Blueberry & Peach Galette

September 10, 2010
3 Ratings
Author Notes

I lived in France for a while and learned a new appreciation for rustic, free-form pastries. The galette quickly became one of my favorites for its simplicity and versatility. —Cynthia Groseclose

  • Serves 6
  • For the crust
  • 1 1/4 cups flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
  • 2 tablespoons (or more) ice water
  • For the topping
  • 1/2 pint blueberries
  • 2 peaches
  • apricot preserves
  • 1 tablespoon sugar
In This Recipe
  1. For Crust
  2. Whisk flour, sugar and salt in medium bowl to blend.
  3. Add butter and blend with fingertips until mixture resembles coarse crumble.
  4. Add 2 tablespoons ice water; stir until dough clumps together, adding additional ice water by the teaspoonfuls if dough is dry, being careful not to get to wet.
  5. Gather dough into ball and form into disk. Wrap in plastic wrap and chill at least two hours. (Can be made a day ahead)
  6. For topping
  7. Slice peaches in 1/2 inch thick slices, leaving skin on.
  8. Position oven rack to center and preheat to 350 F.
  9. Cover baking sheet with parchment.
  10. Sprinkle parchment with flour and roll out dough into 12-inch round.
  11. Fan peaches in a circle, leaving a 1-inch border.
  12. Gently fold border to envelope peaches.
  13. Top with blueberries.
  14. Brush fruit and pastry crust with melted apricot preserves.
  15. Sprinkle fruit and crust with sugar.
  16. Bake galette about 30 minutes or until bubbly. Let cool for 20 minutes.

See what other Food52ers are saying.

  • Sagegreen
  • Cynthia Groseclose
    Cynthia Groseclose
  • AntoniaJames
  • AppleAnnie