Peach Blueberry Galette with Almond Crust
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.
Prep Time50 mins
Cook Time45 mins
Total Time1 hr 20 mins
Yields: 10 servings
For the crust
- 1/3 cup sliced almonds
- 1 and 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into pieces
- 1/3 cup cold water
- 1 egg yolk
For the filling
- 3 large peaches peeled, pitted, and sliced thin
- 2 cups fresh blueberries
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoons milk
- 2 tablespoon coarse sugar
Make the crust
Process the almonds in a food processor until finely chopped. In a medium bowl, combine almond, flour, sugar, and salt. Using a pastry blender, cut the butter into the flour mixture until pea-sized crumbs form. Whisk together water and egg yolk. Sprinkle 1 Tbs of the egg mixture over the flour mixture and mix with fingertips. Repeat until all of the flour mixture is moistened. Gently knead the mixture until the dough comes together in a ball. Wrap dough ball in plastic wrap and refrigerate for 30 minutes.
Make the filling
Combine the blueberries, peaches, sugar, cornstarch, lemon juice, and vanilla in medium bowl. Gently stir until evenly coated. Set aside.
Preheat oven to 375ºF. Remove the dough from freezer. Roll the dough out into a 12-inch circle on a lightly floured sheet of parchment paper. Do not trim the edges. Transfer the pastry and parchment paper to a baking sheet or invert the pastry into a 10 inch cast iron skillet that has been lightly floured. Use a slotted spoon to add the filling to the center of the pastry, leaving at least 2 to 3 inches of uncovered area around the edges. Fold the edges up over the filling, overlapping them in soft folds. (leave the center of the fruit filling uncovered)
Mix the egg and water in a small bowl and brush the mixture over the edges of the pastry. Sprinkle the edges with coarse sugar. Bake for 40 to 45 minutes until the filling is bubbly and the crust is golden brown. Cool on a wire rack for 1 hour.
Make ahead tips
The dough and filling can be made ahead of time and refrigerated for up to 3 days.
The dough can be frozen for up to 3 months. Follow the instructions in step 2, wrap the dough tightly in plastic wrap and place it in a zip-top bag before freezing. Thaw overnight in the refrigerator before using.