Blueberry Peach Galette

Name: Blueberry Peach Galette
Prep time: 20 min
Cook time: 45 min
Yield: 0, 0 slices
Ingredients: 1/3 cup granulated sugar; 1 disk Basic All Butter Pie Dough - recipe linked in notes below (- (the recipe makes 2 disks, you only need 1 for this galette)); 2 cups blueberries; 2 large peaches (- thinly sliced (about 1 ½ cups)); 1 tablespoon lemon zest; 1 tablespoon tapioca flour or cornstarch; 1 tablespoon unsalted butter (- cold and cut into small cubes); 1 egg (- lightly beaten with 1 teaspoon of water); 1-2 tablespoons turbinado or sparkling sugar

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Peak season blueberries and peaches bake together in a casual, summery galette that’s as easy as to make as it is beautiful. Bursting blueberries and poppin’ peaches nestle together in an undeniably tender and flaky all butter crust.

By: Bakingthegoods (via Bakingthegoods)

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 45 mins

Yields: 0, 0 slices

Ingredients

1/3 cup granulated sugar
1 disk Basic All Butter Pie Dough - recipe linked in notes below (- (the recipe makes 2 disks, you only need 1 for this galette))
2 cups blueberries
2 large peaches (- thinly sliced (about 1 ½ cups))
1 tablespoon lemon zest
1 tablespoon tapioca flour or cornstarch
1 tablespoon unsalted butter (- cold and cut into small cubes)
1 egg (- lightly beaten with 1 teaspoon of water)
1-2 tablespoons turbinado or sparkling sugar

Instructions

Remove Basic All Butter Pie Dough disk from refrigerator and set on the counter at room temperature to soften while you prepare the filling.
Rinse and drain blueberries and peaches. Place rinsed blueberries and thinly sliced peaches in a large bowl.
Preheat oven to 375°F.
Top the blueberries and peaches with sugar and lemon zest. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the fruit.
Add the tapioca flour and gently mix until fully absorbed into the juices.
Once the dough has softened just enough to leave a thumbprint indention in the top, it’s ready to roll. Lay out a sheet of parchment paper or a silicone baking mat and dust lightly with flour. Use a rolling pin to roll out the dough disk into a 12”-13”, ⅛” - ¼” thick, round directly onto the prepared parchment paper or mat.
Brush the surface of the dough rolled round lightly with the beaten egg wash. Use a slotted spoon to scoop the blueberries and peaches out of the bowl, allowing most of the juices to drip off before transferring the fruit to the prepared dough. Discard any liquid remaining in the bowl. Arrange fruit on top, leaving a 1 ½”-2” border. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2” intervals as you fold. It should pleat about 12 times as you work your way around.
With the galette on the parchment paper, lift and slide the parchment sheet onto a rimmed baking sheet. If you really want to ensure your galette holds its shape, especially on hot summer days, place the galette (while on the baking sheet) in your freezer for at least 15-20 minutes until it firms up. Then bake directly from the freezer. *You can also freeze the dough at the stage to bake at a later date. Just keep in mind it may take a few additional minutes to bake through.