Sweet blueberries and juicy peaches are the best part of summer. This Peach Blueberry Galette with Almond Crust provides a homey, rustic feel using these amazing summer fruits. The blueberries and peaches are tossed in sugar and vanilla for enhanced flavor then nestled inside an almond pastry. This galette is great when you need a simple sweet dessert for brunch.
Have you ever made a galette before? It's basically a cross between a pie and a tart but it’s much easier to make.
This recipe uses super ripe peaches and blueberries for ultimate flavor. It doesn’t get much better than this!
I love these two fruits and have used them individually in different recipes. Peaches and cream ice cream and blueberry lemon icebox cake are just a couple of my favorite ways to enjoy these amazing summer fruits.
But today I combined them for the ultimate mid-summer dessert.
For this recipe, you will need about three large peaches. Peel and slice them, mix them up with two cups of blueberries, sugar, cornstarch, lemon juice, and vanilla. I like to prep the crust and refrigerate it before I make the filling.
How to make almond crust for galettes
The crust is an almond pastry made with flour, ground almonds that have been toasted, sugar, salt, cold butter, and cold water mixed with egg yolk.
It’s important to use cold ingredients here. Just like pie crust, the cold ingredients yield a tender, flaky pastry.
With a pastry blender, mix the butter in with the flour, sugar, ground almonds, and salt until the mixture resembles pea-sized crumbs.
Measure out 1/3 of a cup of water and whisk one egg yolk into the water. Add one tablespoon of the egg mixture into the flour mixture and mix gently with your fingertips. Repeat until the flour mixture is moistened. It took me 4 tablespoons to get my flour moist.
Knead the moist dough gently until it comes together into a ball. Wrap the dough in plastic wrap and put in the refrigerator for 30 minutes. This will get that butter nice and cold so you get the perfect textured crust.
On a lightly floured sheet of parchment paper, roll the dough out into a 12-inch circle. Don’t worry about trimming the dough, unevenness adds to the rustic quality of the galette.
Transfer the rolled dough and parchment paper to a baking sheet. Or you can use a cast-iron skillet as I did. Lightly dust the skillet with flour and flip the dough over into the skillet. Gently peel the parchment paper off and adjust the pastry crust so it is centered in the skillet.
Add the peach and blueberry filling by using a slotted spoon. Spoon the filling into the center of the dough; leave 2 to 3 inches of uncovered area around the edges. Gently fold the edges up over the filling, overlapping them in soft folds. Be gentle so you don’t tear the pastry.
Brush the edges with milk and sprinkle with coarse sugar. Some of the filling juice may leak out during baking, but the crust will absorb most of it without getting soggy.
The galette will take about 40 to 45 minutes to bake. You want to leave it in the oven until the crust is golden brown so start watching it at about 30 minutes.
The browner the crust, the crispier it will be. It’s all about preference. Just don’t burn it!
It is so freaking good and It’s even better with a scoop of vanilla ice cream.