Peach and Blueberry Galette 

This Peach and Blueberry Galette Recipe is going to walk you through making this classic French dessert that is the perfect combination of fruit and crust

What is a Galette

Essentially, a galette is a catch-all term. A galette is a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake. 

The word ‘galette’ comes from the Norman word ‘gale’, meaning flat cake. It is made famous in French cuisine. In French it is a term used to talk about cakes that don’t require a tin. It is the lack of tin that we really love here. The lack of a tin makes galettes a little easier to do as it is far more forgiving. You just need to roll out your pastry, top with your filling and fold it up roughly before popping it in the oven.

Our fruit galette is a free form pie filled with a sweet fruit filling. We toss the fruit with sugar and wrap it in a buttery pie crust. Then it is baked until it is bubbling at the center and golden brown at the rim. The end result looks organic and rustic, yet there is still a sophisticated feeling about it. 

If you do not like peaches or blueberry then you can sub in for fruit you love! Cooking is always about using ingredients that you have on hand and enjoy.

Our Tips to Make Our Peach Blueberry Galette

When fruit is in season that’s always the best option for the filling, but frozen fruit is just as good. Frozen fruit is picked at the perfect point of ripeness and quickly frozen. This locks in nutrients and freshness, which means you can make a great mango tart in January. The recipe calls for a combination of peaches and blueberries, but we can think of endless fruit pairings that would be just as delicious. .  

The amount of sugar listed in the ingredients section has a range. This is because how much you use, will depend on the sweetness of the fruit. Taste the fruit! If it’s very sweet you won’t need as much sugar, but if it’s too tart add the total amount of sugar listed in the ingredients. As a general rule, berries will need less sugar and stone fruit such as peaches and nectarines will need more sugar for a better balance. 

We like using the same pie crust that we use for our Apple Pie. The buttery crust is a perfect compliment to the fruit. You can separate the dough into two discs as we do for that recipe and make two smaller galettes or leave it whole and make a larger galette. You can also use a store-bought pie dough, but be sure to use a rolling pin to get it as thin as possible. 

The most important thing to remember when working with any pie dough is to keep the dough cold at all times. Once assembled, think about popping it in the freezer for 15 minutes while the oven preheats. This ensures the dough will bake with a tender and flakey crust. If at any point you feel the dough has warmed up, simply pop it back into the fridge or freezer so it firms up again.

How to Serve the Blueberry Peach Galette

This tart is best while it is still warm or at room temperature the day it is baked. If you have leftovers the next day warm it up in a 300 degree oven. We like serving it with a scoop of our turron ice cream or fresh whipped cream. 

Try Some of Our Other Yummy Fruity Desserts

Peach Blueberry Galette 

Recipe by Abuelas Cuban CounterCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• 3 ½ cups of fresh fruit (we used a combination of peaches and blueberries)

• 1 tablespoon of vanilla extract

• 2 tablespoons of cornstarch

• 1 tablespoon of fresh lemon juice

• 5-7 tablespoons of granulated sugar

• 2 tablespoons of light brown sugar

• ¼ teaspoon of salt

• 3 tablespoons of unsalted butter, cut into very small cubes

• 2 tablespoons of turbinado brown sugar

• 2 tablespoons of heavy cream 

• 1 pie dough our recipe or a store bought dough. We like the brand Dufour

Directions

• Make the pie crust according to our recipe or use a store bought dough. Roll it out about 1/8- inch thick or until it is very thin. 
• Place the dough on a sheet pan lined with parchment paper or a silpat. Cover with plastic wrap and keep it in the fridge until you are ready to use. 
• While the pie crust is resting in the fridge, preheat the oven to 400 degrees and set the rack to the lowest part of the oven. 
• Make the filling. In a glass bowl add the fruit, salt, cornstarch, vanilla, lemon juice, granulated and light brown sugars. Mix together gently. You want the fruit to be completely coated with the mixture but be sure you don’t break up the fruit too much. 
• Remove the pie crust from the fridge. Leave on the silpat and remove the plastic wrap. 
• Leaving about a 2-inch border all around the dough, prick the bottom-middle of the dough with a fork.
• Pour the fruit mixture over the area that has been pricked. 
  
• Sprinkle the top of the fruit with the pieces of butter. 
• Rustically fold over the sides of the pie crust. Brush the sides of the pie crust with heavy cream and sprinkle the dough with turbinado sugar. 
• Bake in the lower part of the oven to ensure the bottom of the crust cooks thoroughly and crisps on the bottom. Bake for about 40 minutes or until the edges of the crust are golden brown. Cool slightly over a wire rack to ensure the crust doesn’t get soggy.