A gorgeous and rustic Blueberry Peach Galette is the perfect, simple dessert to celebrate with seasonal fruit.

Peaches can be tricky little fruits.

Last week I brought home six large peaches, washed them all up and placed them in a bowl to ripen. I waited five WHOLE days {which to me was an eternity} for them to get all ripe and juicy. They smelled soooo good and when I squeezed them in the palm of my hand they were soft but not mushy. I thought I was golden. I was wrong.

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Now the “easy” way to peel a peach is to mark a tiny X on the bottom of a clean peach, then blanch it in boiling water for 30 seconds, then plunge it into ice cold water and like magic, you peel at the X and the peach skin will just slip off of the flesh. Well I did all that and it wasn’t that easy. I’m guessing because they weren’t 100% ripe {hey I’m no expert}? I ended up peeling them with a vegetable peeler and all was fine but is it me or is it really hard to tell a fully ripened peach from an almost-so-close-to-being-ripe peach? It was frustrating. I was sweating.

So if you have the skill to tell if your peaches are 100% ripened, pleas share! But then again… even though mine weren’t all the way ripe, I still enjoyed this! The peaches were still a smidgen firm… but edible and flavorful! The crust…. Ohhhhh the crust! It’s flaky, crispy… and the brush of jam adds a touch of sweetness. *siiiigh*

I know you’ll love this as much as I did!

As for the dough, I took my pie crust recipe, made some adjustments and additions, then tried it out in my Kitchen Aid. The result… yummy.

Start by tossing in the all purpose flour, sugar and salt into a mixing bowl.

Fitted with a paddle attachment, turn it on just to get it all mixed up.

Add the 3 tablespoons of whole milk to the egg yolk.

Give it a little beating with a fork and set aside.

I always, AlWaYs, ALWAYS use ice cold butter. It helps the dough get nice and flaky.

So just toss that in to the flour mixture.

Turn it on medium speed until little pea-sized crumbles appear.

Next pour in the egg/milk mixture.

Stop just when it starts to come together.

Form the dough into a ball.

Then flatten it into a disk, wrap in plastic wrap, then place it in the fridge for 30 minutes.

Meanwhile get all the ingredients ready for the filling. Peaches and blueberries… a match made in heaven!

Place all the ingredients in a large bowl.

And with a large spoon toss until coated and all the ingredients are evenly distributed.
Set aside.

Remove the dough from the fridge and place on a lightly floured surface. I know, I know… this doesn’t look lightly floured. But I did brush some off to the side after this shot. See I’d know you’d notice! Now, with your rolling pin, roll the dough out to a 12 inch circle. I guesstimated when I was rolling this dough out, it is after all a rustic tart… Just be sure to not leave the center of the dough too thin.

Place the dough on a parchment lined baking sheet.

Place the filling into the center of the pie crust.

Then just fold up the sides, pleating every so often. Oops… see there? Mine cracked… oh well… doesn’t really matter right? … rustic is cracked pie crust.

Remember that peach and apricot jam from this recipe? Well I had some left over…

So I brushed it all over the dough. Heck yeah! Then I slipped it into the oven to bake.

Once baked… let cool.

Then slice yourself a piece…

If you like vanilla ice cream now would be a great time to scoop some up and saddle it right by this slice of heaven. But I’m not a fan of cold ice cream touching my warm dessert. Please tell me I’m not alone here.

Enjoy! And if you give this Rustic Blueberry Peach Galette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Rustic Blueberry Peach Galette

A gorgeous and rustic Blueberry & Peach Galette is the perfect, simple dessert to celebrate with seasonal fruit.
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes

Ingredients

FOR THE CRUST

  • 1½ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, ice cold
  • 1 egg yolk
  • 3 tablespoons whole milk
  • 3 tablespoons peach, or apricot preserves, warmed

FOR THE FILLING

  • 4-5 peaches, peeled and cut into 1/2 inch slices
  • 1 cup fresh blueberries
  • 1/4 cup light brown sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated fresh nutmeg
  • pinch kosher salt

Instructions 

MAKE THE CRUST:

  • In a mixing bowl fitted with a paddle attachment; add the flour, sugar and salt, mix until combined.
  • Add in the ice cold butter and beat until small pea-sized crumbles appear.
  • To the egg yolk, beat in the 3 tablespoons of milk and add to the flour mixture and mix until just combined.
  • Form into a ball, then into a disk and wrap in plastic wrap to chill in the refrigerator for 30 minutes.
  • For the Filling: In a large bowl, combine the peaches, blueberries, flour, brown sugar, pinch of kosher salt, cinnamon and nutmeg.

MAKE THE GALETTE:

  • Preheat your oven to 350°.
  • On a lightly floured surface roll out the chilled pie crust to about 12 inches in diameter.
  • Transfer to a parchment lined large baking sheet.
  • Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Brush with warmed peach & apricot preserves.
  • Place in preheated oven to bake for 50-60 minutes.
  • Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.
Serving: 1g, Calories: 330kcal, Carbohydrates: 38g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 154mg, Potassium: 219mg, Fiber: 2g, Sugar: 17g, Vitamin A: 847IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 2mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American