Packed with fresh peaches and blueberries, this galette is the ultimate late summer dessert. Can be made with plums and apples depending on season.

Scale

For the Crust:

1 1/2 cups all-purpose flour (180g)

1 1/2 teaspoons sugar (7g)

1/4 teaspoon salt (1g)

8 tablespoons cold unsalted butter, cubed into 1/2” pieces (113g)

1/3 cup ice water (80mL)

For the Filling:

4 large peaches, pitted, and thinly sliced

12oz fresh blueberries (340g)

Juice of 1/2 a lemon

1 tablespoon granulated sugar (15g)

2 tablespoons brown sugar (30g)

1 1/2 tablespoons all-purpose flour (12g)

Pinch of salt

2 tablespoons melted butter (28g)

Turbinado sugar for sprinkling

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1. Prepare the Crust:

In a large mixing bowl, whisk together flour, sugar, and salt.
Using your fingers or a pastry cutter, mix in half of the cold butter. Squeeze the butter cubes between your fingers until the mixture resembles coarse meal.
Add the remaining butter and repeat the process until the largest pieces of butter are about the size of peas.
Slowly drizzle ice water over the dough, a little at a time, and bring it together by kneading 3 to 4 times. Add water only until the dough holds together—avoid over-moistening.
Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

2. Preheat the Oven:

3. Make the Filling:

In a large bowl, combine the sliced peaches, blueberries, lemon juice, granulated sugar, brown sugar, flour, and a pinch of salt. Toss gently until the fruit is evenly coated.

4. Assemble the Galette:

On a lightly floured surface, roll out the chilled dough into a 14-inch round.
Transfer the rolled dough onto the prepared baking sheet.
Arrange the fruit filling in the center of the dough, leaving a 1-2 inch border all the way around the edges.
Fold the dough edges up and over the filling, pleating the dough as you go to create a rustic border. Press lightly to seal the folds.

5. Brush and Bake:

Brush the folded edges of the galette with melted butter.
Sprinkle the pastry generously with turbinado sugar for a crunchy texture.
Bake for 35-45 minutes or until the crust is golden brown and the fruit filling is bubbling.

6. Cool and Serve:

Allow the galette to cool on the parchment-lined baking sheet for 15 minutes before serving.
Serve warm, topped with vanilla ice cream or gelato.

Make Ahead: You can prepare the galette dough in advance and refrigerate it for up to 2 days or freeze it for 1 month.
Fruit Substitutions: You can substitute peaches with nectarines, plums, or even apples depending on the season.
Flour and Water: The amount of water used in the crust may vary based on humidity, so add it slowly until the dough comes together without being sticky.
Turbinado Sugar: This coarse sugar adds a nice crunch to the crust. If you don’t have it, you can use regular granulated sugar.