Blueberry Peach Galette

This Blueberry Peach Galette encases summer’s bounty in a rustic pastry crust and has a lightly sweetened filling that allows the fruit to shine.

This spring, we decided to plant a garden. Between quarantine and being home because newborn twins, we wanted a project that was practical and simple. And because our yard is quite large (2/3 of an acre!) I could plant basically anything I wanted. And something I’ve always wanted was blueberry bushes. So off I went to the local nursery and came home with not one but two blueberry bushes. They have to cross pollinate off each other (It’s science), both of which will end up taller and wider than me.

We’ve had a smattering of blueberries off of the still-tiny bushes this year, most of which have been eagerly shoved into little mouths before they even make it to the house. But exactly 12 blueberries from our bush made their way into this blueberry peach galette. Thankfully the grocery store filled in where the bush was lacking, but we like to think those twelve little berries made it extra delicious. Though I’m pretty sure you’ll get great results even if all of your berries were bought, so make sure to let me know how much you love it. 😉

How to Make a Blueberry Peach Galette

• Start by making a pie crust using this recipe for Basic Pie Crust. The post is full of tips for a flaky, delicious pie crust, so make sure to read it through!
• If you want to make lattice for the top (it’s optional!), see the notes further down in this post.
• While the pie crust is chilling, preheat the oven to 400F and prepare the filling. Stir together the sugar, salt, and flour in a small bowl, then set it aside.
• Peel the peaches and toss the lemon juice over them. Add the blueberries, then sprinkle the sugar mixture over the fruit and stir it in, along with the vanilla extract.
• Remove the pie crust from the refrigerator and roll it out on a floured surface until it’s in a rough circle about 14″ in diameter. Place it on a large, lightly floured sheet of parchment paper on top of a large baking sheet.
• Beat the egg until smooth and use a pastry brush to spread a layer of it over the top of the crust dough. This prevents the dough from absorbing the fruit juices and becoming soggy.
• Carefully place the fruit in the center of the pie crust, then gently spread it into a flat round layer, leaving at least 3″ of crust around the edges.
• Remove the lattice from the refrigerator and carefully lay it over the top of the fruit. Trim up any long strips (there’s that word again…)
• Fold up the edges of the pie crust around, pleating as it curves to keep it tight around the peaches and blueberries. Galettes are supposed to be rough, so don’t worry if it’s not polished and perfect!
• Brush more egg on the outside of the pie crust and over the lattice. Sprinkle it all with 1-2 Tbsp. of sugar.
• Bake the galette for 45-50 minutes, or until the crust is a deep golden brown and the fruit in the center has cooked down.
• Remove the galette from the oven and allow it to cool for about an hour before cutting. This allows the juices from the fruits to set up and not be so runny. Serve on it’s own or with a scoop of vanilla ice cream or whipped cream.

How to Make the Pie Crust Lattice

Prepare the lattice by cutting off approximately 1/3 of the pie crust and rolling it out into a circle about 9″ in diameter. Cut it into thin strips (see note). Lay out 5-6 of them on parchment paper vertically in front of you, approximately 1″ apart. Carefully fold back every other strip halfway and lay another strip of crust horizontally just beneath the folds, over the strips that haven’t been folded back. Straighten the folded strips back into place.

Next, fold the opposite vertical strips back, lay another strip (think I can say the word strip any more?) of pie crust horizontally, and repeat the folding down process. After you’ve done one more, start from the center and repeat the folding/layering going up.

Slide the parchment (very carefully) onto a baking sheet and place it in the refrigerator until it is very cold.

Note on lattice strip width: I cut these strips 1/2″ wide, but you can definite go up to 3/4″ or even 1″ to make them easier to work with. Just place them closer together, but try to still have about 9″ of lattice when you’re finished. Also, using a quilter’s ruler makes pie crust (and just about any pastry work!) so much easier–this is the size I have and I use it all the time.

Recipe Notes and Tips:

• It’s alright if some of the fruit juice spills over the edge, but make sure to bake the galette on a tray with edges so that it doesn’t run off the pan and create a smoky mess in the bottom of your oven.
• To make sure that the bottom of the crust is done (no soggy bottoms around here!), use a spatula to carefully lift the edge and peek at the bottom to see if it’s doughy or not. If the top is getting dark, cover it with a sheet of aluminum foil to prevent it from burning.
• If you allow your galette to cool before slicing into it, the juices will thicken and not run.

Other Recipes You May Enjoy:

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