Blueberry Peach Galette

With a perfectly flaky crust piled with fresh, juicy fruit, Blueberry Peach Galette is a summertime favorite. Rustic in appearance and simple to prepare, this open-face pie is a must for your next picnic.

I can’t tell you what the secret to happiness is but I’ve never been sad eating a peach. Probably because the fuzzy exterior brings back giggly memories of my grandmother’s mustache. As a full-blooded Italian, she had an ethnic predisposition for facial hair. Not to say that she looked like a werewolf (I have to make that clear or she’ll come back to haunt me), she just had little whiskers on her upper lip that required waxing. On a weekly basis.

I’ll probably wake up with a goatee tomorrow. Not because my DNA comes from a boot-shaped country with bearded grandmas, but because my son will likely draw one on my face with a Sharpie while I sleep. He doesn’t like when I make fun of hairy situations. His own peach fuzz mustache has been the butt of many a joke. By the time the poor kid graduates high school, he’ll have a patchy, handlebar mustache and peach phobia.

Before a fear of fuzzy stone fruits sets in, I’m going to take full advantage and make a Blueberry Peach Galette. Basically a lazy person’s pie, galettes are rustic, open-face pies that are fuss-free to prepare. If you’re wondering how to make a galette, it’s easy peasy. First, pulse the dough ingredients in a food processor, chill dough in the refrigerator then roll into a 14-inch circle. Next, toss the fruit with brown sugar and cornstarch, drain excess juices, then add to the center before folding the dough up and over the filling. Last, simply brush the crust with a mixture of egg and heavy cream then sprinkle with turbinado sugar before baking.

Whether you like peaches for their sweetness, juiciness or mustache-like fuzziness, you’ll adore them in this delicious dessert. With a flaky, buttery crust, fresh blueberries and peach slices this galette tastes like summertime in every bite. Serve it warm with a scoop of vanilla ice cream and enjoy two dessert favorites in one.

Before sharing the recipe for Blueberry Peach Galette, here are a few tips to help you out:

For best results, use fresh peaches and blueberries. Frozen fruit will work in a pinch; just thaw before using and pat with a paper towel to remove excess moisture.

Cornstarch thickens the fruit juices so the galette doesn’t get soggy. If you don’t have cornstarch then tapioca flour would work as a substitute.

Sprinkle galette with coarse sugar just prior to baking. Coarse sugar is larger in size than granulated sugar, which means it’s more resistant to heat and gives the galette texture.

If you do not have a food processor, use a pastry cutter to cut the cold butter into the dry ingredients until it resembles damp sand. Then add ice water one tablespoon at a time until dough forms.

Be careful not to overstuff your galette with fruit or the filling will bubble over in the oven.

After the galette is assembled brush the dough with an egg wash. The egg/heavy cream mixture helps seal the edges, adds shine and enhances color during baking.

Dough can be made up to 3 days in advance. Cover with plastic wrap and store in the refrigerator until ready to use.

Galettes taste best the day they are baked. If you have leftovers, store them loosely covered at room temperature up to 2 days.

I hope you enjoy this Blueberry Peach Galette recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe!

Finally, if you like peachy desserts then you’ll love this Recipe for Peach Shortcake. It starts with piles of sweet, bourbon-soaked peaches on a buttery shortcake biscuit and ends with a dollop of homemade whipped cream.