Blueberry & Peach Galette

blueberry-peach-galetteBlueberries are one of the best tasting and most nutritive fruits of all, and if you are tired of plain old blueberry muffins, pancakes or tarts, try this delicious Blueberry & Peach Galette for a delightful change! A “galette” is a type of French pastry made with a rich, flaky crust, and can be sweet or savory. The way the pastry flour is made and rounded into flat discs, makes this more crusty and crispier than regular flaky pastries. The crusty exterior with the rich and gooey fruit-filled interior is a perfect way to enjoy seasonal fruits in a traditional sweet way!

[Recipe & photo courtesy of Susan from FoodBlogga]

Makes a large Galette with approx 8 servings

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk

Fruit Filling:
2 1/2 cups fresh blueberries
3 cups thinly sliced peaches (about 3 large)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon fresh minced ginger
3 tablespoons cornstarch

1 egg white
2 tablespoons fat-free milk
1 tablespoon turbinado sugar

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.

Center a rack in the oven and preheat to 350 degrees F.

To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)

Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It’s best served at room temperature or slightly warm. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.

Related Recipes
Blueberry Crumble Recipe
Wholegrain Blueberry Pancakes
Grilled Peaches with Raspberry Sauce


  1. Anonymous says:

    Extremely juicy…too much for a galette. Filling might be OK in a sturdy pie baked in a pan.

  2. Anonymous says:

    delicious! Wasn't certain about the cornmeal in the crust, but it added great texture.

    Don't roll out the dough too thin or your juice will leak through it. Using a cookie sheet with sides would be helpful too.

  3. Wow! Looks yummy! And so easy to make!

  4. I can never have enough galette recipes. Thanks for this one, Mansi. It looks just delicious.

  5. Galette looks mouthwatering Manasi

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