Blueberry & Peach Galette
Looking for the PERFECT summer dessert? Look no further because this galette is simple and delicious. I am a truly horrible baker but this dessert is so easy and seems impossible to screw up.....probably because there is minimal baking involved.
This dessert is versatile! If you hate blueberries and peaches, feel free to switch both out for fruit that you enjoy. I chose blueberries and peaches because they were at my local farmers market. Let me tell you, peaches this time of year (august) are AMAZING. They are sweet and juicy.
Minus letting the dough chill, this recipe is pretty quick. You can also make the dough the night before and you can store the dough up to 3 days. Pre-making the dough is a great way to save time and whip up a quick dessert for the family.
If you try this recipe, leave a comment below to let me know what you thought!
Servings: 6 to 8
Time: 3 hours
Ingredients
For the Crust:
1 cup and 1/3 cup of flour
2 tbsp sugar
1/4 tsp salt
1 tsp vanilla
1 stick of COLD unsalted butter
1 egg
3 tbsp of milk
1 tsp lemon juice
For the Filling:
2 tbsp butter
3 peaches, sliced
1, 8 oz carton blueberries
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp vanilla
1 tsp lemon juice
cornstarch slurry (1 tbsp of cornstarch to 2 tbsp of water)
Directions
For the crust: put all ingredients in a blender and blend until a ball of dough forms. Once the dough comes together, place on a floured surface. Form the dough into a disk and place in saran wrap. Refrigerate for 2 hours.
For the filling: add 2 tbsp butter into a large skillet on medium-high heat. Once hot, add peaches and blueberries. Stir and cover for 3 minutes. Next, add sugars, vanilla, and lemon juice. Stir and leave uncovered for 5 minutes. Stir periodically. Once the fruit has cooked down add cornstarch slurry to thicken the filling.
Preheat the oven to 400 degrees F. Once the filling has thickened. Bring out the crust and roll it out onto a non-stick baking sheet or a baking sheet lined with non-stick parchment. Roll into a 12-inch diameter. Next, place filling in the center, leave about 1 inch around the crust. Once the filling is in, fold the crust over the portion of fruit filling, make sure to pleat the crust so that the filling does not leak out. Finally, sprinkle the finishing sugar on the crust. Bake for 35 minutes. Serve with vanilla bean ice cream.
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