Easy Peach Blueberry Galette
This simple, fruity, and flaky dessert is the ultimate in-season summer treat!
Servings 5 servings
Ingredients
- 1 15-ounce package refrigerated pie dough
- 1 Tbsp. all-purpose flour
- 3 cups fresh peaches, peeled and sliced
- ½ cup fresh blueberries
- 2 Tbsp. granulated sugar
- 1 whole egg, beaten
- 1 Tbsp. milk
- 1 tsp. turbinado sugar
- vanilla ice cream
Instructions
- Preheat oven to 425°.
- Line a baking sheet with parchment paper. Unroll 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 of 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
TIFFY’S TIPS:
- Fresh peaches are my preference during peach season, but frozen peaches and blueberries are a great alternative any time of year.
- If using fresh peaches the juice may overflow, but it will not ruin your crust.
- I recommend lining your baking sheet with these pop-up parchment paper sheets for ease and mess-free cleanup.
- I use Pillsbury refrigerated pie crust which has two pieces of dough in one carton. Use one and keep the other frozen for future use. You can also use your favorite recipe for pie dough.
- Make it gluten-free with your favorite gluten-free pie dough, and gluten-free flour.
- For added flavor, top the galette with 1 tablespoon butter pieces prior to baking.