Description
Packed with fresh peaches and blueberries, this galette is the ultimate summer dessert, perfect when topped with a scoop of vanilla bean gelato.
Ingredients
Units
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 2 cups sliced peaches
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- 2 tablespoons melted butter
- 2 tablespoons turbinado sugar
Instructions
- 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 until the mixture resembles coarse meal.
- Add the remaining butter and repeat 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 until the dough holds together.
- Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- 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.
- On a lightly floured surface, roll out the chilled dough into a 14-inch round and transfer it 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.
- Brush the folded edges of the galette with melted butter and sprinkle the pastry generously with turbinado sugar.
- Bake for 35-45 minutes or until the crust is golden brown and the fruit filling is bubbling.
- 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.
Notes
- 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.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 40mg