Peach Blueberry Galette Recipe: The Easy Summer Tart Everyone Will Rave About!

Hey, pastry lover! Ever craved a dessert that screams summer without fussing over a perfect pie crust? Peach Blueberry Galette is your answer. I first whipped one up on a lazy weekend, armed only with ripe peaches, juicy blueberries, and a spontaneous mood to bake.

The rustic, free-form crust made it feel approachable, and the sweet-tart filling had everyone begging for seconds. If you want a stunning fruit tart that’s as fun to assemble as it is to eat, stick around—this recipe’s for you.

Why You’ll Love This Peach Blueberry Galette

I’ve baked pies and tarts, but this galette stands out:

• Effortless Elegance: No pie plate required—just shape the dough on a baking sheet.

• Seasonal Flavors: Ripe peaches and sweet blueberries hit that perfect flavor balance.

• Customizable: Swap fruits, add spices, or sprinkle nuts—your call.

Ever wondered why galettes have become a staple on summer menus? They showcase fruit and crust in the simplest, most impressive way.

Gathering Your Ingredients

Before heading to the oven, pull together everything you need. Good mise en place makes galette assembly a breeze.

For the Crust

• 1¼ cups (150g) all-purpose flour

• 2 tablespoons granulated sugar

• ¼ teaspoon salt

• 8 tablespoons (1 stick) cold unsalted butter, cubed

• 3–4 tablespoons ice-cold water

For the Filling

• 2 cups fresh peaches, peeled and sliced (about 2–3 medium peaches)

• 1 cup fresh blueberries

• 2 tablespoons granulated sugar

• 1 tablespoon brown sugar

• 1 tablespoon cornstarch (for thickening)

• ½ teaspoon vanilla extract

• Zest of ½ lemon

For Assembly

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional, for sprinkling)

Pro tip: Keep your butter and water ice-cold—this creates a flaky, layered crust.

Making the Flaky Crust

Mixing Dry Ingredients

Whisk flour, sugar, and salt in a large bowl. Even distribution ensures consistent sweetness and seasoning.

Cutting in the Butter

• Add cold butter cubes to the bowl.

• Use a pastry cutter or your fingertips to work butter into flour until pea-sized pieces remain.

Bold takeaway: Visible butter chunks create steam pockets for that signature flakiness.

Adding the Ice Water

• Drizzle 3 tablespoons ice water over the mixture.

• Stir gently with a fork until dough just comes together.

• Add the extra tablespoon if it’s still dry.

Forming and Chilling

• Gather dough into a disk, wrap in plastic, and chill for at least 30 minutes.

Why chill? Resting hydrates the flour and keeps butter firm, yielding a tender crust.

Preparing the Fruit Filling

Combining Fruits and Sugars

• Toss peach slices and blueberries in a bowl with granulated and brown sugars.

• Sprinkle cornstarch, vanilla, and lemon zest; toss again until evenly coated.

Let It Sit

• Rest the mixture for 10 minutes. Juices mingle, then cornstarch thickens naturally.

Rhetorical question: Who doesn’t love a fruit filling that’s sweet, tangy, and perfectly saucy?

Assembling the Galette

Rolling Out the Dough

• Flour your work surface and rolling pin lightly.

• Roll dough into a 12-inch circle, about 1⁄8-inch thick.

• Transfer to parchment-lined baking sheet.

Adding the Filling

• Mound fruit mixture in the center, leaving a 2-inch border around edges.

• Fold dough edges over fruit, pleating as needed to form a rustic rim.

Bold takeaway: Imperfect pleats add to the galette’s charm—embrace the rustic look!

Egg Wash and Sugar Sprinkle

• Brush the crust with beaten egg for a golden shine.

• Sprinkle coarse sugar on the crust edge for crunch and sparkle.

Baking to Golden Perfection

Oven Setup

• Preheat oven to 400°F (200°C).

• Position rack in center for even heat.

Baking Time

• Bake galette 25–30 minutes until crust is golden and fruit simmers.

• Rotate halfway if your oven heats unevenly.

Cooling

• Cool on baking sheet for 15 minutes to let juices thicken.

• Transfer to a wire rack to finish cooling if you want crisp bottom.

Ever tried slicing into a galette too soon? Let it rest so you don’t lose all that luscious juice.

Serving Suggestions

Galette shines on its own, but consider these enhancements:

• Vanilla Ice Cream: Classic companion—cold cream meets warm fruit.

• Whipped Cream: Light, airy topping with a touch of sweetness.

• Honey Drizzle: A floral twist that complements peaches beautifully.

• Mint Leaves: Add a fresh, herbaceous note.

Customizations and Variations

Get creative with these ideas:

Fruit Swaps

• Strawberries and rhubarb for a tangy duo.

• Apples and pears for autumn vibes.

Spice Additions

• Cinnamon and nutmeg for warmth.

• Ginger powder for a zingy kick.

Nutty Touch

• Sprinkle sliced almonds or chopped pecans on fruit before folding.

Savory Twist

• Add a pinch of sea salt and a few thyme leaves to balance sweetness.

IMO, experimenting with flavors keeps your galette game strong.

Troubleshooting Common Issues

Soggy Bottom Crust

• Cause: Fruit releases too much liquid.

• Fix: Drain fruit slightly after sitting, or fold parchment edges up to catch drips.

Crust Tears

• Cause: Dough too warm or overhandled.

• Fix: Chill longer and handle gently; patch tears by pressing extra dough pieces.

Underbaked Center

• Cause: Oven temperature too low or overloaded filling.

• Fix: Bake a few minutes longer on lower rack to crisp bottom.

Make-Ahead and Storage Tips

Planning ahead? Here’s how:

• Dough: Make up to 2 days ahead; keep chilled.

• Fruit Filling: Combine sugars and cornstarch with fruit; refrigerate in airtight container up to 1 day.

• Assembling: You can assemble and chill galette for up to 1 hour before baking.

• Leftovers: Store loosely covered at room temperature for 1 day, or refrigerate up to 2 days. Warm in a 350°F oven for 5–7 minutes.

Pro tip: Reheat gently to revive crust crispness without drying fruit.

Nutrition Snapshot

Here’s roughly what you get per generous slice (1⁄8 of galette):

Use whole-grain flour or reduce sugar slightly to trim carbs while keeping flavor intact.

Why You’ll Keep Making This

• Ease: One crust, one pan, minimal cleanup.

• Versatility: Works with virtually any fruit.

• Impress Factor: Feels gourmet yet remains down-to-earth.

• Seasonal Showcase: Puts produce front and center in the best way.

Ever served this to guests? Watch jaws drop at that beautiful free-form tart.

FAQs

Can I use frozen fruit instead of fresh?
Yes—thaw and drain frozen peaches and blueberries, then toss with sugar and cornstarch to remove excess moisture.

What if my dough feels dry or crumbly?
Add a teaspoon of ice water at a time until it holds together without being sticky.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend and keep your butter cold. The texture may be slightly denser but still delicious.

How do I prevent fruit from burning around edges?
Trim pleats so they’re even, and if edges brown too quickly, tent loosely with foil halfway through baking.

Is there a vegan version?
Swap butter for a vegan block and use a flax “egg wash” (1 tablespoon flaxseed meal + 3 tablespoons water) for brushing the crust.