When you're not up to going the full-blown pie route, reach for this Blueberry Peach Galettes recipe! This summer time recipe combines plump blueberries with juicy, white peaches, a buttery, flaky pastry crust, and a brown sugar crumble topping! It's an easy dessert that will wow your guests when you serve these along with scoops of vanilla ice cream! | Makes 4, approximately 5" diameter galettes
1Egg(whisked (for brushing the top of the pastry crust))
Instructions
homemade pastry crust
In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold cubed or chunks of vegetable shortening until you have small pea-size pieces of pastry dough. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together. Alternatively, you can do this in a food processor.
2 cups All-Purpose Flour, 1 teaspoon Salt, 6 tablespoon Unsalted Butter, ½ cup Vegetable Shortening
Add in the ice cold water 1 tablespoon at a time, using a spatula or your clean hands until the dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.
6-8 tablespoon Ice Cold Water
After forming the ball of pastry dough, place it on a lightly-floured, clean surface and using a pastry cutter, divide it into 4 equal parts. Pat each quarter into a 1″-1 ½″ thick disc, then double wrap tightly in plastic wrap. Place all 4 discs in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
brown sugar crumble topping
In a small bowl add the melted butter, old-fashioned oats, all-purpose flour, light brown sugar, salt, and silvered almonds (optional). Mix together until well combined Set aside.
2 tablespoon Unsalted Butter, ⅛ cup Old-Fashioned Oats, ⅛ cup All-Purpose Flour, ⅛ cup Light Brown Sugar, ⅛ teaspoon Salt, ⅛ cup Silvered Almonds
blueberry peach filling
In a large mixing bowl, combined the peeled, pitted, and sliced peaches, blueberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Mix together making sure the sliced peaches and blueberries are well coated. Set aside and let sit for 10-15 minutes while you roll out the pastry dough.
4 Medium-size Fresh White Peaches, ½ cups Fresh Blueberries, ¼ cup Granulated Sugar, 1 teaspoon Lemon Juice, 1 teaspoon Vanilla Extract, 1 tablespoon Cornstarch
blueberry peach galettes
Adjust your oven rack to the 2nd level position and preheat your oven to 400ºF. Line a 13" x 18" baking sheet with parchment paper and set to the side.
On lightly-floured, clean surface, roll each disc of dough out to about a 7" diameter circle. If it's not exactly 7" in diameter, that's okay. Transfer the pastry circle to the parchment lined baking sheet.
Using a slotted spoon to remove some of the juices, scoop some of the blueberry peach filling into the center of the pastry crust leaving about 2" of the pastry dough.
Fold the edges of pastry dough towards the center, gently pressing to seal the creases.
Brush a little of the egg-white over the edges of the pastry dough, then add a little of the brown sugar crumble to the top.
1 Egg
Repeat 3 more times until done, then place in the oven and bake for 35-40 minutes at 400ºF or until the edges of the galettes are a nice golden brown.
Serve slightly cooled and with a scoop of ice cream!
Notes
The recommended baking temperature and time for this recipe is 400ºF for 35-40 minutes. My galettes came out with a nice golden brown at 40 minutes.
The 2 hour prep time noted includes all 3 parts and chilling of dough.
When rolling out the pastry dough, I like to use my Tovolo silicone pastry prep mat. It stays put while rolling, I don't have to use as much flour, and it cleans up easy!