Blueberry Peach Galette
With a perfectly flaky crust piled with fresh, juicy fruit, Blueberry Peach Galette is a summertime favorite. Rustic in appearance and simple to prepare, this open-face pie is a must for your next picnic.
Equipment
- Food Processor
Ingredients
Galette Dough
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp granulated sugar
- 1/4 tsp sea salt fine
- 8 Tbsp unsalted butter cold and cubed
- 3 Tbsp ice cold water
Blueberry Peach Filling
- 3 fresh peaches sliced 1/4" thick
- 3/4 cup fresh blueberries
- 1 1/2 Tbsp dark brown sugar
- 1 Tbsp cornstarch
Egg Wash
- 1 large egg
- 2 tsp heavy cream
- 1 Tbsp turbinado sugar
Instructions
Galette Dough
- Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
- Add cubed butter to food processor. Pulse until butter looks like small peas and the mixture resembles damp sand.
- Add ice water, 1 Tablespoon at a time, pulsing after each addition until dough forms.
- Remove dough from food processor then, using your hands, form dough into a ball.
- Flatten dough into a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
Blueberry Peach Filling
- While dough is chilling, place sliced peaches and blueberries in a large bowl.
- Add brown sugar and cornstarch then stir until evenly coated. Set aside.
Egg Wash
- Whisk egg and heavy cream in a small bowl until combined. Set aside.
Assembly
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
- Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll onto a floured surface into a 14-inch circle. Transfer dough to your baking sheet.
- Using a slotted spoon, add the blueberry peach filling to the center of the dough, leaving a 2 inch boarder around the perimeter. Discard any excess fruit juices left in the bowl.
- Carefully fold dough up and over the edges of the fruit filling, overlapping as you go. Pinch dough edges to seal.
- Brush dough with egg wash then sprinkle the edges with turbinado sugar.
- Bake 35 minutes or until crust is golden brown and the fruit is bubbling hot.
- Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
- Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
- Cover and store leftovers at room temperature up to 2 days.