There’s just something I really love about the rusticity of a galette. Instead of looking like something you have bought from a fancy store, it looks like something your old grandmother has painstakingly put together. Now, I would love to tell you some lovely story about this blueberry and peach galette recipe being handed down from my grandma, whom lovingly made one for us every Sunday afternoon….But that would be lying 😆 My grandma was a lovely wee lady and all, but there was never much in the way of baking going on there!
Instead, this peach galette recipe comes about because it is my son’s 2nd birthday. I know, I know, I should be making him some elaborate Thomas cake complete with blue food coloring, and movable wheels. But to be honest, when I asked him what cake he wanted for his birthday, his exact response was ‘peaches, blueberries and biscuits‘ (we call cookies biscuits). So a fruit galette starring his favorite summer fruit was as close as I could get to his request. And he totally lapped it up (it was served alongside a healthy scoop of caramel ice-cream, which just about sweetened the deal for him).
Honestly, I have a love/hate relationship with baking. I love eating the end result (who doesn’t?), but I really dislike the finickiness of it (that’s a word right?). The need for exact measured ingredients just stresses me out, and the whole process just doesn’t sit well with my personality (I am quite happy to leave the baking to my master-baker SIL). And that, my friends, is why I just adore this blueberry and peach galette recipe. There is so much room for error! The crust is super easy, and it isn’t supposed to look meticulous, it is supposed to look rustic and earthy! That’s definitely my kinda baking right there.
My secret to a super crunchy crust, that doesn’t get all soggy from the juicy juicy peaches? I bake it on a pizza stone. (Don’t tell my hubby, I am sure he would be appalled to learn that I was using his pizza stone for something other than making pizza on the BBQ). If you don’t have one, you can still get away with it, the base just might not be super-duper crunchy – but it will still be delicious, and that’s all that matters, right?
Happy birthday to my little man. I am so happy you were totally stoked with your completely unconventional birthday cake for a 2 year old! (nobody tell him a Thomas cake was an option! I am pretty sure I won’t get away with that next year…)
I would love to hear about it if you try out this Blueberry and Peach Galette Recipe, so be sure to pop back and leave a comment 🙂 Happy eating.
- 2 cups unbleached all purpose flour
- 1/2 tsp sea salt
- 1/2 cup plus 7 tbsp unsalted butter cut into small pieces and chilled
- 1/4 cup ice water
- 5 peaches peeled and sliced (about 1.5lb)
- 1/3 cup blueberries
- 2 tbsp coconut sugar
- 1 large egg yolk whisked with 1tsp water
- extra coconut sugar for dusting optional
- To Make The Dough
- Pop the flour and salt into a food processor, and pulse to combine. Add in half the butter and pulse until combined, and butter is covered in flour. Add the rest of the butter, and pulse again until just coated with flour
- Transfer the mixture to a bowl. Drizzle in the ice water, and toss with a fork until the mixture just begins to come together
- Using your hands, gather the dough and gently knead until the dough is holding together. It is important not to handle the dough too much. Shape it into a thick circle, wrap in plastic wrap and pop in the fridge for at least 2 hours
- For the Galette
- Preheat oven to 425F and make sure you have a rack in the middle of the oven. If you are using a pizza/baking stone then pop that in and let it preheat for at least 45 minutes (if you don't have one don't worry)
- Remove dough from the fridge at least 10 minutes before you need to use it so that it isn't too cold. Unwrap and place the dough between 2 sheets of parchment paper and use a rolling pin to flatten it into a 15 inch circle
- Remove the top sheet of parchment, leave the bottom sheet and transfer the dough to a baking sheet (still on the bottom sheet of parchment).
- Starting about 2 inches from the edge, add the peach slices in rings. Scatter the blueberries on top, followed by the coconut sugar
- Gently fold the edges of the dough over the fruit to make a rim. This does not have to look neat, but just make sure there are no holes for the juices to seep through
- Brush with the egg wash (sprinkle the edges with extra coconut sugar if you wish)
- Using scissors, cut the exposed areas of the parchment paper. Slide the galette onto the baking/pizza stone in the oven and bake for about 50 minutes, until the crust is golden. If you don't have a stone, then just use the baking sheet
- Remove from the oven and move to a rack to cool slightly before serving. Serve warm