Peach and Blueberry Galette

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For the crust:

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

1/4 cup ice water

For the filling:

3 ripe peaches, sliced

1 cup fresh blueberries

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the topping:

1 egg, beaten

1 tablespoon water

Coarse sugar for sprinkling


In a large bowl, combine the flour, sugar, and salt. Add the cold butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, stirring with a fork, until the dough starts to come together. You may not need all of the water.

Turn the dough onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the sliced peaches, blueberries, sugar, cornstarch, and vanilla extract. Gently toss until the fruit is well coated.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Arrange the fruit mixture in the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough over the fruit, pleating it as you go.

In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush the crust with the egg wash and sprinkle with coarse sugar.

Bake for about 40-45 minutes, or until the crust is golden and the fruit is soft and bubbly.

Allow the galette to cool on the baking sheet before slicing and serving.

This galette is best served on the day it’s made, but it can also be stored in the refrigerator and enjoyed within 2-3 days. Enjoy your delicious and sustainable dessert!

Per Serving:

  • Calories: 280
  • Fat: 12g (Saturated: 7g)
  • Cholesterol: 50mg
  • Sodium: 75mg
  • Potassium: 150mg
  • Carbohydrates: 40g (Fiber: 2g, Sugars: 16g)
  • Protein: 4g
  • Vitamin A: 10%
  • Vitamin C: 8%
  • Calcium: 2%
  • Iron: 8%