This peach galette with blueberries is my favorite dessert for summer barbecues. The word “galette” is French for any type of freeform crusty pastry (except in the case of the buckwheat pancakes in the Brittany region – but more on that below). I like to think of galettes as a lazy pie. They’re easy to make with any fresh fruit and because they don’t take as long to bake, they’re the perfect springtime and summer dessert.
I love to use peaches or nectarines since they look beautiful arranged in the crust and the blueberries add a nice pop of color too. Peaches are easier to slice thin when they’re a little firm, so don’t be afraid to use some that are on the verge of being ripe since they’ll sweeten up when baked. Also, to save some time, I’ll typically use store bought refrigerated pie crusts. But you could make a pie crust from scratch if you’d like. Hope you enjoy this blueberry peach galette as much as we do!
The History of Galettes
Galettes have been around for centuries, originating in France. The term “galette” comes from the Norman word “gale,” which means flat cake. These humble pastries were originally made by peasants in the French countryside, who would use whatever fruits were in season and readily available.
Traditionally, galettes were made with a simple dough and filled with fruits like apples, berries, or stone fruits (like peaches!). They were often baked on open fires or in wood-fired ovens, giving them that characteristic rustic appearance. Over time, galettes became popular throughout France and eventually made their way into kitchens around the world.
What I find interesting is that galettes in the United States have a pie-like crust. While the galettes we enjoyed in France, especially in the Normandy region where they’re from, the crust was more like a dark, thick, savory crepe. Both are delicious! We hope you enjoy our version below.
Peach Galette
This peach galette with blueberries is the perfect warm weather dessert. Just add a scoop of vanilla ice cream!
Ingredients
- 1 store-bought or homemade pie crust
- 3-4 firm peaches, thinly sliced
- 1/4 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons salted butter, cubed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
- Place oven rack on lowest position. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sliced peaches, blueberries, granulated sugar, flour, lemon juice, and ground cinnamon. Gently toss everything together until the fruit is evenly coated.
- Roll out the pie crust on a lightly floured surface into a rough circle, about 12 inches in diameter. Transfer the crust to the prepared baking sheet.
- Arrange thinly sliced peaches around the center of each pie crust and top with blueberries and cubed butter, leaving a two inch border around the edge of the dough to fold over.
- Fold the edges of the pie crust over the fruit toward the center, pinching together any overlap and pleating as you go to create a rustic look.
- Brush the edges of the crust with the beaten egg and sprinkle the turbinado sugar over the crust.
- Bake the peach galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling.
- Remove the galette from the oven and let it cool slightly before serving. You can serve it warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Notes
The blueberries are optional. I like to add them since peaches and blueberries are in season around the same time.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 122mgCarbohydrates: 30gFiber: 2gSugar: 17gProtein: 3g
Nutrition information provided is only an estimate.
Yummm very nice