Peach and Blueberry Galette

Published on June 9, 2020 | By
summer gallette

A galette is a rustic free form tart or pie that does not require a pan like this summer fruit galette. In some parts of France, in particular Brittany, the Breton galette is a buckwheat pancake or crepe  typically served with  savory fillings such as mushrooms, eggs or cheese. This recipe calls for a shortbread crust filled with fruit for a sweet, open faced tart.

Making the dough:

I made a dough that would pair well with the fruit that I had in mind. This dough is simple and adaptable to use for baking berries, stone fruits, such as plums, peaches, or apricots, and apples. The dough is a shortbread type of dough made with butter, flour, salt and a little water. You can work the dough by hand or in your food processor using a pulsing action. It is best if it is made a couple of hours ahead and chilled for a little while before filling with the fruit.

Making the filling for your galette:

I was able to purchase fresh Chilton County, Alabama peaches last weekend at our farmers market. Louisiana blueberries are in season too so my first thought was, how to best combine these two summer fruits. I used a pound of peeled peaches and a pint of blueberries. My galette was overflowing with warm fruit and love!!

Tips:

Sprinkle the dough with a little cornmeal or plain breadcrumbs before placing fruit on the dough surface. Will help with too much moisture and avoid a soggy crust.

Adding cornstarch to the berries helps decrease the liquid and juices from the berries.

Roll out the dough in between parchment and bake on a piece of parchment to help crisp the dough and move the tart easily after baking.

Best when served warm. If you make it a couple of hours ahead of serving you can briefly reheat.

It’s yummy when served with fresh whipped cream or vanilla ice cream especially when the galette is warm!

Try my other blueberry recipes perfect for summer like this Blueberry Cobbler and my Blueberry Basil Martini.

Summer Fruit Galette

    • Cook Time
    • Minutes

Ingredients

  • 11/2 cups of flour
  • 2 TBSP sugar
  • 1/2 tsp salt
  • 8 TBSP butter
  • 4-6 TBSP ice water
  • For the fruit filling:
  • 1 lb of peaches peeled, pitted and sliced
  • 1 pint of blueberries
  • 2 tsp of cornstarch
  • Zest of one lime. grated
  • Juice of one half lime
  • 1 tsp salt
  • 1 tsp of fresh grated ginger
  • 1 TBSP heavy cream

Instructions

  1. To make the pastry. Combine all dry ingredients in the bowl of a food processor or a regular mixing bowl. Add chunks of butter by pulsing or by pressing butter through your fingers until butter/flour mixture becomes grainy. Add a couple of tablespoons of water at a time. Continue to combine flour and water by pulsing in processor or mixing with a fork until dough forms a ball.
  2. Remove dough from bowl. Pat the dough out into a rough circular shape onto a piece of parchment paper. Place another piece of parchment on top of the circle of dough. Roll out until about 12" in diameter . Again, it does not need to be perfect. This is a freeform tart. Place dough in between parchment on a sheet pan and place in fridge for a couple of hours.
  3. Prepare the fruit about 30 minutes before baking. You should have about 1.5 lbs of whatever fruit that you choose. Peel the peaches and slice. Place into a large bowl with the blueberries.
  4. In another smaller bowl, stir together the cornstarch, zest, salt, lime juice and ginger. Add these ingredients to the fruit and stir. Allow the fruit to sit for about 30 minutes.
  5. Preheat the oven to 400. Remove the chilled round of dough from the refrigerator.
  6. Remove the top piece of parchment. If you wish, you can sprinkle about 1/4 cup of plain breadcrumbs or cornmeal on the surface of the dough. Or some people like to brush the surface of the dough with a fruit jam or jelly.
  7. Mound the fruit in the center of the round leaving at least 2 inches around the perimeter. Once the fruit is in the center begin to slowly fold in the edges trying not to tear or puncture the dough. If you do tear the dough, patch it with another piece of dough so fruit and juices will not leak out.
  8. You can pleat and overlap the dough to fold it up around the edges of the fruit.
  9. Brush the edges of the dough with heavy cream. Sprinkle sugar lightly over the fruit and on the crust.
  10. Place the tart, which is still on the parchment in the oven. After 5 minutes, reduce the heat to 375. Continue to bake for 45-50 minutes until browned and bubbling. Remove from oven. Allow to cool for at least 30 minutes before cutting and serving.
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