Blueberry Peach Galette Recipe (with Lime and Brown Sugar)

Blueberry Peach Galette garnished with mint on a wooden board.

5 from 1 vote

Blueberry Peach Galette Recipe (with Lime and Brown Sugar)

This Blueberry Peach Galette (with Lime and Brown Sugar) is peak summer in dessert form. Juicy peaches and blueberries are tucked into a rustic, flaky crust, with a hint of lime to brighten things up. It’s simple, seasonal, and perfect for making the most of fresh summer fruit on hot summer days.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: French, Seasonal

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $15

Equipment

Food Processor

Ingredients

Galette Dough

1½ cups All purpose flour
2 tbsp White sugar
¼ tsp Kosher salt
⅔ cup Unsalted butter (cubed) - Should be really cold
¼-½ cup Ice cold water

Fruit Filling

4-6 Peaches (sliced into wedges)
1 cup Fresh blueberries
½ cup Brown sugar
2 tbsp Cornstarch
1 tsp Lime zest - From 1 lime
1 tbsp Lime juice

For the Crust

1 Egg (beaten)
1-2 tbsp Turbinado Sugar - Optional

Instructions

Make the Galette Dough. In a food processor, combine 1½ cups All purpose flour, 2 tbsp White sugar, ¼ tsp Kosher salt, and ⅔ cup Unsalted butter (cubed). Pulse until the mixture reaches a rough crumb consistency.
Add Cold Water. With the processor running, slowly add ¼-½ cup Ice cold water until a ball of dough forms. Remove it, wrap it tightly in plastic, flatten it to a 1-inch thick disc, and refrigerate for at least 30 minutes.
Prep the Filling. While the dough chills, prepare the filling. In a large bowl, mix together 4-6 Peaches (sliced into wedges), 1 cup Fresh blueberries, ½ cup Brown sugar, 2 tbsp Cornstarch, 1 tsp Lime zest , and 1 tbsp Lime juice. Toss well to coat.
Roll the Dough. Preheat your oven to 400°F (200°C). Lightly flour your surface and roll the dough into an 18-inch-wide circle using a floured rolling pin. Transfer the dough disk to a parchment-lined baking sheet.
Add Fruit. Arrange the fruit mixture in the center of the dough circle (pile it or try to make a design if you like), leaving a 1.5 to 2-inch border.
Fold. Gently lift one edge of the dough and fold it up and over the filling, letting it naturally pleat as you go. Continue working your way around the galette, overlapping the dough slightly with each fold to create a crimped, circular border that holds in the fruit. The center remains exposed, giving the galette its signature rustic look.
Egg Wash. Brush the exposed dough edge with 1 Egg (beaten) and, if you like, sprinkle with 1-2 tbsp Turbinado Sugar for a little sparkle and crunch. This is optional but recommended.
Bake Galette. Bake until the crust is golden brown and the fruit is bubbly, about 35-40 minutes. Let it cool slightly at room temperature for at least 20 minutes before serving with a scoop of vanilla ice cream or whipped cream.

Notes

Refer to the post above for step-by-step recipe photos, tips and helpful information.

Key Ingredients Notes:

Peaches: Firm but ripe peaches are best; you can use other stone fruit like nectarines as a substitute.
Blueberries: Fresh or frozen both work; no need to thaw if using frozen. Just mix them into the peach and sugar mixture. You can use another berry if you prefer. Blackberries or Raspberries would be nice too.
Citrus: Lemon juice and lemon zest are traditionally used, but I prefer the flavor of limes. Use both the juice and the zest in this recipe.
Cornstarch. Helps thicken the fruit juices so your galette isn’t soggy. You can also use all-purpose flour, but to be honest, I think cornstarch works best and doesn’t have that raw flour taste you can get from using flour as a thickener.

Nutrition