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–+ servings
Finished Galette

Blueberry and Peach Galette

How to make a fruit Galette simple and easy.
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Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Pie
Cuisine American
Servings 6 slices
Calories 429 kcal

Equipment

Ingredients
  

Galette Crust

  • 1 ½ cups all purpose flour
  • 1 tbls granulated sugar
  • 1 stick unsalted butter very cold and cut into 9 or more pieces
  • 3 tbsp shortening very cold
  • 2-4 tbsp very cold water

Fruit Filling

  • 1 1/2 lbs various prepared fruit Peaches and Blueberries
  • 1/4 cup granulated sugar
  • 2 tbsp Lemon juice
  • 1 1/2 tbsp cornstarch

Egg Wash/Topping

  • 1 large egg
  • 2 tsp water
  • Coarse or granulated sugar for sprinkling optional

Instructions
 

  • CRUST
  • Combine flour, sugar, butter and shortening in the basin of a food processor and pulse to combine.
  • Slowly add water 1 TBSP at a time until dough forms a ball.
  • Transfer to a piece of lightly floured Parchment Paper and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes and up to 2 hours in the refrigerator.
  • FILLING
  • While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling.
  • Combine fruit, sugar, lemon juice, and cornstarch in a large bowl and stir until well-combined. Set aside.
  • ASSEMBLY
  • Once dough has finished chilling, remove from refrigerator and open parchment paper. Lightly floured surface of the dough. Dust with additional flour and roll out to a 12-13” circle. Transfer to a baking sheet on the parchment paper.
  • Prepare egg wash by whisking together egg and water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash (this will help keep the galette from getting soggy). Don’t discard egg wash yet.
  • Give your fruit one more stir in the bowl and then carefully transfer to the center of your galette crust, leaving a 2” perimeter of fruit-free crust.
  • Fold the perimeter/border of your crust carefully over the fruit filling and pinch together to secure (it will not completely cover it, you should have a nice circle of exposed fruit in the center!).
  • Brush the folded-over pastry with egg wash and sprinkle with sugar, if desired.
  • Transfer to 400F (205C) oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow to cool before slicing and serving.

Nutrition

Calories: 429kcalCarbohydrates: 53gProtein: 5gFat: 23gCholesterol: 68mgSodium: 15mgFiber: 4gSugar: 22g
Keyword dessert, easy, fruit, galette, pied, rustic
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