Best 2 Peach And Blueberry Galette Recipes

If you're looking for a delightful summer dessert that's both easy to make and bursting with flavor, look no further than the Peach and Blueberry Galette. This rustic tart features a flaky crust filled with a vibrant combination of sweet peaches, juicy blueberries, and a hint of warm spices. The touch of almond extract adds a subtle nutty flavor that complements the fruit perfectly. It's a versatile dessert that can be served warm with a scoop of vanilla ice cream or whipped cream, or chilled for a refreshing summer treat. The recipe also includes a classic Pie Crust recipe for those who prefer a homemade crust, as well as an easy Sour Cream Crust variation for a creamy, tangy twist. Whether you're a seasoned baker or a beginner, this Peach and Blueberry Galette is sure to impress your family and friends with its delicious taste and stunning presentation.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY AND PEACH GALETTE

Blueberry and Peach Galette image

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

Ingredients

1 1/2 cups fresh blueberries
4 medium peaches, peeled and sliced
1/2 cup sugar
3 tablespoons all purpose flour
2 tablespoons fresh lemon juice
1 ready to roll refrigerated pie crust
1 egg white
2 teaspoons milk
coarse sugar, for sprinkling

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.

PEACH AND BLUEBERRY GALETTE

PEACH AND BLUEBERRY GALETTE image

Categories Berry Dessert Bake Quick & Easy Backyard BBQ

Yield 8 to 10 People

Number Of Ingredients 16

Ingredients

For the crust
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for rolling
1 Tbs. granulated sugar
1/2 tsp. table salt
5-1/2 oz. (11 Tbs.) unsalted butter, chilled and cut into 1/2-inch dice
1 large egg yolk
3 Tbs. whole milk
For the filling
1 lb. peaches, peeled and cut into 1/2-inch slices (about 2 cups)
3/4 lb. blueberries, rinsed and picked through (about 2 cups)
1/4 cup light muscovado sugar or light brown sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. ground cinnamon
Pinch of table salt
1 large egg, beaten
2 Tbs. demerara sugar

Steps:

Make the dough Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out. Meanwhile, position a rack in the center of the oven and heat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Make the filling & roll out the dough In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt. Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.

Tips:

Use ripe peaches: The riper the peaches, the sweeter and more flavorful your galette will be.
Choose fresh blueberries: Fresh blueberries will give your galette the best flavor and texture.
Don't overwork the dough: Overworking the dough will make it tough. Just mix until the ingredients are combined.
Chill the dough before baking: Chilling the dough will help it hold its shape better in the oven.
Brush the crust with an egg wash before baking: This will help the crust brown and give it a glossy sheen.
Serve warm or at room temperature: This galette can be served warm or at room temperature. It's also delicious the next day.

Conclusion:

This peach and blueberry galette is a perfect summer dessert. It's easy to make, and it's always a crowd-pleaser. The combination of sweet peaches, juicy blueberries, and flaky crust is irresistible. So next time you're looking for a delicious and easy dessert, give this galette a try. You won't be disappointed.