Peach Blueberry Galette Recipe

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Peach Blueberry Galette is the perfect Summertime (or anytime) dessert.  The fresh taste of seasonal fruit encased in a tender rich pastry is the ideal finish to a meal.  Tastes similar to pie but this fruit galette is so much easier and quicker.

Ingredients for Peach Blueberry Galette

• All-purpose flour
• Butter
• Cottage Cheese
• Peaches
• Blueberries
• Brown Sugar
• Almond Extract
• Corn Starch
• Egg

How to Make Peach Blueberry Galette

1. Blend cold butter and flour with a pastry cutter until it resembles tiny pebbles.
2. Mix in cottage cheese and shape into a ball.
3. Cover dough with plastic wrap and chill for an hour.
4. Preheat oven to 400 degrees.
5. Place peaches and blueberries into a large bowl and gently mix in brown sugar, corn starch and almond extract.  Set aside.
6. On a lightly flour-dusted parchment paper, roll dough to a 12-inch circle.
7. Leaving rolled dough on the parchment paper, place it on a baking sheet.
8. Spoon fruit onto dough, leaving about 2-inches around edges.
9. Fold dough edges in, crimping and pleating as necessary.
10. Brush dough edges with beaten egg and sprinkle with 1-tablespoon brown sugar.
11. Bake on center rack of oven for about 45 minutes until browned.
12. Remove to a cooling rack and cool before serving.

Peach Blueberry Galette Recipe

Peach Blueberry Galette

Fresh peaches and blueberries enclosed in a tender rustic crust.

Print Pin Rate

Course: Dessert

Cuisine: American, French

Keyword: peach galette, blueberry galette, galette, fruit galette, rustic pie

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 people

Calories: 580kcal

Equipment

• Cookie Sheet
• Measuring Cups
• Mixer
• cooling rack
• pastry cutter

Ingredients

• 2 c all-purpose flour
• 1 c butter cold, cut into small slices about ⅛ inch thick
• 1 c small curd cottage cheese
• ½ tsp almond extract can substitute vanilla extract
• ¼ c light brown sugar
• 1 tbsp light brown sugar
• 3 med peaches sliced med-thin (you can either peel or leave the skin on.)
• 1 pint fresh blueberries
• 1 tbsp corn starch
• 1 lg egg beaten

Instructions

• Place flour and cold sliced butter into a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture is the size of small peas.
• Add cottage cheese and mix with a spoon until combined. Using your hands, shape into a ball.
• Cover dough with plastic wrap and chill for 1 hour.
• Preheat oven to 400 degrees.
• Place peaches and blueberries in a large bowl. Add ¼ cup brown sugar, cornstarch, and almond extract. Gently toss to coat the fruit. Set aside.
• Roll dough to a 12-inch circle on a piece of flour-dusted parchment paper. Leave the dough on the parchment paper and transfer to a baking sheet.
• Spoon fruit mixture onto dough circle, and spread toward edges, leaving about 2-inches all around without fruit.
• Fold dough edges over, crimping and pleating edges as needed all around.
• Brush the beaten egg over crust edges and spinkle with the 1-tbsp. brown sugar.
• Bake on center rack of the preheated oven for about 45 minutes or until browned.
• Remove to a cooling rack and cool before slicing.

Nutrition

Serving: 1piece | Calories: 580kcal | Carbohydrates: 64g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 451mg | Potassium: 305mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1282IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg