A flaky and buttery pie crust topped with peaches and blueberries. This blueberry peach galette is like a pie but even easier to make. With a hint of cinnamon and nutmeg this is a perfect summer treat and great with a scoop of ice cream.
This recipe was a happy accident. I was trying to make a peach galette one day but I wasn’t able to use all of the peaches. The pits split in half when I was trying to slice around them. Since I couldn’t easily get them out without ruining the peaches too much I just tossed in some leftover blueberries I had in the fridge. The results were delightful so I just kept on making it, and then top it with ice cream.
Picking the right peaches
Once summer starts rolling in, or depending on where you live just goes from winter to summer, peaches are a great fruit to cook with. It is important to make sure that you choose the right peaches for the galette. So one of the best ways to tell if I peach is good is if it smells really peachy. It should be soft but still firm and not hard. Lastly look for peaches without bruising.
Removing the pits
This has always been a sore spot for me when I first started making these. The easiest way I have found to remove a pit is to use a sharp knife and starting at the top of the peach cut until you run into the pit. The gently rotate the peach until the knife cuts the peach in half but not through the pit. On the widest part use the knife to gently separate the halves. use your fingers to pull the halves apart. Repeat this process on the half of the peach with the pit.
Making the blueberry peach galette
A galette is the easiest form of the pie or tart. It does not require a tart or pie pan to make. They have a great rustic look to them and don’t require the fruit to be cooked prior to baking. If you want to make a circular galette you can use a design similar to the one in the photos above. However feel free to be creative. When it comes to a square or rectangular galette then placing the peaches in a row alternating directions is an easy and attractive design.
There is almost always that one peach that doesn’t want to leave its pit. This might cause it to tear or become smashed. If that is the case you can cut it into cubes. If it is just one them put it on the outside edge of the galette and once you fold the crust over it no one will ever know. To make sure you have enough peaches always buy a couple more than what the recipe calls for.
Looking for other tart recipes?
Blueberry and Peach Galette
- Sheet pan or round baking sheet
- Rolling Pin
- Pastry brush
- Mixing Bowl
- 1 short crust pastry
- 1½ pounds peaches fresh, sliced into eighths
- ¼ cup brown sugar packed
- 4 oz blueberries
- ¼ tsp cinnamon ground
- ¼ tsp nutmeg ground
- ¼ tsp salt
- 2 tbsp cornstarch
- 1 egg
- 1 tbsp heavy cream
- 1 tbsp turbinado sugar
- Preheat the oven to 375°F, 190°C, or gas mark 5.
- In a bowl combine the peaches, blueberries, brown sugar, cinnamon, nutmeg, and cornstarch. Set aside.
- Roll out the short crust pastry and place on a sheet pan or round baking sheet. Arrange the peaches on the pastry. If using a rectangle/square arrange in rows, or if making a circle arrange in a circle. Top with the blueberries and then fold the remaining crust over the ends of the fruit.
- Combine the cream and egg and stir until mixed. Using a pastry brush, brush the mixture over the crust and then dust with the turbinado sugar.
- Bake for 50 minutes or until the crust is a golden brown and the filling is bubbling.
- Allow to cool before serving.