My Favorite Fruity Dessert!

My mother’s side of the family has very deep French roots, so French cuisine is something that was frequently served in our home. To this day, one of my very favorites is my mother’s galette recipe. Galette is a term used in French cuisine for various types of flat, round, or freeform crusty cakes. Mom would create delicious galettes using a variety of fruits such as peaches, nectarines, apples, etc. I layered the flavors of her Peach Galette recipe by adding blueberries… so much yumminess! Combining fresh peaches and blueberries creates a beautiful flavor profile that marries the two delicious fruits… fabulous! My husband absolutely loves this recipe, and I love how simple it is to make. If time allows, I will make my own crust… However, using a premade crust is such a time saver and is equally as delicious. With the Texas peach season coming to an end, I thought I would share this recipe for one last peach dessert hoorah! We are a split home in terms of peach preferences… I love Freestone County peaches while my husband prefers Parker County peaches. Regardless of your peach preference, this recipe is FABULOUS. Enjoy!

To shop a list of my favorite kitchenware for this recipe, make sure to scroll to the “shop the post” section at the very bottom of this blog! 

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Peach and Blueberry Galette

Yield:  4 servings 

Author Chef Tiffany Blackmon

Ingredients

• 1 15-ounce package refrigerated pie dough
• 2 teaspoons all-purpose flour
• 3 cups fresh peaches peeled and sliced
• ½ cup fresh blueberries
• 2 tablespoons granulated sugar
• 1 whole egg
• 1 tablespoon milk
• 1 teaspoon turbinado sugar

Instructions

• Preheat oven to 425°.
• Line a baking sheet with parchment paper. Roll 1 dough portion into a 12-inch circle; place on parchment paper. Sprinkle both sides with flour.
• In a medium-sized bowl, gently combine peaches, blueberries, and 2 tablespoons sugar. Arrange peach mixture in the center of the dough, leaving a 2 to 3-inch border. Moving in one direction, fold edges of dough toward center, pressing gently to seal (dough will partially cover peach mixture). In a small bowl, beat egg and milk.  Gently brush egg mixture over edges of the dough and sprinkle with turbinado sugar.
• Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove from oven); bake an additional 20 minutes or until lightly browned. Serve warm with vanilla ice cream.

Notes

Recipe Tips 

~I prefer using fresh peaches when in season. Be prepared as the juice may overflow but will not ruin your crust.  Frozen peaches and blueberries can be substituted.  

~I use Pillsbury Refrigerated Pie Crust which has two pieces of dough in one carton.  Use one and keep frozen for future use.  You can also use your favorite recipe for pie dough.  

~For added flavor, top with 1 tablespoon butter pieces prior to baking.

 

This dessert is absolutely phenomenal and serves as the perfect sweet treat! I hope you enjoy!