Blueberry Peach Galette

This blueberry peach galette is, without exaggeration, one of the most colorful pies of summer. You will definitely agree with this when you make it yourself. Just notice, it took less than an hour from the moment I took the galette out of the oven until it disappeared completely. This is the case when everyone blows, burns their tongues, but eats it anyway.

Firstly, these colors. It’s such a bright combination that you could paint a picture with it. Secondly, the juiciness of the blueberry peach galette is off the charts, I would give it 12 points out of 10, to be honest. Sweet peach, floral blueberry flavor and a refreshing lemon note that emphasizes the vanilla flavor.

In short, my sincere recommendation is to make this galette and see for yourself the genius of combining peaches with blueberries in baking!

I haven’t even told you how easy it is to make a galette using this recipe. I don’t know about anyone else, but I don’t like to fiddle with dough in the summer, because usually dough for open pies (shortcrust or puff pastry) doesn’t like heat, and we don’t always have the opportunity to keep the kitchen cool in the summer.

That’s why ready-made puff pastry, which is now available in every supermarket, comes to the rescue. For this galette, you can use both puff pastry and shortcrust pastry, but I think puff pastry tastes better due to its crispy and airy texture.

To prevent the dough from getting soggy from the fruit juice, we’ll put a “pillow” of wheat and almond flour on the bottom. You won’t taste them very much, but they will do their job – they will absorb the excess juice.

As for the fruit, I advise choosing peaches that are as firm as possible, not ripe, so that they hold their shape when baked and don’t turn into puree. Canned peaches are not suitable, as they are too soft to bake in a galette.

You can use both fresh and frozen blueberries. Fresh blueberries should be washed before use, and frozen blueberries should be thawed and placed in a sieve to get rid of excess liquid.

So, the whole process of cooking takes literally an hour and a half, of which only 5 minutes take your active actions. And the result will exceed your expectations, I’m sure!

Ingredients:

1 round puff pastry sheet
2 large peaches
250 g blueberries (fresh or frozen)
1 tsp vanilla extract
50 g sugar
zest of 1/2 lemon
3 tbsp all-purpose wheat flour
3 tbsp almond flour
2 tbsp milk
1 tsp sugar for sprinkling the galette

1. An hour before cooking, take out the puff pastry to defrost. Defrost blueberries, if necessary, drain off excess liquid.
2. Turn on the oven to preheat to 180°C.
3. Cut the peaches in half, remove the pits, and cut each half into 6 slices.
4. Mix peaches, blueberries, vanilla extract, sugar and lemon zest.
5. Mix the wheat flour with the almond flour.
6. Unroll the puff pastry and place it on a parchment-lined baking sheet. It is better to assemble the galette directly on the baking sheet so as not to transfer it later.
7. Spread the flour mixture over the dough, leaving 4 cm from the edges. Spread the fruit mixture over the flour mixture.
8. Fold the edges of the dough over the fruit, brush the edges with milk and sprinkle with sugar.

9. Bake the galette with peaches and blueberries at 180ºC (top-down or convection) until golden brown, it takes about 25 minutes, but in your oven the time can vary.
10. Remove the galette from the oven and cool at room temperature.

The blueberry peach galette tastes incredible hot with a scoop of vanilla ice cream. Warm or cold galette is also extremely tasty and juicy.

Enjoy your meal!

By the way, the blog also has a recipe for a strawberry galette made from homemade shortcrust pastry, try it out as well.