Beautiful summery Peach and Blueberry Galette

In true 2020 fashion, as I am writing this there has been a recall issued on peaches distributed from a California based company called Fresno under the brand “Wawona” due to a possible Salmonella link. I’d like to clarify that this recipe was made with local, Ontario peaches. But considering the current events, I would highly recommend being very careful about the peaches you buy and consume right now.

Moving swiftly on to more comforting topics…a summery peach and blueberry galette! This can be adjusted to whatever fruit you have in season, it’s an uncomplicated yet striking open tart.

Take a batch of pre-made sweet pastry, made from this recipe, your own or store bought. Roll it out to roughly 10 inches (25cm-ish), transfer to the lined baking tray by rolling the pastry on to the rolling pin…or rum bottle in my case (I’m on a temporary visa and moving countries again soon…gimmie a break). Prepare the peaches and add sugar, vanilla and cornflour. The cornflour will thicken the juices that come off the peaches and prevent getting a soggy bottom on the pastry.

Heap the peaches in the middle or arrange fanned out depending on what style you prefer. I like a rustic look so I did a little bit of both in this one, I heaped a lot in the middle and fanned them out slightly on top. Sprinkle the blueberries on top and fold the excess pastry on top of the fruit and pinch together to seal and prevent most of the leakage. Brush the pastry with egg wash and bake. This is beautiful by itself or warm with ice cream.

Peach and Blueberry Galette

An incredibly simple open top tart using the best summery fruits in season coupled with rich buttery pastry.

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Prep Time 20 mins

Cook Time 45 mins

Course Baked goods, Baking, Dessert, Fruit, Pastry, Pie

Cuisine Dessert, Fruit pie, Pastry, Pie

Equipment

• A rolling pin or something that works like it (I used a rum bottle in this one)
• Oven
• Baking tray

Ingredients

  

• 4 large ripe peaches
• 150 grams blueberries
• 1 tbsp cornflour
• 50 grams sugar
• 1 tsp vanilla extract
• 1 batch sweet pastry (https://pinkhairedpastrychef.com/simple-buttery-sweet-pastry-recipe/ )
• A little egg wash (egg mixed with a little milk)

Instructions

 

• Preheat oven to 175°c or 165°c if using fan assisted.
• Remove the stone from each peach and cut into chunky slices. Place these slices into a bowl and toss in the sugar, cornflour and vanilla.
• Roll out the chilled pastry to about 30cm (12 inch), keeping the dough relatively circular.
• Line your tray with baking parchment. Using your rolling pin, roll the dough onto it to transfer to the baking sheet.
• Heap the peaches onto the middle, you can arrange the peaches to fan out or go for the beautifully rustic look and let them fall as they want.
• Sprinkle the blueberries on top of the peaches and fold over the extra pastry on top of the fruit so all the sides are sealed and wont leak out.
• Egg wash the pastry and bake for 40-50 minutes, checking after 20 minutes to rotate.
• Best served hot with a scoop of ice cream on top.

Keyword Blueberry, Easy recipe, Galette, Pastry, Patissiere, Peach, Pickled fruit, Pie, Simple, Summer dessert