I’d like to welcome all of my new readers!! I know a lot of you are new to 365, so I want to extend a very warm welcome and say, “Thank you SO very much for being here!!”
I am extremely blessed that my little corner of the world is being read by so very many people around the world.
It honestly amazes me! And I LOVE reading your comments and receiving your e-mails, both good and bad, about recipes you’ve made, questions you have or just to “chat”.
SAVE THIS BLUEBERRY PEACH GALETTE TO YOUR FAVORITE PINTEREST BOARD!
You all are very motivating and inspiring, and I LOVE that I am able to do this!! Finally at the age of *ahem*, I found out what I want to be when I grow up! Don’t worry, if you’re searching, there’s still hope for you, too!
I love galettes both for their taste and for the fact that they’re relatively easy to make. I consider it to be a lazy man’s pie because I don’t have to be as precise with the crust; there’s room for error, and yet it tastes so good! This Cinnamon Pear Galette and Strawberry Rhubarb Galette are both testaments to that. I borrowed the crust from Two Peas & Their Pod. It’s one that I’ve had great luck with and is delicious.
Here are some tricks and tips to help you with this Blueberry Peach Galette.
- With each galette I’ve made, it hasn’t stuck together, so I just gather it into a ball as much as possible with my hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap.
(OR with the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.) - If you’re concerned about those errant pieces of dough falling off as you go to roll the dough out, don’t be. Everything comes together quite nicely after it has been refrigerated.
- The galette dough is able to be made in advance and can be refrigerated up to three days before being used.*
- Mine leaked slightly, but I found that by creasing the edges of the parchment paper up, the juices that did leak stayed pretty much contained and didn’t drip all over the oven.
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Blueberry Peach Galette
Ingredients
Crust
- 1 ¾ cups flour
- ⅓ cup granulated sugar
- ¼ cup yellow cornmeal
- ¼ teaspoon salt
- ½ cup cold butter, cut into small pieces
- ⅓ cup buttermilk
- 1 egg, beaten
- 2 tablespoons turbinado sugar
Filling
- 18 oz. fresh blueberries
- 2 white peaches
- 4 tablespoons granulated sugar
- 2 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- ¼ teaspoon freshly grated nutmeg
Instructions
- In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal, and salt.
- Add butter and with a pastry cutter, blend in the butter until the mixture resembles coarse meal.
- Pour the buttermilk (or milk/vinegar mixture) into the bowl and stir until the dough begins to stick together.
- Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
- Refrigerate for at least 45 minutes before rolling out.
- Preheat oven to 350 degrees F. when ready to bake the galette.
- For the filling, in a large bowl, combine blueberries, peaches, sugar, corn starch, lemon juice and zest, and nutmeg.
- Gently mix everything together so that you don’t crush the blueberries. If you want to you can, but I wanted to keep the peaches as white as possible.
- Place a piece of parchment on a baking sheet. I place it on my round pizza stone because I found that it’s the perfect size and bakes it quite nicely.
- Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get to a circle) 14 inches across.
- Place the filling contents into the center of the circle and then gently spread around the circle to within two inches of the edge.
- Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
- Lightly brush the edge of the dough with the beaten egg and sprinkle with turbinado sugar. (You will have egg left over.)
- Bake for 1 hour, until the crust is golden brown and the filling is bubbly. Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
- Serve warm or at room temperature.
Nutrition
I know we all want dessert after dinner. Why not make something you’ll ALL love?!
Apple Cream Pie
No-Bake Nutella Snickers Pie
Chocolate Peanut Butter Dream Bars
I rate everything I bake on a scale of 1-4 and this Blueberry Peach Galette earned 3 rolling pins. The blueberry/peach combination was a great summer treat. I love using fresh fruits that are in season in my baking ~ they just have so much wonderful flavor!
I brought this to share at the :
at Lady Behind the Curtain
and at DJ’s Sugar Shack!! Go check out the other recipes my fellow bloggers have brought!!
Comments & Reviews
Shelby says
my two favorite fruits! love your galette 🙂
Lynne @ 365 Days of Baking says
Thank you, Shelby!
Sue/the view from great island says
Just stunning, Lynne—mixing the blueberries with white peaches was an inspired choice!
Lynne @ 365 Days of Baking says
Thank you, Sue! I think using the white ones also helped my throat. I seem to get itchy when I eat the yellow ones, but I didn’t have a problem with the white ones.
Morgan {Confections from the Cody Kitchen} says
This looks so rustic 🙂 LOVE!
Lynne @ 365 Days of Baking says
Thank you, Morgan!
Kim Bee says
This is spectacular. I need this in my life right now.
Lynne @ 365 Days of Baking says
Thank you, Kim! I could use another one in my life, too!
Yumgoggle says
I love the rustic look of this galette. We love your posts…365 days may be up but we still love to join your baking stints. Yummuy!
Anyways, your phenomenal photos have caught our attention, we have been in the lookout for unique and interesting bloggers since we have launched our food photo gallery http://www.yumgoggle.com/gallery/ This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!
Lynne @ 365 Days of Baking says
Thank you! I will definitely stop by and check you out!
Christin says
Love the way you arranged the peaches on top. Very Beautiful!
Lynne @ 365 Days of Baking says
Thank you, Christin!
Geni says
This is a gorgeous galette!
Lynne @ 365 Days of Baking says
Thank you, Geni!
The Slow Roasted Italian says
Awesome! Thanks for sharing. I love how your type on the pictures matches your dough. : )
Linda says
Did you preheat the pizza stone? Or put it in cold? This looks really really good!! I’ll have to try it with frozen fruit as we don’t get good fresh fruit at all ….
Lynne says
Linda,
I put the galette on the cold pizza stone (using parchment paper so it doesn’t stick).
When using frozen fruit, make sure you thaw it and then drain it so that you don’t have excess juice running over the parchment and onto your oven. Enjoy!