Peach & Blueberry Galette

Total Time

Prep: 30 min. + chilling Bake: 55 min. + cooling


8 servings

Updated: Mar. 18, 2023

Peach & Blueberry Galette

Peach & Blueberry Galette Recipe photo by Taste of Home


  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter
  • 4 tablespoons 2% milk
  • 1 large egg yolk
  • 1 pound medium peaches, peeled and cut into 1/2-inch slices (about 3 cups)
  • 2 cups fresh or frozen blueberries
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, room temperature, beaten
  • 2 tablespoons demerara sugar
  • Blueberry ice cream, optional


  1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Combine milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling.
  3. For filling, combine peaches, blueberries, brown sugar, flour, cinnamon and salt. Arrange over crust to within 1-1/2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush beaten egg over folded crust; sprinkle with demerara sugar.
  4. Bake until crust is golden and filling is bubbly, 50-55 minutes. Transfer tart to a wire rack to cool for 10 minutes before cutting. Serve warm with ice cream, if desired.

Nutrition Facts

1 piece: 319 calories, 16g fat (9g saturated fat), 68mg cholesterol, 196mg sodium, 42g carbohydrate (20g sugars, 2g fiber), 4g protein.

Recommended Video

Read More

Share on Google Plus
    Blogger Comment
    Facebook Comment


Post a Comment