Peach & Blueberry Galette

Total Time: Prep: 30 min. + chilling Bake: 50 min. + cooling,Makes: 8 servings

My husband’s favorite pie is blueberry, made with fresh-picked northern Ontario blueberries. Adding peaches and a rustic crust creates a bit of summer fun, perfect for a picnic. —Christine Kropp, London, Ontario


  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter
  • 4 tablespoons 2% milk
  • 1 large egg yolk, room temperature
  • 1 pound medium peaches, peeled and cut into 1/2-inch slices (about 3 cups)
  • 2 cups fresh or frozen blueberries
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, beaten
  • 2 tablespoons demerara sugar
  • Blueberry ice cream, optional


  1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Combine milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling.
  3. For filling, combine peaches, blueberries, brown sugar, flour, cinnamon and salt. Arrange over crust to within 1-1/2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush beaten egg over folded crust; sprinkle with demerara sugar.
  4. Bake until crust is golden and filling is bubbly, 50-55 minutes. Transfer tart to a wire rack to cool for 10 minutes before cutting. Serve warm, with ice cream, if desired.
See also  Hazelnut Torte


1 piece: 319 calories, 16g fat (9g saturated fat), 68mg cholesterol, 196mg sodium, 42g carbohydrate (20g sugars, 2g fiber), 4g protein.

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