Rustic Blueberry Peach Galette with Buttery Pastry Crust
A rustic French-style galette showcasing summer's finest stone fruit and berries in a flaky, buttery pastry crust. Sweet peach slices and bursting blueberries nestle within hand-folded pastry edges, creating an effortlessly elegant dessert that celebrates seasonal abundance. The free-form nature makes this approachable for home bakers while delivering bakery-worthy results. Perfect for casual entertaining, picnics, or when you want the flavors of pie without the fuss of a traditional pan.
Ingredients
- 1 ¼ cups flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 2 tablespoons ice water, or more as needed
- ½ pint blueberries
- 2 peaches
- apricot preserves, melted
- sugar, for sprinkling
- flour, for dusting
Instructions
- 1
Whisk flour, sugar and salt in medium bowl to blend
- 2
Add butter and blend with fingertips until mixture resembles coarse crumble
- 3
Add ice water and stir until dough clumps together, adding additional water by teaspoonfuls if needed
- 4
Gather dough into ball, form into disk, wrap in plastic and chill at least two hours
- 5
Slice peaches in half-inch thick slices, leaving skin on
- 6
Position oven rack to center and preheat to 350 F
- 7
Cover baking sheet with parchment
- 8
Sprinkle parchment with flour and roll out dough into 12-inch round
- 9
Fan peaches in a circle, leaving a 1-inch border
- 10
Gently fold border to envelope peaches
- 11
Top with blueberries
- 12
Brush fruit and pastry crust with melted apricot preserves
- 13
Sprinkle fruit and crust with sugar
- 14
Bake galette about 30 minutes or until bubbly
- 15
Let cool for 20 minutes
Tips
Keep butter cold and work quickly to ensure flaky pastry layers form properly
Don't overmix the dough - visible butter pieces create the desired flaky texture
Let galette cool completely before slicing to prevent filling from running out
Good to Know
Cover and refrigerate up to 3 days
Dough can be made 1 day ahead; assemble and bake day of serving
Serve warm or at room temperature, optionally with vanilla ice cream
Common Mistakes
Roll dough thin enough to avoid thick, doughy edges
Don't overfill with fruit to prevent soggy bottom
Brush with preserves while warm for best adhesion
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen fruit instead of fresh?
Yes, but thaw and drain thoroughly first to prevent excess moisture that could make the crust soggy.
What if I don't have apricot preserves?
Any light-colored jam works well - peach, apricot, or even honey mixed with a little butter for glazing.
How long will this keep at room temperature?
Best eaten within 2 days at room temperature, though it can be refrigerated for up to 4 days.