Galette is a French term used to describe any number of rustic dishes created from a pastry base, topped with either a sweet or savory filling and baked with the edges folded in. Similar to a tin-less pie or tart, galettes are freeform, easier to assemble and go directly in the oven on a baking shee
Despite its rustic appearance, our peach and blueberry galette is anything but unsophisticated. The homemade flakey, buttery crust combined with fresh peaches and blueberries is as refined a flavor as you can get. If the idea of baking a pie intimidates you, give its laid-back French cousin a try. Everyone will be so happy you did.
Ingredients for Peach and Blueberry Galette
- Flour: All-purpose flour is recommended for this recipe. Alternative flour options might affect the crust’s structure..
- Sugar: For this galette, the crust gets a touch of sweetness from granulated white sugar.
- Butter: Cubed, cold and unsalted butter adds richness and flakiness to the crust
- Milk: 2% milk has works well for this crust and cuts back on some of the fat without any noticeable flavor sacrifice.
- Eggs: A single egg yolk adds fats to the dough, making it more pliable and less brittle. Make sure the egg is at room temperature before incorporating. Use a whole, beaten egg as a wash for the crust before baking.
- Peaches: Fresh, ripe peaches are the best choice for this galette. Any variety of peach will work. Peeling the peaches will make them easier to slice through with a fork when baked.
- Blueberries: Fresh or frozen will work in this recipe. As will wild blueberries. If you can get them in season and locally, that’s even better.
- Brown sugar: A mixture of white sugar and molasses, brown sugar is less sweet than white sugar and has an earthier caramel flavor. This recipe calls for light brown sugar, meaning it has less molasses than its dark brown counterpart.
- Cinnamon: There are several varieties of cinnamon with different levels of intensity and flavor. Since this peach and blueberry galette isn’t putting cinnamon center stage, feel free to use whichever you prefer or have on hand.
- Demerara sugar: Demerara sugar is also known as “raw sugar.” It is a less refined sugar, resulting in larger crystals and darker hue. It’s commonly sprinkled on pastries before baking for an aesthetic appeal and slightly sweet crunch.
Directions
Step 1: Make the dough
In a large bowl, add flour, sugar and salt. Mix to incorporate. Add the butter, cutting it into the flour until a crumbly dough starts to form. In a separate bowl, combine the milk and egg yolk. Gradually add the egg mixture to the dough, stirring with a fork until the dough holds together when pressed. Shape the dough into a disk, wrap in plastic and refrigerate for one hour or overnight.
Step 2: Prepare the crust
Preheat the oven to 350ºF. On a lightly floured surface, roll out the dough into a 13-in. circle. Transfer to a parchment-lined pizza pan or large plate and cover with plastic. Refrigerate the crust while preparing the filling.
Step 3: Make the galette
Peel and cut peaches into 1/2-in. slices and place them in a large mixing bowl. Add the blueberries, brown sugar, flour, cinnamon and salt to the bowl and stir to mix. Remove the crust from the fridge and pour the filling into the center, taking care to leave a 1-1/2 in. edge. Fold the crust edge over the filling, pleating as you go. Brush the beaten egg over the crust and sprinkle it with Demerara sugar.
Step 4: Bake and enjoy
Bake the peach and blueberry galette until the crust is golden brown and the filling bubbly, about 50 to 55 minutes. Remove from the oven and transfer to a wire rack to cool for 10 minutes before slicing. Serve warm, if desired.
Recipe Variations
- Make it a la mode: Add a scoop of vanilla bean or blueberry ice cream just before serving.
- Add some zing: Add citrus zest to counterbalance the sweet with some tart. Lemon, lime or grapefruit zest all work well here.
- A stone fruit galette: Sub out the blueberries for fresh, pitted cherries and add sliced plums for a seasonal twist.
How to Store Peach and Blueberry Galette
The baked galette can be stored at room temperature for up to two days or in the refrigerator for up to four days. For extended storage, wrap the cooled leftovers tightly in plastic wrap and aluminum foil, place them into a freezer bag and freeze them for up to two months. Thaw overnight in the refrigerator and reheat at 350º for 10 to 15 minutes.
Gallete Tips
Can I make this ahead of time?
You can. The assembled, unbaked galette can be wrapped in plastic and foil, placed in an airtight freezer bag and frozen into for up to two weeks. Thaw overnight in the refrigerator and bake as directed.
Can this galette be served cold?
Definitely. Nothing beats a leftover slice of peach and blueberry galette and a hot cup of strong coffee for breakfast.
Can I use puff pastry for the crust?
You absolutely can. Just round off the puff pastry’s corners before filling and follow the baking time as directed on the package.
