Blueberry & Peach Galette

September 10, 2010
3 Ratings
  • Serves 6
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

What You'll Need
  • 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
  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

5 Reviews

Sagegreen August 22, 2011
You should enter this in the weekly theme!
Cynthia G. August 22, 2011
Hope it turns out well Antonia! I need get better about using this site... I'm really terrible and it is such an amazing resource. I appreciate your comment!
AntoniaJames August 21, 2011
Using some of the last blueberries of the season (from our bushes, that is) to make this for dinner tonight!! ;o)
Cynthia G. September 14, 2010
Thank you Apple Annie and this recipe could absolutely be adapted for plums or any fall/winter fruit. I have been thinking about one with pears or even an orange/cranberry galette recipe for the holidays...
AppleAnnie September 13, 2010
This looks beautiful, I would love to make this before our Ohio peach season finishes. Could this recipe also be adapted for plums?