Galette is a term used in French cuisine to designate various types of flat, round, or freeform crusty cakes. I use a combination of fresh peaches and blueberries to create a beautiful flavor profile that marries sweet with a bit of sour…fabulous! My husband simply adores this recipe and I love as it’s so easy and simple to make. If time allows, I make my own crust with my basic pie crust recipe but this version is such a time saver! In our home, we are split as I love Freestone County Peaches and Greg loves Parker County Peaches. Regardless, this recipe is a win-win. Enjoy!
Peach and Blueberry Galette
- 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
- 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.