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Peach and Blueberry Galette

Maren Caruso

Servings: 8 to 10

This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

This recipe is excerpted from Big Buy Cooking.


For the crust

  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for rolling
  • 1 Tbs. granulated sugar
  • 1/2 tsp. table salt
  • 5-1/2 oz. (11 Tbs.) unsalted butter, chilled and cut into 1/2-inch dice
  • 1 large egg yolk
  • 3 Tbs. whole milk

For the filling

  • 1 lb. peaches, peeled and cut into 1/2-inch slices (about 2 cups)
  • 3/4 lb. blueberries, rinsed and picked through (about 2 cups)
  • 1/4 cup light muscovado sugar or light brown sugar
  • 2 Tbs. unbleached all-purpose flour
  • 1/4 tsp. ground cinnamon
  • Pinch of table salt
  • 1 large egg, beaten
  • 2 Tbs. demerara sugar


Make the dough

  • Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers.
  • In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.
  • Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

Make the filling & roll out the dough

  • In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt.
  • Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit.
  • Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.


Rate or Review

Reviews (16 reviews)

  • FeldmanCin | 07/27/2020

    This galette is outstanding. It's beautiful and delicious and not too heavy on the sugar.

    One tip: roll out the dough and assemble the galette directly on your parchment or your silicone mat. It's makes the transfer to the baking sheet much easier.

  • Bebewatson | 07/29/2019

    Question: can this be made & then frozen UNBAKED, then baked while frozen?
    Or, second choice, made, baked & frozen AFTER baking?

  • SLattrez | 09/01/2017

    Just delightful!
    I had top notch in season peaches to use and this just turned out so beautiful. Love this crust and can easily be made in advance as someone else said and just refrigerated until ready. Comes together so easily. Beautifully balanced sweetness. Can't wait to try with other fruits!

  • szatlanta | 08/13/2016

    This crust is very forgiving which makes it an easy recipe. I made the crust the day before, rolled it out to the 13" circle and put it in the fridge. The next day I just added the filling and popped it in the oven for a quick dessert.

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