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.
Preheat oven to 300ºF. Toast almond by scattering them on a baking sheet and bake for 15 minutes or until golden brown. Stir occasionally. Set aside to cool completely.
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.
Serving: 1slice | Calories: 231kcal
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.