This peach galette with blueberries is SO delish, you won’t be able to decide whether to serve it for breakfast, dessert or brunch! Whatever you decide, this mouthwatering recipe will be a big hit!
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I love any desserts with fruit, from strawberry pie to my favorite cheesecake bites. I mean, if they have fruit, that makes them healthy right? Okay, maybe not but it definitely makes them taste pretty amazing!
That’s why I’m excited to be able to share this awesome blueberry peach galette recipe! For a long time I wasn’t even sure what a galette was but now that I know, I’m all about these french desserts. They’re SO good and when you see how easy they are to make, you’re definitely going to want to make one of your own!
What Is A Galette
A galette is a popular french pastry, similar to a pie but easier to make in my opinion. The main difference is that a galette is flat with the edges folded in, as opposed to being made in a pie dish with sloped sides. Both use pie crust and can be made with a variety of fillings, sweet or savory.
Best Galette Fillings
Like pie, a galette can be made with lots of different fillings and it’s the perfect way to use up that extra fruit in the fridge. Here are some of my favorites…
Potatoes are also a popular ingredient and I’ve seen savory recipes with veggies and different cheeses that look delish too. I may have to give those a try next!
How To Make A Blueberry Peach Galette
Start by mixing flour and cold, sliced butter in a bowl.
Use a pastry blender to cut the butter into the flour until the mixture is made up of pieces the size of small peas.
Mix in the cottage cheese until well blended, then use your hands to shape it into a ball.
Cover the dough with plastic wrap and chill for an hour. Combine the peaches and blueberries in a large bowl and add brown sugar, cornstarch and almond extract. Toss gently until the fruit is evenly coated, then set aside.
Roll the dough until a 12″ circle on a piece of flour dusted parchment paper. Leaving the dough on the paper, transfer to a baking sheet and spoon the fruit mixture onto the dough. Spread fruit towards the edges, leaving about a two inch gap all around.
Fold the edges of the dough over, crimping the edges as needed.
Brush the crust edges with egg and sprinkle with one tablespoon of brown sugar.
Bake on the center rack of the oven for approximately 45 minutes, or until golden.
Let the galette cool before slicing. I know it’s hard to wait but you can do it! This turned out so awesome that it’s almost too pretty to eat!
The best part about this blueberry and peach galette is that you can serve it for breakfast, dessert or even a brunch. I mean, I could even eat it for dinner but that’s just me (you can too…I promise I won’t tell!).
How do you pronounce galette?
Galette pronounced guh-let with the emphasis on the second syllable (but if you make one for me, you can pronounce it any way you like)
Can you use a store bought pie crust to make a galette?
Yes, you can use a refrigerated pie crust. In fact, I plan to try this next time to compare.
Can you make a galette with puff pastry?
Galettes are traditionally made with pie crust but you can use puff pastry for a thicker, puffier crust.
Is it okay to use frozen fruit in a galette?
You can! However, if you’re using fruits that are on the juicy side, you may want to mix in an extra 1/2 tablespoon of corn starch.
How do you store a galette?
Just place plastic wrap over the top and store it at room temperature for up to two days. If you used any meat or eggs, you’ll need to refrigerate it.
- 2 cups flour
- 1 cup butter, cold and cut into slices about 1/8" thick
- 1 cup small curd cottage cheese
- 1/2 tsp almond extract (can substitute vanilla extract if you don't have almond)
- 1/4 cup light brown sugar
- 1 tbsp light brown sugar for crust
- 3 medium peaches sliced thin or medium
- 1 pint fresh blueberries
- 1 tbsp corn starch
- 1 egg, beaten
- Combing flour and butter in a mixing bowl. Use a pastry blender to cut the butter into the flour until the mixture is the size of small peas.
- Mix in the cottage cheese and once it's completely blended, shape into a ball.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Preheat the oven to 375
- Combine blueberries and peaches in a lage bowl. Add 1/4 cup brown sugar, corn starch and almond or vanilla extract. Toss until fruit is completely coated and set aside.
- Roll dough into a 12 inch circle on a piece of flour dusted parchment paper. Leaving the dough on the parchment paper, transfer to a baking sheet.
- Spoon the fruit mixture onto the dough and spread towards the edges but leaving about 2 inches of space from the edge.
- Fold the edges of the dough over, crimping as needed.
- Brush egg over the edges and sprinkle with 1 tablespoon of brown sugar.
- Bake on the center rack for about 45 minutes or until the crust turns golden.
- Let cool on a cooling rack before slicing.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 119mgSodium: 338mgCarbohydrates: 59gFiber: 3gSugar: 22gProtein: 10g
What meal would you make this for? I also love that you can change this recipe up with different fruits, though I’m pretty happy with blueberries and peaches!
If you liked this fruit based dessert, you’ll definitely want to check these out!