Peach Blueberry Galette Recipe
User Reviews
5
Peach Blueberry Galette Recipe
Description
The galette dough is made by pulsing cold butter into flour and salt until the mixture forms small clumps, then gradually adding ice-cold water to bring the dough together. After chilling, the dough is rolled out into a large circle. The fruit filling, consisting of sliced peaches, plums, and blueberries sprinkled with coconut sugar, is macerated to release its juices before being placed in the center of the dough. Almond meal may be added beneath the fruit to absorb excess moisture. The edges of the dough are folded over the filling to create a rustic tart shape. An egg wash is brushed onto the dough, and sliced almonds are sprinkled on top for texture before baking at 375°F (190°C).
Once baked, the galette has a flaky, golden crust with a juicy, sweet-tart fruit center complemented by toasted almonds. The optional addition of lemon juice or zest can brighten the flavors. The pastry’s layers come from careful chilling and use of cold butter, which prevents the dough from becoming tough.
Leftover galette stores well in an airtight container for a couple of days and can be reheated gently before serving. The dough can also be frozen for later use. The use of coconut sugar provides a subtle caramel note different from refined sugars, adding depth to the fruit filling.
Ingredients
For The Galette Dough:
- 1 ½ cups all-purpose flour 213 gr, more to flour the surfaces
- ½ teaspoon kosher salt
- 10 tablespoons butter 142.5 gr, cold, unsalted, cut into small cubes
- 4-5 tablespoons water ice-cold
For The Filling:
- 2 peaches medium-size* - sliced ¼ inch thick slices
- 1 plum sliced ¼ inch thick slices
- ½ cup blueberries
- 1 ½ tablespoons coconut sugar or brown sugar
- 2 tablespoons almond meal optional, or almond flour
- 1 egg lightly whisked, large
- ½ cup almonds with or without the skin on, sliced
- 1 tablespoon honey (optional)
Instructions
- To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
- Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
- At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
- Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.*
- Take it out of the fridge 10 minutes before you are ready to roll it out.
- To make the filling: Place peaches, plums, blueberries in a bowl. Sprinkle it with coconut sugar. Set it aside to macerate.
- Pre-heat the oven to 375 F degrees (190 C.) Prepare a sheet of parchment paper that will fit into the baking sheet.
- To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
- If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides.
- Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges.
- Roll the sides of the dough overlapping as you go around and pleating the dough.
- Whisk egg with a tablespoon of water to make egg wash.
- Brush the outer crust with egg wash and sprinkle with sliced almonds lightly pressing to make sure they stick.
- Bake 50-55 minutes or the crust turns golden brown. Transfer the galette onto a wire rack to cool.
- If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit.
- Serve while it is still warm.
Notes
- The galette dough can be refrigerated for up to 2 days or frozen tightly wrapped for up to a month.
- Leftovers should be stored in an airtight container for up to 2 days and brought to room temperature before serving.
- Reheat the galette in a 300°F oven for 5-8 minutes to restore warmth and crispness.
- Medium-ripened peaches yield the best texture; if firm, let them ripen a day before preparing.
- Toasted sliced almonds add a pleasant crunch and do not burn during baking at 375°F.
- Cold butter and ice-cold water are essential for a flaky crust; keep butter cubed and chilled before mixing.
- Adding a bit of fresh lemon juice or zest to the fruit filling can brighten the overall flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 155mg | 6% |
| Potassium | 221mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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