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close up of a blueberry peach galette on a cooling rack

Blueberry and Peach Galette

Sean
A rustic freeform tart with peaches and blueberries.
5 from 14 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Brunch, Dessert
Cuisine American, French
Servings 8 slices
Calories 204 kcal

Equipment

  • Sheet pan or round baking sheet
  • Rolling Pin
  • Pastry brush
  • Mixing Bowl

Ingredients
 
 

  • 1 short crust pastry
  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1sliceCalories: 204kcalCarbohydrates: 39gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 232mgPotassium: 160mgFiber: 2gSugar: 17gVitamin A: 342IUVitamin C: 5mgCalcium: 19mgIron: 2mg
Nutrition Disclaimer*
Keyword Blueberry, Peach, Summer
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