Best 3 Blueberry Peach Galettes Recipes
Indulge in a symphony of summer flavors with our delectable Blueberry Peach Galettes, a delightful twist on the classic French pastry. These rustic free-form tarts are brimming with plump blueberries and juicy peaches, perfectly complemented by a hint of zesty lemon and warm spices. Encased in a flaky, golden crust, each bite offers a delightful burst of sweet-tartness and a satisfying crunch. Whether you prefer a classic galette or a gluten-free version, our collection of recipes has something for everyone. Discover the joy of homemade pastries with our easy-to-follow instructions and let the aromas of fresh fruit and buttery crust fill your kitchen.
Let's cook with our recipes!
BLUEBERRY AND PEACH GALETTE
This is a quick and easy way to make dessert! Perfect for last minute company. The rustic look makes it even more appealing. Serve it warm with vanilla ice cream.
Provided by csingleton24
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Roll out room temperature pie crust on parchment paper placed on a baking sheet. Make sure you use the parchment paper because the mixture will leak out!
- Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed.
- Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. The dough will overlap at certain areas. This is okay, it makes it rustic!
- Mix egg white and milk together with whisk in small bowl and brush on the pie crust edges. Sprinkle sugar over wet dough.
- Bake in oven for 1 hour.
- Cool before serving.
BLUEBERRY PEACH GALETTES
This recipe makes two galettes, but I usually halve it. Great use for fresh beries and peaches, but frozen can also be used. From Cooking Light. Super simple because it calls for refrigerated, purchased pie crusts. Of course, you could also make your own. I substitute Splenda and sugar free apricot preserves.
Provided by Simply Chris
Categories Dessert
Time 50m
Yield 2 galettes
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Line a baking sheet with foil or parchment paper.
- Roll 1 dough portion into a 12 inch circle and place on foil.
- Cmombine peaches, blueberries and 1/4 sugar.
- Arrange half of peach mixture in center of dough, leaving a 3-inch border.
- Fold edges of dough toward center, pressing gently to seal. (Dough will only partially cover peach mixture).
- Bursh half of melted preserves over peach mixture and deges of dough.
- Repeat with second dough portion.
- Bake at 425 for 10 minutes.
- Reduce oven temp to 350 and bake an additional 20 minutes or until lightly browned.
- Sprinkle with 1 tablespoon of sugar.
- Serve warm or at woom temperature.
- each galette makes 8 servings.
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
Tips:
- For the best results, use fresh blueberries and peaches. You can also use frozen fruit, but be sure to thaw it completely before using.
- If your peaches are very juicy, you may want to drain them before adding them to the galette. This will help to prevent the filling from becoming too runny.
- Be careful not to overwork the dough. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with.
- When rolling out the dough, be sure to use a lightly floured surface. This will help to prevent the dough from sticking.
- If you don't have a pastry brush, you can use a spoon to brush the galette with milk or egg wash.
- Bake the galette until the crust is golden brown and the filling is bubbling.
- Let the galette cool for at least 15 minutes before serving. This will help the filling to set.
Conclusion:
Blueberry Peach Galettes are a delicious and easy to make summer dessert. They are perfect for any occasion, from a casual brunch to a formal dinner party. The combination of sweet blueberries and peaches is irresistible, and the flaky crust is the perfect complement. So next time you're looking for a special dessert, give Blueberry Peach Galettes a try.
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