baking sheet to a cooling rack to prevent soggy bottom.
- Brush the fruit layer with some apricot jam diluted with a teaspoon of water for a nice shiny finish. Eat warm or at room temperature with ice cream or whipped cream if you wish.Enjoy!
Notes
- The cornstarch in the recipe can be substituted with flour or tapioca starch.
- You can skip ginger if you are not a fan, but it adds something extra special!
- You can make the dough for galette 3 days ahead and leave it in the fridge or 3 months in the freezer.
- Halve the recipe to make 1 galette for 6 servings.
- Feel free to play around with the fruit placement. Do you just want to randomly toss is or place the wedges in a nice circle?
- You can leave the peach skin on as it cooks through and becomes soft, I hate it so I always peel it away.
- The egg wash is added to make the galette a really nice color but you can skip it.
- The sprinkled sugar on top makes for a nice crunchy element, I like using brown sugar for that!
- Serve with ice cream to get the most from this dessert.
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