Best 2 Peach And Blueberry Galette Recipes

Indulge in a delightful culinary adventure as we delve into the art of crafting the perfect "Peach and Blueberry Galette". This delectable dessert combines the juicy sweetness of ripe peaches and plump blueberries, enveloped in a golden-brown, flaky crust. Whether you're hosting a summer gathering, seeking a comforting treat for a cozy evening, or simply craving a taste of homemade goodness, this recipe will guide you through the steps of creating an unforgettable galette that will tantalize your taste buds and leave you yearning for more.

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:

To make the perfect galette dough, use a combination of all-purpose flour and whole wheat flour. This will give the dough a flaky and tender texture.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
When filling the galette, leave a 1-inch border around the edges. This will help the dough to puff up and create a beautiful crust.
Bake the galette until the crust is golden brown and the filling is bubbling. This will take about 45-50 minutes.
Let the galette cool for at least 15 minutes before slicing and serving. This will help the filling to set.

Conclusion:

The Peach and Blueberry Galette is a delicious and easy-to-make summer dessert. With its flaky crust and sweet, juicy filling, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.