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Blueberry Peach Galette by Baking The Goods

Blueberry Peach Galette


  • Author: Becky Sue of Baking The Goods
  • Total Time: 1 hour 5 minutes
  • Yield: 0 slices

Description

Peak season blueberries and peaches bake together in a casual, summery galette that’s as easy as to make as it is beautiful. Bursting blueberries and poppin’ peaches nestle together in an undeniably tender and flaky all butter crust.


Ingredients

Units
  • 1 disk Basic All Butter Pie Dough – recipe linked in notes below (- (the recipe makes 2 disks, you only need 1 for this galette))
  • 2 cups blueberries
  • 2 large peaches (- thinly sliced (about 1 1/2 cups))
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon tapioca flour or cornstarch
  • 1 tablespoon unsalted butter (- cold and cut into small cubes)
  • 1 egg (- lightly beaten with 1 teaspoon of water)
  • 12 tablespoons turbinado or sparkling sugar

Instructions

  1. Remove Basic All Butter Pie Dough disk from refrigerator and set on the counter at room temperature to soften while you prepare the filling.
  2. Rinse and drain blueberries and peaches. Place rinsed blueberries and thinly sliced peaches in a large bowl.
  3. Preheat oven to 375°F.
  4. Top the blueberries and peaches with sugar and lemon zest. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the fruit.
  5. Add the tapioca flour and gently mix until fully absorbed into the juices.
  6. Once the dough has softened just enough to leave a thumbprint indention in the top, it’s ready to roll. Lay out a sheet of parchment paper or a silicone baking mat and dust lightly with flour. Use a rolling pin to roll out the dough disk into a 12”-13”, ⅛” – ¼” thick, round directly onto the prepared parchment paper or mat.
  7. Brush the surface of the dough rolled round lightly with the beaten egg wash. Use a slotted spoon to scoop the blueberries and peaches out of the bowl, allowing most of the juices to drip off before transferring the fruit to the prepared dough. Discard any liquid remaining in the bowl. Arrange fruit on top, leaving a 1 ½”-2” border. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2” intervals as you fold. It should pleat about 12 times as you work your way around.
  8. With the galette on the parchment paper, lift and slide the parchment sheet onto a rimmed baking sheet. If you really want to ensure your galette holds its shape, especially on hot summer days, place the galette (while on the baking sheet) in your freezer for at least 15-20 minutes until it firms up. Then bake directly from the freezer. *You can also freeze the dough at the stage to bake at a later date. Just keep in mind it may take a few additional minutes to bake through.
  9. Lightly brush the egg wash mixture over the exposed dough edge and sprinkle liberally with turbinado or sparkling sugar. Dot the filling with small, cold cubes of butter.
  10. Bake for 40-50 minutes, rotating the pan halfway through. The crust should be a warm golden brown and the fruit should be soft and jammy.
  11. Allow to cool, then slice into wedges to serve. Tastes great with fresh whipped cream or à la mode.

Notes

Use this Basic All Butter Pie Dough recipe for the base – https://bakingthegoods.com/2021/07/18/basic-all-butter-pie-dough/


This dough is very versatile, it can be used for traditional single or double crust pies, hand pies or galettes. 


You can store this dough in the freezer for up to 3 months if tightly wrapped with plastic wrap or stored in a reusable baggie. Before using, defrost the frozen dough overnight in the refrigerator before using or on the counter 1½ – 2 hours before using.


Fresh fruit is juicy, there is no denying it. Using tapioca starch or cornstarch as a thickener will help the juices thicken and turn jammy while the galette bakes. 

 

Galettes can be assembled and frozen whole. Once assembled, chill the galette on a lined baking sheet for at least 15-20 minutes. When the galette is firm, carefully wrap it tightly with a few layers of plastic wrap, then a layer of foil. It should last, tightly wrapped, in the freezer for up to 3 months. Then bake directly from frozen, just remember it may take a few additional minutes to bake all the way through when frozen.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: Galette

Keywords: blueberry galette, Blueberry Peach Galette, galette, peach galette